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One-Pot Tortilla Soup

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Red Gold Tomato Love Original Diced Tomatoes + Green Chilies make this Mexican-inspired Tortilla Soup zesty and flavorful! Simmer to blend all the flavors, then enjoy topped with crispy homemade tortilla strips, avocado, cilantro, sour cream, or whatever you like.  




12 small corn tortillas3 tablespoons vegetable oil, dividedKosher salt, to taste2 tablespoons chili powder1 tablespoon ground cumin3 gloves minced garlic1 large yellow onion, chopped2 tablespoons fresh cilantro, finely chopped plus more for topping5 cups low-sodium chicken stock, add more if needed to achieve desired consistency4 cups rotisserie chicken, shredded


Avocado, dicedLime wedgesRed onion, choppedQueso fresco, crumbledSour cream


  • Heat oven to 375 F. Slice tortillas into 1-inch strips. Chop half the strips into 1-inch squares, set aside for soup. Toss strips with 1 tablespoon vegetable oil and arrange on a baking sheet. Bake until golden brown, about 10 minutes. Sprinkle with salt, set aside. These will be your crunchy garnish.
  • In a large pot, heat remaining 2 tablespoons oil over medium-low heat. Add tortilla squares and cook for about 1 minute. Add chili powder, cumin, garlic, onions and cilantro. Cook for about 10 minutes until onions are soft, stirring frequently.
  • Add stock and tomatoes with chilies. Bring to a boil. Reduce heat to low and simmer for about 15 minutes. Add chicken, cook for about 5 minutes until warmed through. Add more stock, if desired, if mixture is too thick.
  • Serve soup in bowls garnished with crispy tortilla strips, extra cilantro, avocado, lime juice, red onion, queso fresco and sour cream, if desired.
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