Recipe – Tortilla Soup

Tortilla soup is a great staple to Latin American cooking. This is both a hearty and spicy soup that can warm anyone up on a cool day. Though the chicken and avocado provide chunky goodness, it’s the tortillas that give it a slight thickness and a unique flavor.


Yield: 10 portions

Estimated Time of Cooking: Roughly 15-20 minutes


2 quarts – Chicken stock

1 ounce – Garlic, minced

4 – Corn tortillas, toasted and crushed

2 tablespoons – Cilantro, chopped

9 ounces – Onion, pureed

9 ounces – Tomato puree

1 tablespoon – Cumin, ground

2 teaspoons – Chili powder

2 – Bay leaves


3 – Tortillas, cut into chunky strips

7 ounces – Chicken meat, grilled, allumette

3½ ounces – Avocado, diced

1¾ ounces – Cheddar cheese, shredded


  1. Heat a small amount of the chicken stock and smother the garlic in it.
  2. Add the crushed tortillas, cilantro, and onion and tomato purees; bring to a simmer.
  3. Add the remaining chicken stock, cumin, chili powder, and bay leaves. Simmer until the soup has a full flavor.
  4. Strain through a medium strainer.
  5. Garnish each portion of soup with cheese, tortilla strips, chicken, and avocado.

1 portion




11 gm


5 gm


9 gm


60 mg


20 mg

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