Publix Aprons

Chicken Tortilla Soup

Chicken Tortilla Soup
Total Time:
1 hour
Active Time:
25 minutes


1 large sweet onion, coarsely chopped
4 cloves fresh garlic, coarsely chopped
1/4 bunch fresh cilantro, coarsely chopped
2 medium jalapeño peppers, coarsely chopped
2 limes, for juice
1 cup tortilla chips, coarsely crushed
1 lb chicken tenderloins
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
2 (14.5-oz) cans diced tomatoes, undrained
4 cups chicken broth (or stock)
2 teaspoons Worcestershire sauce
1/2 cup white rice
8 tablespoons sour cream
8 tablespoons shredded Mexican blend cheese


  • Chop onion, garlic (2 teaspoons), cilantro (1/4 cup), and jalapeños (removing seeds, if desired).
  • Squeeze limes for juice (2 tablespoons). Crush chips.


  1. Preheat large stockpot on medium-high 2–3 minutes. Season chicken with salt and pepper. Place oil and chicken in pot; cook 2–3 minutes on each side or until browned. Remove chicken from pot.
  2. Add onions, jalapeños, garlic, oregano, and cumin to same pot; cook 4–5 minutes, stirring occasionally, or until vegetables are tender. Cut chicken into bite-size pieces and return to pot. Stir in tomatoes, stock, Worcestershire, and lime juice; bring to a boil, then reduce heat to low.
  3. Cover and simmer 10 minutes. Stir in rice; re-cover and simmer 20 more minutes and until chicken is 165°F. Serve soup topped with sour cream, cheese, cilantro, and chips. (Makes 8 servings).

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/8 recipe) 250kcal; FAT 10.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 680mg; CARB 21g; FIBER 1.00g; SUGARS 4g; PROTEIN 16g; CALC 8%; VIT A 0%; VIT C 0%; IRON 10%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star