Longoria's Chicken Tortilla Soup

  • Longoria's Chicken Tortilla Soup

for the soup

  • 8 whole Roma tomatoes

  • 1/4 c. olive oil, divided

  • 1 medium onion, diced

  • 3 stalks celery, diced

  • 1 lg. jalapeno pepper, seeded and diced

  • 6 garlic cloves, minced

  • 4 c. low-sodium chicken broth

  • juice of one lime

  • 1/4 t. cayenne pepper

  • 2 t. chili powder

  • 2 t. cumin

  • 2 t. smoked paprika

  • 1 t. salt

  • 1 bay leaf

  • 3 boneless, skinless chicken breasts, diced

for tortilla strips

  • 2 T. olive oil

  • 12 small corn tortillas, cut in half and sliced into thin strips

  • 1/2 t. salt

for serving

  • diced avocado

  • fresh cilantro

  • sour cream

  • shredded cheddar or monterey jack cheese

  • lime wedges


  1. Preheat oven to 350 degrees.

  2. Wash tomatoes, quarter them and remove stem and most of seeds. Toss tomato quarters with 2 T. olive oil and place in a single layer on a sheet pan. Roast for 30 minutes.

  3. While tomatoes are roasting, heat 2 tablespoons of olive oil in stock pot over medium heat. Add all the spices and salt, onion, celery and jalapeno. Stir occasionally and cook for about 8-10 minutes until vegetables are soft and translucent.

  4. Add the chicken breast and garlic and saute for another 5 minutes. Add the chicken broth, lime juice and bay leaf and bring soup to a gentle simmer. Add tomatoes when they are finished roasting and simmer soup gently for about 30 minutes, stirring occasionally.

  5. When ready to serve, heat 2 tablespoons of olive oil over medium-high heat in a large, non-stick skillet. Add tortilla strips and salt and cook, stirring often until tortillas are lightly browned and crisp. Cool on a paper towel lined plate.

  6. Serve soup topped with tortilla strips and other garnishes



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Ximena Vazquez
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