Tortilla Soup
This is a basic taco soup recipe that is very flexible. It is a base to creating a soup that will suit your palate.
Servings Prep Time
6bowls 20minutes
Cook Time
Servings Prep Time
6bowls 20minutes
Cook Time
  • 1pound Meat of choiceShrimp, Chicken, or beef cooked and prepared then shred or cut into bit size chunks
  • 14ounces Tomatoes (diced)If using canned tomatoes do not drain
  • 32ounces Chicken brothI use low sodium organic
  • 2teaspoons cumin
  • 1/2teaspoon SaltUse more or less as needed
  • 1/2teaspoon Ground Black Pepper
  • 1/2 Jalapeno PepperDeseeded and membrane removed depending on your choice of heat.
  • 1medium Onion diced
  • 3cloves Cloves garlic, minced
  • 2tablespoons olive oil
  • 3/4cup Sweet CornI like the frozen organic
  • 110 inch Zucchini SquashChopped into bitesize chunks. This is optional and can be replaced with any choice of vegetable or beans.
  • 1package Sharp Cheddar CheeseShredded
  • 16ounces Greek Yogurt (Plain)Optional replace with sour cream
  • 1 Avocadopeeled, pit removed and cut in cubes
  • 1package Corn Chips
  • 1handful CilantroGarnish
  • 1teaspoon Cayenne Pepper1 teaspoon or less to taste
  1. In a large stock pot over medium high heat add olive oil. When olive oil is heated to sizzle add onion and garlic. Saute until onions are slightly carmelized.
  2. Lower temperature to medium and add tomatoes, cumin salt, pepper, cayenne pepper.
  3. If you like you can add various vegetables here such as squash, corn, beans or other vegetables.
  4. Add Chicken broth and meat or choice. Bring to a light boil and lower to simmer for 20 minutes.
  5. Serve in a large bowl and add avocado, shredded cheese, yogurt and coarse crushed tortilla chips with a sprinkling of coarse chopped cilantro.
Recipe Notes

At the moment I don’t have a picture but next time I make it I’ll take photos.