Gram’s Tortilla Soup

I’ve already raved about how my Gram’s has all the best recipes.  This is one of her staples.  I feel like she generally always made it for me every time I came to visit because she knew I loved it so much.  It really is good and quick and easy to make.  I’ve only adapted it just a little bit.



  • 1/3 C chopped onion
  • 3 cloves garlic, minced
  • 3/4 tsp dried oregano
  • 3/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 tsp pepper
  • 8 C chicken broth
  • 1 can (14 0z) diced tomatoes
  • 1 can (4 0z) diced green chilies
  • 10 corn tortillas
  • 1 1/2 lbs skinless boneless chicken breast, diced
  • 2 Tbsp chopped fresh cilantro
  • Avocado, thinly sliced
  • salt to taste
  • grated cheddar cheese
  • lime wedges


  1. Add onions, garlic, oregano, cumin, chili powder, and pepper to soup pot.  Heat over medium heat until spices are fragrant.
  2. Then add the chicken broth, diced tomatoes, and green chilies.
  3. Cover and bring to a boil over high heat.
  4. Meanwhile, stack the tortillas and slice into 1/8 inch wide strips.  Then, add to the boiling soup.
  5. Reduce heat, cover, and simmer for 15 minutes.
  6. Cut chicken into 1/2 inch pieces.  After, simmering 15 minutes, add the chicken to the soup.
  7. Return the soup to a boil over high heat.  Then, reduce heat, cover, and simmer until chicken is white in the center (about 5 minutes).
  8. Stir in the cilantro and salt to taste.
  9. Garnish with grated cheese, avocado slices, fresh squeezed lime juice, and serve with tortilla chips (my daughter likes to use the chips as her spoon).



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