Chicken Tortilla Soup

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Course:



2 tablespoons olive oil
4 corn tortillas, cut into thin strips
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried coriander
1 teaspoon chili powder
1 teaspoon ground cumin
8 cups low sodium chicken broth
1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
3/4 teaspoon salt
1 medium avocado, peeled, pitted and cut into 12 slices
3 radishes, thinly sliced


  1. Heat the oil in the Farberware Neat Nest 6-Qt Saucepot over medium heat. Add half of the tortilla strips and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to plate lined with paper towel to drain. Repeat with the remaining tortilla strips.
  2. Return saucepot to the heat and add the onion, garlic, oregano, coriander, chili powder and cumin, cook until the vegetables begin to soften, 2 minutes. Stir in the broth and tomatoes, bring to a boil, and immediately reduce the heat to medium-low. Cover and simmer 20 minutes.
  3. Add the chicken to the pot, increase the heat to medium and simmer until the chicken is just cooked through, 6-7 minutes. Remove from the heat and stir in cilantro, lime juice, and salt. Ladle soup into 4 bowls. Garnish each bowl with avocado and radishes; top with the tortilla strips.

Recipe Tutorial

Using only the Farberware Neat Nest saucepot set, create a Tex-Mex style #OneStackMeal the whole fam will enjoy – Chicken Tortilla Soup & Apple Crisp Sundaes with Smoky Caramel Sauce.

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