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Chicken Tortilla Soup

Chicken Tortilla Soup

You add whole fried corn tortillas to this delicious brothy chicken soup. As it simmers along, the tortillas will break down and thicken the soup.

  • Yield: 4 servings


  • 2 tablespoons oil
  • 1 pound boneless, skinless chicken thighs cut into 1-inch strips
  • 2 cups diced tomatoes
  • 1 cup diced onions
  • 2 jalapeno peppers, chopped
  • 2 tablespoons chopped garlic
  • Salt and pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon chili powder
  • 1/2 cup chopped fresh cilantro
  • 2 quarts chicken stock
  • 6 corn tortillas, 2 fried in oil whole, and 4 cut into 1/4-inch strips and fried


  • In a large stockpot heat oil. Then add chicken. Let cook, stirring occasionally until brown., About 3 minutes. Meanwhile, in a bowl combine tomatoes, onions, jalapeno peppers and garlic. Stir in tomato mixture to stockpot when chicken is browned. Season with salt and pepper and let cook another 3 to 4 minutes. Then add cumin, coriander, chili powder and cilantro. Add stock and bring to a boil, and break up the 2 whole tortillas and place in stockpot. This will thicken the soup, then let simmer for 45 minute to an hour. To serve ladle into bowls and garnish with fried tortilla strips.