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Mexican Tortilla Soup

  • Yield: 7 3/4 cups


  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1/2 cup diced green bell pepper
  • 1 tablespoon minced garlic
  • 1/2 small jalapeÒo, stemmed, seeded, and finely chopped (about 2 teaspoons)
  • 4 1/2 cups reduced-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro, plus extra for garnish
  • 1 cup chopped tomatoes (2 to 3 small Roma tomatoes)
  • Crushed tortilla chips
  • 1 ripe avocado, peeled, pit removed, and diced (optional)
  • Sour cream (optional)
  • Cheddar cheese, grated (optional)


  • Season the chicken with salt and pepper and set aside.
  • Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring, 2 to 3 minutes, or until the vegetables are softened.
  • Add the garlic and jalapeÒo and sautÈ for 1 minute, stirring constantly.
  • Add the chicken and cook, stirring occasionally, for about 2 minutes. The chicken will brown slightly.
  • Stir in the chicken broth, cumin, coriander, and lime juice.
  • Bring the soup to a boil, and reduce the heat to medium-low. Allow the soup to simmer for 5 minutes.
  • Stir in the cilantro and tomatoes and simmer an additional 5 minutes.
  • Place about 1/2 cup crushed tortilla chips in each serving bowl. Ladle the hot soup over the tortillas and garnish with a little extra cilantro, diced avocado, sour cream, and grated cheese, as you prefer.