Pumpernickels Tortilla Soup Tell a Friend

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  • 1/2 pounds - butter
  • 12 ounces - chicken breast, cubed
  • 2 - carrots, sliced
  • 2 stalks - celery, thinly sliced
  • 1 - large yellow onion, thinly sliced
  • 2 tablespoons - ground cumin
  • 2 tablespoons - granulated garlic
  • 1 teaspoons - black pepper
  • 1 teaspoons - cayenne pepper
  • 1 gallons - water
  • 3 ounces - Knorr's chicken base
  • 2 cups - Heinz chili sauce, 2 bottles
  • 2 cups - corn tortilla mix
  • - corn tortillas, avocado, monterey jack cheese, sour cream, cilantro leaves, optional garnishes
  • Directions:

    Heat butter in large soup pot; add cubed chicken, carrots, celery, onion, cumin, garlic, pepper and cayenne and saute until vegetables are soft.

    In separate pot, bring water to a boil, then add chicken base and dissolve. Add boiling broth to sauteed chicken and vegetables.

    Using same pot water was heated in, add chili sauce and bring to a boil. Lower to a simmer, then add tortilla mix, stirring constantly with wire whisk to prevent lumps. Cook over low heat, stirring, for several minutes.

    Gradually add chili sauce mixture to vigorously boiling tortilla soup, whisking constantly until all is added and no lumps remain. Simmer 7 minutes.

    Serve, topped with garnishes of corn tortillas, avocado, monterey jack cheese, sour cream and cilantro leaves.

    Brief Description

    Thick chicken tortilla soup chock full of vegetables and seasonings.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 40 min

    Posted By:


    Posted On:

    September 28, 2013

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