Azteca Chicken Tortilla Soup

This recipe is a Mexican-style favorite. A delicious, broth-style chicken soup is enriched with pepper-spiced Jack cheese and crisp, garlicky tortilla strips. Make extra tortilla strips to sprinkle over a taco salad—store in an airtight container.


  • 2 tbsps olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped zucchini
  • 3 cloves garlic, finely chopped
  • 1 quart low-sodium chicken broth
  • 1 can (14 1/2 oz) fire-roasted diced tomatoes with chiles, undrained
  • 1/2 cup frozen whole kernel corn
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • to taste garlic salt
  • to taste freshly ground pepper
  • 1 1/2 cup shredded cooked chicken
  • 6 (6 inch) corn tortillas, cut into quarters, then strips
  • 1 1/2 cups Crystal Farms Shredded Pepper Jack Cheese
Recommended Crystal Farms Product Substitutions: Crystal Farms Pepper Jack Cheese


  • Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion, zucchini, and garlic; cook and stir about 5 minutes or until tender.
  • Stir in broth, tomatoes, corn, cumin, coriander, garlic salt and pepper; bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes.
  • Meanwhile, heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add tortilla strips; season with garlic salt. Cook and stir 5 minutes or until golden (they will crisp up as they cool).
  • Stir chicken into soup; simmer until heated through. Ladle soup into bowls; sprinkle with cheese and tortilla strips.

Chef's Tips & Suggestions

  • Use rotisserie or leftover roasted chicken.
  • Sprinkle with fresh cilantro leaves and serve fresh lime wedges on the side.