Tortilla Soup

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Get it on Google Play


1 tablespoon ghee (clarified butter)

1 large yellow onion, diced

6 cloves garlic, peeled and minced

2 fresh jalapeño peppers, diced (and seeded, if you wish)

2 quarts chicken stock

1 28-ounce can diced fire-roasted tomatoes

1 pound of chicken breast, cooked and diced

1 cup fresh cilantro, chopped

juice of two limes

avocado slices, lime pinwheels, or minced fresh cilantro, for garnish


1. Heat ghee in a Dutch oven or soup pot over medium heat. Sauté onions until they are translucent, about 4 to 6 minutes.

2. Add garlic and jalapeños. Sauté for 1 to 2 minutes, or until fragrant. Pour in the chicken stock and tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes.

3. Add the cooked chicken, cilantro, and lime juice, and stir. Serve the soup topped with whatever garnish you prefer!

Bon Appetit!

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