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Tortilla Soup

Tortilla Soup

Tortilla Soup




2 cups corn chips, crushed

128 gms onion, diced

2 garlic cloves, minced

2 cups chicken stock

128 gms tomato puree

1 tbsp chopped cilantro

1/2 tbsp McCormick Cumin Seed Ground

1 tsp McCormick Chili Powder

1 pc McCormick Bay Leaves Whole

100 gms chicken breast, grilled, cut into narrow strips

100 gms diced avocado

25 gms cheddar cheese, grated McCormick Iodized Salt 140g and McCormick Black Pepper Ground, to taste


  1. In a sauce pan, heat oil until hot then add onions and cook for 5 minutes until they begin to brown. Add the garlic, crushed corn chips, cumin, chili powder and bay leaf and continue to cook for additional minute (you want to taste spices, not burn them). Add the tomato puree, chicken stock and cilantro. Simmer for 20 minutes.
  2. Remove the bay leaf and puree the soup in a blender.
  3. Garnish each serving soup with a few tortilla strips, chicken, avocado dices, and a sm amount of cheese.
Note: Makes 8–10 servings