Skip to Content

Tex-Mex Tortilla Soup


6" Yellow Corn 6 oz.
Tex-Mex Tortilla Soup

Scale Your Recipe

Original Recipe Serves 4


6 Mission® 6" Yellow Corn Tortillas (06942) , cut into 1/8" strips 
4 cups  Chicken Broth  
12  Tomatillos , husked and chopped 
2 cloves  Garlic , chopped 
1 small Onion , chopped 
1 tsp.  Chile Powder  
3 fresh Anaheim Chiles , stemmed, seeded and chopped 
1 large Tomato , chopped 
1/4 cup fresh Parsley , chopped 
1 cup cooked Chicken Breast, skinned and shredded 
1 oz. Cheddar Cheese , shredded 
 Salt and Pepper to taste  
 Vegetable Oil cooking spray 


1.) Combine the first 6 ingredients after tortillas, in a large saucepan and simmer until the vegetables are tender, about 20 minutes. Puree the soup mixture in a food processor or blender. Return it to the saucepan and add the chilies, tomatoes, parsley and chicken. Simmer for 15 minutes and season to taste.

2.) Place the tortilla strips on an ungreased baking pan and spray lightly with vegetable spray. Bake at 350º F for 15 minutes, or until lightly browned. Ladle soup into bowls. Top with tortilla strips and cheese.

3.) Serve immediately.

Recipe Using Same Product(s)

Stay fresh! Get the latest recipes, programs and product information in your inbox.

By providing your email address through this form, you acknowledge that Mission Foods, through a third-party service provider, is collecting your personal identifying information to provide you with recipes, programs, and product information. For a full explanation of Mission Food’s privacy policy, including your rights as a consumer, please view our privacy policy. For consumers with disabilities, please call 1-800-600-8226 for information pertaining to this notice.
Thanks for signing up. Explore some other fresh ideas.