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neiman marcus tortilla soup

Neiman Marcus Tortilla Soup Recipe

Linda Cain
As someone who loves a good bowl of soup, I must say, there’s something special about tortilla soup. It’s warm, comforting, and packed with flavor.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Tex-Mex
Servings 6
Calories 572 kcal

Equipment

  • Large pot
  • Baking sheet

Ingredients
  

  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of butter
  • 4 cups of finely diced onions
  • 1 tablespoon of minced garlic
  • 1 tablespoon of jalapeño pepper seeded and finely chopped
  • 2 teaspoons of ground cumin
  • 3/4 cup of all-purpose flour
  • 2 quarts of chicken stock or vegetable broth
  • 1/2 cup of crushed tomatoes canned
  • 1/2 cup of mild picante salsa adjust to taste
  • 2 cups of heavy cream
  • 3 cups of shredded Monterey Jack cheese
  • 1 teaspoon of smoked paprika
  • 1/4 cup of chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and let it cook until translucent, usually about 5 minutes. Stir in the minced garlic and cook for an additional minute. The aroma is captivating. Toss in the diced bell pepper and jalapeño, cooking until soft, which will take about 3 more minutes. You want layers of flavor to develop right from the start!
  • Time to add the chicken broth, shredded chicken, and diced tomatoes to the pot. Sprinkle in the ground cumin and chili powder. Bring the mixture to a gentle boil while stirring to combine all the ingredients. The soup will start to come alive with colors and scents—a sign that good things are coming.
  • Once it’s boiling, reduce the heat and let the soup simmer for about 15 minutes. This allows the flavors to meld beautifully. Taste it after a few minutes. Does it need more salt or pepper? Now’s the time to adjust.
  • While the soup simmers, preheat your oven to 400°F (200°C). Spread the tortilla strips on a baking sheet, lightly coat them with oil, and season with salt. Bake for about 10 minutes until they’re golden and crispy. Trust me; it’s worth the effort for that crunchy texture!
  • Once your soup is ready, ladle it into bowls. Top each serving with a generous handful of crispy tortilla strips. Sprinkle with shredded cheese and fresh cilantro. If you're feeling zesty, a squeeze of lime goes a long way. Dig in!

Notes

  • Make it Ahead: This soup tastes even better the next day. It’s perfect for meal prep.
  • Spice it Up: If you enjoy heat, add some diced chipotle peppers or a few dashes of hot sauce.
  • Use Leftover Chicken: This recipe is an excellent way to use that rotisserie chicken from your local grocery.
  • Customize the Toppings: Feel free to add sour cream or Greek yogurt for creaminess, or fresh avocado slices for added richness.
  • Vegetarian Option: Substitute the chicken with black beans and vegetable broth for a hearty vegetarian version.

Nutrition

Calories: 572kcal
Keyword neiman marcus tortilla soup recipe
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