Copycat On The Border Tortilla Soup

Copycat On The Border Tortilla Soup


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I like my soup to have a bit of a kick to it; then it really warms you up! This recipe for On The Border's tortilla soup can be made with your favorite spicy salsa.

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Serving Size / Yield

6 servings


  • 1/2 C. On The Border Salsa
  • 2 avocados (mashed with
  • 3 Tbs. On The Border Salsa)
  • 3 14 oz. cans chicken broth
  • 3 boneless, skinless chicken breasts
  • 4 Tbs. uncooked rice
  • 1/2 C. onion, chopped
  • 1/2 C. cilantro, chopped
  • 1/2 C. Monterey Jack cheese, shredded
  • 1 bag On The Border Tortilla Chips

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  1. Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook.

  2. Remove chicken and cut into bite-size pieces.

  3. Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes.

  4. Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes.

  5. Before serving, add remaining onion and cilantro.

  6. To serve, garnish soup with tortilla chips.

Note: You can buy On The Border's salsa and tortilla chips at most grocery stores.

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