Pico de Gallo Tortilla Soup

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Cinco de Mayo, the May 5 holiday that celebrates Mexico’s victory over France in the 1862 Battle of Puebla, is a popular reason to head to your local cantina for the 2-for-1 margarita special.


Our weekend recipe allows you to prepare a healthful Cinco de Mayo menu, with salsa adding the zing you need to make taste buds dance.

Turn up your favorite Latin music for some salsa-dancing—maybe even a tango or two—as you prepare this super-easy spin on tortilla soup. Prep time is just 15 minutes, as is cooking time, making this a true 30-minute meal.

All of the ingredients should be available at your local natural and organic food store.

Pico de Gallo Tortilla Soup
Makes 4 servings

  • 16 ounces pico de gallo salsa
  • 2 cups organic chicken broth
  • 1 large zucchini, diced (about 2 cups)
  • 1 cup diced, cooked chicken
  • 2 tablespoons chopped fresh cilantro leaves
  • 3 corn or flour tortillas (6-inch), cut into thin strips

Heat salsa, broth, zucchini and chicken in 4-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until zucchini is tender.

Stir cilantro and tortilla strips into saucepan.

Tip: To cut tortillas into thin strips more easily, roll them up first, and then cut them crosswise into strips.

Recipe and photo courtesy of Pace

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