Chicken Tortilla Soup

Chicken tortilla soup is a beloved dish that combines rich flavors, wholesome ingredients, and a touch of spice to create a comforting bowl of goodness.

Packed with tender and shredded chicken, vibrant vegetables, and aromatic spices, this recipe is sure to delight your taste buds and warm your soul. 

Topped with crispy homemade tortilla strips and an array of garnishes, this soup is a complete meal on its own.  

Chicken Tortilla Soup: Easy to prepare

This chicken tortilla soup recipe is relatively simple and doesn’t require extensive culinary skills. 

With basic cooking techniques and readily available ingredients, you can create a delicious soup that will impress your family and friends.

It makes for a satisfying lunch or dinner. You can consume it as a standalone meal or pair it with other Mexican-inspired dishes. 

You can customize it further by adding toppings like avocado slices, shredded cheese, sour cream, or diced tomatoes.

In addition, chicken tortilla soup is an excellent make-ahead dish, as it tends to develop even more flavors when allowed to sit for a while. 

It’s also freezer-friendly, so you can store leftovers for future meals or for those times when you need a quick and satisfying dinner option.

Traditionally, this soup is made with chicken broth, tomatoes, garlic, onion, chiles, and tortilla chips. 

However, its rich tomato and low sodium chicken broth base, along with the plethora of spices it contains, makes Chicken Tortilla Soup a unique and flavorful dish that will become an instant favorite.

Chicken Tortilla Soup

The Chicken Tortilla Soup recipe is a delicious and comforting blend of tender chicken, zesty spices, crunchy tortilla strips, and a medley of vegetables.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 10
Calories 161 kcal


  • Oven


  • 1 tbsp vegetable oil
  • 2 nos. chicken breasts (large bone-in skin-on)
  • 1 nos. white onion (chopped)
  • 2 nos. poblano peppers (stemmed, seeded & chopped)
  • 2 nos. red bell peppers (stemmed, seeded & chopped)
  • 1 nos. Jalapeno (stemmed, seeded & minced)
  • 3 nos. cloves garlic (large, minced)
  • 1 tbsp cumin ground
  • 2 tsp coriander ground
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 3 tbsp tomato paste
  • 6 cups chicken stock
  • 1 cans crushed tomatoes (28-ounce)
  • 1 cans fire-roasted diced tomatoes (15-ounce)
  • 2 cans black beans (15-ounce, drained)
  • 1 cans hominy (29-ounce, drained)
  • 2 nos. chipotle peppers in adobo (minced)
  • kosher salt and black pepper (to season)

Suggested Garnishes

  • Tortilla Strips (Recipe Below)
  • cotija cheese
  • Cilantro chopped
  • red onion minced
  • lime wedges
  • sour cream
  • hot sauce

Crispy Tortilla Strips – Ingredients

  • Vegetable oil (for frying)
  • Corn tortillas
  • Fine grain salt (to season)


  • Preheat the oven to 350 degrees F.
  • Warm a large pot for a few minutes over medium heat and add a tablespoon of oil.
  • Season the chicken with salt and pepper on both sides and add it to the pot, skin side down.
  • Brown the chicken well on both sides (a few minutes per side), then transfer to a baking sheet and into the oven.
  • Bake the chicken until it registers 165 degrees internally, 25-30 min.
  • In the same pot, combine the onion, poblanos, bell peppers, jalapeno, and garlic with a big pinch of salt.
  • Cook the vegetables, stirring occasionally, until the onions are translucent.
  • Next, stir in the cumin, coriander, chili powder, and oregano; continue stirring for 1 minute.
  • Add the tomato paste and stir for 2 minutes.
  • Add the remaining ingredients to the pot, along with a huge pinch of salt.
  • Stir well, bring to a boil, and simmer for 20 minutes or so.
  • When the chicken is done and cool enough to handle, remove the skin, shred the meat, and stir it into the soup.
  • Taste and adjust the seasoning if necessary.
  • Serve with the suggested garnishes at the table.

Crispy Tortilla Strips Recipe

  • Heat a shallow layer of oil (about 1/2 inch) in a large pan over medium-high heat.
  • Cut the tortillas into strips.
  • To test if the oil is ready, put a little piece of tortilla in the pan.
  • The oil should bubble up rapidly around it, cooking it to a golden brown in a minute or so.
  • Crisp the tortillas in batches (don't overcrowd the pan), removing them with a slotted spoon or spider strainer when crispy and golden brown.
  • Transfer them to a paper towel-lined plate and sprinkle with salt before moving on to the next batch.


  1. Transfer the leftover soup to an airtight container and refrigerate for up to 4 days.
  2. You can also freeze it for up to three months. To use, thaw it in the refrigerator overnight.
  3. For more flavor, you can add lime juice to your taste and top the dish with fresh cilantro.
  4. You can use rotisserie chicken to enhance the flavor of the soup.
  5. Canned ingredients are great for saving preparation time.
  6. You can cook it in the slow cooker also with fresh ingredients. Slow cooker chicken tortilla soup may take more time to cook.
  7. If you do not have time to make tortilla strips, you can use store-bought tortilla chips.


Calories: 161kcalCarbohydrates: 24gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 367mgPotassium: 521mgFiber: 6gSugar: 6gVitamin A: 408IUVitamin C: 7mgCalcium: 56mgIron: 3mg
Keyword Chicken Tortilla Soup
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