Chicken Tortilla Soup
This chicken tortilla soup recipe is made with spiced broth topped with lime, cilantro, Monterey Jack, avocado and fresh tortilla chips.
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There’s a small Mexican restaurant I love for their chicken tortilla soup, and it inspired this recipe. Every time I go, I grab a burrito and a bowl of their soup—enough for about three meals—but even in 100°F heat, I’ll wait and take it home to enjoy in one sitting.
Warm, comforting, and packed with bold Tex‑Mex flavors, this chicken tortilla soup is your go-to bowl of cozy goodness. Tender shredded chicken, smoky spices, juicy tomatoes, and crispy tortilla strips come together in a rich, flavorful broth that’s perfect for weeknight dinners, casual entertaining, or meal prep that feels anything but boring. If you love this recipe, check out my pork pozole verde this Mexican street corn pasta salad for more inspired options.
Why You’ll Love This Recipe
- Bold and balanced – Smoky spices and fresh toppings keep every bite interesting.
- Easy and comforting – A one‑pot soup that’s simple to make but full of flavor.
- Crowd‑pleasing – Great for families, game day, or meal prep.
Key Ingredients in This Recipe
- Chicken breasts – Chicken breasts are seasoned with chili powder before they’re cooked in a pan then chopped and added to the soup. They can be slightly undercooked before they’re added to the soup since they will continue to cook in the broth. The chicken can also be grilled rather than cooked in a pan.
- Diced tomatoes – Canned tomatoes are extremely versatile. They are picked when ripe then cooked and peeled before they are diced then canned and packed in tomato juice or tomato puree. They have a rich tomato flavor perfect for tomato sauces. Diced tomatoes break down more uniformly into this soup.
- Green chilies – Canned mild green chilies are typically made with Anaheim chilies. These popular California peppers have a smokey, sweet and tangy flavor. Anaheim peppers are mild so even if you aren’t a spice fan it provides subtle flavor to this dish. I like to keep a can in the pantry to easily add flavor to soups like this.
- Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables while chicken broth is made with the meat. How does that affect their flavor? Chicken stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, chicken broth is much more mellow in flavor. I typically use chicken stock when cooking. Substitute the chicken stock with water if needed (though it takes away some of the flavor.)
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Add a splash of fresh lime juice or a pinch of smoked paprika right before serving to brighten the flavors and add a subtle smoky note that makes the soup taste even more vibrant.
Swaps and Substitutions
- Chicken: Use rotisserie chicken or shredded turkey if preferred.
- Tortillas: Corn tortilla chips can replace homemade strips for convenience.
- Spice level: Adjust chili powder or add cayenne for more heat.
- Broth: Use low‑sodium broth and season to taste for a lighter version.
How to Make Chicken Tortilla Soup (Step-by-Step)
- Sauté onion. In a large stock pot heat 2 tablespoons olive oil over medium heat and add the garlic and diced onion. Sauté until the onion is soft and translucent, about 5 minutes.
- Make the broth. Add the cumin, paprika and cayenne and cook, stirring constantly for 30 seconds. Add the chicken stock, diced tomatoes, with their liquid, the green chilies and 2 cups of water. Let simmer for 40 minutes, stirring occasionally.
- Season chicken. While the broth simmers season the chicken breasts on both sides liberally with chili powder. In a sauté pan heat the remaining tablespoon of oil on medium heat.
- Cook the chicken. Cook the chicken until browned on both sides, about 5 minutes. Remove the chicken from the pan and let cool.
- Add chicken to broth. Chop the chicken into chunks and stir into the broth. Continue to simmer for an additional 10 minutes.
- Season soup. Stir in the juice from two of the limes, half of the chopped cilantro and season with salt and pepper.
- Heat oil. Slice the tortillas in half and then into 2-inch long strips. Fill a large sauté pan with enough oil to reach 1-inch up the side of the pan. Heat oil to 350°F.
- Fry tortilla strips. When the oil is hot, add some of the tortilla strips to the pan and fry until golden brown, about 1 to 2 minutes. Work in batches so the pan is not overcrowded. Remove to a paper towel lined plate.
- Assemble and serve. To serve, scoop the broth into bowls and top with shredded Monterey jack cheese, avocado, the remaining cilantro and tortilla strips. Cut the remaining lime into wedges to serve on the side.
How to Serve Chicken Tortilla Soup
- Bowl it up: Ladle soup into bowls and top with fresh cilantro and lime wedges.
- With toppings: Add avocado, shredded cheese, or sour cream for extra richness.
- For gatherings: Serve with extra tortilla chips and lime on the side for guests.
How to Store Chicken Tortilla Soup
- Refrigerator: Store leftover soup in an airtight container for up to 3 days.
- Reheating: Warm on the stovetop over low heat, stirring occasionally.
- Freezing: Freeze in portions for up to 2 months and thaw overnight before reheating.
FAQ – Frequently Asked Questions
Can I make chicken tortilla soup ahead of time?
Yes, you can cook the soup ahead and reheat just before serving for convenience. (Talk about a great meal prep option).
Is chicken tortilla soup spicy?
It has mild to medium heat, which you can adjust by increasing or reducing the spices.
Can I make chicken tortilla soup in a slow cooker?
Yes, all ingredients can be combined in a slow cooker and cooked on low for several hours.
What toppings go best with chicken tortilla soup?
Avocado, shredded cheese, lime wedges, cilantro, and crispy tortilla strips are great options.
Can I make this soup gluten‑free?
Yes, use corn tortillas and a gluten‑free broth to make it gluten‑free.
Other Recipes to Try
If you couldn’t get enough of the comforting flavors in this soup, take a peek at some of my other Mexican favorites:
- Pork Pozole Verde
- Cheesy Chicken and Sweet Corn Enchiladas Verdes
- Cheesy Rice and Bean Bake with Chipotle Adobo Chicken
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Chicken Tortilla Soup
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Ingredients:
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 4 cups chicken stock
- 1 (28-ounce) can diced tomatoes
- 1 (4-ounce) can mild green chilies
- 2 medium boneless, skinless chicken breasts, about 1½ pounds
- 1½ tablespoons chili powder
- 3 limes, divided
- ½ cup chopped fresh cilantro
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 8 small corn tortillas
- Vegetable oil, as needed, for frying
- 1 cup shredded Monterey Jack cheese
- 1 medium haas avocado, pitted and sliced
Instructions:
- In a large stock pot heat 2 tablespoons olive oil over medium heat and add the garlic and diced onion. Sauté until the onion is soft and translucent, about 5 minutes.
- Add the cumin, paprika and cayenne and cook, stirring constantly for 30 seconds. Add the chicken stock, diced tomatoes, with their liquid, the green chilies and 2 cups of water. Let simmer for 40 minutes, stirring occasionally.
- While the broth simmers season the chicken breasts on both sides liberally with chili powder. In a sauté pan heat the remaining tablespoon of oil on medium heat.
- Cook the chicken until browned on both sides, about 5 minutes. Remove the chicken from the pan and let cool.
- Chop the chicken into chunks and stir into the broth. Continue to simmer for an additional 10 minutes.
- Stir in the juice from two of the limes, half of the chopped cilantro and season with salt and pepper.
- Slice the tortillas in half and then into 2-inch long strips. Fill a large sauté pan with enough oil to reach 1-inch up the side of the pan. Heat oil to 350°F.
- When the oil is hot, add some of the tortilla strips to the pan and fry until golden brown, about 1 to 2 minutes. Work in batches so the pan is not overcrowded. Remove to a paper towel lined plate.
- To serve, scoop the broth into bowls and top with shredded Monterey jack cheese, avocado, the remaining cilantro and tortilla strips. Cut the remaining lime into wedges to serve on the side.
Notes:
Add a splash of fresh lime juice or a pinch of smoked paprika right before serving to brighten the flavors and add a subtle smoky note that makes the soup taste even more vibrant.
Nutrition:
Calories: 409kcal | Carbohydrates: 31g | Protein: 20g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 440mg | Potassium: 671mg | Fiber: 7g | Sugar: 5g | Vitamin A: 997IU | Vitamin C: 17mg | Calcium: 207mg | Iron: 2mg
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