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Chicken Tortilla Soup

A bowl of chicken tortilla soup topped with tortilla strips, cilantro, and lime wedges.

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A flavorful and comforting chicken tortilla soup, perfect for a weeknight meal. This recipe features tender shredded chicken, a rich broth, and is topped with crispy tortilla strips and your favorite garnishes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (32 ounce) carton chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 2 cups shredded cooked chicken (rotisserie chicken is great here)
  • 1 cup crushed tortilla chips
  • Optional garnishes: avocado, cilantro, lime wedges, shredded cheese, sour cream

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes, green chilies, chicken broth, cumin, chili powder, and oregano. Season with salt and pepper.
  4. Bring the soup to a simmer, then reduce heat and cook for at least 10 minutes to allow flavors to meld.
  5. Stir in the shredded chicken and heat through, about 5 minutes.
  6. Ladle soup into bowls. Top each serving with crushed tortilla chips and your desired garnishes.

Notes

  • For a creamy version, stir in 1/2 cup of heavy cream or half-and-half with the chicken.
  • To make your own crispy tortilla strips, cut corn tortillas into thin strips and fry in a little oil until golden brown and crisp, or bake them at 375°F (190°C) until crisp.
  • This soup is excellent for meal planning and can be made ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Consider setting up a tortilla soup bar with various toppings for a fun family meal.

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