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a blue bowl filled with chicken tortilla soup garnished with tortilla chips and cheese.
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4.64 from 22 votes

Chicken Tortilla Soup

A homemade Chicken Tortilla Soup made with simple ingredients! This bold flavored soup hosts tender chicken, corn, fire roasted tomatoes and spicy jalapeno all in a rich broth. It's finally topped off with homemade crispy tortilla strips, shredded cheese and fresh cilantro.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch, Soup
Cuisine: American, Mexican
Keyword: tortilla soup
Servings: 8
Calories: 316kcal

Ingredients

Tortilla Soup

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 medium jalapeno seeds removed and chopped
  • 1 teaspoon chili powder mild
  • 1 teaspoon cumin ground
  • salt and pepper to taste
  • 1 tablespoon lime juice
  • 1 cup corn kernels
  • 3 cups cooked chicken shredded
  • 28 ounce fire roasted tomatoes (1 large can)
  • 4 cups chicken broth low sodium

Toppings

  • 4 small tortillas corn or flour sliced into thin strips
  • vegetable oil for frying
  • 2 tablespoon cilantro chopped
  • 1 avocado
  • cheddar cheese shredded

Instructions

Tortilla Chips

  • Add about ¼ cup of vegetable oil to a skillet over medium-high heat. Add the tortilla strips, a few at a time, and fry until crisp. Transfer them to a paper-towel lined plate and season with salt. Repeat with remaining strips.

Tortilla Soup

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, jalapeno and cook for 4 to 5 minutes until the onion is soft and translucent.
  • Add the rest of the soup ingredients to the pot and bring to a boil. Turn down the heat to medium-low and simmer for 20 minutes.
  • Serve soup with crispy tortilla strips, cheddar cheese and cilantro.

Video

Notes

  1. Be sure to let your tortilla soup fully cool, then transfer to a shallow, airtight container. Store leftovers in the fridge for 3-4 days.
  2. The tortilla strips can be placed in a bag with the air pushed out and stored for up to 3 days in the cupboard!
  3. To freeze, let the tortilla soup cool completely. Transfer to an airtight container and store in the freezer for 4-6 months
  4. When ready to eat, thaw overnight in the fridge before reheating on the stove. Prepare all the garnishes when ready to serve.

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 22g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 377mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 590IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 2mg