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A steaming bowl of chicken tortilla soup garnished with avocado and cilantro.

Best way to grow a rich Chicken Tortilla Soup

This recipe guides you through creating a rich and flavorful chicken tortilla soup, perfect for a comforting meal. It involves preparing crispy tortilla strips, simmering a robust tomato-based broth with aromatic spices, and then adding cooked chicken and fresh corn for a satisfying finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the soup base:
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chilies undrained
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper optional, for heat
  • Salt and freshly ground black pepper to taste
For the chicken:
  • 2 cups cooked chicken shredded or diced
  • 1 ear of corn kernels removed (or 1 cup frozen corn)
  • 1/2 cup fresh cilantro chopped
For the tortillas:
  • 6 corn tortillas cut into 1/2-inch strips
  • 2 tablespoons olive oil for frying
For serving (optional garnishes):
  • Avocado slices
  • Sour cream or Greek yogurt
  • Shredded Monterey Jack cheese
  • Lime wedges
  • Additional fresh cilantro

Equipment

  • Large skillet
  • Paper towel-lined plate
  • Large pot or Dutch oven

Method
 

Part 1: Prepare the Tortilla Strips
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add tortilla strips and fry for 3-5 minutes until golden brown and crispy.
  3. Remove tortilla strips to a paper towel-lined plate to drain excess oil, then season lightly with salt and set aside.
Part 2: Cook the Soup Base
  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  2. Cook chopped onion until softened, about 5-7 minutes, then add minced garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, diced tomatoes with green chilies, chicken broth, chili powder, cumin, and cayenne pepper (if using); bring to a simmer.
  4. Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld, as longer simmering enhances richness.
Part 3: Add Chicken and Finish the Soup
  1. Stir cooked chicken, corn kernels, and fresh cilantro into the simmering soup.
  2. Simmer for another 5-10 minutes until chicken is heated through and corn is tender-crisp.
  3. Taste and adjust seasonings with salt and pepper as needed.
Part 4: Serve
  1. Ladle hot soup into bowls.
  2. Garnish each serving with a generous amount of crispy tortilla strips.
  3. Offer optional toppings such as avocado slices, sour cream or Greek yogurt, shredded cheese, and lime wedges, then serve immediately.

Notes

For a spicier soup, add an extra pinch of cayenne pepper or a chopped jalapeño with the onions.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
To make this soup vegetarian, substitute vegetable broth for chicken broth and omit the chicken. You can add black beans or pinto beans for extra protein.