Chicken Tortilla Soup Recipe
by Sommer Collier — last updated on Aug 24, 2026 
For me, the best part of my chicken tortilla soup recipe is loading up a bowl with all the toppings! I make my easy, healthy version with tender chicken, sweet onions, fire-roasted tomatoes, and plenty of bold Mexican-inspired flavor. Then finish it with crunchy tortilla strips, creamy avocado, shredded cheese, cilantro, and lime. It’s one of my favorite fuss-free dinners when I want something fresh and satisfying that the whole family will love.
My easy chicken tortilla soup combines tender chicken cooked in a tomato-based broth with bold spices and creamy cheese for a super comforting meal! Tortilla soup is made with tortilla chips in the broth to make it nice and thick, and it topped off with more for a nice crunch. Everyone has their own version of chicken tortilla soup that they prefer… I prefer a thin, but not watery, broth-based chicken tortilla soup with lots of veggies and abundant toppings. Today’s simple tortilla soup recipe is exactly how I like it. Rich, zesty, and ultra comforting, with a slightly spicy finish. I developed this soup recipe years ago and would venture to say it is one of my most requested soup recipes, both with personal friends and blog readers. I email the link to this recipe constantly! (Along with my classic chicken noodle soup.)
Lorraine – ⭐⭐⭐⭐⭐ Just made this and it is incredibly delicious!!! Glad I prepared a double batch. Added the black beans and sweet white corn Added the avocado sour cream scallions and other goodies at serving time. This is a winner Sending the recipe to friends 💝
Table of Contents
Sommer’s Recipe Highlights
Perfectly Balanced – My authentic chicken tortilla soup is chunky, perfectly spiced, and so quick to make. The deep rich essence of the broth comes from sautéing the onions, garlic, and cilantro to release their flavor, before adding the broth and spices. (Yes, the cilantro is sautéed, so even some cilantro haters, love this soup!) This is the quintessential soup blend of protein, carbs, and veggies swimming in a brilliant soup base to make a complete meal. And if you like that idea, also try my Greek lemon chicken soup.
Customizable – Cheese and crushed tortilla chips are added at the end to thicken the soup base and give it a comforting luxurious feel. That means you can make it as thick of thin as you like. Your family also get to customize their bowls with favorite toppings, so everyone at the table is happy.
Key Ingredients and Tips
This zesty Mexican soup requires 15 simple ingredients… 10 of which are pantry staples!
- Olive Oil – I use a little olive oil (or butter) to sauté the vegetables and get all those wonderful flavors going right from the start.
- Onion and Garlic – To me, onions and garlic are the beginning of just about every great soup recipe! Sautéing them first mellows the sharpness and creates a savory base for the entire pot. Fresh garlic is always my first choice. It adds so much more flavor than the pre-minced stuff, and it only takes an extra minute to chop.
- Cilantro – Even if you’re not a huge fan of raw cilantro, don’t count this soup out! The cilantro cooks down into the broth, giving it a much softer, more subtle flavor.
- Chicken Broth – I use my favorite good-quality chicken broth as the base of the soup. If you’re using low-sodium broth, make sure to taste at the end and add plenty of salt as needed.
- Diced Tomatoes – I especially love using fire-roasted canned tomatoes because they add another layer of smoky, slightly sweet flavor without any extra work.
- Chicken Breasts – No need to cook the chicken separately! I add the breasts whole and let them cook right in the flavorful broth. This keeps them juicy while also adding extra flavor to the soup.
- Ground Cumin, Chili Powder, Cayenne, and Bay Leaves – Cumin and chili powder give the soup that deep, earthy, smoky flavor that works so well with the tomatoes and chiles. Just a little cayenne gives the soup a nice kick, and I toss in bay leaves for a subtle herbaceous flavor that develops as the soup simmers.
- Carrots – I chop the carrots into bite-sized pieces so they cook evenly. And here’s a time-saver: If the skins are smooth and clean, I don’t bother peeling them. A good scrub is all they need.
- Monterey Jack cheese – I use Monterey Jack both to help thicken the soup and as a gooey, melty garnish. I recommend shredding it yourself when possible because freshly grated cheese melts much more smoothly.
- Avocados – Creamy avocado is one of my favorite toppings because it cools down the spices and adds a rich, buttery texture to every bowl.
- Tortilla chips – These do double duty! I use crushed tortilla chips to help thicken the soup, then add even more on top for that irresistible salty crunch.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Sauté the aromatics – First, I heat the olive oil in a large stockpot over medium-high heat. Then I add the onions, chopped cilantro, and fresh garlic and sauté everything for about 3 minutes. I like to give the onions a chance to soften before adding the liquid because it creates a much more flavorful soup base.
Build the broth – Next, I stir in the chicken broth, tomatoes, whole raw chicken breasts, spices, and ¾ teaspoon of salt. I make sure the chicken breasts are pushed down into the broth so they cook evenly. Then I bring everything to a boil.
Add the carrots – Once the soup is boiling, I add the carrots and bring it back to a boil. Then I reduce the heat to medium and cook for another 10-12 minutes, until the carrots are tender and the chicken is cooked through. If your chicken breasts are especially thick, they may need a few extra minutes. I always make sure the center reaches 165°F before removing them.
Shred the chicken – I use tongs to transfer the cooked chicken breasts to a cutting board. Then I either shred them with two forks or chop them into bite-sized pieces before adding the chicken back to the pot. I personally like shredding it because you get tender pieces of chicken in every spoonful.
Make it thick and cheesy – Next, I stir in half of the shredded cheese along with 1 cup of crushed tortilla chips. The tortilla chips soften into the broth and help give the soup a thicker, heartier texture. If too much liquid has evaporated while the soup was cooking, I simply stir in another cup of chicken broth or water until I reach the consistency I like.
Load up the bowls – Finally, I ladle the hot soup into bowls and pile on the remaining shredded cheese, fresh cilantro, creamy avocado, and plenty of crunchy tortilla chips. I always add the chips right before serving so they stay nice and crispy!
Expert Tips
Focus on the veggies. The sautéing step is really important to developing a rich flavor. Stir regularly, take your time, and be careful that the garlic and onions don’t burn.
Don’t overcook the chicken! Make sure to only cook the chicken breast until it reaches 165 F. Otherwise, it might get tough. Alternatively, I like to use chicken thighs that add more fat to the soup and are less likely to overcook.
Add-ins. You can make this soup your own by adding or omitting ingredients are you see fit. Try adding corn, black beans, or even some canned green chiles! For more spice, serve with some fresh jalapeño slices!
Serving Suggestions
My favorite tortilla soup toppings include:
- Extra shredded cheese
- More tortilla chips
- Chopped cilantro
- Fresh chopped avocado
- Sour Cream
- Lime wedges
To make a full meal, a fresh Mexican chicken salad would be a good idea! You can also pair it with chips, homemade salsa, and guacamole. And don’t forget to pair it with some fresh homemade flour tortillas!
Storage and Reheating
Store the cooled leftovers in an airtight container and refrigerate for up to a week. Reheat in the microwave or on the stovetop over low heat.
To Freeze: Place the cooled soup in a freezer-safe container (or freezer bags) and freeze for up to 3 months. Just be sure to thaw it at room temperature before reheating, to protect the veggies from turning to mush.
Frequently Asked Questions
Many of you have asked if you can use leftover chicken in this recipe… Absolutely! Just shred the chicken and add it in at the end to warm it.
If you want thicker homemade chicken tortilla soup, throw in a cornstarch slurry! Mix 1 tablespoon of cornstarch with 2 tablespoons of water and whisk to combine. Then add it to the soup and allow to simmer for about 3 minutes to thicken up. If you want it even thicker, do it one more time.
Yes and no. Yes, you can take out any ingredient, but NO, it will not taste the same. I will say, that I have served this chicken tortilla soup recipe to several cilantro haters, and they loved it.
They tell me the elusive “soapy” taste is removed through the cooking process. Just be sure to leave the fresh cilantro off at the end. Alternatively, you can use dry cilantro.
Absolutely! Find the instructions in the recipe notes below.
Try my simple Slow Cooker Chicken Tortilla Soup recipe!
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
More Mexican Soup Recipe
Chicken Tortilla Soup Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 1 small onion, peeled and chopped
- 2/3 cup fresh chopped cilantro, divided
- 3 cloves garlic, minced
- 4+ cups chicken broth
- 14.5 ounce diced “fire roasted” tomatoes (canned)
- 2 whole skinless chicken breasts
- 3/4 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1-2 bay leaves
- 2 carrots, thinly sliced
- 1 1/2 cups shredded Monterey jack cheese
- 1-2 avocados, diced
- 10 ounce Bag of tortilla chips
Instructions
- In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
- Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
- Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
- Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
- Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.
- Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
Notes
- Set the IP on Sauté. Add the oil, onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
- Stir in chicken broth, tomatoes, whole raw chicken breasts, carrots, all spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Lock the lid into place and set on Pressure Cook High for 5 minutes.
- Perform a Quick Release. Once the steam valve button drops it’s safe to open the lid.
- Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup. Stir in half the cheese and 1 cup crushed tortilla chips.
- Garnish as directed above.
A staple always delicious and I’ve been making this for seven years!
This is totally the BEST – I also double the batch and just add a can of coconut milk for a creamier version that is dairy free. Sooooo good!!! Thank you for sharing your recipe!
Just made this and it is incredibly delicious!!! Glad I prepared a double batch. Added the black beans and sweet white corn Added the avocado sour cream scallions and other goodies at serving time. This is a winner Sending the recipe to friends 💝