Chicken Tortilla Soup Recipe
The BEST Chicken Tortilla Soup Recipe – This fresh and healthy tortilla soup recipe is easy to make and an absolute crowd-pleaser.
Why We Love This Best Chicken Tortilla Soup Recipe
Our easy chicken tortilla soup combines tender chicken cooked in a tomato-based broth with bold spices and creamy cheese for a super comforting meal! Often, 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. Some are thick like gravy. Some are thin and watery.
I prefer a thin, but not watery, broth-based chicken tortilla soup with lots of veggies and toppings.
Today’s Easy Chicken Tortilla Soup Recipe is exactly how I like it. Rich, zesty, and ultra comforting, with a slightly spicy finish.
Our Most-Requested Dish… Tortilla Soup
I developed this easy chicken tortilla soup recipe years ago and would venture to say it is my most requested recipe, both with personal friends and blog readers. I email the link to this recipe constantly!
Why is it so popular?
Our 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.
Cheese is also very important in this recipe for tortilla soup… Cheese and crushed tortilla chips are added at the end to thicken the soup base and give it a comforting luxurious feel.
There is so much depth and flavor in each bowl of soup, this will quickly become a family favorite!
Tortilla Soup Ingredients
What will you need to make this zesty Mexican soup? It only requires 15 simple ingredients… 10 of which are pantry staples!
- Olive oil – To sauté the veggies.
- Onion – The beginning of every great soup recipe.
- Cilantro – If you don’t love raw cilantro, you may still enjoy this soup, because the cilantro is well-cooked.
- Garlic – Fresh is best!
- Chicken broth – Use your favorite brand. If using low-sodium chicken broth, add salt to taste.
- Diced tomatoes – Look for a brand of canned tomatoes that offers “fired roasted” for extra flavor.
- Chicken breasts – Cook them whole, right in the broth.
- Ground cumin – For deep smoky essence.
- Chili powder – Or pure ground chiles.
- Cayenne pepper – For a little kick!
- Bay leaves – For a deep herbaceous note.
- Carrots – If the skins aren’t rough and fuzzy, there’s no need to peel the carrots.
- Monterey jack cheese – To thicken the soup and add as a garnish.
- Avocados – The perfect creamy topper.
- Bag of tortilla chips – To thicken the soup and add as a crunchy topping!
How To Make Chicken Tortilla Soup
In a large stock pot, add the onions, cilantro, and garlic. Sauté to soften, about 3 minutes.
Stir in chicken broth, tomatoes, whole raw chicken breasts, spices, and salt. Push the chicken breasts to the bottom of the pot and bring to a boil.
Add the carrots, and simmer until the carrots and chicken breasts are cooked through.
Get the Full (Printable) Best Chicken Tortilla Soup Recipe + Video Below!
Shred the chicken, or dice it into bite-sized pieces, then return the shredded chicken to the pot.
Stir in half of the cheese cheese and 1 cup crushed tortilla chips to thicken the broth. If too much liquid has evaporated, add another cup of water or broth.
Ladle into bowls. Top each bowl with more cheese, fresh cilantro, fresh avocado, a squeeze of fresh lime juice, and crispy tortilla strips!
Tips & Tricks
- Don’t overcook the chicken! Make sure to only cook the chicken breast until it reaches 165 F. Otherwise, it might get tough. Alternatively, you can use chicken thighs which will add more fat to the soup and are less likely to overcook.
- Add different veggies! You can make this chicken tortilla 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
Our best tortilla soup can be eaten as-is, or with tons of flavorful toppings! I like to top each bowl of soup with:
- Extra shredded cheese
- More tortilla chips
- Chopped cilantro
- Fresh chopped avocado
- Sour Cream
- Lime wedges
To make a full meal, a fresh Mexican-inspired 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!
Frequently Asked Questions
Can I use leftover chicken in this soup?
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.
How can I thicken my chicken tortilla soup?
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!
Can I freeze this tortilla soup?
Yes. Just be sure to thaw it at room temperature before reheating, to protect the veggies from turning to mush.
How long does chicken soup last in the refrigerator?
Usually about 1 week. Place it in an airtight container and set it in the back of the refrigerator.
Can I skip the cheese?
Yes. The broth will not be as thick and rich, but you will end up with a lighter leaner soup.
Can I take out the cilantro?
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 easy chicken tortilla soup recipe to several cilantro haters, and they loved it.
They say 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!
Can I make a low-carb tortilla soup variation?
Yes. Just remove the tortilla chips for a spicy chicken soup!
Can I make tortilla soup in the Instant Pot?
Absolutely! Find the instructions in the recipe notes below.
Can I make chicken soup in the crock pot?
Want to make Chicken Tortilla Soup in the Crock-Pot? Try our simple Slow Cooker Chicken Tortilla Soup recipe!
Looking for More Mexican-Inspired Soup Recipes?
We’ve got you covered…
- Skinny Chicken Fajita Soup Recipe
- Slow Cooker Chicken Enchilada Soup Recipe
- 5-Ingredient Cheesy Chicken Chili Recipe
- Paleo Chicken Chili Verde Recipe
- Southwest Detox Soup Recipe
Best 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.
Video
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.
Ended up taking me a bit longer to make but it was well worth it!!! This soup recipe is so tasty.
I thought it was a very easy, quick soup. I added corn, zuchinni, celery.
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This is a really good recipe. Instead of using tortilla chips, I took five or six corn tortillas, chopped them into little squares and sautéed them with the onions and carrots, added celery. There nothing in the directions on where to add the spices so I added spices with the sautéed veggies and tortillas. The tortillas break down and it makes the soup thicker and it has a great flavor.
I might be mistaken but I noticed the recipe makes no mention of when to add all of the seasonings (chili pepper, cumin, etc.) despite listing them in the ingredients. I just ended up sprinkling them in after adding the tomatoes but it’d be nice to see that added!
Hi Dylan,
Sorry for the confusion. All the spices are added into the pot in step 2 on the recipe card. Hope this helps!
I made this soup in the instant pot
So delicious on a cold winter night
I made a few changes, I put in my homemade canned tomato soup, canned V8 juice and a bit of enchilada sauce, left over potato water and different spices and the chicken breasts
After I put the chicken in pieces, so juicy
After done, I added cheese and tortilla chips
I definitely will be making this soup again!!!
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I am a very beginner cook as my spouse has always done the cooking and was excellent. She can no longer do this so I am learning. I carefully followed the instructions but the chicken was very bland in spite of the seasonings in the broth. I did use low sodium broth.. It may be
like my chili and spaghetti sauce–it needs to sit for a day. Any suggestions?
Hi Joe, sorry about your wife’s troubles. She’s lucky to have you.
Chicken tends to be pretty bland but the sauces it’s with can make up for that. Some ideas you could try are:
– sprinkle spices on the chicken after cutting it up and before you put it back in the pot. I would try adding cumin, chili (if you want it spicy) and maybe garlic and/or lime juice.
– increase the amount to spices you’re adding to the soup (eg. I probably doubled the amount to cumin)
– using full sodium broth will definitely increase the flavor in your soup. My favorite broth is a jar of condensed broth called “better than bullion”. Instead of that, you could try adding lemon or lime juice for extra flavor while keeping the sodium low.
– in this soup I added a can of black beans and a can of corn. This was for extra substance rather than flavor
– taste your food while cooking! That way you can make adjustments while you’re still cooking, rather than finding out at the end that something is lacking
I make a huge pot of soup each week to nosh on in between activities, for lunch, or a nourishing snack. Are there any tweaks for making this ahead of time? Would I leave out the cheese and the tortilla chips until serving? Or do these lend to the flavor/texture of the soup? I will, of course, add more cheese and tortilla chips when serving. YUMMO!
Hey Ama,
Yes, I would say lighten up on the tortilla chips. Then you can add fresh chips to each bowl after you warm it up.
Delicious! We loved it. Very good flavors and easy to make. I waited until Soup was in my bowl to add cheese and chips.
I love this recipe! I add fresh squeezed lime juice to the individual servings, and save the cheese & tortilla chips as a topper — avocado too. Thanks for the delicious recipe!
Delicious! Added green chilies! I would double the recipe next time!
My GO TO for chicken tortilla soup! Better than some restaurants!
One of the BEST soups I’ve ever made! I leave out the cayenne pepper though as it is spicy enough for me. I also use tomatoes with green chilies and no fire roasted ones.
Sooooo good! I’ve made this so many time and people are always asking for the recipe! Amazing!
Delicious! I have been searching for a spicy soup with Mexican flavors and this hit the spot. I used stock instead of broth for a little flavor because I omitted the chicken and I only used the tortilla chips as a topping instead of adding to the soup. Perfect! Thank you for the recipe!
I loved this soup Sommer! Plus, so easy to make and really, really healthy.
I made this for my mother and me last night, She only likes homemade soups and I prefer them as well. This soup was wonderful! We both loved it! We liked the addition of carrots and no beans! We topped it with cilantro, avocado chunks, and crushed tortilla chips. Yummy! Mom is not well and doesn’t eat much so I was thrilled to see her enjoy this recipe.Thank you so much!