Best Chicken Tortilla Soup Recipe
by Sommer Collier — last updated on Oct 10, 2025 
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 Chicken Tortilla Soup
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… Chicken Tortilla Soup Recipe
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 that 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
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.
We love this recipe. We’ve made it twice now, but the changes we’ve made are:
1. I precooked 5-6 bone in chicken thighs with a little salt and pepper in the oven at 375 for about 30 minutes and cut up and deboned and added it with the carrots.
2. I added a cut up jalapeño, without most of the seeds, for a little more kick.
3. I added a can of white kidney beans (this is the best addition). I drain the can, blend until smooth with a cup of broth, and add with the chicken and carrots.
4. Last, we used Fritos corn chips rather than tortilla chips the last time, and man they were REALLY good.
Thank you for the awesome recipe! I love the fresh avocado and such on the top!!
I like the addition of beans that you used after you used the immersion blender.
I made a crock pot version but had way to much chicken how can I fix this. I have removed a bunch of the chicken but because its shredded it still had too much chicken. I have added mor beans and corn but still so much chicken.
I had the same issue. I just added more broth and basically made a second batch of soup to freeze.
I travel 40 minutes to get my favorite Chicken Tortilla soup… NOT any more! This soup is just as good if not better!!
We added a cup of extra broth as suggested by others and more garlic.
I’ve made this a few times and we all love it! I add a can of black beans and a small can of green chiles which takes it over the edge a bit (in a good way). I do find I need to add an extra 2 cups of broth.
Absolutely delicious!!! Recommend this to anyone who enjoys a good hardy soup😋 I make this at least twice a month!
Thank you for sharing this recipe for everyone to enjoy❤️
I’ve made this recipe a few times and am coming back for more today. It’s my favorite tortilla soup, and I’ve tried many variations. Thanks Sommer!
With some adjustments, this recipe definitely deserves 5 stars. It is a good base but has some flaws, in my opinion.
1.) add more of each spice for better flavor. (taste and add you’ll find the right amount for yourself)
2.) just start with 5 cups of chicken broth instead of 4.
3.) Don’t use large chicken breasts. They will not be cooked all the way through. Or plan on boiling them for 17 mins instead of 10-12.
4.) The add ons are not optional. This soup is okay without them, but it is next-level when you add a squeeze of lime, tortilla chip strips, avocado, additional cheese, and some thinly sliced jalapeno.
I hope this helps you make some amazing soup!
This is the only tortilla soup I make now. It’s wonderful! Aromatic while it’s cooking and yummy while you’re eating. Thank you for sharing this tasty recipe!!
YES!! I added the add-ins to make it more hearty!! A hit for sure!!
How have I not tired this soup? It’s so good.
I baked some chicken thighs in the day and used that. I shredded the carrots, it made it nicer. And used half fire roasted tomatoes and canned crushed tomatoes. I used canned green chillies too and a dash of red pepper flakes. I took a couple flour tortillas and sprayed them with Pam spray, rolled them up and cut so it made strips, dash of salt. Baked the stripes for 10 mins, they were better then chips.
My family doesn’t like cilantro, so I used a bug bunch of parsley from my garden.
Will definitely make again.
Can I use frozen chicken or do I need to defrost first?
Hi Richard!
You can add frozen chicken if you like. The chicken will need to simmer about 10 minutes longer than directed in the recipe.
Slurpable! OMG. So good. Thanks for this restaurant quality recipe. So.Yum.Delicious.