This warm, comforting Chicken Tortilla Soup is everything you want a soup to be. Easy, fast, accidentally healthy, and soul satisfying. A rich broth thickened with tortillas that is layered with deep Mexican flavors, tender bites of chicken, and a hint of spice.
Skip to:
Everyone has soup that sounds good when a cold is coming on. For my family this is the one. It has a smell that says, "I am here to heal you". Now, I am not a doctor and cannot vouch for the healing properties of chicken soup, but it if you take up the spiciness level it will do a dandy job of cleaning out your sinuses. 😉
Another one of the reasons I love this soup is that I usually have all the ingredients for it on hand. In just a few minutes it can be thrown together. Great for a busy day. I first saw the recipe for this soup in a Food Network booklet of 50 soups. Over time I adjusted it to my family's tastes and added in a couple cooking techniques to perfect it. This is a meal that lives on repeat.
🍅 Ingredients
Tomatoes: Romas or on-the-vine tomatoes are best.
Onions and garlic: The essential aromatics for adding flavor to the broth.
Jalapeno: Adds flavor and a little spice.
Guajillo chilis: Dried chilis found in the Mexican section of your supermarket. Ancho chilis are a great choice as well.
Chicken broth: Please use homemade if you have it. It will elevate the soup to another level. Store-bought chicken broth will be sufficient though.
Corn tortillas: Perfect time to use leftover tortillas.
Shredded chicken: Cook your own or use rotisserie chicken. I have also included instructions for using raw chicken breasts.
🥑 Toppings
- Tortilla chips: Store-bought chips make this easy but feel free to fry your own corn tortilla strips.
- Avocado: Add the perfect creamy bite.
- Cheese: Cotija, cheddar, Jack, Colby...they will all work.
- Sour cream: Helps take the spiciness down a notch.
- Lime: An acidic shot in the bowl.
- Cilantro: A perfect touch of fresh herby flavor.
🔪 Instructions
The key to getting this soup right is the temperature of the pot before adding in the blended vegetables. Place the pot over high heat while you add the veggies to the blender. Blend until they are smooth. It will be a dark orange-red color with bits of chilis dotted throughout.
Once the veggies are blended add oil to the pan. It should ripple. Now carefully add the contents of the blender to the pan. If your pan is hot enough the ingredients in the pot will be spitting and sputtering. Cook until the ingredients condense down. It’s time to add stock when a spoon runs through the pot and leaves a trail. On our stovetop that takes just over 5 minutes.
Once you add in the stock and tortillas, allow it to simmer for 10 minutes. Then add in the shredded chicken and continue cooking for 5 more minutes. During this time it’s a great opportunity to get the toppings ready.
👨👩👧👦 For a crowd
Chicken Tortilla Soup is a great crowd option because it is easy to make, doubles or triples very well, and is economical! The most important part of the soup making process is cooking the vegetables in the super hot pan. If the pan is too small it won’t be hot enough to deepen the flavors enough. When doubling the recipe, my recommendation is to use an extra large pot, use two separate pots, or cook in batches. Whichever way you go you won't be sorry! One can never have too much of this soup.
🙋 Questions & Answers
I cannot count how many times I have made this soup. Depending on what I have on hand, I have used both cooked, pre-shredded chicken and raw breasts. Using raw chicken breasts is great, but they require additional time to simmer. Once the chicken stock is at a gentle simmer, put in a couple sliced chicken breasts. You can leave them whole, but I have found the chicken is more tender and cooks more quickly if sliced. After the chicken has cooked in the broth until tender, add in the tortillas. Continue to simmer gently until the tortillas dissolve and the soup thickens.
Yes, this freezes and reheats perfectly. My favorite container for freezing dinner-size soups and chilis is this one. You can also freeze individual-size meals in these for a quick, no-brainer lunch. Both containers can be found at Walmart or Target for a bit cheaper. Defrost it in the microwave, overnight in the fridge, or at room temperature on the counter.
Store the soup in an air-tight container for up to five days. Reheat on the stove or in the microwave.
📖 More Mexican recipes
- This is another delicious Mexican recipe served in a bowl...White Chicken Chili
- Can't get enough Mexican food? Try these Chicken Tinga Tacos (Using Rotisserie Chicken).
- For a great Mexican side dish, serve this Cheesy Refried Beans Casserole.
👨🏼🍳 Tips & Tricks
- Get the pan very, very hot. Without this step the blended vegetables will not be able to reach the depth of flavor that makes this soup so amazing.
- Cook the vegetables long enough that they condense down. You will know they are ready when a spoon leaves a trail after running through the pot.
👋 Connect with us!
If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food! To get our new recipes straight to your email, subscribe to our newsletter.
📋 Recipe
Chicken Tortilla Soup
Ingredients
Soup Ingredients
- 2 tomatoes roma or on-the-vine, roughly chopped
- 1 onion roughly chopped
- 1 tablespoon garlic chopped
- 1 jalapeno roughly chopped
- 2 dried guajillo peppers tops and seeds removed, ancho may be substituted
- 2 tablespoon oil
- 8 cups chicken broth
- 4 corn tortillas torn
- 3 cups shredded chicken
- salt and pepper to taste
Optional Toppings
- tortilla chips
- avocado diced
- cheese
- sour cream
- lime
- cilantro
Instructions
- Place the pot over high heat. Add the tomaotes, onions, garlic, jalapeno, and dried peppers to the blender. Blend until they are smooth.
- Once the pot is hot add the oil. It should be hot enough to ripple. Carefully pour in the contents of the blender. It will be spitting and sputtering. Stir frequently for approximately 5-7 minutes. Once a spoon runs through and leaves a trail, pour in the chicken broth and torn pieces of corn tortilla.
- Allow to simmer for 10 minutes then add in the shredded chicken for an additional 5 minutes. Serve with toppings of your choice.
Notes
- Get the pan very, very hot. Without this step the blended vegetables will not be able to reach the depth of flavor that makes this soup so amazing.
- Cook the vegetables long enough that they condense down. You will know they are ready when a spoon leaves a trail after running through the pot.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Mel says
Can I double recipe? :))
Danielle says
Absolutely! See the section "For A Crowd" for all our tips and tricks when doubling.
Aspen says
This is so stinkin flavorful! Personally I like it super brothy. With a quesadilla on the side... it's Mexican food heaven.
Misty says
It's never a bad idea to add extra broth if you like it more brothy. My favorite tortillas to serve on the side are the kind that you cook yourself in a hot skillet. So good, hope you try them!
Patricia says
I LOVE this tortilla soup. It is super easy to make for a weeknight dinner. Lots of lime and crushed tortilla chips on top are a must!
Delani says
This looks amazing! Perfect for someone like me. Can’t wait to try it!
Misty says
Yay, hope you enjoy!
Karen says
Sooooo good!
Misty says
Glad you liked it!
Kimberly Jones says
So excited to have Danielle recipes in my inbox! I’ve waited like 15 years for this.