Introduction
There’s something incredibly comforting about a steaming bowl of Chicken Tortilla Soup, especially when it’s made from scratch. This Mexican-inspired soup combines tender shredded chicken, fire-roasted tomatoes, and smoky chilies in a rich, flavorful broth that’s guaranteed to warm you up from the inside out. What I love most about this recipe is how it transforms simple ingredients into something extraordinary, and those crispy tortilla strips on top? They’re absolutely addictive. Whether you’re looking for a cozy weeknight dinner or planning to feed a crowd, this soup delivers restaurant-quality flavors right from your kitchen.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 pounds chicken breast
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 1 can (4 oz) diced green chilies
- 6 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 6 corn tortillas, cut into strips
- Salt and pepper to taste
- Diced avocado
- Shredded Mexican cheese blend
- Fresh cilantro
- Lime wedges
- Sour cream
For garnish:
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and bell pepper, cooking until softened (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Add chicken breasts, fire-roasted tomatoes, green chilies, chicken broth, cumin, chili powder, and oregano. Bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until chicken is cooked through.
- Remove chicken and shred using two forks. Return to pot.
- While the soup is simmering, prepare the tortilla strips. Cut tortillas into thin strips and either air fry at 375°F for 5-6 minutes or bake at 375°F for 10-12 minutes until crispy.
- Season soup with salt and pepper to taste.
- Serve hot, topped with crispy tortilla strips and your choice of garnishes.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8 portions
Recipe Notes
– For the best flavor, use fire-roasted tomatoes rather than regular diced tomatoes. They add an extra layer of smokiness that makes this soup special.
– The soup can be made spicier by adding a diced jalapeño with the vegetables or using hot green chilies.
– Make ahead tip: This soup actually tastes better the next day as the flavors have time to develop. Store the tortilla strips separately to maintain their crunch.
– For a shortcut version, use rotisserie chicken instead of cooking raw chicken breast.
– The soup freezes well (without toppings) for up to 3 months in an airtight container.
– If the soup is too thick, add more chicken broth until you reach your desired consistency.
Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 2 pounds chicken breast
- 2 cans 14.5 oz each fire-roasted diced tomatoes
- 1 can 4 oz diced green chilies
- 6 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 6 corn tortillas cut into strips
- Salt and pepper to taste
- Diced avocado
- Shredded Mexican cheese blend
- Fresh cilantro
- Lime wedges
- Sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and bell pepper, cooking until softened (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Add chicken breasts, fire-roasted tomatoes, green chilies, chicken broth, cumin, chili powder, and oregano. Bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until chicken is cooked through.
- Remove chicken and shred using two forks. Return to pot.
- While the soup is simmering, prepare the tortilla strips. Cut tortillas into thin strips and either air fry at 375°F for 5-6 minutes or bake at 375°F for 10-12 minutes until crispy.
- Season soup with salt and pepper to taste.
- Serve hot, topped with crispy tortilla strips and your choice of garnishes.
