Authentic Chicken Tortilla Soup (2024)

An easy Authentic Chicken Tortilla Soup recipe made simply with fresh ingredients, shredded chicken, and topped with crispy tortilla strips. This recipe has become one of my household favorites.

Looking for more tasty soup recipes? Try out my Instant Pot Broccoli and Cheese Soup, Zucchini and Sweet Potato Soup, Black Truffle Asparagus Soup, Instant Pot Truffled Lasagna Soup. or Creamy Tortellini Soup.

It’s that time of year when many of us are trying to stay out of the cold weather — and for those of us in Texas — trying to escape the one day it actually drops below 40 degrees. Haha. Regardless if you enjoy the winter weather or want to escape it, a bowl of hot soup is one of those dishes that is always right on time.

As I have been creating different types of soups, I’m starting to realize that sometimes going the simple route is a lot better. This chicken tortilla soup is easy to make and it takes a very traditional approach. Similar to the preparation you would find if you visited Mexico City; with a few small adjustments.

This is the absolute best Mexican chicken tortilla soup recipe!

Ingredients you’ll need for Chicken Tortilla Soup:

• Fresh corn tortillas will be needed to make crispy tortilla strips. Topping the soup off with fried corn tortilla strips adds amazing texture. And this step only takes two minutes to cook to the perfect crispiness.
• The chicken stock is the most important ingredient and I use a small amount of tomato paste. You can also use fresh roasted tomatoes, but tomato paste is intensely flavored. A small dab of tomato paste adds a hit of tomato flavor to the soup without the excess liquid that comes when fresh tomatoes are used.
• The flavor profile begins to build with fresh cilantro, onions, jalapeños, and minced garlic. It’s amazing what these ingredients can do for a dish and fresh cilantro brightens any recipe. And as you know, jalapeños can be hit or miss, but if you get a spicy one the dish will have quite the kick. If not, you’ll end up with a more mild heat.
• I save time by buying the pre-cooked rotisserie chicken from the grocery store and pulling the meat into two cups of shredded chicken. You can also use chicken breast, but I find the shredded chicken soaks up all the flavors of the soup better. However, if you have more time, check out my Instant Pot Whole Roasted Chicken recipe.
• The seasoning include chili powder, paprika, black pepper, red cayenne pepper, garlic powder, and adobo all-purpose seasoning.

How to make Authentic Chicken Tortilla Soup:

Fry the tortillas. Stack your soft tortilla shells and cut them into strips.Heat a cooking pan to medium-high heat and add cooking oil. Fry soft tortilla strips for 2 minutes or until they begin to brown and remove from heat. Place on a paper towel and allow to drain.

Prepare the soup. Heat a cooking pan to medium heat and add butter and chopped onions. Cook until the onions are translucent. Add chopped cilantro, jalapeno, minced garlic, chili powder, paprika, black pepper, red cayenne pepper, garlic powder, and adobo all-purpose seasoning. Stir.

Add remaining ingredients. Add the tomato paste, chicken stock, and shredded chicken to the cooking pan. Stir until combined.

Cook. Cover and cook for 15 minutes on medium-low heat.

Serve. Serve soup in a bowl topped with crispy tortilla strips and optional toppings.

What can I serve with chicken tortilla soup?

• I serve my soup with a handful of shredded cheddar cheese (crumbled cotija cheese is great too), chunks of avocado, fried tortilla strips, and a dollop of sour cream.
• Add on some green chiles, chopped cilantro, or chopped green onions.
• You could also make a cold small side salad; think fresh corn salad or a traditional green salad.
• If you love Tex-Mex as I do, this soup will go well with quesadillas or enchiladas.
• Mexican rice is also a great accompaniment.
• Black, refried, or pinto beans also make the perfect companion for chicken tortilla soup.

How long does the chicken tortilla soup last in the fridge or freezer?

This soup recipe can last in the refrigerator for approximately 3 days stored in an airtight container. You could also freeze the soup and it will last in the freezer for at least 2 months.

This healthy chicken tortilla soup is a great way to bring everyone together no matter what the weather says. Enjoy!

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See Also

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Authentic Chicken Tortilla Soup

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5 from 57 reviews

• Author: Eric Jones
• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Description

The best authentic Chicken Tortilla Soup recipe made with fresh ingredients, like cilantro, and topped with crispy fried tortilla strips.

Ingredients

UnitsScale

• 6 soft corn tortillas
• 1 tbsp butter
• 1 medium yellow onion, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup jalapeno peppers, chopped
• 3 tsp minced garlic
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp black pepper
• 1/4 tsp red cayenne pepper
• 1 tsp garlic powder
• 1 tsp adobo all-purpose seasoning
• 1 tbsp tomato paste
• 4 cup chicken stock
• 2 cups shredded rotisserie chicken
• sour cream, optional
• Mexican shredded cheese, optional
• sliced avocado, optional

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Instructions

1. Stack your soft tortilla shells and cut them into strips.
2. Heat a cooking pan to medium-high heat and add cooking oil. Fry soft tortilla strips for 2 minutes or until they begin to brown and remove from heat. Place on a paper towel and allow to drain.
3. Heat a cooking pan to medium heat and add butter and chopped onions. Cook until the onions are translucent. Add chopped cilantro, jalapeno, minced garlic, chili powder, paprika, black pepper, red cayenne pepper, garlic powder, and adobo all-purpose seasoning. Stir.
4. Add the tomato paste, chicken stock, and shredded chicken to the cooking pan. Stir until combined.
5. Cover and cook for 15 minutes on medium-low heat.
6. Serve soup in a bowl topped with crispy tortilla strips and optional toppings.

Equipment

Enameled Cast Iron 5 Quart

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Notes

You can use chilies in place of jalapenos.

The cooking oil coats the bottom of your pan so you can fry the tortilla strips. The amount needed will depend on the size of your pan. You’ll want enough oil so that your soft tortilla strips are mostly submerged so they can fry evenly.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stove Top
• Cuisine: Mexican

Nutrition

• Calories: 140
• Sugar: 2g
• Sodium: 812mg
• Fat: 4g
• Carbohydrates: 3.8g
• Fiber: 0.7g
• Protein: 21.5g
• Cholesterol: 57mg