Appetizer, Main Course

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Mexican
Servings 6
Calories 540 kcal


  • 1 tbsp Olive Oil
  • 1 medium Onion
  • 3 clove Garlic
  • 1 Jalapeno Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Chilli Powder
  • 454 g Chicken Breasts
  • 566 g Crushed Tomatoes
  • 907 g Chicken Broth
  • 396 g Corn
  • 396 g Black Beans
  • ½ cup Cilantro Leaves
  • 1 Lime Juice
  • Salt To Taste

Homemade Tortilla Strips:

  • ¼ cup Olive Oil
  • 8 Corn Tortillas

For Serving:

  • Lime Wedges
  • Cilantro Leaves


Tortilla Strips:

  • Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp.
  • Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

  • Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
  • Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
  • Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
  • Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

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