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This Chicken Tortilla Soup Recipe is everything you want in a cozy bowl of soup — tender chicken, tomatoes, peppers, and warm Mexican-inspired spices simmered together in a rich, flavorful broth. It’s hearty enough for dinner, easy enough for a weeknight, and tastes like something you’d order at your favorite Mexican restaurant.
What makes this recipe so special is the combination of simple ingredients and bold flavor. The broth develops incredible depth as it simmers, while crispy tortilla strips, creamy avocado, fresh lime, and shredded Jack cheese add the perfect finishing touch to every bowl.
If you love Mexican-inspired soups, be sure to try my Mexican Chicken Soup, Taco Soup, and Creamy Chicken Tortilla Soup next. They’re all packed with big flavor and perfect for soup season.
✨ Before You Begin
✨ Sauté first. Don’t skip cooking your onion, garlic, and peppers before adding broth — this brings out sweetness and mellows the bite of raw aromatics.
✨ Toast your spices. When you bloom cumin and coriander in oil, it deepens their flavor and gives the broth warm, rounded complexity.
✨ Use fresh poblanos. Their mild heat and earthy flavor add depth to the broth without making the soup overly spicy.
✨ Baked tortilla strips = less mess! Baking instead of frying keeps things light while staying deliciously crispy.
✨ Make it easy. Short on time? Use rotisserie chicken instead of raw — the flavor is still amazing!
Chicken Tortilla Soup Ingredients + Key Notes
This is just a quick look at what you’ll need. For exact measurements and the full ingredient list, scroll down to the recipe card.
Olive Oil: Used to sauté the vegetables and bloom the spices, creating the flavorful foundation of the soup.
Onion + Garlic: These aromatics add sweetness and depth to the broth.
Poblano + Jalapeño Peppers: Poblanos bring mild smoky flavor while jalapeños add gentle heat. Remove the seeds and ribs for a milder soup.
Cumin + Coriander: Toasting the spices briefly in oil enhances their flavor and gives the broth its warm, earthy character.
Tomato Paste: Adds richness, color, and concentrated tomato flavor.
Consome de Pollo or Chicken Stock: Homemade Consome de Pollo adds incredible depth and richness, but good-quality chicken stock works beautifully too.
Chicken Breast: Boneless, skinless chicken breasts cook quickly and stay tender. You can also substitute about 4 cups of shredded rotisserie chicken.
Cilantro + Lime Juice: Fresh cilantro and lime brighten the broth and balance the richer flavors.
Corn Tortillas: Baked into crispy strips for the classic finishing touch. Tortilla chips can be substituted in a pinch.
Avocado + Monterey Jack Cheese: These toppings add creaminess and help transform a simple soup into a restaurant-worthy bowl.
🥣 How Do You Make Chicken Tortilla Soup?
Sauté the vegetables. Cook the onion, garlic, poblano, and jalapeño in olive oil until softened and fragrant.
Bloom the spices. Stir in the cumin and coriander and cook briefly to deepen their flavor.
Add the tomato paste. Cook for a minute or two to caramelize slightly and build richness in the broth.
Simmer the soup. Pour in the chicken stock and bring everything to a gentle simmer so the flavors can meld together.
Cook the chicken. Add the chicken and simmer until tender and cooked through.
Finish the broth. Stir in the fresh cilantro and lime juice for brightness and balance.
Bake the tortilla strips. While the soup cooks, bake the tortilla strips until golden and crisp.
Garnish and serve. Ladle the soup into bowls and top with crispy tortilla strips, avocado, Monterey Jack cheese, and extra cilantro.
See the recipe card below for complete instructions and measurements.
⭐ Pro Tips
⭐ Don’t rush the aromatics. Let the onions and peppers soften completely before moving on. This creates the flavorful foundation for the entire soup.
⭐ Bloom the spices. Cook the cumin and coriander in the oil for about 30 seconds before adding the liquid. This simple step adds remarkable depth to the broth.
⭐ Use rotisserie chicken for a shortcut. If you’re short on time, shredded rotisserie chicken works beautifully. Simply stir it in during the last few minutes of cooking.
⭐ Bake the tortilla strips until crisp. Crispy tortilla strips are one of the signature elements of chicken tortilla soup. Let them cool slightly after baking so they stay crunchy.
⭐ Finish with fresh lime juice. Add the lime juice at the end of cooking to keep its bright, fresh flavor from fading.
⭐ Don’t skimp on the toppings. Avocado, cheese, cilantro, and tortilla strips add texture and flavor that transform the soup into a restaurant-worthy meal.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Allow the chicken tortilla soup to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. For the best texture, store the tortilla strips and toppings separately and add them just before serving.
Reheating: Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Individual servings can also be reheated in the microwave. If the soup thickens during storage, simply stir in a splash of chicken stock or water until it reaches your desired consistency.
Freezing: This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers or freezer bags and freeze for up to 3 months. For best results, freeze only the soup base and prepare fresh tortilla strips, avocado, cheese, cilantro, and lime when serving. Thaw overnight in the refrigerator before reheating.
Make-Ahead Tips: Chicken tortilla soup is an excellent make-ahead meal because the flavors continue to develop as it rests. Prepare the soup up to 2 days in advance and refrigerate until ready to serve. Reheat gently on the stovetop and add the tortilla strips and toppings just before serving. You can also bake the tortilla strips a day ahead and store them in an airtight container at room temperature.
✦ Frequently Asked Questions
✦ What makes chicken tortilla soup different from taco soup?
Chicken tortilla soup has a lighter, broth-based consistency and is traditionally served with crispy tortilla strips, while taco soup is usually thicker and often includes beans and ground meat.
✦ Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a great shortcut and works beautifully in this recipe. Simply add the shredded chicken near the end of cooking and heat through.
✦ Is chicken tortilla soup spicy?
Not usually. The poblano peppers add mild flavor while the jalapeño provides gentle heat. For a milder soup, remove the seeds and ribs from the jalapeño or omit it altogether.
✦ What are the best toppings for chicken tortilla soup?
Crispy tortilla strips, avocado, Monterey Jack cheese, cilantro, lime wedges, and sour cream are all delicious options.
Still have questions? Leave a comment below and let me know how your chicken tortilla soup turned out — I’d love to hear from you! ♥
What to Serve With Chicken Tortilla Soup
Fresh + Crisp Sides: Try my Southwest Salad, Pineapple Coleslaw, Harvest Salad, or 1905 Salad for a refreshing side.
Comforting Sides: Round out your meal with Mexican Rice, Charro Beans, or Mexican Corn Salad!
Cozy Breads: Warm up some Mexican Cornbread, Jalapeño Cornbread with bacon, or Cheddar Biscuits — they’re perfect for dunking!
Sweet Finishes: End your meal on a sweet note with Pineapple Upside Down Cake, Hershey Pie, or Frescas con Crema.
This soup is delicious served with my Authentic Mexican corn salad or my baked Mexican street corn casserole and jalapeno cornbread! Let me know what you serve it with ♥
More Chicken Soup Recipes
If you love a cozy bowl of homemade soup, here are a few more chicken soup favorites to add to your dinner rotation.
Chicken and Rice Soup – Classic comfort food made with tender chicken, vegetables, and hearty rice in a rich, flavorful broth.
Cream Of Chicken Soup – Creamy, comforting, and packed with homemade flavor, this recipe is perfect for enjoying on its own or using in casseroles.
Chicken Vegetable Soup – Loaded with tender chicken and colorful vegetables, this wholesome soup is both hearty and satisfying.
Lemon Chicken Soup – Bright lemon flavor and tender chicken come together in this comforting soup that’s light, fresh, and full of flavor.
Chicken Potato Soup – A rich and hearty soup filled with tender potatoes, chicken, and vegetables for the ultimate comfort-food meal.
Italian Penicillin Soup – This nourishing Italian classic combines chicken, vegetables, and pasta in a comforting broth that’s perfect when you need a little extra comfort.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
The Best Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 1/2 tablespoons garlic minced
- 2 poblano pepper, ribs removed, seeded and chopped
- 1 jalapeno pepper, ribs removed, seeded and chopped
- 3 teaspoons salt
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 tablespoons tomato paste
- 12 cups Caldo de Pollo or chicken stock
- 4 boneless, skinless chicken breast halves, cut into 1/2 cubes
- 1/2 cup cilantro, chopped
- 1 tablespoon fresh lime juice
- 12 stale corn tortillas, sliced Into 1/4 Inch-thick strips
- 2 avocados, sliced
- 2 cups jack cheese, shredded
Instructions
- Prep. Preheat oven to 425°F and line 2 baking sheets with parchment paper.
- Saute. In a large, heavy-bottomed pot over medium heat, add the oil. Once shimmering add the onion (1), garlic (1 1/2 tablespoons), and peppers (2 poblanos & 1 jalapeno), and cook for 5-7 minutes, or just until they are soft. Sprinkle the salt (3 teaspoons), cumin (1 tablespoon), and coriander (2 teaspoons) over the onion mixture and continue to cook, stirring often so spices don't burn, for 1-2 minutes or until the spices become fragrant. Add the tomato paste (2 tablespoons) and cook, stirring constantly, for 1 minute.
- Simmer. Add chicken stock (12 cups) to the pot and bring to a gentle boil. Reduce heat to a simmer and cook for 20 minutes. Add chicken (4) and continue to simmer for 10-12 minutes. Add cilantro (1/2 cup) and lime juice (1 tablespoon) and stir.
- Tortilla chips. Meanwhile, spread tortilla strips (12 tortillas, sliced) out in a single layer on your prepared baking sheets. Spray tortillas evenly with nonstick cooking spray. Bake in preheated oven for about 4-6 minutes or until they are just starting to slightly brown and are crispy. Sprinkle hot strips with salt and pepper.
- Serve + enjoy! Ladle soup into individual bowls and top each bowl with avocado, cheese, and tortilla strips as desired.
Fans Also Made:
Notes
- Saute First: Saute your onion and garlic, also known as aromatics, before adding them to your broth. This recipe is done with poblano and jalapeno peppers. Don't skip this step!! Sauteed vegetables will contribute a mellower, more balanced aroma, and a slightly sweeter flavor.
- If you skip sauteing, the aromatics will instead contribute a stronger sulfurous aroma and a strange raw pungency. YUCK!
- Toasting the Spices: Don’t skip the step of adding the spices to the pan and cooking them before you add the broth. This really intensifies their wonderful flavors, allows them to marry a bit, and gives the broth more a lot of complexity.
- Poblano Pepper: A mildly spicy often used in Mexican cuisine. Jalapenos in comparison are quite a bit spicier.
- Chicken: If you are short on time, feel free to substitute 4 cups of rotisserie chicken for the raw chicken breast and make a convenient tortilla soup with rotisserie chicken!
Nutrition
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Made this Soup for dinner, very easy and so good. It will be a soup that I’ll Markell the time. Can’t wait to make it for my girls, they’ll love it ?
Hi Brenda, I am so happy you enjoyed this tortilla soup, it is so yummy and perfect for cold weather. Thank you for sharing your thoughts with us!
I have made this recipe several times. It is easy to make and comes out consistently delicious. My family loves it. Thank you Kathleen. 🙂
You are so welcome Marianna. We love it too!
You don’t cook the chicken but the 10 minutes?
Hello Charlotte. Yes I only cooked the chicken 10 minutes. I cut the chicken into pretty small pieces so it was enough time. If your pieces are large, cook until there is no longer any pink in the chicken 🙂
Thanks Lindsey! Hope you try it soon. I look forward to hearing back from you 🙂
Looks so delicious and healthy! Can’t wait to try this!