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My easy chicken tortilla soup is a delicious meal in itself. Comforting, hearty, and full of flavor, this one-pot wonder makes the perfect weeknight dinner — filling, cozy, and absolutely irresistible.
Why this recipe is so delicious: chicken, peppers, and aromatic veggies simmer slowly in a richly spiced broth for the most authentic Mexican-style soup you can make at home. Top it with crispy baked tortilla strips, creamy avocado, and plenty of Jack cheese, and dinner is done!
For more Mexican-inspired soups try my Mexican Chicken Soup, Taco Soup, and Creamy Chicken Tortilla Soup next! You’ll love them all!!
✨ 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. They’re mild and smoky — essential to that signature tortilla soup flavor.
✨ 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 glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Olive Oil: Adds body and richness — choose a light olive oil for sautéing.
Onion + Garlic: These aromatics are the foundation of flavor. Sautéing first develops sweetness and depth.
Poblano + Jalapeño Peppers: Poblanos add earthy warmth, while jalapeños bring a gentle heat. Remove all seeds and ribs if you prefer mild spice.
Cumin + Coriander: Toasting them briefly in the pot releases natural oils, giving the soup warm, complex spice notes.
Tomato Paste: Adds subtle tomato flavor and umami without overpowering the broth.
Consome de Pollo or Chicken Stock: What is Consome de Pollo anyway? It’s an authentic Mexican chicken broth. If you want to take this soup to the next level, with layered nuances of flavor, use this homemade broth. It’s simple to make, you can make it ahead of time and freeze it. If you’re making this during the week and your freezer isn’t stocked with the Caldo de Pollo, the soup will be absolutely delicious with commercial chicken stock. ♥
Chicken Breast: Boneless and skinless, diced for fast cooking. Or substitute 4 cups shredded rotisserie chicken.
Cilantro + Lime Juice: Freshness and brightness — key to balancing the rich broth.
Corn Tortillas: Baked into crunchy strips for texture. Crushed tortilla chips or Fritos also work in a pinch!
Avocado + Jack Cheese: Creamy, melty toppings that turn this soup into a complete, comforting meal.
⭐ Pro Tips
⭐ Don’t rush the aromatics. Let the onions and peppers cook until tender — that’s how you build that incredible base flavor.
⭐ Toast your spices. Don’t skip this step! Add the cumin and coriander right to the pan before adding the broth. The heat releases their oils, deepens their flavor, and gives your broth that restaurant-level complexity.
⭐ Use Caldo de Pollo for authenticity. It’s a simple broth, but it adds remarkable depth — perfect for make-ahead prep and freezing.
⭐ Bake, don’t fry. Baked tortilla strips stay perfectly crisp without the mess of hot oil.
⭐ Layer your toppings. Start with cheese, then tortilla strips, then avocado — so every bite has crunch and creaminess.
How Do You Make Chicken Tortilla Soup
- Saute aromatics and the peppers.
- Add the spices.
- Add tomato paste.
- Add chicken stock and simmer.
- Add chicken.
- Add cilantro and lime juice.
- Bake tortilla chips.
- Serve.
***See full instructions below.
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? Transfer this chicken tortilla soup to an airtight container and it can last up to 3-4 days.
- Can You Freeze This? Yes, if you’re planning to freeze this, don’t add tortillas or other toppings. Place this soup in an airtight container or in a freezer bag and it can last in the freezer for 4-6 months.
- Make-Ahead Tips: Cook this soup up to step 4. Place in the fridge, then reheat. Add tortillas and toppings before serving.
- Food Safety: If you’d like more info on food safety check out this link.
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
- Chicken and Rice Soup
- Cream Of Chicken Soup
- Chicken Vegetable Soup
- Lemon Chicken Soup
- Chicken Potato Soup
- Italian Penicillin Soup
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!