This homemade Chicken Tortilla Soup Recipe is an easy one-pot meal you’ll want to make on repeat. Packed with shredded chicken and colorful vegetables in a savory tomato-based broth, it’s hearty, flavorful, and sure to become a family favorite!
Why You’ll Love This Recipe
- Quick & Easy: This homemade tortilla soup comes together in about 30 minutes on the stovetop, making it perfect for busy nights.
- Great for Leftovers: The flavors get even better as the soup sits, so you can continue to enjoy it throughout the week.
- Filling: This tortilla soup recipe is loaded with protein-packed chicken and a variety of veggies for a satisfying meal in a bowl.
For more tasty soups made with chicken, check out our easy chicken stew and Grandma’s chicken noodle soup next.
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Ingredients
- Vegetables: I used onion, garlic, jalapeno, corn, zucchini, and carrot in this homemade tortilla soup. They layer in flavor and bulk up the soup.
- Canned Tomatoes: Tomato sauce and diced tomatoes create the tomato base for the soup, adding a bit of acidity and flavor.
- Chicken & Broth: You’ll need cooked chicken and chicken broth. For the broth, use store-bought or try our instant pot bone broth.
- Seasonings: I used cumin, crushed red pepper, and fresh cilantro to flavor this Mexican tortilla soup.
- Lime: Freshly squeezed lime juice brightens up the flavors.
- Toppings: I recommend tortilla strips or chips, avocado, shredded cheese, sour cream, cilantro, and lime wedges for serving, but feel free to use your favorites!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spice it Up: Add extra jalapeno and/or crushed red pepper or even a splash of hot sauce for more heat.
- Try Turkey: If you’ve got leftover turkey, shred it and try it in place of the chicken. It’s a great way to use it up!
- Add beans: Throw in some black beans or pinto beans for extra protein and a heartier soup.
How to Make Chicken Tortilla Soup
Get started making this tortilla chicken soup recipe by gathering all of your ingredients and a 5-quart Dutch oven or soup pot.
- Step 1: Prepare veggies and cilantro. Chop the onion, garlic, cilantro, zucchini, and carrot.
- Step 2: Saute onion and garlic. Warm olive oil in the pot, and once heated, add the onion. Cook until translucent, then add the garlic and cook for 30 more seconds.
- Step 3: Add remaining ingredients and cook. Add the remaining ingredients and cook the soup until the carrots are tender, about 15 minutes.
- Step 4: Serve. Ladle into bowls and serve with your desired toppings. This creamy jalapeno sauce is a delicious choice!
Expert Tips
- Use pre-cooked chicken: Using leftover chicken breasts or a store-bought rotisserie chicken saves you time from having to cook up some chicken first.
- Adjust the heat level: Remove the seeds from the jalapeno for a milder soup, or leave some in if you prefer more heat.
- Store leftovers in an airtight container: Store leftover soup in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave until warmed through.
Serving Suggestions
- Start your meal off with an appetizer of tortilla chips and this Cafe Rio queso or this white queso.
- For the perfect side dish, pair your soup with this easy Mexican rice.
- You could also serve it with this elote en vaso as a fun appetizer or side!
Recipe FAQs
Can I make this chicken tortilla soup recipe in a pressure cooker?
Yes! Use the saute setting to cook the onion and garlic in a bit of olive oil until softened. Add the remaining ingredients, seal the lid, and cook on high pressure for 2 minutes. Use a quick release, then serve with your favorite toppings.
Can I make my own tortilla strips to top my tortilla soup?
Absolutely! Brush corn tortillas with a little oil and use a pizza cutter to cut them into strips. Place them on a greased baking sheet and bake at 350°F for about 10 minutes, tossing halfway through, until golden and crispy.
More Mexican-Inspired Soup Recipes
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Chicken Tortilla Soup Recipe
This Chicken Tortilla Soup Recipe is an easy one-pot meal made with shredded chicken, colorful vegetables, and a flavorful tomato-based broth. Top each bowl with tortilla strips, avocado, and cheese for a satisfying, family-friendly dinner.
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Rate
Servings: 8 servings
Calories: 148kcal
Ingredients
Soup
- ½ onion diced
- 1 clove garlic minced
- 1 tablespoon olive oil
- 14 ounces canned tomato sauce
- 14 ounces canned diced tomatoes
- 10 ounces canned corn
- 1 jalapeno minced
- 1 zucchini cubed
- 1 carrot cubed
- 1 tablespoon cumin
- ¼ teaspoon crushed red pepper
- 1 pound cooked chicken or turkey shredded
- 4 cups chicken broth
- juice from 1 lime
- 1 bunch cilantro chopped
- Desired topping (tortilla strips or chips, avocado, fresh cilantro, limes, shredded cheese.)
Instructions
Stovetop
- Prep: Dice onion, chop carrots, and zucchini. Remove seeds from jalapeño and mince.
- In a 5 qt Dutch oven, heat olive oil. Cook onions until translucent. Add garlic and cook 30 seconds.
- Add tomato sauce, diced tomatoes, corn, carrots, zucchini, jalapeno, cilantro, lime juice, cumin, crushed red pepper, broth and shredded chicken (or turkey). Cook for 15 minute or until carrots are tender.
- Serve with tortilla strips, cheese, sour cream, and avocado.
Pressure Cooker Instructions
- Prep: Dice onion, chop carrots, and zucchini. Remove seeds from jalapeño and mince.
- Heat oil on saute mode and add onions and garlic. Cook until onions are translucent and soft.
- Add tomato sauce, diced tomatoes, corn, carrots, zucchini, jalapeno, cilantro, lime juice, cumin, crushed red pepper, broth and shredded chicken (or turkey). Cook on manual for 2 minutes. Use a quick release to release the pressure.
- Serve with tortilla strips, cheese, sour cream, and avocado.
Notes
- Cook up the chicken breasts the night before or grab a rotisserie chicken from the grocery store to save time.
- Remove the seeds from the jalapeno if you want less heat or keep them in if you like things on the spicier side. You can also add another jalapeno if you’d like.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
Nutrition
Serving: 1cup | Calories: 148kcal | Carbohydrates: 12g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 876mg | Potassium: 633mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1679IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg
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mari says
Use greek yogurt like Fage instead of sour cream to cut the calories. Made my version of this last week. So yummy.
Erin V says
Such a yummy soup, the homemade tortilla chips are the best thing that have ever happened to me. It was gobbled right up