Soups & Salads | October 3, 2017

Chicken Tortilla Soup

I love chicken tortilla soup.  The combination of flavors and textures is a party in my mouth.

Chicken Tortilla Soup in 3 bowls, topped with cilantro and creamy avocado

Chicken Tortilla Soup Inspired By Acapulco

When I was in college there was an awesome restaurant called Acapulco.  We enjoyed dining there and often times I would order their chicken tortilla soup as my entree.  I loved that it was full of veggies – zucchini and carrots, and topped with homemade tortilla strips.  Heaven in a bowl.

So when I made up a pot of this soup for dinner I threw in some extra veggies.  Delish!  And nutritious to boot!

Chicken Tortilla Soup in a bowl with wooden spoon inside, avocado to the side of bowl

How To Make Homemade Tortilla Strips

The homemade tortilla strips are a cinch.  Take a corn tortilla, brush it with olive oil, and sprinkle with salt.  Bake at 350 for about 10 minutes and you’re done!

If you are like me, you like Thanksgiving leftovers…but you don’t like eating turkey sandwiches for a week.  The last few years I have whipped up this soup and it has always been gobbled (pun intended) up!  I adapted this recipe to use leftover turkey rather than chicken. So don’t feel like you have to stick to chicken with this soup!

Chicken Tortilla Soup close up with halved avocado on the side

The Toppings

Top with tortilla strips, cheese, sour cream, avocado and cilantro.  Adding avocado to this soup is my favorite!  It adds that California flare that I love.

With soup weather upon us, I’m curious what your go-to is?  I often make a batch of chicken noodle, or taco soup.  And cabbage soup is a classic for my lunches.  If you don’t have a favorite, dive in!  We have lots and lots of soup recipes here on the blog.  And I have rarely met a soup that I didn’t like.

5 from 1 vote
Chicken Tortilla Soup
Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A fiesta for your mouth!

Course: dinner
Cuisine: Mexican
Keyword: tortilla soup, turkey tortilla soup
Calories: 1066 kcal
Author: Kadee
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1 TBSP olive oil
  • 1 14 oz can tomato sauce
  • 1 14 oz can diced tomatoes
  • 1 can corn
  • 1 jalapeno diced
  • 1 zucchini cubed
  • 1 carrot cubed
  • 1 TBSP cumin
  • 1/4 tsp crushed red pepper
  • 1 LB cooked turkey shredded (If it isn't the day after Thanksgiving and you're craving this soup - try using a rotisserie chicken)
  • 2 cups chicken broth
  • juice from 1 lime
  • 1 bunch of cilantro chopped
Tortilla Strips
  • 3 corn tortillas
  • olive oil
  • kosher salt
  1. In a stock pot, heat oil and add onions and garlic.
  2. Cook until onions are translucent and soft.
  3. Add remaining ingredients and bring to a boil.
  4. Boil until carrots are tender, then reduce heat to simmer.
  5. Serve with tortilla strips, cheese, sour cream, and avocado.
Tortilla Strips
  1. Preheat over to 350 degrees.
  2. Brush tortillas with olive oil using a pastry brush and cut into strips.
  3. The easiest and fastest way is to cut them with a pizza cutter.
  4. Place on a baking sheet that has been sprayed with Pam and bake for about 10 minutes or until they are golden brown.
  5. Give them a toss halfway through.
Recipe Notes

For Pressure Cooker: 1. Set to saute, add oil and onions. Cook until translucent. Add remaining ingredients. Set to manual and cook on high for 10 minutes. Use a quick release. Top with desired toppings.

Nutrition Facts
Chicken Tortilla Soup
Amount Per Serving (1 cup)
Calories 1066 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 7g44%
Cholesterol 231mg77%
Sodium 5038mg219%
Potassium 4343mg124%
Carbohydrates 100g33%
Fiber 21g88%
Sugar 41g46%
Protein 90g180%
Vitamin A 13615IU272%
Vitamin C 162.5mg197%
Calcium 434mg43%
Iron 18mg100%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 5 stars
    Such a yummy soup, the homemade tortilla chips are the best thing that have ever happened to me. It was gobbled right up