Go Back

Tortilla Soup Recipe

Tortilla Soup Recipe is a hearty Mexican-inspired soup made with shredded chicken, corn, tomatoes, warming spices, and crispy homemade tortilla strips.
Ready in just 45 minutes.
Perfect for weeknight dinners and meal prep.

Print Recipe Pin Recipe
Prep Time 20 minutes
Course Soup
Cuisine American

Ingredients
  

For the Soup

  • ½ cup neutral oil such as grapeseed or canola, plus more if needed
  • 6 small corn tortillas sliced into thin strips
  • 1 large yellow or white onion finely diced
  • 2 medium poblano peppers seeded and diced
  • 3 garlic cloves minced
  • 2 tablespoons chopped fresh cilantro stems
  • 2 teaspoons ancho chili powder or regular chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon kosher salt
  • 1 carton 32 ounces low-sodium chicken broth
  • 4 cups shredded cooked chicken preferably rotisserie
  • 2 cups frozen corn kernels
  • 1 can 15 ounces fire-roasted crushed tomatoes
  • 1 cup water
  • 2 tablespoons fresh lime juice

Optional Toppings

  • Shredded Colby Jack Chihuahua, or mild cheddar cheese
  • Diced avocado
  • Fresh cilantro leaves
  • Lime wedges
  • Sour cream
  • Sliced jalapeños
  • Crumbled queso fresco
  • Extra crispy tortilla strips

Instructions
 

  • Heat the neutral oil in a large Dutch oven or heavy-bottomed soup pot over medium heat until shimmering.
  • Fry the tortilla strips in three batches, stirring frequently, for 45 to 60 seconds or until lightly golden and crisp.
  • Transfer the fried tortilla strips to a paper towel-lined plate and sprinkle lightly with kosher salt.
  • Carefully discard all but 3 tablespoons of the oil from the pot.
  • Add the diced onion, poblano peppers, garlic, and cilantro stems.
  • Cook for about 8 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
  • Stir in the ancho chili powder, cumin, oregano, and kosher salt.
  • Cook for 1 minute until the spices become fragrant.
  • Add the chicken broth, shredded chicken, frozen corn, crushed tomatoes, and water.
  • Stir well and bring the soup to a gentle boil.
  • Reduce the heat to low and simmer uncovered for 15 to 20 minutes so the flavors fully develop.
  • Remove the pot from the heat and stir in the fresh lime juice.
  • Taste and adjust seasoning with additional salt if necessary.
  • Ladle the Tortilla Soup Recipe into serving bowls.
  • Top each bowl with crispy tortilla strips, shredded cheese, diced avocado, cilantro, and a squeeze of fresh lime.

Notes

  • Chicken thighs can replace chicken breasts for a richer flavor.
  • Green bell peppers work well if poblano peppers are unavailable.
  • Add cooked black beans or pinto beans for a heartier soup.
  • This soup tastes even better the next day.
  • Serve with warm cornbread, rice, or a fresh green salad.