top of page

Chicken Tortilla Soup

Aromatic broth, tender chicken, and a chorus of vibrant toppings, this soup is not just a complete meal; it's a comforting embrace.

Recipe Video Here!

It's that time of year again when our taste buds start doing a happy dance, knowing that a warm bowl of Chicken Tortilla Soup is on the horizon. Grab your favorite soup bowl because we're about to take a flavorful plunge into the world of this Mexican inspired delight!

Our flavorful adventure starts with a good chicken broth, simmered to perfection. Check out my recipe here. Toss in a bunch of aromatic friends: onions, garlic, and jalapeños, they know how to party, but leave out the wild shenanigans. They bring the heat and the flavor without setting off any fire alarms. This soup isn't spicy unless you want it to be. Add extra jalapeño or use a spicier pepper like serranos if you want your soup to bring the heat.

The toppings really make this soup sing! Tortilla strips (duh), shredded cheese, diced avocado, a dollop of sour cream if you please, a squeeze of fresh lime. It's like a DIY taco bar in your bowl. Don't leave them out!

Tip: For the cilantro I like to rinse and spin it in a salad spinner, you never know what little bugs or dirt are in your herbs and this method gets the herbs super clean and then dry so it's easier to chop them!

Chicken Tortilla Soup

Serves 6 in 45 Minutes


  • 1 pound of chicken, cubed

  • 6 cups chicken stock

  • 1 onion, diced

  • 4 garlic cloves, diced

  • 2 jalapeños, diced

  • 2 fresh green chiles (or a 4 oz can of green chiles)

  • 15 ounce can of corn (or 1 1/2 cups frozen corn)

  • 15 oz can of black beans

  • 8-10 small tomatoes, quartered (or a can of diced tomatoes)

  • 3 tablespoons tomato paste

  • 1 tablespoon olive oil or butter

  • 1 teaspoon cumin

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon oregano

  • 1 teaspoon smoked paprika (regular paprika is fine)

  • 1/2 cup cilantro, divided

  • 1-2 limes, quartered, for garnish

  • Shredded cheese for garnish

  • Tortilla strips for garnish

  • 1 avocado, sliced, for garnish


  1. After you prep the vegetables and rinse your beans, heat the oil or butter in a soup pot over medium heat.

  2. Sauté the onion and peppers for just 3-4 minutes until soft and add the garlic and tomato paste, stirring constantly, for just 1 minute. Keep an eye on this, the tomato paste will burn if left unattended!

  3. Add chicken stock, spices, corn, beans, tomato, cilantro, and chicken.

  4. Bring to a boil and then lower to a simmer, cover, and let it simmer for at least 30 minutes.

  5. Taste for salt and serve with shredded cheese, avocado, and tortilla strips. I like to add more cilantro and lime as well.

And there you have it, my favorite Chicken Tortilla Soup recipe to add a little south-of-the-border flair to your kitchen adventures. So, gather your ingredients and let the aromas of this Mexican-inspired bowl of comfort fill your home.

This recipe is easy, quick, cheap, healthy, and DELICIOUS! If you try it please let me know how it works out for you! You can tag me in stories or DM me on Instagram or TikTok @LizaHomesteads!


bottom of page