This Chicken Tortilla Soup is packed with shredded chicken, fresh vegetables, tortilla strips and warm spices in a rich tomato broth. Hearty and comforting, this homemade tortilla soup is easy to make and full of authentic Mexican and Tex‑Mex flavor.
We enjoy Mexican and Tex‑Mex classics — if you like bold, homey flavors, simple recipes like instant pot carnitas and bright shrimp ceviche are always favorites.
Chicken tortilla soup is a popular restaurant staple because it combines a vibrant tomato base with savory spices and satisfying toppings — sour cream, shredded cheese, crispy tortilla strips and fresh cilantro. The result is a bowl that’s both flavorful and filling.
You don’t need to travel to enjoy authentic tortilla soup. This homemade version delivers the same depth of flavor and texture you expect from a restaurant but made easily at home with pantry staples and leftover chicken.
What is Tortilla Soup Made of?
Tortilla soup is a classic Mexican soup typically built on a tomato or chicken broth base. Corn tortillas — cut into strips or blended into the broth — give the soup its characteristic flavor and slight body. Variations may include diced tomatoes, corn or black beans; some versions rely on cream for richness while others use blended tortillas or masa harina for thickening.
How Do You Thicken Tortilla Soup?
The traditional way to thicken tortilla soup is to add corn tortillas. As they soften in the simmering broth they release starch, naturally thickening the soup. You can also use masa harina (a gluten‑free corn flour) dissolved into a little water to achieve a similar result.
Chicken Tortilla Soup Ingredients
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Olive Oil – or canola, avocado, or vegetable oil.
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Onion – diced (brown, yellow or white).
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Celery – large diced stalks.
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Carrots – peeled and large diced.
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Jalapeños – seeded if you prefer less heat.
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Green Bell Pepper – seeded and diced.
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Garlic – fresh cloves, minced.
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Crushed Tomatoes – for a smooth tomato texture; diced tomatoes also work.
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Chicken Broth – low‑sodium if available.
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Shredded Chicken – leftover rotisserie, baked chicken or Instant Pot chicken breasts.
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Corn Tortillas – cut into strips; no need to fry unless you want extra crunch.
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Fresh Cilantro – chopped (substitute parsley if you dislike cilantro).
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Seasonings: salt, ground cumin, ground coriander, dried oregano.
How To Make Tortilla Soup
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Heat oil in a Dutch oven or large pot. Sauté onions, carrots, celery, bell pepper and jalapeño over medium‑high heat until the onions are soft and translucent (about 5–6 minutes).
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Add garlic and cook 1–2 minutes, then stir in oregano, cumin, coriander and salt.
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Pour in crushed tomatoes and chicken broth, then bring the soup to a gentle boil.
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Add shredded chicken, tortilla strips and cilantro. Reduce heat and simmer 20–25 minutes so the tortillas soften and the flavors meld.
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Adjust seasoning, then serve hot with your preferred toppings.
Best Chicken Tortilla Soup Recipe Tips
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Store cooled soup in an airtight container in the refrigerator for 3–4 days.
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Use homemade chicken stock for added depth if you have it.
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For more heat, leave the jalapeño veins intact or add a pinch of cayenne.
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Fresh corn tortillas give the best texture; cut into ½‑inch strips so they soften evenly in the broth.
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Leftover rotisserie chicken is an easy shortcut and works very well in this recipe.
Serving suggestions: Top bowls with sour cream or Mexican crema, shredded cheese (cheddar, pepper jack or Mexican blend), sliced avocado, crushed tortilla chips and lime wedges. Fresh cilantro and sliced jalapeños add brightness and extra heat as desired.
Chicken Tortilla Soup Recipe
Kathy McDaniel
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Ingredients
- 1-2 tablespoon olive oil
- 1 medium onion, diced
- 2 stalks celery, large diced
- 4 carrots, peeled and large diced
- 1 small green bell pepper, large diced
- 1–2 jalapeño peppers, seeded and finely chopped
- 6 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 28‑ounce can crushed tomatoes
- 10 cups low sodium chicken broth (about 2.5 qts)
- 4 heaping cups shredded chicken
- ¼ cup chopped fresh cilantro
- 6 fresh white corn tortillas, cut into ½‑inch strips
To Serve (Pick your favorites)
- Sour cream or Mexican crema
- Shredded cheese (cheddar, pepper jack or Mexican blend)
- Tortilla chips or strips
- Sliced avocado
- Lime wedges and extra chopped cilantro
- Sliced jalapeños
Instructions
Instructions
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In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium‑high heat. Add the onion, celery, carrots, bell pepper and jalapeño. Sauté 5–6 minutes until the onion is translucent. Add the garlic and cook 1–2 minutes.
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Reduce heat to medium‑low and stir in oregano, cumin, coriander and salt. Add crushed tomatoes and chicken broth, then bring to a simmer. Stir in shredded chicken, tortilla strips and cilantro. Lower heat and simmer 20–25 minutes to blend flavors and soften tortillas.
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Taste and adjust seasoning. Serve hot with sour cream or crema, shredded cheese, avocado, tortilla chips and lime wedges as desired.