Authentic Chicken Tortilla Soup

An Authentic Chicken Tortilla Soup recipe made simply with fresh ingredients, shredded chicken, and topped with crispy tortilla strips. This recipe has become one of my household favorites.

Looking more tasty soup recipes? Try out my Instant Pot Broccoli and Cheese Soup, Zucchini and Sweet Potato Soup, Black Truffle Asparagus Soup, Instant Pot Truffled Lasagna Soup. or Creamy Tortellini Soup.

Chicken Tortilla Soup

It’s that time of year when many of us are trying to stay out of the cold weather — and for those of us in Texas — trying to escape the one day it actually drops below 40 degrees. Haha. Regardless if you enjoy the winter weather or want to escape it, a bowl of hot soup is one of those dishes that is always right on time.

As I have been creating different types of soups, I’m starting to realize that sometimes going the simple route is a lot better. This chicken tortilla soup is easy to make and it takes a very traditional approach. Similar to the preparation you would find if you visited Mexico City; with a few small adjustments.

The is the absolute best Mexican chicken tortilla soup recipe!

Making Chicken Tortilla Soup:

In my recipe, I start with a base of chicken broth and combine that with tomato paste, onions, garlic, jalapeños, and tortillas, cut into strips and fried.

Authentic Chicken Tortilla Soup

The flavor profile begins to build with fresh cilantro and chopped onions. It’s amazing what these two ingredients can do for a dish and fresh cilantro brightens any recipe. And as you know, jalapeños can be hit or miss, but if you get a spicy one the dish will have quite the kick. If not, you’ll end up with a more mild heat.

Authentic Chicken Tortilla Soup

The chicken stock is the most important ingredient and I only use a tablespoon of tomato paste. You can also use fresh roasted tomatoes, but tomato paste is intensely flavored. A small dab of tomato paste adds a hit of tomato flavor to the soup without the excess liquid that comes when fresh tomatoes are used.

Authentic Chicken Tortilla Soup

I save time by buying the pre-cooked rotisserie chicken from the grocery store and pull the meat into two cups of shredded chicken. You can also use chicken breast, but I find the shredded chicken soaks up all the flavors of the soup better.

However, if you have more time, check out my Instant Pot Whole Roasted Chicken recipe.

Authentic Chicken Tortilla Soup

Topping the soup off with fried corn tortilla strips adds amazing texture. And this step only takes two minutes to cook to the perfect crispiness.

Authentic Chicken Tortilla Soup

What to serve with chicken tortilla soup:

  • I serve my soup with a handful of shredded cheddar cheese (crumbled cotija cheese is great too), chunks of avocado, fried tortilla strips, and a dollop of sour cream.
  • Add on some green chiles, chopped cilantro, or chopping green onions.
  • You could also make a cold small side salad; think fresh corn salad or a traditional green salad.
  • If you love Tex-Mex like I do, this soup will go well with quesadillas or enchiladas.
  • Mexican rice is also a great accompaniment.
  • Black, refried, or pinto beans also make the perfect companion for chicken tortilla soup.

How long does the soup last in the fridge/freezer?

This soup recipe can last in the refrigerator for approximately 3 days stored in an airtight container. You could also freeze the soup and it will late in the freezer for at least 2 months.

Authentic Chicken Tortilla Soup

This healthy chicken tortilla soup is a great way to bring everyone together no matter what the weather says. Enjoy!

Authentic Chicken Tortilla Soup
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Authentic Chicken Tortilla Soup

Authentic Chicken Tortilla Soup


  • Author: Eric Jones
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

An authentic (and easy) Chicken Tortilla Soup recipe made with fresh ingredients, like onion and cilantro, and topped with crispy fried tortilla strips.


Ingredients

Scale
  • 1 Medium Yellow Onion
  • 1/4 cup Jalapeno Peppers
  • 1/2 cup Fresh Cilantro
  • 4 cup Chicken Stock
  • 1 tbsp Tomato Paste
  • 6 Soft Corn Tortillas
  • 2 cups Shredded Rotisserie Chicken
  • 1 tbsp Butter
  • 3 tsp Minced Garlic
  • 2 tsp Chili Powder
  • 1 tsp Paprika
  • 1 tsp Black Pepper
  • 1/4 tsp Red Cayenne Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Adobo All Purpose Seasoning

Toppings:

  • Sour Cream
  • Mexican Shredded Cheese
  • Sliced Avocado

Instructions

  1. Begin by stacking your soft tortilla shells and cutting them into strips. 
  2. Remove fresh cilantro leaves from stem, chop into pieces and set to side. Chop onions and jalapeno into small pieces and set to the side. 
  3. Pre-heat cooking pan (I use an Enameled Cast Iron 5 Quart pan) to medium/high heat and add cooking oil. Cook soft tortilla strips for 2 minutes or until they begin to brown and remove from heat. Place on paper towel and allow to drain. 
  4. Slightly lower heat to medium and add butter and chopped onions. Cook until onions are translucent. Add chopped cilantro, minced garlic, jalapeno, and seasonings. Stir together then add in tomato paste. 
  5. Add chicken stock to the cooking pan and add shredded chicken. 
  6. Cover and allow to cook for 15 minutes on medium/low heat then change heat to simmer. 
  7. Serve soup in a bowl and top off with toppings.

Notes

You can use chilies in place of jalapenos.

The cooking oil is used to coat the bottom of your pan so you can fry the tortilla strips. The amount needed will depend on the size of your pan. You’ll want enough oil so that your soft tortilla strips are mostly submerged so they can fry evenly.

  • Category: Soup
  • Method: Stove Top
  • Cuisine: Mexican

Nutrition

  • Calories: 140
  • Sugar: 2g
  • Sodium: 812mg
  • Fat: 4g
  • Carbohydrates: 3.8g
  • Fiber: 0.7g
  • Protein: 21.5g
  • Cholesterol: 57mg

Keywords: Authentic Chicken Tortilla Soup, Chicken Tortilla Soup, Tortilla Soup, Authentic Tortilla Soup, easy soups, Mexican soup

Join the Conversation

  1. Thank you for this recipe! I made it tonight and it was so simple and delicious! I used one whole fresh jalapeño, chopped, and it was nice and spicy. The flavors were spot on, thanks again!

    1. Eric Jones Author says:

      Thanks for sharing Brie! Glad you enjoyed!

  2. Suzanne Bermudez says:

    I tried this recipe once and that was all it took! I am hooked ! I love that this recipe packs so much flavor and was something that didn’t take a really long time to make but was delicious.

    I have shared this recipe with my co-workers and to make it easy for them, I combined the dry spices in the recipe and made a baggie with them in it and printed out a copy of the recipe for them. What a great treat.

    1. Eric Jones Author says:

      Suzanne this is great! So glad you enjoyed it and enjoyed it enough to share! Thank you for the positive feedback.

  3. Leslie Stephens says:

    Loved this recipe! I have never commented before, but this was soooo good. I love chicken tortilla soup and this is one of the best I have ever had and definitely the best I have ever made. Thank you! I would not change a thing!

    1. Eric Jones Author says:

      We love to hear this! Thank you, thank you, thank you!

  4. I have made this twice now and served with homemade bread, lime crema, queso fresco and baked tortilla strips. My family loves this soup and can’t get enough. Tonight I substituted pulled pork instead of chicken, still delicious! Thank you for the great recipe. (This is the 1st time I have EVER left comments lol!)

    1. Eric Jones Author says:

      Hi Heather! Thanks for taking the time to leave feedback on this recipe. It means a lot to us!

  5. Looks delicious! Two questions: One – could you use fresh chicken? I’m assuming you could but just simmer longer for it to cook and then shred and add back to soup. Second – have you tried it in the crockpot, and if so, what modifications, if any, did you make? Thanks!

    1. Eric Jones Author says:

      Hi JP. I have never tried this recipe with fresh/uncooked chicken. Boiling chicken breasts take around 15-20 to cook, so I guess you could. Again, I have not prepared the dish this way, so I can’t comment on the results. I have only made this on the stovetop.

    2. So I made this yesterday. It was so delicious!! I “roasted” a chicken in my air fryer. I shredded the chicken and made broth out of the chicken bones. I doubled everything but the chicken as I wanted leftovers. This will definitely be a “go to” soup in my house. May also try another time in the crockpot by adding chicken breasts or thighs and cooking on low for 4 hours and adding cilantro at the end.

      1. Eric Jones Author says:

        Great! Yes, I typically buy a whole chicken and roast it in my Instant Pot for this recipe as well. Glad you enjoyed it!

  6. I have made this twice now using homemade Turkey carcass broth! I also cook frozen chicken breast or thighs in the instant pot. Season them with Chili Powder, cumin, salt and pepper. Cook for 12 minutes. Natural release for 10. Then drain most broth and shred with hand mixer. Best Chicken tortilla soup ever. I add corn and black beans too.

    1. Eric Jones Author says:

      That’s awesome, Grace! Love the subs you’ve made.

  7. This soup tastes like it came straight from my favorite Mexican restaurant and costed a fraction of the price to make at home. The flavors are spot on! I added half a can of corn and black beans and it totally hit the spot. MAKE THIS NOW you won’t regret it

    1. Eric Jones Author says:

      Awesome, thanks Allison! Glad to hear you enjoyed the flavors too!

  8. I’m am deleting all other Chicken Tortilla Soup Recipes… We live in So. California where we literally have hundreds of wonderful Mexican Food Restaurants & we have tried quite a few. This is not only easy it’s delicious and it tops them all , Thank you ❤️

    1. Eric Jones Author says:

      Such a wonderful compliment, Dee! Thanks for much!

  9. Such an easy, yet amazing recipe!!! I am a tortilla soup snob, and this is one of my favorite recipes so far. My kids loved it but if you don’t like super spicy, half the jalapeños. I’d also recommend adding extra chicken stock (liquid) if you are going to add stuff like beans, corn, etc. I’m so excited to try some of your other recipes!

    1. Eric Jones Author says:

      Thanks, Abby! Great tip on the chicken stock. I would double the recipe if you are planning to add additional ingredients.

    2. Ahhh! I wish I would’ve read this comment BEFORE adding the spices and jalapeños hahaha SO SPICY!!! Delicious but super spicy I added beans and corn now that I saw your suggestion. Hopefully that makes it less spicy.

      1. Eric Jones Author says:

        Hi Johanna! Yes, jalapeños can be very mild to very hot and it is completely random for the most part. Glad you still enjoyed it!

  10. My bf said this recipe is better than the restaurants. It is super cold here in South Texas today and this is an amazing soup for the weather!! Thanks for sharing!!!

    1. Eric Jones Author says:

      Hahaha! I’ll take that! Glad you guys enjoyed it!

  11. I’m not usually one to leave reviews, but this soup is amazing! The only thing I did was bake the tortilla strips (light olive oil and salt to season), I have made this multiple times and its always a crowd pleaser.

    1. Eric Jones Author says:

      Thanks for taking the time, Maddie! It means a lot.

  12. This soup is amazing! I didn’t change a thing! We haven’t hit cold temperatures yet here in Texas but who needs an excuse to have Great food?
    Thanks!

    1. Eric Jones Author says:

      Right! We are team soup anytime at my house! We enjoy this year-round.

  13. Excellent flavor and we cut back spicy spices by half for the kids . Look forward to trying other recipes.

    1. Eric Jones Author says:

      Thank you Kim for sharing. This is awesome and yes it can be a little bit on the spicy side for the kids if they aren’t used to it. Glad it came out good.

  14. OH MY GOSH!!! I can’t believe I just made the BEST tortilla soup I’ve ever had!! I added half a can of black beans. Will definitely be making this recipe again & doubling it!

    1. Eric Jones Author says:

      Thanks for the awesome feedback, Brittany!

  15. Melissa Siebels says:

    It says to add cooking oil. Anyone know how much? Thank you!

    1. Eric Jones Author says:

      Hello Melissa. The cooking oil is used to coat the bottom of your pan so you can fry the tortilla strips. The amount needed will depend on the size of your pan. You’ll want enough oil so that your soft tortilla strips are mostly submerged so they can fry evenly.

      1. Reading your responses to the comments left by fans of your blog/recipes made me smile as your kindness shines through. Very rarely do bloggers reply to all (or almost all?) of their reader comments and never are the responses as genuine & heartwarming as yours are (especially when answering questions already discussed in your post- my frustration/lack of patience would definitely come through, lol). I am now a big fan Of ‘Dude That Cookz’ & looking forward to trying this Chicken Tortilla Soup recipe tonight. Have a great afternoon!

        1. Eric Jones Author says:

          Jamie — you made our day! We do believe that every comment deserves a response as our readers have taken time out of their busy day to engage with us. We are happy to have you and hope you enjoy the recipes! This soup is amazing! 🙂

      2. Melissa Quinn says:

        4 cups stock doesn’t seem like it would make a large quantity. Is that correct?

        1. Eric Jones Author says:

          Hi Melissa. It is meant to yield 4 servings. You can use the scale in the recipe card to scale this quantity up to 3 times this amount if you wish.

  16. Super tasty! I added rotel instead of jalapeños and added corn. Love the heat this soup has. Definitely would make again. 😁

    1. Eric Jones Author says:

      Thanks, Alissa! Love rotel and that is a great addition! Thanks for taking the time to share your feedback. It is appreciated.

  17. Ran out of tomato pasted substituted a couple tablespoons of tomato sauce. I haven’t had tortilla soup in so long! This was by far an amazing recipe! I love the spicy-ness. I also added a half of canned corn for some more texture.

    1. Eric Jones Author says:

      Hey, Tatiana! Sometimes we have to use what we have! I’m so glad it still worked out for you.

  18. Everyone in my family loves this Chicken Tortilla Soup. I made big crumbs of the tortilla strips but the soup was delicious with all of the seasonings and fresh cilantro from the garden. Thanks for the great recipe.

    1. Eric Jones Author says:

      Awesome, Deborah! So glad it was a hit!

  19. Best tortilla soup ever!!!

    1. Eric Jones Author says:

      Thank you, Ramona! It’s one of my favorites to make and enjoy!

  20. We shall call this “quarantine” chicken tortilla soup! LOL had everything except Cilantro but came out great, anyway! When you are oh so bored, a fresh check breast and most all of the ingredients, why not? So very yummy! I did have the jalapeño, so all was not lost! LOL
    Thanks a bunch!

    1. Eric Jones Author says:

      Haha! It has a nice ring to it! Jalapeño does makes everything better. So glad you enjoyed. 🙂

    2. This was very delicious! I did add a can of rotel instead of jalapeño. Also added some corn and pinto beans. Will double the recipe next time if adding in the extra ingredients but the flavor was incredible!

      1. Eric Jones Author says:

        Rotel is great in this soup! Glad you enjoyed it, Jennifer!

  21. Ben Cardenas says:

    Made this recipe tonight and it was SO good. I went overboard on the jalapeños and even added a bit of extra hot sauce so it was super spicy. Still delicious but I’ll definitely tone it down next time I make it!

    1. Eric Jones Author says:

      Hey Ben — yeah, those jalapeños will sneak up on you! LOL!

  22. Wow! This soup is amazing! Love this recipe!! So fresh and I used homemade bone broth (nothing better!). The corn tortilla strips really add to it! So quick to make and tastes like you spent all day in the kitchen. Thank you @dudethatcooz. Can’t wait to try more of your recipes.

    1. Eric Jones Author says:

      Homemade bone broth is a great idea! That would surely enhance the flavor. So glad you enjoyed the soup! It’s a family favorite.

  23. Brittany Skelton says:

    Loved this! It was simple and delicious and the spicy jalapeño made it perfect for a cold rainy night. My family and I loved it.

    1. Eric Jones Author says:

      Thanks, Brittany! The jalapeños really take it to the next level — especially if you enjoy it spicy.

  24. So easy and delicious!

    1. Eric Jones Author says:

      Love to hear that! Thanks, Keri!

  25. Was out of tomato paste so used a can of rotel. So fast, flavorful and healthy. Thanks

    1. Eric Jones Author says:

      Nice! Great substitution. Glad you enjoyed it!

  26. Charlotte Knox says:

    I am so excited to see some good home style recipes.
    Just found you on Instagram and am looking forward to using some of your recipes.

    1. Eric Jones Author says:

      Thanks for stopping by Charlotte! You’ll find plenty of recipes to try here. Let me know if you ever have any questions.

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