If you love Chicken Tortilla Soup and want to learn how to make it at home, keep reading to find out how!
It’s November in New Mexico, and the weather is predictably erratic. On Tuesday, our highs were in the 60s. The next day it was raining. The day after that we got 5″ of snow at our house. 24 hours later, it was back in the high 50s and all of the snow melted in an afternoon.
On the day it snowed, I figured it was the perfect day to make Chicken Tortilla Soup!
Soup is always good on cold days, but chicken tortilla soup is especially comforting with its warm and slightly spicy broth. It warms you up from the inside.
This is my favorite recipe for chicken tortilla soup. It takes about 45 minutes to make, but a lot of that is passive cooking time, so it’s pretty easy!
How to Make Chicken Tortilla Soup
Once you gather up your ingredients, it’s really just 4 steps to make chicken tortilla soup:
- Cook the seasoned chicken in olive oil.
- Toss corn tortillas with olive oil, salt, and pepper. Bake until crispy and golden brown (I use the Mission street tacos because they’re adorable, but any tortillas work).
- Add the rest of the ingredients and the chicken to a pot and boil for 10 minutes.
- Top with tortilla strips and other desired toppings.
Even though it looks like a lot of ingredients, most of making this soup is just adding it to the pot and letting it simmer!
This serving should feed about 6 people, but if you’re not feeding that large of a crowd, it makes excellent leftovers.
You can either freeze it for up to 6 months or store it in an airtight container in the fridge for up to a week.
If you want to save time, you could also add in rotisserie chicken, instead of cooking chicken breasts.
Here is the whole recipe:
Chicken Tortilla Soup
A flavorful, slightly spicy chicken tortilla soup.
- 1 lb chicken breast boneless, skinless
- 6 tbsp olive oil
- 8 corn tortillas
- 1 onion peeled and diced
- 2 jalapenos diced
- 3 cloves garlic
- 32 oz chicken broth
- 2 14.5 oz cans diced tomatoes
- 1 15 oz can black beans drained and rinsed
- 1 cup corn frozen
- 1/4 cup cilantro chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- salt and pepper to taste
- cheddar cheese shredded
- cilantro leaves chopped
- sour cream
- avocados diced
- limes cut into wedges
Cut chicken into 1" cubes and season with salt and pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high. Saute chicken in skillet until cooked through. Set chicken aside.
Preheat oven to 375 degrees. Cut tortillas into thin strips, then lay them out on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake in preheated oven for 10 – 15 minutes, until golden brown and crispy.
Heat 2 tablespoons of olive oil in the same pot you cooked the chicken in. Add onions and jalapenos and saute until starting to soften, about 5 minutes. Add in garlic and saute another minute.
Add in remaining ingredients and the chicken. Bring to a boil and simmer for 10 minutes. Serve immediately, topped with tortilla strips and other desired toppings.
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Save this to your favorite comfort food Pinterest board so you can make it anytime you want!