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A close-up view of a bowl of homemade chicken tortilla soup, showcasing the shredded chicken and rich, red broth.

Chicken Tortilla Soup Recipe (The Ultimate Guide)

This Chicken Tortilla Soup Recipe is the ultimate guide to a comforting, flavorful, and easy-to-make meal. Packed with tender chicken, a smoky broth, and endless topping options, it's a guaranteed family favorite for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 jalapeño seeded and minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp dried oregano
  • 1.5 lbs boneless, skinless chicken breast
  • 6 cups chicken broth
  • 15 oz can fire-roasted diced tomatoes undrained
  • 2 tbsp fresh lime juice
  • Salt and black pepper to taste
  • Crispy tortilla strips
  • Diced avocado
  • Shredded Monterey Jack or cheddar cheese
  • Sour cream or Greek yogurt
  • Fresh chopped cilantro
  • Lime wedges

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and jalapeño and cook for 1 minute more until fragrant.
  2. Stir in the chili powder, cumin, and dried oregano. Cook for 1 minute, stirring constantly, to toast the spices.
  3. Add the chicken broth, fire-roasted tomatoes (with their juice), and whole chicken breasts to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  4. Carefully remove the chicken from the pot. Place it on a cutting board and shred the meat using two forks. Return the shredded chicken to the soup.
  5. Stir in the fresh lime juice. Taste and adjust seasoning with more salt and pepper if needed.
  6. Ladle the soup into bowls and serve hot, garnished with crispy tortilla strips, diced avocado, shredded cheese, a dollop of sour cream, and fresh cilantro.

Notes

Time-Saving Tip: Use a pre-cooked rotisserie chicken. Shred the meat and add it to the soup during the last 5 minutes of simmering.
Spice Level: For a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper with the other spices.
Make it Creamy: For a creamy version, stir in 1/2 cup of heavy cream at the very end of cooking, just before serving.