Chicken Tortilla Soup Recipe

Ingredients

• 15–30 ml (1–2 tablespoons)olive oil
• 1 mediumonion, diced
• 2 large stalkscelery, cut into large dice
• 4carrots, peeled and cut into large dice
• 1 smallgreen pepper, cut into large dice
• 1–2jalapeño peppers, deseeded and finely chopped
• 6 clovesgarlic, chopped
• 1 teaspoondried oregano
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 1 teaspoonsalt
• 794 g (1 28-ounce can)crushed tomatoes
• 2.37 litres (10 cups; 2.5 quarts)low-sodium chicken stock
• 4 heaped cups (about 600 g)shredded chicken
• about 4 g (¼ cup)chopped fresh coriander
• 6fresh white corn tortillas, cut crosswise into strips about 1.3 cm (½ inch) wide
• to tastesour cream or Mexican crema
• to tastegrated cheese, such as Cheddar, Pepper Jack or a Mexican blend
• to tastetortilla chips
• to tastesliced avocado
• to tastelime wedges and chopped coriander
• to tastesliced jalapeños

Instructions

1. 1

   Sauté the vegetables

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, celery, carrots, green pepper and jalapeño, and sauté for about 5–6 minutes, until the onion turns translucent. Stir in the garlic and cook for a further 1–2 minutes.

2. 2

   Simmer the soup

   Reduce the heat to medium-low and stir in the oregano, cumin, coriander and salt. Add the crushed tomatoes and chicken stock, then bring the mixture to a boil. Stir in the shredded chicken, tortilla strips and fresh coriander. Turn the heat to low and simmer for 20–25 minutes. Taste and adjust with salt and pepper.

3. 3

   Add the toppings

   Serve the soup hot with sour cream or Mexican crema, grated cheese, sliced avocado and tortilla chips. Add lime wedges and chopped coriander as a garnish if you like.

What is chicken tortilla soup?

Chicken tortilla soup is a Mexican-style soup built around a savoury tomato and chilli broth, often served with chicken, tortillas and fresh toppings. Its ingredients and garnishes vary from kitchen to kitchen.

This version uses a generous mix of vegetables and shredded chicken, with corn tortilla strips simmered in the broth. The toppings bring contrasting creamy, crunchy and bright flavours to each bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 281 calories, 13g protein, 38g carbs, 8g fat.

The chicken supplies much of the protein, while the tortillas, carrots and tomatoes contribute carbohydrates. Olive oil and the optional cheese, crema and avocado add most of the fat; serve with a simple salad or extra vegetables for a more balanced plate.

Build flavour with the vegetables

Vegetable base: the onion, celery, carrots and green pepper soften together first, giving the broth a sweet, savoury foundation. Cut them into similarly sized pieces so they cook at a similar pace.

Chilli and garlic: deseed the jalapeños for a gentler result, or leave some seeds in for more heat. Add the garlic after the other vegetables have had time to soften so it is less likely to scorch.

Use the spices well

Spice blend: oregano, cumin and coriander season the tomato broth with earthy, aromatic notes. Stir them in over the lower heat before adding the liquid, as the method directs.

Seasoning: the stock is low in sodium, but the final salt level will depend on the stock and chicken you use. Taste after simmering and adjust with salt and pepper before serving.

Get the broth and tortillas right

Tomato broth: bring the crushed tomatoes and chicken stock to a boil before adding the remaining ingredients, then reduce the heat for a gentle simmer. This gives the flavours time to come together without a vigorous boil.

Tortilla strips: cut the tortillas into strips about 1.3 cm wide and simmer them in the soup as directed. They soften and thicken the broth; for a crisp contrast, keep some tortilla chips aside for topping.

Check texture and timing

Vegetables: after the 20–25-minute simmer, check a piece of carrot for tenderness. It should be cooked through but not falling apart.

Chicken: the recipe uses shredded chicken, so the simmer warms it through while the broth develops flavour. If the chicken is already cooked, avoid extending the simmer unnecessarily or it may become dry and stringy.

Finish each bowl to taste

Creamy toppings: sour cream or Mexican crema and grated cheese soften the spice and add richness. Add them to individual bowls so everyone can choose their own amount.

Fresh and crunchy toppings: avocado, lime, coriander and sliced jalapeños add freshness, while tortilla chips bring crunch. Add chips just before eating to keep them from going soft.

What to serve alongside it

The soup is substantial enough to serve on its own, especially with the chicken and tortilla strips in every bowl. If you want a side, serve it with a simple green salad or warm corn tortillas.

Offer extra lime wedges and toppings at the table so each person can adjust the brightness, heat and texture to suit their taste.

Recipe notes & tips

• Use a large pot so the vegetables can sauté without crowding.
• Deseed the jalapeños for a milder soup, or add sliced jalapeños at the table for more heat.
• Cut the tortilla strips evenly so they soften at a similar rate.
• Keep some tortilla chips out of the pot and add them just before serving for crunch.
• Taste the broth after simmering before adding more salt, particularly if your chicken stock is not very low in sodium.
• Put the toppings in separate bowls so everyone can customise their serving.

Variations

• More heat: leave some jalapeño seeds in or serve extra sliced jalapeños on the side.
• Extra lime: squeeze fresh lime into each bowl just before serving for a brighter finish.
• Creamier topping: use Mexican crema or sour cream, adding it to individual portions.
• Cheese choice: top with Cheddar, Pepper Jack or a Mexican-style blend, as preferred.
• Crunchy finish: use tortilla chips as a topping and keep them out of the simmering soup.
• Fresh herb swap: use chopped fresh coriander as directed, adding extra at the table if desired.

Common mistakes to avoid

• Adding garlic too early: it can scorch; add it after the vegetables have sautéed for 5–6 minutes.
• Boiling throughout: a hard boil can break down the ingredients too much; lower the heat and simmer for 20–25 minutes.
• Overcooking the chicken: already shredded chicken needs only to warm through in the soup; avoid extending the simmer without need.
• Adding all the chips at once: they lose their crunch in the broth; reserve some for serving.
• Skipping the final taste: stock saltiness varies, so check the soup and adjust the seasoning before serving.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, keeping tortilla chips and other toppings separate. Reheat the soup gently on the hob until hot throughout; add fresh toppings when serving.

Frequently asked questions