This chicken tortilla soup has a light yet savory tomato and chicken stock base with warm chile spices, shredded chicken, and crispy tortilla strips for crunch. It cooks in about 40 to 50 minutes on the stovetop or 3 to 4 hours in a slow cooker, and it eats fresh with lime and cilantro on top.
Table of Contents
Ingredients
- 1 tablespoon olive oil for sautéing aromatics cleanly without heaviness.
- 1 medium yellow onion finely chopped for sweetness and body in the broth.
- 4 garlic cloves minced for depth that stands up to the chiles.
- 1 jalapeño or 1 poblano seeded and diced for gentle heat and aroma.
- 1 tablespoon tomato paste boosts savor and color quickly when bloomed.
- 1 teaspoon ground cumin warm base note that defines tortilla soup flavor.
- 1 teaspoon chili powder or 1 teaspoon ancho or chipotle for smokiness and warmth.
- 1 can 14.5 ounces fire‑roasted diced tomatoes for roasty acidity without extra steps.
- 6 cups chicken stock preferably homemade or a strong store‑bought for body and richness.
- 1 ¼ to 1 ½ pounds boneless skinless chicken thighs or breasts shredded after poaching for tender bites.
- 1 teaspoon dried oregano Mexican oregano if available for herbal lift.
- Kosher salt and black pepper to taste season in stages for clarity.
- 8 corn tortillas cut into thin strips for frying or toasting for crunch and corn aroma.
- Neutral oil for frying strips or use oven toasting for easier cleanup.
- 1 to 2 limes cut in wedges for bright finish that wakes up the broth.
- Toppings avocado diced cilantro queso fresco or Monterey Jack and sour cream optional for creaminess.
How to Prepare Chicken Tortilla Soup
- Toast the tortillas: Cut tortillas into thin strips then fry in 350 degree oil until crisp 45 to 60 seconds or bake at 400 until golden 6 to 8 minutes watch closely so they do not brown too far or they will taste bitter.
- Sauté aromatics: Warm olive oil over medium add onion jalapeño and a pinch of salt cook until translucent 5 to 7 minutes add garlic for 30 seconds until fragrant do not burn or the broth turns harsh.
- Bloom and deglaze: Stir in tomato paste cumin and chili powder 30 to 45 seconds until brick red add fire‑roasted tomatoes and scrape up fond for sweetness.
- Build the broth: Add chicken stock and oregano bring to a boil then lower to a lively simmer.
- Poach the chicken: Add chicken and simmer uncovered until cooked through and tender 15 to 20 minutes for breasts 20 to 25 for thighs remove and shred with forks.
- Adjust body: Simmer broth 5 more minutes to concentrate if thin or splash in stock if too thick season with salt and pepper to taste.
- Finish bright: Return shredded chicken squeeze in half a lime taste then add more as needed the soup should taste clean and bright not sour.
- Serve: Ladle soup add tortilla strips avocado cilantro queso fresco or Jack and a dollop of sour cream pass extra lime at the table.
Most asked FAQs
How do I thicken chicken tortilla soup without cream
Can I make chicken tortilla soup in a slow cooker
What toppings make it taste restaurant quality
Fresh lime cilantro avocado thinly sliced jalapeño and crispy tortilla strips are key and a little queso fresco or sour cream adds balance and creaminess.
Chicken Tortilla Soup
Light yet savory tomato-chicken broth with warm chile spices, tender shredded chicken, and crispy tortilla strips, finished with lime and cilantro for a fresh, weeknight-friendly bowl.
Equipment
- Dutch Oven
- Chef’s knife
- Cutting board
- Tongs
Ingredients
For the soup
- 1 tbsp olive oil for sautéing
- 1 medium yellow onion, finely chopped for sweetness and body
- 4 cloves garlic, minced for depth
- 1 jalapeño or poblano, seeded and diced gentle heat and aroma
- 1 tbsp tomato paste bloom to boost savor and color
- 1 tsp ground cumin warm base note
- 1 tsp chili powder (or ancho or chipotle) smokiness and warmth
- 14.5 oz fire-roasted diced tomatoes canned
- 6 cups chicken stock preferably homemade or strong store-bought
- 1.25–1.5 lb boneless skinless chicken thighs or breasts poach then shred
- 1 tsp dried oregano Mexican oregano if available
- Kosher salt and black pepper to taste, season in stages
For the tortilla strips
- 8 corn tortillas cut into thin strips
- neutral oil for frying; or bake to toast
To finish & serve
- 1–2 limes, cut in wedges for bright finish
- avocado, diced optional topping
- fresh cilantro for garnish
- queso fresco or Monterey Jack crumbled or shredded, optional
- sour cream optional dollop
Instructions
- Toast the tortilla strips: Fry in 350°F (175°C) oil until crisp, 45–60 seconds, or bake at 400°F (205°C) until golden, 6–8 minutes; avoid deep browning to prevent bitterness.
- Sauté aromatics: Warm olive oil over medium heat; add onion, jalapeño, and a pinch of salt. Cook until translucent, 5–7 minutes. Stir in garlic for 30 seconds until fragrant.
- Bloom and deglaze: Stir in tomato paste, cumin, and chili powder for 30–45 seconds until brick red. Add fire-roasted tomatoes and scrape up any fond.
- Build the broth: Add chicken stock and oregano. Bring to a boil, then lower to a lively simmer.
- Poach the chicken: Add chicken and simmer uncovered until cooked through and tender—15–20 minutes for breasts, 20–25 minutes for thighs. Remove and shred with forks.
- Adjust body: If thin, simmer the broth 5 minutes to concentrate; if too thick, splash in stock. Season with salt and pepper to taste.
- Finish bright: Return shredded chicken to the pot. Squeeze in half a lime, taste, then add more lime as needed until the soup tastes clean and bright.
- Serve: Ladle into bowls and top with tortilla strips, avocado, cilantro, queso fresco or Jack, and a dollop of sour cream. Pass extra lime at the table.
- Slow cooker option: Add all ingredients except tortillas and toppings to the slow cooker with raw chicken; cook 6–8 hours on Low or 3–4 hours on High. Shred chicken near the end and return to warm through.
Notes
Swaps: Use rotisserie chicken to save time; simmer the carcass separately for a quick stock boost. For body without alcohol, rely on strong stock or a spoon of pomegranate molasses for tangy depth. For pork-like savor without bacon, top with diced smoked beef or pastırma.