Chicken Tortilla Soup Recipe

Ben Carraoli

Chicken Tortilla Soup Recipe

I recently made this hearty Chicken Tortilla Soup and I couldn’t wait to share it with you. After a long day, I ladled a warm bowl, topped it with crispy tortilla strips and fresh avocado, and felt instantly comforted. The layers of flavor smoky chilies, bright lime, tender chicken — made it one of those meals I keep coming back to.

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Prep Time 15

Cook Time 20

Servings: 6

Ingredients Method Notes

Ingredients

½ cup neutral oil such as grapeseed or canola — gives you enough fat to fry the tortilla strips and build flavor in the soup.
6 5- to 6-inch corn tortillas, halved and thinly sliced into strips — fresh strips add crunch and that signature tortilla flavor.
1 large yellow or white onion finely diced (about 1¾ cups) — adds a sweet, savory base to the soup.
2 medium poblano peppers seeded and finely diced (about 1 cup) — mild heat and smoky undertones.
3 cloves garlic finely grated or minced — fresh garlic gives an irresistible aroma.
2 tablespoons coarsely chopped fresh cilantro stems reserve the leaves for garnish — the stems have lots of flavor and shouldn’t be wasted.
2 teaspoons ground ancho chili or regular chili powder — for warm smoky spice.
1 teaspoon ground cumin — deepens the earthy savory notes.
1 teaspoon dried oregano preferably Mexican — brings a subtle herbal balance.
1 teaspoon kosher salt plus more for sprinkling — enhances every ingredient.
1 32-ounce carton low-sodium chicken broth — creates a rich, savory base.
4 cups coarsely shredded cooked chicken about 1 pound, preferably rotisserie — tender, flavorful, and saves time.
2 cups frozen corn kernels do not thaw — add sweetness and color.
1 15-ounce can crushed tomatoes, preferably fire-roasted — gives body and depth to the broth.
1 cup water — helps balance thickness and flavor.
2 tablespoons of freshly squeezed lime juice from about 1 medium lime — brightens everything at the end.

Method

I heat the oil in a large pot over medium heat until it shimmers. Then I add the sliced tortillas in batches and fry for 45–60 seconds, until light golden and crispy. I transfer them to a paper towel-lined plate and sprinkle lightly with salt. They’ll become the crunchy topping later.
I pour off most of the oil, leaving about 3 tablespoons in the pot. Then I add the diced onion, poblanos, garlic, and chopped cilantro stems. I cook them until soft and lightly browned, about 8 minutes. Next, I stir in the chili powder, cumin, oregano, and salt, cooking for another minute to release all the aroma and flavor.
I add the chicken broth, shredded chicken, frozen corn, crushed tomatoes, and water. Once it comes to a boil, I lower the heat to a gentle simmer and cook for 15–20 minutes. Just before serving, I stir in the lime juice and adjust seasoning with more salt or chili powder if needed.

Notes

I always use rotisserie chicken when I’m short on time — it’s juicy, flavorful, and saves cooking steps.
Don’t skip frying the tortilla strips — homemade strips are so much better than bagged chips and add a toasty corn flavor.
Taste the soup before serving and tweak with more salt, lime, or chili — little adjustments make a huge difference.
Serve toppings on the side so everyone can customize their bowl — it keeps everything fresh and colorful.
If making ahead, I slightly under-cook the chicken so it stays tender when reheated.