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Tortilla Soup Recipe

Chicken Tortilla Soup Recipe You'll Crave Heartwarming

This Chicken Tortilla Soup is rich, flavorful, and loaded with tender chicken, crisp vegetables, and a hint of spice. Topped with crunchy tortilla strips, cheese, and fresh cilantro, it’s a comforting bowl that warms the heart and satisfies cravings. Perfect for a cozy dinner or family gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Soup
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 bell pepper diced
  • 1 jalapeño minced (optional)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 6 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 can diced tomatoes 14 oz
  • 1 cup corn kernels
  • Salt and pepper to taste
  • 4 –6 corn tortillas cut into strips and toasted
  • Optional toppings: shredded cheese avocado, cilantro, lime

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion, garlic, bell pepper, and jalapeño until soft.
  3. Stir in cumin and chili powder, cook 1 minute.
  4. Add chicken broth, shredded chicken, diced tomatoes, and corn.
  5. Season with salt and pepper, bring to a simmer for 20 minutes.
  6. Toast tortilla strips in a dry pan until crisp.
  7. Ladle soup into bowls, top with tortilla strips and optional toppings.
  8. Serve hot and enjoy the comforting flavors.

Notes

  • Adjust spice level with more or less chili powder or jalapeño.
  • Leftover soup can be refrigerated for 3 days or frozen for 2 months.
  • Add lime juice just before serving for a fresh flavor boost.
  • For extra richness, stir in a tablespoon of sour cream per bowl.
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