This authentic chicken tortilla soup starts with fresh tomatoes and chicken broth and is loaded with veggies, cheese, and shredded chicken.

This authentic chicken tortilla soup starts with fresh tomatoes and chicken broth and is loaded with veggies, cheese, and shredded chicken.

Did you know that chicken tortilla soup is ranked as the second most popular in America, right after tomato soup, according to a recent survey? And with its flavorful combination of tender chicken, savory broth, and crunchy tortilla strips, it’s no wonder why this soup has captured many people’s hearts and taste buds. But have you ever tried making it from scratch at home? With a few common ingredients, it’s very easy to put together. Here’s the rundown.

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Chicken.

Do you have some shredded chicken in your fridge or freezer? It will come in very handy for today’s recipe! Are you vegetarian? Go ahead and omit the chicken. We are going to have lots of vegetables covered in this savory soup.

Chicken Tortilla Soup - Ingredients

Tortilla.

One thing I learned from cooking for a group of entrepreneurs at a retreat in Mexico was how to prepare tortillas for cooking properly—cut tortillas into stripes or quarters and set them under the sun for a few hours to dry and fry them. Legit! However, I intend to make things happen quickly and easily. Tortilla chips work just fine in this case. 🙂

Soup.

Chicken Tortilla Soup Base

Now, you have reached the core of this recipe—the soup base! Use a food processor to blend roasted Roma tomatoes, onion, garlic, and cilantro with chicken broth. Does this combination of ingredients sound familiar? Yes, it’s actually a red salsa. With that said, you could directly add salsa to the soup as well if you happen to have it.

Want some heat?

There are two ways to make this soup spicy.

  1. Add two or three serrano peppers to your food processor and blend with the other ingredients. You can always leave the seeds in.
  2. Drizzle a few drops of a serious hot sauce in your soup after dished.
This authentic chicken tortilla soup starts with fresh tomatoes and chicken broth and is loaded with veggies, cheese, and shredded chicken.

Now, all that remains is to cook some vegetables to add to your boiled soup base. Then, finish it up by topping it with avocados, crushed tortilla chips, and lots of cheese, of course!

Oh, man! This soup is full of flavor and good stuff! Give it a try. I believe that you will happily make it a regular on your dining table!

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This authentic chicken tortilla soup starts with fresh tomatoes and chicken broth and is loaded with veggies, cheese, and shredded chicken.

Chicken Tortilla Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free
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Description

This authentic chicken tortilla soup starts with fresh tomatoes and chicken broth and is loaded with veggies, cheese, and shredded chicken.

Ingredients

Units Scale
  • 2 cups shredded chicken (Skip it if you are vegetarian. The soup is still going to be great without chicken!)
  • 2 cups zucchini, diced
  • 1 cup carrot, diced
  • 1 cup sweet peas
  • 1/2 cup white onion, diced
  • 1 tablespoon butter, melted (about 0.5 oz)
  • 1/8 teaspoon Ghost Pepper Hot Sauce (optional)

For the soup base:

  • 10 Roma tomatoes, roasted
  • 1/2 cup white onion, roughly sliced
  • 1 cup cilantro, firmly packed
  • 3 large cloves garlic
  • 2 cups chicken broth or water
  • salt to taste

For the topping:

  • 1 cup shredded cheddar cheese, divided
  • 2 avocados, sliced and divided
  • 2 cups tortilla chips, crushed and divided
  • fresh lime juice
  • cilantro for garnishing

Instructions

  1. Preheat the oven to 350°F (176°C). Roast the Roma tomatoes for 10 minutes. Meanwhile, chop the vegetables.
  2. When tomatoes are done, allow them to cool. Quarter each one and place it into your food processor or blender with garlic, roughly sliced onion, and cilantro. Add chicken broth and a pinch of salt. Blend until smooth. (Depending on the size of your blender, you might need to process two or three batches to finish up the ingredients. It took me twice with my 8-cup food processor.)
  3. Pour the soup base into a saucepan and bring to a boil.
  4. In a sauté pan, melt butter and sauté diced onion over high heat until fragrant. Add carrots and zucchini to the pan. Cook for 5 minutes or until the vegetables are tender.
  5. Transfer cooked vegetables to the soup base. Add sweet peas and bring to a boil again. Stir in shredded chicken. Reduce to medium heat and simmer for 15 minutes, stirring occasionally. Taste and adjust the flavor by adding more salt if desired.
  6. Drop in hot sauce. Stir until even. This is optional.
  7. Dish. Top each serving with tortilla chips, avocado slices, cheddar cheese, and cilantro. Squeeze a dash of fresh lime juice. Enjoy!

Nutrition

  • Serving Size: 1
  • Calories: 398
  • Sugar: 12.5g
  • Sodium: 941.3mg
  • Fat: 22.3g
  • Saturated Fat: 7.6g
  • Trans Fat: 0.2g
  • Carbohydrates: 30.2g
  • Fiber: 9.1g
  • Protein: 23g
  • Cholesterol: 63.5mg

Made it? Rate it.

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About the Author

Sharon Chen, StreetSmart Kitchen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.