Tortilla Soup
Chicken Tortilla Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

One of the most flavorful chicken tortilla soups you'll eat.  A great recipe to use my large-batch, time saving poached chicken recipe or substitute leftover holiday turkey.  Very flavorful but not too spicy.

Course: Main Course, Soup
Cuisine: Mexican
Servings: 6 bowls
Author: Betsy Edwards
For the Soup:
  • 1 tablespoon canola oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/4 jalapeño pepper stem and seeds removed - roughly chopped
  • 1/4 teaspoon chili pepper
  • 1 (14-ounce) can) fire roasted tomatoes, un-drained
  • 1 (14.5 ounce) can diced tomatoes, un-drained
  • 6 cups chicken stock (Can use 1 full 48 ounce box)
  • 1 (15 ounce) can black beans, drained
  • 2 ½ cups frozen corn
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 8 chicken boullion cubes
  • 1 rotisserie chicken shredded (this is 3 ½ cups shredded chicken)
For the Toppings:
  • 1 cup oil
  • 8 small yellow corn tortilas
  • 1 cup (4 ounces) Monterey Jack cheese
  • 1 lime cut into wedges
  • 2 Avocados (ripe)
For the tortilla strips:
  1. Place the tortillas on a baking sheet and put them in a 200°F oven for 10 minutes to make them easier to work with.

  2. When tortillas done, remove from the oven and cut in half. Next cut the halves into 1/4-inch wide strips and set aside.

For the Soup
  1. While the tortilla strips are baking, in a medium size pot, add 1 teaspoon oil and the chopped onions. Cook 4-5 minutes or until softened but not browned, stirring frequently.
  2. To the onions add the chopped jalapeño pepper and cook for 2 minutes more.  Add the garlic and cook for 30 seconds more.

  3. Add the tomatoes, chicken stock, beans, corn, 1/4 teaspoon dried oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1 teaspoon garlic powder, and 8 chicken bullion cubes.  Increase the heat to high and cook until the soup begins to boil, then reduce heat to a low simmer.

  4. Cover and simmer for 15 minutes.
  5. While the soup is cooking, heat 1 cup oil over medium-high heat. Working in several batches, fry the tortilla strips until very slightly browned and crisp. Remove the strips from the pan, salt and let drain on a paper-towel-lined plate.

  6. Meanwhile prep the garnishes by pitting the avocado, removing the peel and cutting the avocado into ¼ inch dices.

  7. After the soup has simmered 15 minutes, add the shredded chicken and cook several minutes until heated through.

  8. To serve, divide half the tortilla strips among 6 individual serving bowls and add soup. Top with avocado, cheese and remaining tortilla strips. Serve with lime wedges.