Chicken Tortilla Soup Recipe

chicken tortilla soup
Diana Rattray
  • 65 mins
  • Prep: 15 mins,
  • Cook: 50 mins
  • Yield: 4 servings
Ratings (16)

Make this easy soup even easier with purchased tortilla chips or the tortilla strip salad toppings you can find in the salad dressing aisle.

The soup makes a fabulous lunch or dinner soup, and it's an especially nice choice for cooler weather meals.

What You'll Need

  • 4 cups chicken stock
  • 2 tablespoons lime juice (fresh from 1 lime)
  • 1 can/14 1/2 ounces tomatoes (diced; with juice)
  • Optional: 1/2 jalapeno pepper (finely chopped)
  • 1 can/4 ounces green chiles (undrained)
  • 2 tablespoons cilantro (chopped)
  • 2 green onions (with most of the green, chopped)
  • 1 medium carrot (diced)
  • 3/4 cup corn (frozen, fresh, or canned and drained)
  • 1 cup chicken (cooked, chopped)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional: salt to taste (kosher)
  • 1/2 cup Monterey Jack cheese (shredded or a shredded Mexican blend)
  • 1/2 cup vegetable oil (more or less as needed for frying)
  • corn tortillas (cut into strips about 1/2-inch wide or purchased corn tortilla chips or strips)

How to Make It

  1. Combine the chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn in a large saucepan or Dutch oven.
  2. Bring to a simmer and cook over low heat for 45 minutes.
  3. Add the chopped chicken about 5 minutes before done. Taste and season with kosher salt and freshly ground black pepper.
  4. When the soup is almost ready, heat about 1 inch of vegetable oil in a deep saucepan to approximately 360 F.
  1. Cook tortilla strips in batches until crispy - just a few seconds for each batch.
  2. Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side.