Authentic Chicken Tortilla Soup Recipe
Rich, flavorful, and loaded with crispy tortilla strips
Quick Answer
Chicken tortilla soup is a traditional Mexican soup (sopa de tortilla) made with a rich tomato-based broth, shredded chicken, and topped with crispy fried corn tortilla strips. It takes about 45 minutes to make and serves 6. The key to great tortilla soup is using fresh corn tortillas fried until crispy and a well-seasoned broth with cumin, chili powder, and lime.
There's nothing quite like a steaming bowl of authentic chicken tortilla soup. This Mexican classic, known as sopa de tortilla, combines a rich, smoky tomato broth with tender shredded chicken and those irresistible crispy corn tortilla strips that crackle and soften as you eat.
This recipe is the real deal—no shortcuts, no bland broth. We're talking fire-roasted tomatoes, fresh jalapeño, smoky paprika, and a hit of fresh lime juice at the end. Top it with creamy avocado, tangy sour cream, and a handful of fresh cilantro, and you've got restaurant-quality soup at home.
Ingredients
For the Soup
- 2 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (4 oz) diced green chiles
- 6 cups chicken broth
- 1 tbsp cumin, 1 tbsp chili powder
- 1 tsp smoked paprika, 1 tsp oregano
- Juice of 2 limes
For the Tortilla Strips
- 6 corn tortillas, cut into strips
- Vegetable oil for frying
- Salt to taste
Toppings
- Fresh cilantro, chopped
- Avocado, sliced or cubed
- Sour cream or Mexican crema
- Shredded cheese (cheddar or queso fresco)
- Lime wedges
Instructions
Fry the Tortilla Strips
Stack your corn tortillas and cut them into 1/4-inch strips. Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat until shimmering. Fry tortilla strips in batches (don't crowd the pan) for 2-3 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate and season immediately with salt. Set aside.
Sear the Chicken
Pat chicken breasts dry and season generously with salt, pepper, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken for about 4 minutes per side until golden brown. The chicken doesn't need to be cooked through—it will finish in the broth. Remove and set aside.
Build the Flavor Base
In the same pot (don't wipe it out—those browned bits are flavor!), add the diced onion. Sauté for 5 minutes until softened and slightly golden. Add the minced garlic and jalapeño, cooking for 1 minute until fragrant. The kitchen should smell amazing at this point.
Add Tomatoes and Spices
Pour in the fire-roasted tomatoes and diced green chiles. Add the remaining cumin, chili powder, smoked paprika, and oregano. Stir everything together and cook for 2 minutes to let the flavors meld. The fire-roasted tomatoes give the soup its signature smoky depth.
Simmer with Chicken
Pour in the chicken broth and return the seared chicken to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes. The chicken should reach an internal temperature of 165°F and be easily shreddable.
Shred and Finish
Remove the chicken to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup. Add the fresh lime juice and taste—adjust salt, pepper, or lime as needed. The lime brightens everything and is essential!
Serve with Toppings
Ladle the hot soup into bowls. Top generously with crispy tortilla strips, sliced avocado, a dollop of sour cream, shredded cheese, and fresh cilantro. Serve with lime wedges on the side. The crispy strips will start to soften as they absorb the broth—that's part of the magic!
Tips & Variations
Pro Tips
- Use day-old tortillas for crispier strips
- Don't skip the fire-roasted tomatoes—they add essential smokiness
- Add lime juice at the end to preserve brightness
- Keep tortilla strips separate until serving
- Use a rotisserie chicken for a 20-minute version
Variations
- Vegetarian: Use vegetable broth and add black beans
- Spicier: Keep jalapeño seeds or add chipotle
- Creamier: Blend part of the soup before serving
- Slow Cooker: Simmer on low for 6-8 hours
- Baked Strips: Brush with oil, bake at 400°F for 10 min
Frequently Asked Questions
What tortillas are best for tortilla soup?
Corn tortillas are the traditional and best choice for tortilla soup. They have an authentic corn flavor that complements the rich broth and fry up perfectly crispy. Day-old or slightly stale corn tortillas work even better because they have less moisture and fry up crispier.
How long does tortilla soup last in the fridge?
Tortilla soup (without the crispy strips and toppings) lasts 3-4 days refrigerated in an airtight container. The flavor actually improves after a day as the spices meld. Store the crispy tortilla strips separately in a paper bag at room temperature. Reheat the soup on the stovetop and add fresh toppings when serving.
Can you freeze tortilla soup?
Yes! Freeze tortilla soup (without toppings) for up to 3 months in freezer-safe containers. Leave some room at the top for expansion. Thaw overnight in the refrigerator and reheat on the stovetop. Make fresh tortilla strips and add toppings when serving for the best texture and flavor.
What's the difference between tortilla soup and chicken tortilla soup?
They're essentially the same thing! "Tortilla soup" (sopa de tortilla) traditionally includes chicken as the protein. The name refers to the crispy tortilla strips that top the soup. Some variations use vegetable broth and beans for a vegetarian version, but the classic always includes chicken.
Nutrition Information
Per serving (1/6 of recipe)
320
Calories
28g
Protein
24g
Carbs
12g
Fat
4g
Fiber
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