Soup Season is here and I am excited to share this easy and delicious chicken tortilla soup recipe with you! I love soups and enjoy them year-round, and this recipe has been a favorite of mine for over 20 years—it never disappoints. It’s perfect for a weeknight meal or any festive occasion.
Chicken tortilla soup is a traditional Mexican-style dish with many variations, but this version is broth-based until you mix in your toppings. Each bowl can be customized with your personal favorites, making it fun for the whole family! My go-to toppings include avocado, sour cream, cheese, homemade tortilla strips, and cilantro.
You can adjust the spice level to your liking by varying the amount of sriracha you add to the broth. Sriracha is my secret ingredient! When I first started making this soup, I didn’t use it, but years ago, my husband Jared suggested it needed more spice. The only thing I had on hand was sriracha, and once I added it, I knew it was a must-have in the recipe.
Make sure to check out more recipes from Savory Savage for quick and easy meal ideas!
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Easy & Delicious Chicken Tortilla Soup
Chicken tortilla soup is a traditional Mexican-style dish with many variations. This easy and delicious version features a broth-based foundation that allows you to customize each bowl with your favorite toppings. Whether you prefer avocado, sour cream, cheese, or crispy tortilla strips, you can personalize it to your taste!
- Total Time: 1 Hour 15 Minutes
- Yield: 8-10 Servings
Ingredients
- Olive Oil, 6 Tbs. Divided
- Corn Tortillas, 30 Tortillas Divided
- Yellow Onion, 1
- Garlic, 4 Cloves
- Whole Kernel Corn, 15.25 Oz. Can
- Chicken Broth, 32 Oz. 2 Boxes
- Mexican Stewed Tomatoes, 14/05 Oz. 2 Cans
- Chili Powder, 2 Tbs.
- Cumin, 2 Tbs.
- Sriracha, 3 Tbs. (more if desired)
- Bay Leaves, 2
- Chicken Tenderloins, 2 lbs.
- Avocados, 2 Medium
- Cilantro, 1 Bunch
- Corn Tortillas
- Mexican Style Shredded Cheese, 8 Oz.
- Sour Cream, 14 oz.
Instructions
Soup
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Preheat oven to 425 degrees.
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Prep for your soup: dice onion, mince garlic, cut (15) corn tortillas into 1″ squares, puree Mexican tomatoes in juice (if desired), cut (15) corn tortillas into 1/4″ strips & cut strips in half, cut the chicken into approximately 1/2″ squares, I use kitchen scissors for this.
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Heat 2 tbs. of olive oil in your Dutch oven and add in the onion and garlic, cook on medium heat for approximately 2-3 minutes until the onion and garlic soften.
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Mix in the corn tortilla squares, corn (drained), and 2 tbsp olive oil to the onion and garlic. Cook for approximately 5-7 minutes.
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Mix the chicken broth, chili powder, cumin, & sriracha to the soup base. Taste the soup and add more sriracha if you want the base spicer.
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Add the raw chicken cubes and cook the soup on medium heat for 30 minutes, stirring occasionally. While the soup is cooking bake your homemade tortilla strips and prep your toppings, see below instruction.
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After 30 minutes, the chicken will be fully cooked and you are ready to enjoy.
Homemade Tortilla Strips
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While your soup is cooking place a sheet of parchment paper on your baking pan and toss the tortilla strips with 2 tbsp of olive oil. Bake the tortilla strips in the oven for 15 – 20 minutes. You can mix them half way if you like. For additional crispiness broil at the end for a minute or two.
Toppings
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While Soup is cooking prep your toppings to add to individual bowls of soup. I cut my avacado into bite size pieces and de-stem the cilantro. Everyone can make their bowl depending on their topping preferences.
Notes
Savory Savage is a reader-supported site and any affiliate links may result in commissions at no additional cost to you.
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
