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Chicken Tortilla Soup Recipe

Updated: Jul 14

Are you getting tired of seeing so-called tortilla soup recipes running around that are nothing but glorified chicken soup with tortillas added?

Chicken Tortilla Soup Recipe

Not only is this recipe flavorful but it is also filling.

This recipe is also very healthy. I take pride in making dishes that bring comfort, not only to your stomach, but your mind. Delicious and guilt-free is something everyone should get to experience in their life, especially in cooking. This Chicken Tortilla Soup Recipe dish is great paired with your other favorite Mexican dishes and sides. or you can eat it alone. :

It is probably one of the best Chicken Tortilla Soup Recipes anyone will come across.-GTG

Chef's Tips

*Use sour cream, guacamole,Mexican blend shredded cheese and pico de gallo as topping for a more authentic Mexican flavor.

*When cooking the chicken for the soup add a teaspoon of chicken bouillon to the chicken seasoning before cooking it.

*Substitute Chicken for a skirt steak.

*Add a jalapeno.

*Add 1/2 cup of cooked white rice.

Chicken Tortilla Soup Recipe


Chicken Tortilla Soup Recipe  virtual shopping list

  • 1 Cup Carrots, diced

  • 1 cup Celery, chopped

  • 1 cup Onions, diced

  • 1/2 teaspoon Garlic powder or 1 fresh diced garlic clove

  • 1/8 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 Tablespoons corn oil

  • 4- 15oz. Chicken broth,

  • 15 oz.Canned, diced tomatoes

  • 10 oz. Canned Ro-tel (Tomatoes &Chiles)

  • 1 (1 1/4 -1/2 oz.) Taco Seasoning

  • 2 (20 counts) Corn Tortillas

  • 12 ounces of Chicken- cooked, diced

  • 1 cup Milk

  • 12 ounces Monterey Jack Cheese or12 oz Mexican blend cheese.

Cooking Directions

  1. Saute 1st 6 ingredients in the corn oil, until tender.

  2. Slowly add Chicken broth and bring to a boil.

  3. Add tomatoes, Ro-tel, Taco Seasoning, and chicken.

  4. Cut 10 tortillas in small slices and add to broth mixture.

  5. Let boil for 20 minutes or until tortillas are tender. Stir occasionally to keep from sticking.

  6. Reduce heat and 8 oz. cheese. Simmer for addtional 10 minutes.

  7. The remaining tortillas brush with a canola-taco seasoning mixture ( 1 Tablespoon corn oil+ 1 teaspoon of taco seasoning)

  8. Preheat oven to 375 F. Place tortillas on a baking sheet. Brush both sides with teaspoon of oil; Sprinkle each side with Taco seasoning.( about 1/4 Teaspoon per tortilla). Bake until golden brown and crisp, turning them once, 8-10 minutes. Set aside. Let cool.

  9. Break up cooked tortilla into pieces. Use as soup topping

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