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The Best Tortilla Soup Recipe

Tortilla soup is a beloved Mexican-inspired dish known for its rich flavors and comforting warmth. This dish combines crispy tortilla strips, tender chicken, and a flavorful broth with a hint of spice.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 4 servings
Calories: 380kcal

Equipment

  • Medium Saucepan
  • Paper Towels

Ingredients

Tortillas

  • 6 pieces corn tortillas, cut into strips

Oil

  • 1/4 cup vegetable oil

Vegetables

  • 1 small onion, chopped (about 1/3 cup)
  • 2 cloves garlic, finely chopped
  • 1 medium poblano or jalapeño pepper, seeded and chopped (for extra heat, keep the seeds)

Broth and Tomatoes

  • 1 carton reduced-sodium chicken broth (32 oz)
  • 1 can organic fire-roasted diced tomatoes, undrained (14 oz)
  • 1/2 tsp coarse salt (kosher salt or sea salt)

Chicken

  • 1 1/2 cups shredded cooked chicken

Garnishes

  • 1 medium ripe avocado, peeled, pitted, and sliced
  • 1 cup fresh cilantro or green onions, chopped
  • 1 cup spicy yogurt

Instructions

  • Cut tortillas in half, then into thin strips. Heat oil in a medium saucepan over medium-high heat. Fry tortilla strips in batches until light brown and crispy. Remove and drain on paper towels.
  • In the same saucepan, cook chopped onion over medium-high heat for 2 minutes. Stir in garlic and poblano pepper, and cook until tender-crisp, about 2-3 minutes.
  • Add broth, diced tomatoes, and salt. Bring to a boil, then reduce heat and let simmer for 15 minutes.
  • Stir in shredded chicken and heat through.
  • Divide half of the tortilla strips among 4 serving bowls. Ladle in soup, then top with avocado slices.
  • Garnish with remaining tortilla strips, chopped cilantro, and a drizzle of spicy yogurt. Serve hot.

Notes

Serve hot with crispy tortilla strips, avocado, and spicy yogurt for a delicious meal.

Nutrition

Calories: 380kcal | Fat: 20g