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A steaming bowl of chicken tortilla soup garnished with fresh avocado and cilantro.

Best way to grow a rich Chicken Tortilla Soup

This recipe guides you through making a comforting and deeply satisfying chicken tortilla soup, ideal for a hearty dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breast
  • 8 cups chicken broth
  • 1 28-ounce can canned tomatoes
  • 1 medium onion
  • 3 cloves garlic
  • 1 jalapeño
  • 6 corn tortillas
Spices
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
Toppings
  • 1 avocado
  • 1 1/4 cup cilantro
  • 1 wedge lime
  • 1 dollop sour cream

Equipment

  • Large Pot
  • Skillet
  • Tongs

Method
 

Preparation
  1. Cook the chicken breast in a pot with a little oil until browned, then shred.
  2. Sauté chopped onion and minced garlic in the same pot until softened, then add diced jalapeño.
  3. Stir in chili powder, cumin, and oregano, and cook for one minute until fragrant.
Cooking the Soup
  1. Pour in chicken broth and canned tomatoes; bring to a simmer and cook for 20 minutes.
  2. Add the shredded chicken to the soup and continue to simmer for 10 minutes.
  3. Cut corn tortillas into strips and fry until crispy, or bake until golden brown.
Serving
  1. Ladle the hot soup into bowls and garnish with crispy tortilla strips, diced avocado, fresh cilantro, and a lime wedge.
  2. Optionally, add a dollop of sour cream for extra creaminess.

Notes

For a spicier kick, leave some seeds in the jalapeño or add a pinch of cayenne pepper. You can also roast the chicken breast for added flavor instead of pan-cooking.