There’s nothing quite like a steaming bowl of Chicken Tortilla Soup when the weather cools down. This version hits all the right notes: tender chicken, crispy tortilla strips, melty cheese, and a bold tomato broth with just enough heat to keep things interesting. It’s hearty enough for dinner, easy enough for a weeknight, and colorful enough to serve when friends come over.
Make a BIG Batch
This is the kind of soup that only gets better as it sits. The broth is layered with spices, herbs, and vegetables, and once the garnishes come into play, every bowl feels custom-built. It makes 8–10 servings, which means leftovers for days—or an easy win when feeding a crow
PS – Check out my big Dutch Oven from Great Jones putting in the work.
Garnish Tortilla Soup Like a Pro
Garnishes aren’t optional here—they’re the whole point. I like to set everything out and let people build their own bowl. It adds texture, brightness, and a little fun to the table.
- Sliced avocado – creamy, cool, and rich
- Cheese – I use pepper jack, but crumbled cotija or queso fresco also work well
- Sour cream – a dollop adds tang and cools the heat
- Fresh cilantro – a vibrant herbal finish
- Fresh lime juice – a squeeze just before serving to add some tang
Chicken Tortilla Soup
Ingredients
Soup
- 6 cups chicken broth
- 2 cups tomato juice
- 1 can Diced Fire Roasted tomato 14oz
- 1 can tomato sauce 8oz
- 1 carrot, julienned
- 5 jalapeños chopped or 1 can chopped green chiles
- 3 garlic cloves, minced
- ½ cup red onion chopped
- ½ cup cilantro, chopped
- 1 tbsp chili powder
- 1 tsp cumin
- 1 Rotisserie Chicken (meat pulled) or 4 chicken breasts, grilled and sliced
Garnish
- 4 Corn tortillas
- ½ cup Pepper Jack cheese, shredded
- 1 avocado, sliced
- 1 lime, in wedges
- ¼ cup cilantro, chopped
- Sour Cream
Instructions
Make the Soup
- In a large saucepan, combine the chicken broth, tomato juice, diced tomatoes (with juice), tomato sauce, and julienned carrot. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
- Stir in the jalapeños (or green chilies), onion, cilantro, garlic, chili powder, and cumin. Continue simmering for another 5 minutes to let all the flavors meld.
- Add in your chicken, let simmer for 5-10 more minutes.
Prepare the Tortilla Strips
- Cut the tortillas into 1½ x 3-inch strips and lightly sprinkle with salt. Arrange in a single layer on a baking sheet.
- Bake at 375°F until crisp and golden—about 10 minutes. Set aside to cool.
Assemble the Bowls
- Ladle the hot soup into bowls. Top with crispy tortilla strips, shredded cheese, avocado slices, sour cream, and a squeeze of lime juice.
