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Chicken and Tortilla Soup

Chicken and Tortilla Soup

Tortilla soup is the ultimate cure-all—a smoky, tomatoey chicken soup with spices, a cut of lime, and (optional) jalapeño heat. It’s also an excellent pantry meal. OR Smoky, rich, tomatoey Mexican chicken tortilla soup gets body from simmered tortillas, doing double duty as a crispy fried topping.

By Rose HattabaughNovember 16, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

A favorite in homes and restaurants throughout Mexico and beyond, tortilla soup is a great way to use old, stale corn tortillas in your refrigerator. In this recipe, they do double duty: some are fried to create a crisp topping, while the rest are simmered into the broth, where they break down and give the soup body. The combination of chili powder, cumin and fire-roasted tomatoes lends smoky richness to the broth, and shredded chicken turns the soup into a full meal. Embellish with more garnishes if you like; see the suggestions below.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 6

    6-inch corn tortillas, cut into ½-inch strips

  • Kosher salt and ground black pepper

  • 1

    medium red OR yellow onion, chopped, plus more to serve

  • 2

    tablespoons chili powder

  • 2

    teaspoons ground cumin

  • 1

    28-ounce can diced fire-roasted tomatoes

  • 1

    quart low-sodium chicken broth

  • 2

    8-ounce boneless, skinless chicken breasts

  • 2

    tablespoons lime juice

  • Optional garnish: Sliced radishes OR sliced jalapeño chilies OR chopped fresh cilantro OR chopped avocado OR grated cheddar cheese (or Monterey jack or crumbled cotija) OR sour cream (or Mexican crema) OR a combination

Step 1

In a large pot over medium, heat the oil until shimmering. Add half of the tortilla strips and cook, without stirring, until slightly firm, about 30 seconds. Toss with tongs, then cook, tossing often, until browned and crisp, 2 to 3 minutes. Transfer to a paper towel–lined plate and sprinkle with salt; set aside.

Step 2

To the same pot over medium, add the onion and ½ teaspoon salt, then cook, stirring occasionally, until the onion begins to brown, about 5 minutes. Add the chili powder and cumin; cook, stirring, until fragrant, about 30 seconds.

Step 3

Add the tomatoes with juices and the broth. Bring to a simmer over high, then add the remaining tortilla strips and the chicken breasts. Reduce to medium and simmer, uncovered and stirring occasionally, until the tortillas have broken down and the thickest part of the chicken registers 160°F, 15 to 20 minutes.

Step 4

Remove the pot from the heat, then transfer the chicken to a plate. Using 2 forks, shred the meat into bite-size pieces. Stir the chicken into the pot and cook over medium, stirring, until heated through, about 1 minute.

Step 5

Off heat, stir in the lime juice, then taste and season with salt and pepper. Garnish with the fried tortilla strips and additional chopped onion.

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