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Bowl of chicken tortilla soup garnished with tortilla chips and cilantro.

Chicken Tortilla Soup

A hearty and flavorful soup filled with chicken, vegetables, and tortilla strips.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 320 kcal

Ingredients
  

Chicken

  • 1.5 lbs boneless, skinless chicken breasts boneless, skinless
  • 2 tbsp extra virgin olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 medium bell peppers any color, diced
  • 14.5 oz fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 cup tortilla strips store-bought or homemade
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Fresh cilantro for garnish (optional)

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in garlic and cook until fragrant.
  • Add diced bell peppers, cumin, and chili powder to the pot. Sauté for another 5 minutes until the peppers soften.
  • Place chicken breasts in the pot, pour in chicken broth and fire-roasted tomatoes. Bring to a boil, then reduce heat to simmer.
  • Cover and simmer for 20-25 minutes until chicken is cooked through. Remove chicken from the pot and shred using two forks.
  • Return shredded chicken to the pot, mix well, and adjust seasoning if needed. Serve hot topped with tortilla strips and fresh cilantro.

Notes

For extra crunch, use homemade tortilla strips fried until crispy.
Keyword chicken