Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large yellow or white onion chopped; 3 clove garlic minced; 1 carrot chopped; 1 Poblano pepper chopped; 5 corn tortillas cut into 1 inch pieces; 3/4 cup frozen corn; 1 tbsp tomato paste; 1 can diced tomatoes 14.5 oz. can; 1/2 cup chopped fresh cilantro; 1/2 tsp ground cumin; 1 tsp salt or to taste; 1 tsp pepper; 2 tbsp olive oil or veg oil; 4 cups chicken stock; 6 chicken tenders; 1/2 tsp cumin; 1 tsp salt; 1/2 tsp pepper; 3 to 4 tablespoons of olive oil or veg oil

Servings: persons

1 large yellow or white onion chopped
3 clove garlic minced
1 carrot chopped
1 Poblano pepper chopped
5 corn tortillas cut into 1 inch pieces
3/4 cup frozen corn
1 tbsp tomato paste
1 can diced tomatoes 14.5 oz. can
1/2 cup chopped fresh cilantro
1/2 tsp ground cumin
1 tsp salt or to taste
1 tsp pepper
2 tbsp olive oil or veg oil
4 cups chicken stock
6 chicken tenders
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
3 to 4 tablespoons of olive oil or veg oil

1
For the chicken tenders, add all ingredients under chicken ingredients to a zip lock bag and marinade for 20 min minimum.
2
Saute chicken in sautee pan on medium high heat.
3
No need to add oil, there is plenty in the marinade.
4
About 4 min the first side and about 3 min the second until golden brown.
5
Let rest for a couple minutes before slicing and dicing to serve over soup as the topping.
6
For the soup....Sautee in oil carrots, Poblano and onion on medium high heat about 7 to 10 minutes til translucent.
7
When translucent/golden add garlic, stir and cook for 30 seconds.
8
Add tomatoe paste and stir until incorporated into veggies.
9
Add salt, pepper and cumin.
10
Stir.
11
Add cilantro, chicken stock, diced tomatoes, corn and tortillas.
12
Stir and turn to low medium heat.
13
Cook for 20 min.
14
Turn off stove, using a hand blender, blend until desired consistency.
15
I do it half way so there is texture.
16
If you choose a creamier and smoother texture then keep going.
17
You can also use a stand blender mixing in batches.
18
You can choose to top with these ingredients....sour cream, avocado, chopped cilantro, lime or shredded cheese and of course your chicken!
19
You can even garnish with tortilla chips....soooo good!

1581

kcal

Calories

100

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large yellow or white onion chopped, 3 clove garlic minced, 1 carrot chopped, 1 Poblano pepper chopped, and more.

Yes, Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions