Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small corn tortillas; vegetable oil cooking spray; 1 medium onion, chopped (about 1 cup); 2 cloves garlic, minced; 2 tablespoons vegetable oil; 1 (4 ounce) can green chilies (chopped); 1 (15 ounce) can Italian-style stewed tomatoes (chopped and with their own juice); 4 cups chicken broth; 1 teaspoon Mexican oregano; 1 teaspoon ground cumin; 1/2 teaspoon hot sauce; 4 tablespoons flour; 1/2 cup water; 1 lb boneless skinless chicken breast, cubed

Servings: persons

4 small corn tortillas
vegetable oil cooking spray
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
2 tablespoons vegetable oil
1 (4 ounce) can green chilies (chopped)
1 (15 ounce) can Italian-style stewed tomatoes (chopped and with their own juice)
4 cups chicken broth
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon hot sauce
4 tablespoons flour
1/2 cup water
1 lb boneless skinless chicken breast, cubed

1
Cut the tortillas into quarter-inch strips and scatter them on a baking sheet sprayed with nonstick spray (or covered in foil).
2
Bake in a 400-degree oven for about 10 minutes (until crispy).
3
Meanwhile, chop the onions and garlic and saute them over low heat with 2 tablespoons of vegetable (or olive) oil until the onion is transparent.
4
Add the green chiles and empty the can of tomatoes (including the juice) and the chicken broth into the pot.
5
Add the Mexican oregano, cumin, and hot sauce, and let everything simmer for 20 minutes.
6
In a small bowl, whisk together the flour and water until the mixture is very smooth.
7
Pour the flour mixture slowly into the soup, stirring constantly.
8
Bring the soup back to a boil and simmer for 5 minutes.
9
Add the chicken pieces, and simmer the soup for 5 more minutes or until the chicken is cooked through.
10
Serve over a handful of tortilla strips and stir in grated cheese or sour cream, if desired.

778

kcal

Calories

Fat

Carbs

114

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 small corn tortillas, vegetable oil cooking spray, 1 medium onion, chopped (about 1 cup), 2 cloves garlic, minced, 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