Chicken Tortilla Soup

"Nothing beats a bowl of tortilla soup with charred corn, Mexican cheese and lots of garnishes. And the smell of frying tortilla strips is heaven!"
-- @ivansocal

Recipe Intro From ivansocal

This recipe is featured in our Weekly Meal Planner here!

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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 6

Recipe Card

For The Soup


  • 1/4 cup olive oil, divided
  • 2 chicken breasts or thighs, cooked and shredded
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken stock
  • 1 cup water
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 zucchini, diced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 cup frozen corn, optional
  • 4 corn tortillas, cut into strips

For Garnish


  • Queso Fresco
  • 4 radishes, sliced
  • 1 large avocado, sliced
  • 2 limes
  • 1 cup cilantro


  • Step 1

    In a large pot, heat 2 tablespoons of olive oil on medium heat. sauté the onion and garlic until translucent, about 5 minutes. Shred cooked chicken breast or thighs and add to the pot.

  • Step 2

    Add 1 cup of water, 4 cups chicken broth, chili powder, cayenne, paprika, canned crushed tomatoes, dried oregano and chopped zucchini. Bring to a simmer, about 5-10 minutes.

  • Step 3

    In a separate pan heat 1/2 tablespoon olive oil on medium to high heat. ook the corn by stirring every other minute until they are a bit charred. Add to the broth.

  • Step 4

    Using the same pan heat 2 more tablespoons of olive oil and fry the corn tortillas strips in small batches so that they lay evenly on the pan. brown on each side turning over every 30-45 seconds. Add oil when necessary. Pat dry on paper towels and set aside. 

  • Step 5

    Simmer the broth for an additional 15-20 minutes. serve while hot, garnish with tortilla strips, avocado slices, cilantro, thinly sliced radishes, lime wedges and queso fresco.