How to Make Chicken Tortilla Soup at Home

Chicken Tortilla Soup
Chicken Tortilla Soup

Chicken tortilla soup

Chicken tortilla soup is a very healthy soup made with chicken, vegetables, beans, corns, spices, herbs, and topped with tortilla. This is a very healthy soup, which can be served at lunch or at dinner.  This is a perfect soup for winter or for a heavy rainy day.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Cuisine Mexican
Servings 4


  • 2-3 pieces of boneless and skinless chicken breasts or chicken thighs (approximately 400-500 grams).
  • 4-5 tbsp olive oil.
  • 1 large onion finely chopped.
  • 3-4 cloves of garlic minced.
  • 1 jalapeno chopped and seeded.
  • 1 tsp cumin powder.
  • 1 tsp smoked paprika powder or to taste.
  • ½ cup of tomato paste.
  • 6-7 cups of chicken broth.
  • 1 can of black beans drained and rinsed (Instead of canned black beans, you can use freshly boiled black beans).
  • ½ cup of corn.
  • 2 medium-sized carrots diced.
  • ½ cup of chopped red bell peppers.
  • 1-2 celery stalks diced.
  • Some finely chopped cilantro.
  • 1 lime juice.
  • Some corn tortillas cut into1/4-inch strips.
  • Salt to taste.
  • 1 tsp oregano.
  • Freshly grounded black pepper powder to taste.
  • Some lime wedges and sliced avocado for garnishing.


  • Firstly, seasoned the chicken breast with some salt and freshly grounded black pepper and keep aside.
  • Take a pan and heat on a medium to high heat.
  • When pan is hot, add 1 tablespoon of olive oil.
  • When oil is hot, add the seasoned chicken pieces and fry them on a medium to high flame for 3-4 minutes or until chicken pieces are light golden brown in colour from both sides.
  • Turn off the flame and transfer the chicken pieces to a plate and keep aside for later use.
  • Take a pan and turn on the flame.
  • When pan is hot, add 2-3 tablespoons of olive oil and heat the oil over medium to high heat.
  • When oil is hot, add tortilla strips in small batches and fry until crisp.
  • Transfer the fried tortilla strips to tissue papers to remove extra oil from them and keep aside for later use.
  • Take a deep, heavy-bottom saucepan and heat on a medium to high heat.
  • When pan is hot, add 1 tablespoon of olive oil.
  • When oil is hot, add chopped onion, corn, carrot, garlic, celery stalks, bell peppers, and jalapeno and saute them on a medium to high flame for 4-5 minutes.
  • Add smoked paprika powder to taste, cumin powder, oregano, and tomato paste and mix well.
  • Add black beans, chicken broth and fried chicken and mix well.
  • Increase the flame and let the broth come to a boil.
  • When broth comes to a boil, cover the lid and simmer the soup for at least 30-40 minutes or until chicken is cooked through.
  • Remove the chicken and shred them and then add the shredded chicken back to the pot and simmer for another 4-5 minutes.
  • Add lime juice and finely chopped cilantro and mix well.
  • Check for the seasoning and adjust accordingly.
  • Turn off the flame and ladle out the soup into serving bowls and top with fried tortilla strips, lime wedges, and sliced avocado and serve hot.


You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.
Keyword Chicken tortilla soup

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