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Chicken Tortilla Soup topped with blue corn tortilla chips, avocado, and green onion

Easy Chicken Tortilla Soup

With the addition of some spices and some corn tortillas, you can turn your comforting tomato soup into a zesty chicken tortilla soup. This recipe is a great way to use leftover chicken and can be dressed up with toppings such as spring onions, tortilla chips, and irresistible avocado.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 bowls
Calories 128kcal
Author Ashley


  • 1 yellow onion chopped
  • 2 celery stalks chopped
  • 1 carrot chopped
  • 3 garlic cloves minced
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. chili powder or ancho chili powder
  • 1 ½ tsp. smoked paprika
  • 1/8 tsp. cayenne optional
  • 4 corn tortillas
  • 1 box chopped tomatoes and juices 26 oz.
  • 3 cups chicken broth
  • 2 cups chicken cooked and shredded
  • Lime juice and zest
  • Additional toppings: avocado spring onions or green onions, sour cream, black beans


Tortilla strips for topping

  • Preheat oven to 400 F. Brush two tortillas with olive oil and season with salt. Cut into 1-2” long strips. Spread out on parchment lined baking sheet. Bake until crispy. About 15 minutes. Stir strips about half way through cooking time.

Tortilla soup

  • In large pot or Dutch oven over medium heat, sauté onions in olive oil. Once onions start to get tender, stir in celery, carrot, and garlic.
  • Once vegetables are tender, add in spices and cook for 1 minute until fragrant.
  • Add in tomatoes and chicken broth. Bring to boil and then reduce to simmer for 15 minutes.
  • While soup is simmering, prepare remaining two corn tortillas. Coarsely chop tortillas. Add into soup and let simmer for extra couple minutes.
  • Remove soup from heat and using an immersion blender or regular blender, blend soup.
  • If soup is too thick, add some extra chicken broth. Stir in the 2 cups of chicken and let simmer over low heat until warmed through.
  • Remove from heat. Stir in a dash of lime juice and lime zest. Season with salt and pepper.
  • Ladle soup into bowls and top with tortilla chips and any extra toppings you desire.