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Tortilla Soup

Tortilla Soup

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I love this Tortilla Soup because it’s a simplified version of homemade but with all the homemade flavor! Plus, it’s made with easy to find ingredients and you could even make this recipe on a weeknight.

Chicken Tortilla Soup

Chicken Broth

This almost homemade Tortilla Soup takes a short cut by cooking the bone in chicken breast in store bought chicken broth to achieve the homemade chicken broth flavor in just a fraction of the time.


Tortilla Soup

Flavor Base

Tomatoes, garlic, onion and chiles get pureed in a food processor or blender and then cooked on the stove top for extra flavor.

Tortilla Soup


Obviously, tortilla chips are needed for Tortilla Soup. Here, tortillas are cut into strips and baked in the oven at 425 degrees for about 15 minutes. Homemade tortilla strips are then placed in each bowl and Tortilla Soup gets ladled on top. I like to add a few extra tortilla strips on top with additional toppings.

My favorite toppings included: lime wedges, fresh cilantro, and Cotija cheese.

Tortilla Soup

Make Ahead

Don’t you just love when recipes can be made ahead of time? I do! You can prepare the soup up to 4 days in advance and store in the refrigerator without tortilla strips and toppings. 

Tortilla Soup

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Adapted from Cook’s Illustrated.

Tortilla Soup

Tortilla Soup

Yield: 4
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Almost homemade Tortilla Soup with all the homemade flavor made in just a fraction of the time.




  • 10 (6 inch) corn tortillas, cut into ½ inch strips
  • 1 tablespoon vegetable oil
  • ½ teaspoon kosher salt


  • 2 (12 ounce) bone-in chicken breast, skin removed and trimmed
  • 8 cups low sodium chicken broth
  • 1 large white onion, trimmed of root, quartered and peeled, divided
  • 4 garlic cloves, peeled, divided
  • 10 sprigs fresh cilantro
  • 1 sprig fresh oregano
  • ½ teaspoon kosher salt
  • 1 pound tomatoes, cored and quartered
  • 1 jalapeno chile, divided, seeds removed
  • 1 canned chipotle chile in adobo sauce (just 1 pepper)
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon kosher salt


  • 1 Hass Avocado
  • 8 ounces Cotija cheese, crumbled or Monterey Jack cheese, diced fine
  • Lime wedges
  • Fresh cilantro
  • Minced jalapeno chile
  • Mexican crema or sour cream



  1. Adjust an oven rack to the center position and heat oven to 425 degrees. On a rimmed baking sheet lined with foil (for easy clean up) spread tortilla strips over the baking sheet and drizzle with oil. Toss to coat spread tortilla strips on an even layer. Bake until strips are golden brown, about 15 minutes. Rotate pan and re toss tortilla strips halfway through baking. Sprinkle with salt and set tortilla strips aside to cool.


  1. In a Dutch oven, bring chicken broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano and ½ teaspoon salt to a boil over medium-high heat.  Reduce the heat to low and cover, cook at a simmer until chicken is cooked through, about 20 minutes. Transfer cooked chicken to a plate to cool slightly. Set a fine mesh strainer over a large bowl and pour chicken broth through the strainer to remove the solids. Shred the chicken with 2 forks and discard the bones.
  2. In a food processor or blender, puree the tomatoes, remaining onion quarters, remaining 2 garlic cloves, jalapeno and chipotle until smooth. In the now empty Dutch oven, heat oil over high heat until shimmering. Add the tomato-onion puree and salt and cook for about 10 minutes until the mixture has darkened in color, stirring occasionally.
  3. Add the strained chicken broth to the tomato puree mixture and bring to a boil. Reduce the heat to low and simmer for about 15 minutes to let the flavors meld.  Add the shredded chicken and cook until the chicken is heated through, about 5 minutes.  Place tortilla strips in bowls and ladle soup over the top. Garnish with your favorite toppings and enjoy.


MAKE AHEAD: This soup can be made up to 4 day in advance. Store in the refrigerator.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 610Total Fat: 39gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 97mgSodium: 1730mgCarbohydrates: 33gFiber: 6gSugar: 8gProtein: 37g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

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Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1

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Monday 10th of February 2014

I could go for a bowl of that right now! Great pic and recipe! :)


Tuesday 11th of February 2014

Thank you. And thanks for following!!!

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