Authentic Chicken Tortilla Soup Recipe

It would seem that everyone has their own version of chicken tortilla soup. Some are thick like gravy. Some thin and watery. We prefer a think, broth-based chicken tortilla soup with lots of veggies and toppings. This authentic easy Chicken Tortilla Soup Recipe is exactly how I like it. Rich, zesty, and ultra comforting, with a slightly spicy finish.

Made simply with fresh ingredients, shredded chicken, Jalapeno peppers, onions, garlic and tomatoes, topped with crispy tortilla strips, this recipe will become one of your household favorites.

Authentic Chicken Tortilla Soup

An authentic (and easy) Chicken Tortilla Soup recipe made with fresh ingredients, like onion and cilantro, and topped with crispy fried tortilla strips.

3 from 3 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 35 minutes mins

Servings 4 people

Ingredients

  

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• 1 Medium Yellow Onion
• 1/4 cup Jalapeno Peppers
• 1/2 cup Fresh Cilantro
• 4 cups Chicken Stock
• 1 tbsp Tomato Paste
• 6 Soft Corn Tortillas
• 2 cups Shredded Rotisserie Chicken
• 1 tbsp Butter
• 3 tbsp Minced Garlic
• 2 tbsp Chili Powder
• 1 tbsp Paprika
• 1 tbsp Black Pepper
• 1/4 tbsp Red Cayenne Pepper
• 1 tbsp Garlic Powder
• 1 tbsp Adobo All Purpose Seasoning
• Sour Cream
• Mexican Shredded Cheese
• Sliced Avocado

Instructions

 

• Begin by stacking your soft tortilla shells and cutting them into strips. 
• Move fresh cilantro leaves from the stem, chop them into pieces, and set them to the side. Chop onions and jalapeno into small pieces and set to the side. 
• Pre-heat the cooking pan to medium/high heat and add cooking oil. Cook soft tortilla strips for 2 minutes or until they begin to brown and remove from heat. Place on a paper towel and allow to drain. 
• Slightly lower heat to medium and add butter and chopped onions. Cook until onions are translucent. Add chopped cilantro, minced garlic, jalapeno, and seasonings. Stir together, then add in tomato paste. 
• Add chicken stock to the cooking pan and add shredded chicken. 
• Cover and cook for 20 minutes on low heat, then change heat to simmer. 
• Serve soup in a bowl and top off with toppings.

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