Chicken Tortilla Soup
Prep time
Cook time
Total time
Chicken, avocado & crispy tortillas in a spicy tomato broth.
Recipe type: Main
Cuisine: Mexican
Serves: 8
  • 1 tbsp olive oil extra virgin
  • 1 onions diced
  • 3 garlic cloves minced
  • 1 tbsp ancho chili powder
  • 1 medium anaheim chili chopped (or another mild green chili)
  • 1 14.5 oz can fire-roasted tomatoes
  • 8 cups low sodium chicken stock
  • to taste salt & freshly ground pepper
  • 6 boneless skinless chicken thighs poached and shredded
  • to garnish tortilla strips, sliced jalepenos, avocado, shredded cheddar, sour cream, lime wedges
  1. In a medium stockpot, heat the oil over medium heat. Add the onion and cook until translucent but not brown, about 5 minutes. Add the garlic, chili powder, and Anaheim chili. Cook for 1 minute. Add the tomatoes and stock and bring to a boil over high heat before reducing to a low simmer for 15 minutes. Add the shredded chicken and heat until warmed. Season with salt and pepper to taste.
  2. While the soup is simmering heat up 1-inch of oil to 250 degrees in a deep pot over medium heat. Line a large plate with paper towels. Cut the tortillas unto thin strips. When the oil is hot, add a handful of strips and fry until golden brown, 1-2 minutes. Remove with tongs or a slotted spoon and drain on the lined plate.
  3. To serve, add tortilla strips to each bowl of soup and top with garnishes to taste.
Time savers:
Use bagged tortilla strips (I buy them in the produce section).
Shred up leftover rotisserie chicken if available.

Recipe published with permission from the author of Easy Gourmet. We received a copy for consideration. Affiliate links are included above.
Recipe by Girl Gone Mom at