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chicken tortilla soup

This soup is one of my husbands all time favorites! It all started with me trying to replicate one of our favorite Mexican restaurants Chicken Tortilla Soups. While it isn't exact, its still pretty delish and easy to make! And it only require one pot which is always a plus in my book. 


  • 2 lbs chicken breast (thin sliced)

  • 1 cup of onion, diced

  • 1 cup of frozen corn

  • 4 cloves of garlic (minced)

  • 2 oz olive oil

  • 2 cans of tomato sauce 

  • 1 can of diced tomatoes with chilis (mild)

  • 4 cups of chicken broth

  • 2 1/2 tsp chili powder

  • 1 1/2 tsp cumin

  • 1 tsp oregano 

  • 1 tsp garlic powder

  • 1/2 salt 

  • dash of pepper



1. Sauté onions in olive oil for about 3 minutes. Add minced garlic and continue sautéing for another minute. Once the onions have begun to soften, add thinly sliced chicken breast and brown on each side.

*TIP: I use the thin sliced chicken breast because I find that the thick breasts tend to be tough and hard to shred at the end. 

2. Once all of the chicken is browned, add tomato sauce, diced tomatoes with chilis, chicken broth, and seasonings. Simmer on medium/low for about 20-30 minutes, or until the chicken is tender and easy to shred with a fork. 

*TIP: If the flame is too high and the soup begins to boil, the chicken becomes tough.

3. Once the chicken is fully cooked, take it out and shred with a fork. Continue to let the broth simmer. 

4. Add the shredded chicken and frozen corn to the broth. Simmer for 2-3 minutes, until the corn is soft. 

5. Top with diced avocado, shredded cheese, and tortilla strips. ENJOY! 

chicken tortilla soup.jpg
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