Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 6 (6-inch) corn tortillas, preferably a little old and dried out; 1/4 cup corn oil, peanut oil, or extra virgin olive oil; 1/2 cup chopped onion; 2 cloves garlic, minced; 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.); 4 cups chicken broth or homemade chicken stock; 1 can (14.5 oz) crushed tomatoes (preferably fire-roasted); 1/2 teaspoon coarse salt (kosher or sea salt); 1 1/2 cups shredded cooked chicken; 1 ripe avocado; 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar); Chopped fresh cilantro; 1 lime, cut into wedges

Instructions

Prep:10minCook:20min

Our best recipe for this classic Mexican soup is a showstopper and comfort in a bowl all at once. Stale corn tortillas make for a flavorful soup base and crispy topping, plus leftover shredded chicken or a rotisserie chicken cut down on cooking time.

Updated at: Thu, 06 Nov 2025 04:14:33 GMT