Tortilla soup in bowls ready to eat.

Chicken Tortilla Soup

This Chicken Tortilla Soup is a delicious dinner that the entire family will love. It's full of veggies and sprinkled with the most delicious homemade tortilla strips.
Course Main Dish, Soup
Cuisine Mexican
Keyword chicken, tortilla
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 386kcal
Author Jillian - a Food, Folks and Fun original!



  • 3 Tablespoons olive oil
  • 2 cups chopped white onion from about 2 medium onions
  • 2 cups chopped carrots from about 4 carrots
  • 1 cup chopped celery from 2 stalks
  • 4 large garlic cloves minced
  • 10 cups chicken stock
  • 2 14.5-ounce cans petite diced tomatoes
  • 2 large jalapeño peppers seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro leaves
  • 8 6-inch yellow corn tortillas slightly stale


  • 6 6-inch corn tortillas sliced into 2-inch strips
  • 1 cup canola oil or enough oil to cover up to a ¼ inch of your skillet
  • salt


  • grated Mexican cheese
  • sour cream
  • chopped cilantro
  • sliced avocado
  • tortilla strips



  • In a large, heavy-bottomed pot heat the olive oil over medium heat. Once shimmering, add the onions, carrots, and celery and cook, stirring often, until the onions are translucent and the edges begin to brown, about 7-8 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
    Saute the onions, carrots, and celery.
  • Stir in the chicken stock, tomatoes, jalapeños, ground cumin, ground coriander, salt, pepper, and chopped cilantro.
    Stir in the tomatoes and chicken stock.
  • Cut 6 corn tortillas in half, and then cut the tortillas crosswise into 1/2-inch strips. Stir them into the soup along with the rotisserie chicken. Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the temperature to low and simmer for 25 minutes. This will give the soup time to thicken a bit. While the soup simmers, make the tortilla strips.
    Stir in the spices, tortilla strips, and cilantro.


  • Pour the canola oil into a 10-inch skillet and heat over medium heat. Test to see if the oil is ready by flicking a couple of drops of water into the oil. If it sizzles, then the oil is ready. Add half of the tortillas to the hot oil and cook until golden brown, about 1-2 minutes. Use a slotted spoon to remove the tortilla strips to a paper towel-lined plate and sprinkle the strips with salt. Repeat with the remaining tortilla strips.
    Fry tortilla strips in canola oil and sprinkle with salt.


  • Ladle to soup into bowls and serve with the tortilla strips, cheese, sour cream, cilantro, and avocado.
    Tortilla soup in bowls ready to eat.


Calories: 386kcal | Carbohydrates: 52g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 1033mg | Potassium: 816mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7310IU | Vitamin C: 14.1mg | Calcium: 103mg | Iron: 2.2mg