Chicken Tortilla Soup in bowl with tortilla strips, avocado, sour cream in corners
Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

A filling and savory soup filled with spicy, smoky flavors and thickened with fried tortillas, chicken, and peppers.  

Course: Soup
Cuisine: American, TexMex
Keyword: Chicken Tortilla Soup
Servings: 6
Author: The Subversive Table
  • 1 large onion diced
  • 1 red bell pepper deseeded, diced
  • 3 garlic cloves minced
  • 1 jalapeno deseeded, finely diced
  • 1 chipotle pepper in adobo sauce chopped
  • 1 Tb chile powder
  • 2 tsp cumin
  • 1 tsp paprika smoked
  • 8 chicken thighs with bones and skin
  • 4 cups chicken stock
  • 1 28 oz can diced tomatoes
Additional Ingredients
  • 1/4 cup cilantro chopped
  • neutral cooking oil
  1. Heat large pot over medium-high heat.  Add enough oil to coat the bottom, about 3 Tb.  Add onion, bell pepper, jalapeno, garlic, and chipotle pepper.  Sprinkle spices (chili powder, cumin, paprika) over onion mixture with a pinch of salt.  Saute until soft and translucent, about 5-7 minutes.  Make sure it doesn't burn.  Lower the heat and add more oil, if needed.  

  2. Add chicken thighs, chicken stock, and tomatoes.  Mix around with a wooden spoon.  Bring to a boil then reduce heat and simmer for 25-30 minutes.

  3. Meanwhile, cut tortillas into 2 inch strips.  Fry tortilla strips in oil, stirring and flipping, until golden.  Drain on paper towels and immediately sprinkle with salt.    

  4. Remove chicken onto a separate plate.  Shred the meat with two forks, making sure to remove all skin and bones.  Return shredded chicken to the pot.  Mix and heat thoroughly.  Add cilantro.  Taste and adjust seasoning, adding more salt and pepper if needed.    

  5. Serve immediately with a generous amount of fried tortilla strips (or tortilla chips), jalapeno, avocado, sour cream, lime, additional cilantro, and hot sauce.