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Easy Chicken Tortilla Soup for the Home Cook

Chicken Tortilla Soup Recipe made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 1 can 14.5 oz diced tomatoes, with juice
  • 4 cups chicken broth
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/4 cup fresh cilantro chopped
  • 2 cups tortilla strips for topping
  • 1 avocado diced (optional)
  • 1 lime cut into wedges (optional)

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  • Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes until fragrant.
  • Add the chicken breasts to the pot, followed by the diced tomatoes with their juice, chicken broth, chili powder, ground cumin, smoked paprika, salt, and black pepper.
  • Bring the mixture to a gentle boil, then reduce the heat and simmer for about 20-25 minutes, until the chicken is fully cooked.
  • Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot and stir in the chopped cilantro.
  • Taste the soup and adjust seasoning if necessary. Serve hot, garnished with tortilla strips, diced avocado, and a wedge of lime if desired.