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Close up of a bowl of chicken tortilla soup with all the toppings.
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5 from 3 votes

Chicken Tortilla Soup

Chicken Tortilla Soup.This creamy, cheesy tortilla soup is loaded with juicy chicken and seasoned with tomatoes, bell pepper, jalapeño, and a Chile powder seasoning blend. Top with crispy tortilla strips and more melty cheese for a hearty meal! 
Prep Time10 mins
Cook Time30 mins
Course: Main Course, Soup
Cuisine: Mexican, Tex Mex
Servings: 4
Calories: 991kcal
Author: Serene


  • 2 tablespoons extra virgin olive oil
  • 2 pounds chicken thighs boneless, skinless
  • 1 medium white onion diced
  • 1 red bell pepper diced
  • 1 jalapeno deseeded and membranes removed, diced
  • 3 cloves garlic minced
  • 30 ounces crushed tomatoes
  • 4 cups chicken broth unsalted
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 3 white corn tortillas cut into 1/2 inch strips
  • 1 cup mild cheddar cheese shredded

Homemade Tortilla Strips

  • 4 white corn tortillas cut into 1/2 inch strips
  • 1/4 cup oil canola or vegetable
  • 1/2 teaspoon salt

Toppings (optional)

  • sour cream
  • avocado
  • cheese
  • cilantro


  • Heat olive oil in a large dutch oven or stock pot over medium heat.
  • Add the chicken and sear, cooking for 3 minutes on each side until golden brown. Remove the chicken and set aside. 
  • Add the onion, bell pepper and jalapeno to the pot. Stir while cooking over medium heat until the veggies are cooked, softened and translucent. 
  • Stir in the seasonings: garlic, salt, cumin, chili powder, paprika and oregano. 
  • Pour in the crushed tomatoes and chicken broth. Bring to a simmer.
  • Add the chicken back into the soup. Cover and simmer the chicken in the broth for 15-20 minutes.
  • Once the chicken has reached 165℉ and is cooked through, remove the chicken and shred. 
  • Blend the soup broth (before adding the chicken back in) using an immersion blender, blender, or food processor.
  • Add the chicken back into the soup, along with the strips of corn tortillas. Bring back to a simmer. Cook for 7-10 minutes while the corn tortillas break down into the broth. 
  • Remove the soup from the heat and stir in the grated cheese. Serve with toppings. 



If blending the soup in a blender, please use caution. Allow the soup to cool before putting in the blender and sealing the lid. Pressure can build if you blend hot liquids. 
To make this in the slow cookerSear the chicken in a skillet. Add the chicken, veggies, tomatoes and broth to the slow cooker. Cook on LOW 6-8 hours or HIGH 4-5 hours. Remove the chicken and shred. Blend the soup. Add the chicken and the tortilla strips. Cook on LOW for an additional 30 minutes. Stir in the cheese.


Serving: 1 | Calories: 991kcal | Carbohydrates: 41g | Protein: 52g | Fat: 71g | Saturated Fat: 19g | Cholesterol: 252mg | Sodium: 2394mg | Potassium: 1470mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2096IU | Vitamin C: 79mg | Calcium: 349mg | Iron: 6mg