Go Back
+ servings
Print Recipe
5 from 13 votes

Chicken Tortilla Soup

Course: dinner, lunch
Servings: 6
Author: Wanda Baker


  • 1/4 cup canola oil
  • 6 corn tortillas cut into thin slice
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp coriander
  • 1/2 tsp Mexican oregano, or regular
  • salt and pepper
  • 1 tbsp tomato paste
  • 1/4 tsp chipotle in adobo
  • 14 oz can diced tomatoes
  • 8 cups chicken broth
  • 2 bay leaves
  • 5 sprigs cilantro + more for garnish
  • 2 1/2 cups shredded cooked chicken
  • 1/2 cup frozen corn
  • 1/2 cup black beans drained + more for garnish
  • 1/4 tsp epazote


  • In a cast iron pan or heavy bottom pot, heat the oil over medium-high heat. Add 1/4 of the tortilla strips and cook, stirring, until pale golden, about 1-2 minutes. Stir once or twice with tongs or slotted spoon while cooking to avoid sticking. Remove and drain on paper towel lined plate or bowl. Repeat with the remaining tortilla strips.
  • In a second large pot add some oil and cook onions over medium-high heat. Cook onions 5-8 minutes. Add garlic cooking another minute. Sprinkle in chili powder, cumin, paprika, coriander, oregano, sprinkle of salt and pepper. Let cook for 1-2 minutes. Move onions to side and add tomato paste and chipotle in adobo cooking another minute.
  • Next in the pot is tomatoes, broth and bay leaves. Bring to a simmer. Cook, uncovered, for 30-40 minutes; add cilantro sprigs and epazote cooking an additional 5 minutes.
  • Remove the bay leaves. Using an immersion blender puree soup. Put back on heat, add corn, black beans and chicken. Bring to a simmer and let cook 1-2 minutes to heat everything through.
  • To serve put your garnishes into individual bowls including the tortillas. Ladle the soup into bowls. Let everyone top their soup with their favourite garnishes and eat while steaming hot.


Garnishes: 1/2 avocado diced, cilantro leaves, diced bell pepper, diced jalapeno pepper, grated cheddar cheese or monterey jack cheese, black beans, 1 lime cut into wedges