Chicken Tortilla Soup

There's nothing like homemade chicken tortilla soup to warm the heart on a chilly winter day

There is something special about this spicy broth with tender chicken, corn, tomatoes, and avocados. But it’s the tortillas that give it special thickness and flavor. Try this recipe and enjoy!

Tortilla Soup


2 tbsp. extra-virgin olive oil

1 medium onion, chopped 

1 jalapeno, seeds removed, minced

4 cloves garlic, minced

3 c. shredded cooked chicken

1 1/2 c. corn kernels


Freshly ground black pepper

1 tbsp. chili powder

2 tsp. dried oregano 

2 tsp. ground cumin 

1 (28-oz.) can diced fire-roasted tomatoes

4 c. chicken broth 

1 bay leaf

Juice of 1 lime

4 small corn tortillas, sliced into thin strips

Vegetable oil for frying

Diced avocado

Crumbled queso fresco cheese

Freshly chopped cilantro


01 Heat oil in a large pot over medium heat. Add onion and cook until soft. Add jalapeño and garlic, cook about 1 minute more. Stir in chicken, salt, pepper, chili powder, oregano, and cumin.

02 Add tomatoes and chicken broth, corn, lime juice, bay leaf. Bring to a boil, reduce heat and simmer for 15 minutes.

03 While simmering, make crispy tortilla strips. Heat oil in a skillet over medium heat. Add tortilla strips and cook for 2-3 minutes, until golden and crisp. Transfer to a paper towel, season with salt.

04 Serve with tortilla strips, avocado, cheese, and cilantro.

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