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  • Writer's pictureBobbi Jo Lathan

Chicken Tortilla Soup

Updated: Dec 29, 2023

Why not turn that old chicken soup of yours, up a notch, with this here spicy Chicken Tortilla Soup! This spicy stuff will definitely warm you up on a cold, winter day! Es verdad, este sopa es muy bueno y muy delicioso! (Did I say that right? My Spanish is a bit rusty!)

Chicken Tortilla Soup

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Spanish


10 mins


60 mins


1 hour 10 mins


2 Tablespoons Extra-Virgin Olive Oil

3 Boneless Chicken Breasts

1 Small Yellow Onion (Chopped)

4 Cloves Fresh Garlic (Chopped)

1 Large Jalapen᷉o Pepper (Seeded-Finely Chopped) Or ⅓ Cup Green Chiles (Chopped)

1 /3 Cup Fresh Cilantro (Chopped)

2 Cups Fresh Corn Or Fresh Frozen Corn Kernels

1 10 Ounce Can Rotel Tomatoes

2 Tablespoons Tomato Paste

3 Teaspoons Ground Cumin

1 Teaspoon Ground Coriander

2 Teaspoons Chili Powder

1 Teaspoons Ground Chipotle Or Ancho Chili Powder

1 Teaspoon Ground Black Pepper

2 Teaspoons Kosher Salt

1 Fresh Lime (Juiced)

2 Cups Chicken Broth

2 Tortillas (Cut Into Strips And Toasted)

1 /2 Cup Jack Or Cotija Cheese (Grated)/ For Garnish


  1. Git out your large soup pot and heat the olive oil over medium high.

  2. Once the oil is hot, add the chicken breasts and brown on all sides, about 5 minutes on each side. Then, remove the breasts from the skillet and set aside.

  3. Now, add the chopped onions, garlic, jalapeño, cilantro and corn kernels to the oil you have left in the same pot you removed the chicken from. (You can always add another teaspoon of oil if needed.) Stir this mixture around until the onions are translucent.

  4. Next, add the Rotel Tomatoes and the tomato paste and stir ‘til blended. Then, add the cumin, coriander, chili powder, chipotle, black pepper, salt, and lime juice and stir that until incorporated.

  5. Last, stir in the chicken broth, and add the whole chicken breasts back into the soup and let that cook over a low heat for about another 40 minutes.

  6. After it’s been simmering for about 30 minutes, get a slotted spoon and remove the breasts from the soup. Place them on a cutting board and shred the meat into large sections (or slice if you prefer) and place the shredded chicken back into the soup. Cook for another 10 minutes.

  7. While the soup is finishing cooking, you can make the tortilla chips. Cut the tortillas into 1 /8 inch strips. There are two ways you can make the strips. You can either heat 3 tablespoons of oil in a separate skillet, and once the oil is hot, add the strips and fry them, turning, for about 1 to 2 minutes on each side, then remove from the skillet with some tongs onto some paper towel to drain. Or, you can heat your oven to 350° and pour a little oil onto the tortilla strips and place the strips on a cooking sheet covered with parchment paper, and bake in the oven for about 15 minutes until nice and toasty.

  8. Once the soup and tortilla strips are done, pour your soup up into some bowls, sprinkle each with the grated cheese, and garnish with a few tortilla strips. YUM!


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