Chicken Tortilla Soup, easy homemade Mexican inspired soup great for a chilly night or really any time of the year. Full of great healthy flavors and can easily be adapted to your personal taste or made vegetarian or vegan.
We are big Mexican food fans at our home! I love getting Chicken Tortilla Soup when I’m out at restaurants and thought I’d give it a try at home. Love that you can easily change it up with your favorite toppings and seasonings for a whole new flavor. If soup isn’t quite your thing, you may like My Slow Cooker Mexican Chili or Crunchy Mexican Tortilla Chicken!
You should be able to find all of the fresh peppers, spices, and other ingredients at your local grocery store.
Chicken Tortilla Soup Ingredients
- Vegetable (or canola) oil
- Poblano Pepper
- Fire roasted diced tomato with garlic (can)
- Fresh tomato
- Corn tortillas
- Chicken broth (or vegetable)
- Chili powder
- Salt & Pepper
- Ground coriander
- Ground cumin
- Shredded/chopped precooked chicken
Optional toppings: Sour cream, lime wedges, corn, black beans, cheese, tortilla chips, rice, guacamole/avocado, and/or fresh cilantro
How to Make Chicken Tortilla Soup
Heat oil in a large pot over medium-high heat. Add onion, poblano, and jalapeño. Cook about 3-5 minutes, stirring occasionally, until soft and browned around edges.
Place onion and peppers in blender along with undrained can of tomato, fresh tomato, and corn tortillas. Blend until smooth. Add a little of the chicken broth if necessary. Pour mixture back into pot.
Add remaining ingredients to pot over medium-high heat including the chicken broth, chili powder, salt, coriander, cumin, black pepper, and chicken. Cook at least 10 minutes, stirring occasionally, until heated through and flavors have combined.
Ladle into bowls and add your favorite toppings.
(Full printable recipe card is at bottom of post.)
Quick Tips for Best Results
- Add more/less peppers and seasonings based on your personal preference. Same with the salt/pepper. For a Spicy Chicken Tortilla Soup add more jalapeño or a little ground cayenne pepper. A little chili seasoning would also be a good substitute or addition.
- Use leftover precooked chicken or a rotisserie chicken for a quick option. Or you could cook the chicken with the onions and peppers if you’d rather.
- For a vegetarian soup, you can omit the chicken and use vegetable broth. Add some beans such as black beans instead if you’d like.
- Let the soup heat through completely before serving or even let it sit in the pot for a while over low heat, stirring occasionally, for an additional half hour for a deeper flavor.
- Add your favorite toppings when serving the soup or add to the soup itself and stir in. Serve with some tortilla chips or warm corn tortillas for dipping.
- Makes 4 good size servings or serve in small cups at a party for a fun appetizer or snack.
Chicken Tortilla Soup FAQ
Can I substitute regular canned tomatoes for the fire roasted?
Technically yes you can, but the fire roasted with garlic gives the soup a nice smoky rich flavor.
Can I substitute something for the chicken?
You can omit the chicken entirely and use vegetable broth for a vegetarian or vegan option. Or you could also try precooked shredded beef or ground beef or pork. You could even try turkey!
Can I make this soup in a slow cooker or Instant Pot (pressure cooker)?
I have not tried it personally, but I don’t see why not. I’m sure it would be delicious! Just be sure to precook your onions and peppers in your slow cooker or Instant Pot (pressure cooker) or in a separate pan.
How do I store this soup?
Store any leftover soup covered in the refrigerator. This soup also freezes great (assuming you don’t have any toppings on it).
How long will this soup last?
I would say the soup should last in your fridge about 3-4 days depending on the freshness of your ingredients. In the freezer, it will probably last a few months or even up to 4-6 months if well covered and in a good container.
Other Soup Recipes You May Enjoy
- Easy Slow Cooker French Onion Soup – Quick and easy version of French Onion Soup.
- Cream of Brussels Sprout Soup – Might sound crazy, but this soup is actually delicious and full of Brussels Sprouts!
- Corn Soup – Lots of fresh corn in this one. Can’t wait to try it!
Hope you enjoy this homemade Chicken Tortilla Soup! It’s a great skinny healthy meal option depending on your toppings of course! Ha!
This soup would be great with a margarita like a Blood Orange Margarita or Mango Coconut Margarita! Or if you’re looking for another soup option you might like this Italian inspired Chicken Alfredo Soup.
Chicken Tortilla Soup
- 1 Tablespoon vegetable oil (or canola oil)
- 1 cup yellow onion chopped
- 1 cup poblano pepper chopped
- 2 teaspoons fresh jalapeño finely chopped
- 14.5 ounces fire roasted diced tomato with garlic not drained
- 1 cup fresh tomato chopped
- 2 small corn tortillas cut or ripped into large pieces
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 cups precooked shredded or chopped chicken
- Sour cream, lime wedges, corn, black beans, cheese, tortilla chips, rice, guacamole/avocado, and/or fresh cilantro
- Heat oil in a large pot over medium-high heat. Add onion, poblano, and jalapeño. Cook about 3-5 minutes, stirring occasionally, until soft and browned around edges.
- Place onion and peppers in blender along with undrained can of tomato, fresh tomato, and corn tortillas. Blend until smooth. Add a little of the chicken broth if necessary. Pour mixture back into pot.
- Add remaining ingredients to pot over medium-high heat including the chicken broth, chili powder, salt, coriander, cumin, black pepper, and chicken. Cook at least 10 minutes, stirring occasionally, until heated through and flavors have combined.
- Ladle into bowls and add your favorite toppings.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)