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Bowl of homemade tortilla soup topped with crispy tortilla strips and avocado

Best Homemade Tortilla Soup

A flavorful and comforting Mexican-inspired soup, this homemade tortilla soup is packed with tender chicken, savory broth, and a vibrant array of toppings, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 large Chicken breast
  • 6 cups Chicken broth
  • 1 14.5 oz can Canned diced tomatoes undrained
  • 1 4 oz can Canned green chiles undrained
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 2 tbsp Chili powder
  • 1 tbsp Cumin
  • 1 tsp Oregano
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tbsp Olive oil
For Serving
  • 4 cups Tortilla chips crushed
  • 2 medium Avocado diced
  • 0.5 cup Cilantro chopped
  • 2 medium Lime cut into wedges
  • 1 cup Shredded cheese Monterey Jack or cheddar
  • 0.5 cup Sour cream optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Two forks

Method
 

Preparation
  1. Heat olive oil in a large pot, then add chopped onion and cook until softened. Stir in minced garlic and cook for another minute until fragrant.
  2. Add chicken broth, diced tomatoes, green chiles, chili powder, cumin, oregano, salt, and pepper to the pot. Bring to a simmer.
  3. Carefully place chicken breasts into the simmering broth. Cover and cook for about 15-20 minutes, or until the chicken is cooked through.
  4. Remove chicken from the pot, shred it using two forks, and then return the shredded chicken to the soup.
  5. Ladle the hot soup into bowls and garnish generously with crushed tortilla chips, diced avocado, fresh cilantro, shredded cheese, and a dollop of sour cream if desired. Serve with lime wedges.

Notes

For an extra smoky flavor, try adding a chipotle pepper in adobo sauce to the soup base. Adjust spice levels to your preference.