Chicken Tortilla Soup

Bursting with flavors, this hearty Mexican-inspired Chicken Tortilla Soup has captured the hearts and taste buds of people worldwide.


In a large stock pot or Dutch oven over medium to medium high heat, add the oil. When the oil is warm add the onion and peppers and cook until the onion is starting to get tender, about 5 minutes.


Add the garlic and cumin and cook until just fragrant, about 1 minute. Stir in the broth, tomatoes, tomato sauce, and oregano. Bring to a boil and reduce heat.


Cover pot and simmer for 15 minutes. Stir in chicken, beans, and corn. Bring back to a simmer


While pot is simmering, preheat oven to 375℉. Cut tortillas in half. Cut halves into ½-inch-wide strips. Spray the strips lightly with cooking oil spray, toss and spray again, lightly salt.


Place strips on a baking sheet. Bake for 10 to 12 minutes or until crisp. Serve soup with tortilla strips and fresh cilantro on top with fresh lime juice squeezed in.

Bread bun

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