Chicken Tortilla Soup


This recipe uses a tasty blend of spices for chicken tortilla soup. It's easy to make ahead and great for leftovers, too.

Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hrs 5 mins


  • 6 tablespoons vegetable oil

  • 8 (6 inch) corn tortillas, coarsely chopped

  • 1 onion, chopped

  • ½ cup chopped fresh cilantro

  • 6 cloves garlic, minced

  • 1 (29 ounce) can diced tomatoes

  • 6 cups chicken broth

  • 2 tablespoons ground cumin

  • 1 tablespoon chili powder

  • 3 bay leaves

  • 1 teaspoon salt

  • ½ teaspoon ground cayenne pepper

  • 5 boneless chicken breast halves, cooked


  1. Heat oil in a large stockpot over medium-high heat. Add tortillas, onion, cilantro, and garlic to hot oil and sauté for 2 to 3 minutes.

  2. Stir in diced tomatoes and bring to a boil. Add chicken broth, cumin, chili powder, and bay leaves; return to a boil. Reduce heat to medium, add salt and cayenne, and simmer for 30 minutes.

  3. Remove bay leaves and stir in chicken. Continue cooking until chicken is heated through.

Nutrition Facts (per serving)

418 Calories
22g Fat
24g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 418
% Daily Value *
Total Fat 22g 29%
Saturated Fat 4g 20%
Cholesterol 69mg 23%
Sodium 796mg 35%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 16%
Total Sugars 5g
Protein 29g
Vitamin C 21mg 105%
Calcium 76mg 6%
Iron 4mg 21%
Potassium 351mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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