Warm You Up 
Tortilla Soup Recipe

Feel like having some warm satisfying soup? Try my tortilla soup recipe. When the weather gets cold nothing beats a good bowl of chicken soup.

My tortilla soup recipe is pretty easy. I used arotisserie chicken the last time I made this and I was done in no time. You can cook up a chicken by boiling one for 20 minutes if you like but having that already cooked chicken was fabulous. All I had to do was de-bone it, chop it up and put it in the soup. A great time-saverwith great flavor.

This soup is full of flavor due to the golden brown onion and fresh garlic sauteed in olive oil and the home cooked tortilla chips.

If you are looking for some zip or heat, add more Chipotle Salsa. You're in complete control here. Add as much or little as you desire. I usually add a little at a time to get just the right amount. Just keep tasting it as you go.

Want to make this soup creamy? Add a small dollop of sour cream when you serve it up in bowls. It will melt in and give your soup a rich taste.

Give this recipe a try the next time you're looking for a nice hearty soup to warm you up and satisfy your taste buds. You will enjoy it.

Check Out My Chicken Tortilla Soup Video


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Tortilla Soup Recipe



  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 12 ounce can of tomatoes
  • 1 1/2 lbs. of cooked chicken, cut into 1 inch cubes
  • 3 ears of corn, cut from the cob
  • 2 tbs or more chipotle salsa, I use Trader Joe's Chipotle Salsa
  • 4 cups chicken broth
  • pinch of sea salt
  • 1/2 tsp. Worcestershire sauce
  • 8 corn tortillas
  • canola oil
  • sour cream, optional
  • shredded mild cheddar or monterey jack cheese


Directions:

In a frying pan add two tablespoons of olive oil over medium high heat. Add the onions and saute for 15 to 20 minutes until the onion is a nice golden brown. Stir often. Add the garlic and cook for an additional 3 minutes.

To a food processor add the cooked onion, garlic, chipotle salsa, and tomatoes. Mix until pureed. If you like a lot of kick, add more chipotle salsa.

Pour the tomato/onion mixture into a stock pot. Add the chicken broth, salt, and Worcestershire sauce and stir. Heat over low heat.

In another fry pan, add 1/4 to 1/2 inch of canola oil and heat to medium high.

Cut tortillas into bite size strips. Place a single layer of tortilla strips in hot oil. The tortillas should bubble when placed in the oil. Use tongs to turn strips over as they cook. You may want to turn the heat to low at this point. Watch these constantly as they can burn quickly. Cook until golden brown and crispy. Remove strips to a paper towel covered plate or tray. Lightly salt while still hot.

Add the cooked chicken and cut corn to the soup and simmer for 10 minutes.

When you are ready to serve this delicious soup, place a few tortilla strips in a bowl and fill with soup. You can garnish with a small dollop of sour cream and a sprinkle of shredded cheese.

This tortilla soup recipe can be a complete hearty meal or the beginning of your next Mexican feast. We have plenty of other mexican recipes to round out your meal.

Here I show you how to make our chicken tortilla soup in a video. 

Home for Tortilla Soup Recipe 

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Testimonials

Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 
Massachusetts



Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York


I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia


Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia


Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California


THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte


WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.


Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California