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Absolute Best Chicken Tortilla Soup Ever Recipe

This incredible Chicken Tortilla Soup recipe is a family favorite! I discovered it online years ago (sadly, I've lost the original source – I wish I could give proper credit!). Creamy avocado, zesty spices, and tender chicken combine in a broth so flavorful, it's truly the best you'll ever taste. Don't skip the avocado – it's the secret ingredient that elevates this soup to another level! Perfect for a cozy weeknight dinner or a vibrant weekend gathering.

Prep Time 20 mins
Cook Time 55 mins
Calories 323.6 kcal
Protein 50g
Rating 5.0 (1 Reviews)
Absolute Best Chicken Tortilla Soup Ever 94

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Absolute Best Chicken Tortilla Soup Ever

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup chopped carrots
  • 2 cloves minced garlic
  • 6 cups chicken broth
  • 2 (28 ounce) cans crushed tomatoes
  • 1 cup picante sauce
  • not specified in recipe
  • 1 (15 ounce) can drained and rinsed black beans
  • 1 (15 ounce) can drained corn
  • 1/2 teaspoon ground cumin
  • not specified in recipe
  • 1/4 teaspoon dried oregano leaves
  • 1 teaspoon chili powder
  • not specified in recipe
  • 2 cups cooked chicken, shredded
  • 1/2 cup chopped fresh cilantro
  • tortilla chips for serving
  • 1/2 avocado, diced (per bowl)
  • shredded cheese to taste
  • 1/4 teaspoon cayenne pepper (optional)

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How to Make Absolute Best Chicken Tortilla Soup Ever

  1. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
  2. Add 1 medium onion, chopped, and 1 cup of chopped carrots and 2 cloves of minced garlic.
  3. Cook until the onion is tender, about 6-8 minutes, stirring occasionally.
  4. Increase heat to high and add 6 cups of chicken broth, 2 (28 ounce) cans of crushed tomatoes, 1 cup of your favorite picante sauce, 1 (15 ounce) can of drained and rinsed black beans, 1 (15 ounce) can of corn (drained), 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of oregano, and 1/4 teaspoon of cayenne pepper (optional).
  5. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  7. Add 2 cups of cooked chicken, shredded, and 1/2 cup of chopped fresh cilantro.
  8. Cook until thoroughly heated through, about 5 minutes.
  9. Ladle into bowls and top with tortilla chips, 1/2 of an avocado, diced, per bowl, and shredded cheese to taste.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

24g

Fat

10g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Bean & Lentil Recipes The Americas Mexican Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Soups Stews Beans Poultry American Southwestern United States Tex Mex Chicken Meat Chicken Breasts