Chicken Tortilla Soup
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-11-05Updated 2026-11-05
Chicken tortilla soup with tomato-chile broth, shredded cooked chicken, corn, lime, and crisp tortilla strips. Make this skillet side with about 30 minutes of active work.
Chicken tortilla soup is a tomato-and-chile broth with shredded chicken and crisp corn tortilla strips that makes a warm, tangy side for grilled cheese. This home version uses canned tomatoes, frozen corn, and already-cooked chicken. The tortilla strips crisp in the same skillet before the broth is built, and fresh lime goes in at the end for a bright finish. The soup is brothy with small tomato pieces rather than blended or creamy. Prep: 10 minutes | Cook: About 35 minutes | Total: About 45 minutes Active work: About 30 minutes | Yield: About 6 cups soup plus tortilla strips | Servings: 4 side-dish portions Use a deep 12-inch skillet with at least a 4-quart capacity so there is room to stir without spilling. If your skillet is shallow, crisp the strips in it and build the soup in a pot instead. The timing starts with fully cooked chicken; cooking raw chicken is not included.
How to make Chicken Tortilla Soup
Makes About 6 cups soup plus tortilla strips; 4 side-dish servings. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
35 minRest
0 minTotal
45 minYield
About 6 cups soup plus tortilla strips; 4 side-dish servings
Equipment
- Deep 12-inch skillet with at least 4-quart capacity
- Wooden spoon
- Tongs or spatula
- Food thermometer
- Knife
- Cutting board
- Measuring cups and spoons
- Plate
- Ladle
Ingredients
- •2 small corn tortillas, about 6 inches across, cut into 1/4-inch-wide strips
- •1 tablespoon neutral oil, divided
- •1/2 cup (75 g) finely diced yellow onion
- •2 garlic cloves, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon mild American-style chili powder blend
- •1 can (14.5 ounces/411 g) diced tomatoes with their juices
- •3 cups (720 ml) low-sodium chicken broth
- •1/2 cup (75 g) frozen corn kernels
- •1 cup (140 g) shredded fully cooked chicken, skin and bones removed
- •1 tablespoon fresh lime juice
- •1/4 teaspoon fine salt, plus more to taste if needed
- •1/8 teaspoon ground black pepper
Instructions
- 1
Crisp the tortilla strips
Heat 1 teaspoon oil in a deep 12-inch skillet over medium heat. Add half the tortilla strips in a loose single layer and cook for 4 to 5 minutes, turning often, until golden and crisp at the edges. Transfer to a plate to cool; they become crisper as they cool. Repeat with 1 teaspoon oil and the remaining strips. Keep the strips separate from the soup until serving.
- 2
Simmer the tomato broth
Add the remaining 1 teaspoon oil and the onion to the same skillet. Cook over medium heat for about 4 minutes, stirring, until softened. Add the garlic, cumin, and chili powder and stir for 30 seconds. Add the tomatoes with their juices and press the pieces smaller with the spoon. Stir in the broth, corn, salt, and black pepper. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 12 minutes, stirring occasionally. Use a deep skillet with at least a 4-quart capacity; if yours is smaller, transfer to a pot before adding the broth.
- 3
Add chicken and finish
Stir in the fully cooked shredded chicken. Simmer for about 5 minutes, or until the chicken and soup reach at least 165°F (74°C) throughout when checked with a food thermometer. Take off the heat and stir in the lime juice. Taste and add a small pinch of salt only if needed. Ladle into four bowls and divide the crisp tortilla strips over the top immediately before serving.
Variation
- Canned corn: Use 1/2 cup drained corn instead of frozen. - Crushed tomatoes: Use one 14- to 15-ounce can for a less chunky broth. - Cooked turkey: Use the same amount of shredded fully cooked turkey and keep the temperature check. - Tortilla chips: Skip step 1 and use a small handful of plain corn tortilla chips per bowl. Omit the 2 teaspoons oil assigned to crisping the strips; preparation time will be shorter. - More heat: Add a pinch of cayenne with the ground spices, then taste before adding more. - Less heat: Use a very mild chili powder blend or omit it and retain the cumin. Keep any additional toppings separate. The base recipe and photos use tortilla strips without cheese, cream, or avocado.
Questions and answers
Can I make chicken tortilla soup with rotisserie chicken?
Yes. Remove the skin and bones, shred the meat, and measure 1 cup for this recipe. Add it near the end and heat the soup and chicken to at least 165°F (74°C) throughout.
Do I have to blend chicken tortilla soup?
No. This version uses canned diced tomatoes pressed smaller with a spoon for a lightly chunky broth. Canned crushed tomatoes are an easy substitute if you prefer fewer pieces.
How do I keep tortilla strips crispy in soup?
Store them separately and add them to individual bowls immediately before eating. Strips stirred into the pot will soften as they absorb broth.
Is chicken tortilla soup spicy?
This recipe uses only 1/2 teaspoon mild chili powder blend in the whole batch for gentle warmth. Pure hot chile powder or cayenne can be much hotter, so do not substitute them in the same quantity.
Can I use raw chicken in this recipe?
The stated method and timing are designed for fully cooked chicken. Cook raw chicken separately to a safe internal temperature before shredding and adding it, or use a recipe specifically timed for poaching raw chicken in the broth.
Can I freeze chicken tortilla soup?
Yes. Freeze the soup without tortilla strips in suitable containers, leaving expansion space, for up to 2 months for best quality. Thaw in the refrigerator and reheat thoroughly; make fresh strips for serving.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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