The Very Best Chicken Tortilla Soup

Fig Jar
by Fig Jar
6 servings
50 min

I love chicken tortilla soup, especially this recipe— the ingredients are simple, it comes together super fast and is delicious of course!

Chicken tortilla soup is one of my favorite soups. I love the crunchy tortilla strips on top and the challenge of trying to get the perfectly balanced bite - a little crunchy tortilla, tender chicken, a green chile, a smidge of avocado. This recipe comes together super fast but tastes like it didn't. It's packed with veggies and flavor! Look how pretty.


  • Chicken! I like to use a rotisserie chicken but you can always cook up a pound on your own
  • Tortillas! I went with the two most obvious ingredients first here :) Corn tortillas are whatcha need
  • Chicken stock
  • Seasonings/spices/herbs: cumin, smoked paprika, lime, garlic, cilantro, salt and pepper
  • Veggies: onion, bell pepper, green chiles, zucchini, canned tomatoes and corn
  • Oil: I use coconut but you can use olive or avocado
  • Toppings: Avocado is not required but is highly recommended if you have them available.

So when I look at the ingredient list, it looks kind of long. But I promise, it is still a simple recipe that comes together rather quickly. I highly recommend getting a rotisserie chicken if you can. It saves time and they are always cooked perfectly.

I love making the tortilla strips. It’s super easy and kind of therapeutic standing there, turning them, stirring them and hearing them start to get crispy and scrape the pan.

The Very Best Chicken Tortilla Soup
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 3 tbsp coconut oil
  • 1 cup chopped onion (any type)
  • 1/2 cup chopped bell pepper
  • 1 clove garlic, minced
  • 1 4 oz can diced green chiles
  • 1 zucchini, grated
  • 1 15 oz can diced tomatoes, drained
  • 1 cup frozen corn
  • 2 1/2 tbsp cumin
  • 1 tsp smoked paprika
  • 3 tsp salt (2 for soup, 1 for tortilla strips)
  • 1 tsp pepper
  • 1 tsp sugar
  • 2 cups water
  • 1 quart chicken stock*
  • 1 lb cooked shredded chicken
  • 1 lime (zest and juice), plus more for serving
  • 1/3 cup cilantro chopped
  • 12 corn tortillas cut into strips
  • avocado for serving

Cook onions and peppers in 1 tbsp coconut oil until translucent. Add garlic and cook for 1 minute. Add green chiles, zucchini, tomatoes, corn, cumin, paprika, 1/2 tsp pepper and sugar. Cook for 3 minutes. Add chicken stock and water and bring to a boil over medium heat.
Once boiling, reduce heat to simmer and add cooked chicken. Taste for salt. Add by the 1/2 tsp until it tastes good to you. (I added 2 tsp) Cover and make the tortilla strips.
Heat the remaining 2 tbsp of coconut oil in a non-stick or cast iron skillet over medium-high heat. Once melted + hot, add the tortilla strips. Stir/turn frequently and cook until browned + crisped. Add 1 tsp salt, 1/2 tsp pepper and the zest from one lime to tortilla strips.
Add juice from one lime and cilantro to soup just before serving.
Serve soup topped with tortilla strips, avocado, extra lime wedges and hot sauce if desired.
  • *I like to use chicken stock and water in order to control the salt level. Once I add the broth and water and the soup comes to a simmer, I taste and add salt by the 1/2 tsp until it tastes right to me. I recommend trying this! It’s amazing to see how much salt alone transforms the flavor.
  • *You can just use all chicken stock (1 1/2 quarts) and no water if you want. You will just likely need to add less salt.
Fig Jar
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  • The house cook The house cook on Dec 06, 2020

    This recipe is very easy and very good! Perfect for a warming meal! Thank you for sharing. The coconut oil adds just the right sweetness I did not add any sugar, delicious!

  • Judy G Judy G on Dec 07, 2020

    What size is the "can" of tomatoes?