Chicken Tortilla Soup

Chicken Tortilla Soup

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Leslie Minchin Piantedosi


This soup is perfect for the cold weather- it's warm and spicy!

The last time I made it I used the "tubed" chopped cilantro instead of fresh and it came out just as good!


★★★★★ 1 vote

20 Min
45 Min


  • 2 Tbsp
    olive oil
  • 4 clove
    garlic, minced
  • 1 large
    onion, chopped
  • 2 Tbsp
    chili powder
  • 8 small
    corn tortillas
  • 1 c
    cilantro, fresh
  • ·
    salt and pepper
  • 1 lb
    chicken thighs, skinless and boneless, cut into pieces
  • 1 can(s)
    white hominy, drained (15 oz)
  • 1 can(s)
    tomatoes, crushed (28 oz)
  • 1 box
    chicken broth (32 fl oz)
  • 1 can(s)
    green chiles (4 oz)
  • 1
    avocado, sliced (for topping)
  • ·
    shredded cheddar cheese (for topping)
  • ·
    sour cream (for topping)
  • ·
    jalapenos (for topping)

How to Make Chicken Tortilla Soup


  1. Heat olive oil in a large saucepan. Saute garlic & onion until soft.
  2. Add chili powder and cilantro and stir well.
  3. Slice corn tortillas into thin strips and add to saucepan. Cook for approximately 3 minutes, stirring constantly.
  4. Sprinkle chicken thighs with salt and pepper.
  5. Add chicken thighs 1to tortilla mixture in saucepan. Cook, stirring constantly, over medium-high heat, until chicken starts to brown.
  6. Add chicken broth, tomatoes, hominy, and green chilies to pan. Bring to a boil, then lower heat and simmer for approximately 45 minutes.
  7. Top with sliced avocado, sour cream, cheese, and jalapenos if desired!

Printable Recipe Card

About Chicken Tortilla Soup

Course/Dish: Chicken Soups

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