Tortilla Chicken Soup- Easy Mexican Tortilla Soup

It takes a while to get over with the taste of this soup…

Had it not been for the freezing Winter, I wouldn’t have enjoyed soups. In Winter, on a lazy cold day I love to sip a warm delicious soup and cuddle up in the couch watching my favorite TV shows. I had a long day today so making a hearty soup was the only choice I had. I love Mexican cuisine and this Mexican style soup with tortilla and chicken couldn’t get any better. One large bowl of this soup made me feel so good, it’s hearty and the taste lingers to your mouth for a long time.

Recipe for making homemade Tortillas, click here

Tortilla chicken soupPreparation Pictures

Cooking the veggies

making-tortilla chicken soupCooked soup

making tortilla soup

Tortilla Chicken Soup- Easy Mexican Tortilla Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Mexican
Serves: 4 People
  • Oil- 2 tbsp
  • Tortilla, corn or whole wheat- 3, cut into small pieces
  • Onion, chopped- 1, large
  • Garlic, chopped- 2 large cloves
  • Tomatoes, chopped- 2, large
  • Cilantro, chopped- 2 handful
  • Red Kidney beans, canned- 1 can
  • Chicken stock, low-sodium- 2½ cups or use 1 bouillon cube dissolved in 2 cups water
  • Chicken breast, diced- 2 breasts
  • Ground Cumin- 1 tsp
  • Red chili powder- ¾ tsp (use Kashmiri chili powder for less spice)
  • Salt- if needed
  • Corn starch- 1 tbsp dissolved in 1 tbsp cold water
For garnishing the soup
  • Jalapeño, pickled- 3 slices/bowl
  • Cilantro chopped
  • Red onion chopped
  • Sour cream
  • Crispy tortilla or crispy tacos, cut into slices
  1. Place a large soup pot or wide pan over medium heat.
  2. Add oil and add tortilla slices, saute till it turns crispy.
  3. Add onion, sprinkle a dash of salt, saute till translucent.
  4. Add garlic, saute for a minute.
  5. Add tomatoes, saute for a minute.
  6. Add cilantro and red kidney beans, saute for a few minutes.
  7. Add ground cumin and chili powder, combine well.
  8. Add chicken stock, let it come to a slight boil.
  9. Add the diced chicken breasts submerged into the liquid into the pot.
  10. Cover and cook till the chicken has cooked well.
  11. Add the corn starch dissolved in water to the soup, combine well till it thickens.
  12. Remove the pan from the heat and ladle the soup into a bowl.
  13. Garnish the soup with jalapenos, cilantro, red onion, sour cream and crispy tortilla.
  14. For making homemade Tortillas, recipe here


Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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