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
  • JalapeƱo, pickled- 3 slices/bowl
  • Cilantro chopped
  • Red onion chopped
  • Sour cream
  • Tortilla chips, cut into slices
  1. Place a large soup pot or wide pan over medium heat.
  2. Add oil and add tortilla slices, saute till they turn 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 canned red kidney beans, saute for a few minutes.
  7. Add ground cumin and chili powder, combine well.
  8. Add chicken stock, let come to a slight boil.
  9. Add the diced chicken breasts.
  10. Cover and cook till the chicken has cooked through.
  11. Add corn starch dissolved in water to the soup, combine well till it thickens.
  12. Remove the pan from the stove and ladle the soup into bowls.
  13. Garnish the soup with jalapenos, cilantro, red onion, sour cream and tortilla chips.
  14. For making homemade Tortillas, recipe here
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at