Tortilla Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

The flavors of the Southwest in one bowl! Savory chicken nestled in a aromatic blend of broth, cilantro and cumin.

Course: Soup
Cuisine: Southwestern
Keyword: Chicken Tortilla Soup, Southwestern Soup
Servings: 4 big bowls
: 100 kcal
Author: SmartyPantsKitchen
  • 2 lbs. chicken see recipe notes
  • 48 oz. chicken broth
  • 1 can Rotel tomatoes (buy 2 boxes of chicken stock/broth)
  • 1 small can diced green chiles
  • 1 pkg. corn tortillas see recipe notes
  • 1 pkg. Sazon Goya Seasoning see recipe notes
  • 1 can black beans drained (optional)
  • 1 can sweet yellow corn drained (optional)
  • 1 bunch cilantro
  • 2 avocados sliced
  • 1 medium yellow onion diced
  • 2 tablespoons ground cumin divided, see recipe notes
  • 2 tablespoons chile powder see recipe notes
  • 1 tablespoon oil
First Things First - Cook The Chicken
  1. There are a couple of ways to cook the chicken-bake, saute or boil. 

    If you want shredded chicken in your soup, bake it. If you want cubed chicken in your soup, saute it on the stove. I don't recommend boiling the chicken because it gets watered down and rubbery:(

    Bake the chicken: season lightly with salt, pepper, cumin and chile powder; place in a lightly oiled baking dish, covered, and bake until the chicken is at 165ºF internal  - OR-

    Saute the chicken on the stove: cut the raw chicken into cubes, place cubes in a big bowl, add seasonings, toss, and add to hot skillet

  2. Set cooked chicken aside

  3. Add oil to stockpot on medium heat; add onions and cook till tender

  4. Add Rotel tomatoes, green chiles, and half of the chicken broth

  5. Take  three tortillas and tear them into small pieces; add them to the stockpot and bring up the heat till they dissolve

  6. Add cooked chicken to the stockpot

  7. If you have the Sazon Goya seasoning, add half a packet ; stir it in, reduce heat, cover and let the soup cook for about 10 minutes; taste for seasonings; you may want to add more cumin, chile powder, or the other half of the package of Sazon Goya seasoning

  8. If you don't have the Sazon Goya seasoning, add 1 tablespoon of ground coriander to the soup and an additional 3 torn corn tortillas; let it cook till the tortillas are dissolved, then taste. If you like it, move on. If you don't, add more coriander, salt, etc.

  9.  If you want it spicier, add more chile powder; If you want it saltier, add more salt

    If you don't have Sazon Goya seasoning, add one more tortilla (torn into pieces); cover and allow to simmer

Optional Additions
  1. Black Beans: if you want to add black beans, drain a can and rinse them; add them about 10 minutes before serving; always taste and adjust seasonings after you add anything to the soup

  2. Sweet Corn: if you want to add sweet corn, drain a can and rinse; add the corn about 10 minutes before serving; always taste and adjust seasonings after you add anything to the soup

  3. Slice avocado; chop cilantro; plate and garnish

Fried Tortilla Strips (optional)
  1. While your soup is simmering, put 1/2 cup vegetable oil in a skillet on medium high heat

  2. Take four tortillas and cut them into fine strips; place tortilla strips into hot oil; remove and place on paper towel; garnish soup with fried tortilla strips

Recipe Notes