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A warm bowl of homemade chicken tortilla soup topped with melted cheese, avocado slices, and crispy tortilla strips.

Chicken Tortilla Soup

This hearty Chicken Tortilla Soup is the ultimate comfort food — rich, flavorful, and perfect for cold days. Made with tender chicken thighs, green chilies, jalapeño, and a creamy tomato base, it delivers the perfect balance of warmth and spice. Topped with crispy tortilla strips, melted cheese, and fresh avocado, every bite is full of texture and flavor. My wife first introduced me to this soup, and it quickly became a family favorite. Whether you’re cooking for a cozy night in or doubling the batch for guests, this easy homemade tortilla soup is a dish everyone will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method

Ingredients
  

For the Soup:
  • ¼ cup butter
  • ¼ cup flour
  • ½ to 1 lb chicken thighs I prefer extra meat
  • 1 chicken bouillon cube
  • 1 small can diced green chilies
  • ⅓ cup diced onions
  • 1 jalapeño pepper seeded and chopped (remove seeds for milder flavor)
  • 1 teaspoon garlic powder
  • 1 16 oz can crushed tomatoes
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 family-size can condensed tomato soup
  • ¼ teaspoon hot sauce optional or to taste
  • 1 cup shredded cheese for serving or stirring in
For the Tortilla Strips:
  • Flour tortillas I prefer raw ones if available
  • Water for misting
Optional Toppings:
  • Shredded cheese
  • Sliced avocado
  • Sour cream
  • Fresh cilantro or lime wedges

Equipment

  • Pots
  • Kitchen Knives

Method
 

  1. Boil the Chicken:
  2. In a large pot, lightly season chicken thighs with salt, onion powder, and garlic powder. Boil for 20–30 minutes, or until fully cooked. Remove chicken, shred it with a fork, and set aside. Reserve the broth.
  3. Make the Roux:
  4. In a large soup pot, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until it forms a smooth paste. Cook until it turns a light brown color (about 2–3 minutes).
  5. Add Chicken Broth:
  6. Slowly pour in the reserved chicken broth while whisking to avoid lumps. Stir until smooth and slightly thickened.
  7. Combine Remaining Ingredients:
  8. Add the shredded chicken, diced green chilies, onions, jalapeño, crushed tomatoes, tomato soup, bouillon cube, Worcestershire sauce, garlic powder, cumin, chili powder, salt, and hot sauce. Stir well to combine.
Simmer the Soup:
  1. Reduce heat to low and let the soup simmer uncovered for 30–45 minutes, stirring occasionally to prevent sticking.
  2. Prepare the Tortilla Strips:
  3. While the soup simmers, cook the raw flour tortillas according to package directions. Cut into small squares or strips and place them on a baking sheet. Lightly mist with water and bake at 350°F for 5–10 minutes, or until crisp.
    Flour tortilla strips baking on a sheet pan in the oven until golden and crispy.
  4. Shortcut: You can substitute with store-bought tortilla chips if preferred.
Serve:
  1. Ladle soup into bowls and top with crispy tortilla strips, shredded cheese, and any of your favorite toppings like avocado or sour cream.