Chicken and Tortilla Soup


If you're looking for a soup with lots of seasoning and flavor (plus a little crunch), this chicken and tortilla soup is the perfect recipe for you!

Chicken Tortilla Soup
Photo: Andy Lyons
Prep Time:
35 mins
Cook Time:
1 hrs
Total Time:
1 hrs 35 mins


  • 6 cup water

  • 1 3.5 pound whole roasting chicken, cut in 8 pieces

  • 1 large yellow onion, chopped (1 cup)

  • 1 medium carrot, peeled and chopped (1/2 cup)

  • 1 stalk celery, chopped (1/2 cup)

  • 8 sprigs cilantro

  • 1 ½ teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon ground ancho chile pepper

  • ½ teaspoon dried oregano

  • 2 bay leaves

  • Corn oil

  • 8 corn tortillas, cut into 1/2-inch strips

  • Salt and freshly ground black pepper

  • 1 32 ounce box reduced-sodium chicken broth

  • 2 medium carrots, peeled and cut in 1/4-inch slices

  • 2 cup sugar snap peas, sliced diagonally

  • 2 small zucchini, cut in 1/4-inch slices (2 cups)

  • 1 cup chopped fresh or canned tomato

  • ½ a jalapeño pepper, seeded and finely chopped

  • 1 cup sharp cheddar cheese, coarsely shredded

  • Cilantro leaves


  1. In a 6-quart Dutch oven combine water, chicken, onion, 1/2 cup chopped carrot, the celery, 8 cilantro sprigs, the cumin, chili powder, ancho chile pepper, oregano, and bay leaves. Bring to a boiling, reduce heat and simmer, uncovered, until the chicken is very tender, 1 to 1-1/2 hours.

  2. Meanwhile, heat 1/2 inch of corn oil in a large heavy saucepan to 375 degrees F. Add tortilla strips, about one-fourth at a time, and cook until crispy and light golden, 30 to 60 seconds. Remove from saucepan with a slotted spoon. Drain strips on paper towels. Season with salt.

  3. Using tongs, remove chicken from liquid; cool chicken. Strain remaining liquid, and discard solids. Return to Dutch oven along with chicken broth. Bring to a simmer over medium heat.

  4. Remove meat from bones and discard bones. Tear chicken in 1-inch pieces. Add to broth along with the 2 sliced carrots. Simmer for 3 minutes. Add the sugar snap peas, zucchini, tomato, and jalapeño. Simmer 3 minutes or until tender. Taste and season with salt and black pepper.

  5. ladle soup into bowls. Top with cheddar cheese, tortilla strips, and cilantro. Makes 6 to 8 servings.


Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (per serving)

375 Calories
14g Fat
29g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 375
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 89mg 30%
Sodium 618mg 27%
Total Carbohydrate 29g 11%
Total Sugars 6g
Protein 34g
Vitamin C 25.4mg 127%
Calcium 111.1mg 9%
Iron 2.5mg 14%
Potassium 727mg 15%
Folate, total 44.4mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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