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Chicken Tortilla Soup

Chicken Tortilla Soup is full of flavor with corn, peppers, onions and spices. Serve it with shredded cheese, tortilla chips and fresh avocado. 
Course Soup
Cuisine Mexican
Keyword cheese, chicken, cilantro, onions, soup, spices, tortilla chips
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Servings 8 servings
Calories 367kcal
Author Amy Williams mynameissnickerdoodle.com
Cost $10



  • 6 TBSP Butter Divided
  • 1 Medium Yellow Onion Diced
  • 2 Large Carrots Peeled and Diced
  • 2 Celery Stalks Diced
  • 1 Red Bell Pepper Stem Removed and Diced
  • 2 Garlic Cloves Minced
  • 2 tsp Freshly Cracked Pepper
  • 1 tsp Salt
  • 2 tsp Cumin
  • 1 TBSP Chili Powder
  • 3 TBSP All Purpose Flour
  • 8 Cups Chicken Stock
  • 2 Cups Chicken Breasts Cooked and Shredded
  • 1 Cup Frozen Corn Thawed
  • 14.5 oz Petite Diced Tomatoes Drained
  • 4 oz Diced Green Chilies
  • 1 Cup Crushed Tortilla Chips
  • 1/2 Bunch Cilantro Chopped


  • Avocado Sliced
  • Shredded Colby Jack Cheese
  • Tortilla Chips
  • Jalapeno Sliced


  • In a large heavy bottom pot melt 4 tablespoons of butter over medium high heat.
  • Saute onions, carrots, celery and bell pepper for 5 minutes or until tender. Stir frequently.
  • Add in garlic, pepper, salt, cumin and chili powder. Cook for 30 seconds.
  • Add in remaining butter and let it melt a little.
  • Sprinkling in flour and whisk to combine. Cook for 1 minute to cook out any of the raw flour taste.
  • Slowly stir in a cup of broth at a time and whisk vigorously to prevent clumps from forming.
  • Bring to a boil for 1 minute.
  • Add in chicken, corn, tomatoes, chilies and crushed tortilla chips and bring to boil for 1 minute.
  • Reduce eat to low and simmer for 15 minutes.
  • Stir in cilantro and cook for another 5 minutes.
  • Serve and garnish with avocado, tortilla chips, shredded cheese and jalapeno slices if desired.


Calories: 367kcal | Carbohydrates: 34g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Fiber: 4g | Sugar: 9g