Chicken Tortilla Soup

(from greenfood’s recipe box)

Source: Mexican Please

Prep time: 20 minutes
Cook time: 30 minutes
Serves 8 people


  • 2-3 Roma tomatoes
  • 1 onion
  • 3 garlic cloves
  • 8 cups stock
  • 1 chicken breast
  • 1 chipotle in adobo
  • 3-4 corn tortillas
  • 1/2 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • oil
  • cilantro (optional)
  • Crema (optional)


  1. Roast the tomatoes in the oven at 400F for 20 minutes or so

  2. Saute a roughly chopped onion and 3 garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 10 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and a single chipotle. Combine well.

  3. Saute the tomato-onion blender mixture in a dollop of oil over medium heat for a few minutes. Add 8 cups of broth along with 1/2 teaspoon of salt and some freshly cracked pepper.

  4. Bring to a boil and add the chicken breast. Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes.

  5. Remove the chicken and shred it using two forks. Add the chicken back to the broth and let it simmer for an additional 5 minutes or so. Take a taste for seasoning at this point. I added another 1/4 teaspoon of salt and some more freshly cracked pepper.

  6. To make the tortilla strips, cut 3-4 corn tortillas into thin strips. Heat up a thin layer of oil over medium-high heat (I used approx. 1/4 cup canola oil). Once the oil is heated add a handful of the tortilla strips and cook for 30-45 seconds or until they are just starting to turn golden brown. Cook the strips in 3 or 4 batches so that the oil remains at a constant temperature.

  7. To serve, add shredded chicken to a bowl and top with the broth. Garnish with your choice of tortilla strips, Crema, chopped cilantro, or avocado bits.

  8. Store leftovers in an airtight container in the fridge.

  9. Recipe Notes

  10. Tortillas that are older tend to crisp up the best when frying (less moisture). If you are using newer tortillas it can be worth it to dry them out before frying them. You can bake them in the oven for a couple minutes or even just let them sit on the counter for a bit.

  11. Try to use the best stock that you can get your hands on. I used a batch of this homemade chicken stock.

  12. Keep in mind that salt amount will vary based on the stock that you’re using. For example, most store-bought stocks are high in sodium so I would start by adding less salt and taste testing along the way.

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