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    Main course, Recipes

    Hearty Chicken Tortilla Soup

    It’s been a few months since I made some chicken tortilla soup, but as the temperatures drop and the days get shorter, all I crave is tea and soup.  Ginger or peppermint tea and soup! While Alex and I don’t always agree on all food choices, we do agree on soup (any soup except peanut butter soup, of course, which I love).  So this was the perfect weekend to make a delicious hearty tortilla soup.

    I love how wholesome and comforting it is, and how incredibly full I get on all the rich vegetables, chicken, broth and tortilla strips.  It’s wonderful. Consider this my inspired version.

    I hope you guys love this tortilla soup as much as I do!  It is light, savory, delicious, comforting, and perfectly spiced.

    If you try this recipe, let me know! Leave a comment, rate it, pin it, and don’t forget to tag a photo #louisemillen on instagram!



    15 mins             40 mins                  55 mins

    (Serves:  4-6)


    • 3 cloves of garlic, minced
    • 4 roma large tomatoes, diced
    • 1 medium onion, chopped
    • 11/2 tablespoon ground cumin
    • 11/2 tablespoon chili powder
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 2 bay leaves
    • 3 medium corn on the cob, boiled (cut corn off the cob once cooked)
    • 3 tablespoon coconut oil
    • optional: 2 chicken breast from one rotisserie-baked chicken, cubed or shredded
    • optional: 6-7 cups chicken stock (substitute with vegetable broth if making plain tortilla soup)


    • 1-2 avocados, sliced
    • 6-8 corn tortillas, sliced and fried crisp
    • 1/4 cup fresh cilantro
    • optional: 1/4 lime (squeeze in soup bowl when ready to eat)
    • optional: queso fresco, crumbled (substitute with shredded cheese)


    • Heat a large pot over medium-high heat. Once hot, add oil, garlic and onion.  Sauté, stirring occasionally for 5-8 minutes, or until the onion has developed a slight sea
    • Add cumin and chile powder. Sauté an additional 2 minutes. Then add the tomatoes, bay leaves, chicken, chicken broth, and cayenne pepper.
    • Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 30 minutes, stirring occasionally. Add corn 5 minutes before soup is ready.
    • Taste broth and adjust seasoning as needed, add salt depending on saltiness of broth.
    • While soup simmers, fry tortillas for topping.  In a small skillet, add 1/4 cup oil. Once hot, add the tortilla strips.  Cook until golden brown.
    • To serve, top broth in two bowls (if serving for two), add desired toppings.
    • Soup is best when served fresh, though broth can be stored (separate from toppings) in the refrigerator for up to 3 days.

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