How to make chicken tortilla soup at home [Recipe]

You would think the star of this Chicken Tortilla Soup would be the chicken. Or the tortilla strips. Or the peppers giving it a bit of spice and spice. In fact, the star of this recipe, by Merritt Bates-Thomas of the Green River District Health Department in Owensboro, KY, is garlic. Merritt loves garlic and she loaded this delicious recipe with four cloves!

Tijana Drndarski/Unsplash

Tijana Drndarski/Unsplash



1 tablespoon olive oil

1 green bell pepper, seeded and diced

1 – 2 poblano peppers, diced

1 medium onion diced

4 garlic cloves, minced

8 cups of chicken broth

6 fresh corn tortillas, diced or cut into strips

1 1/2 teaspoon ground cumin

1 1/2 teaspoons chilli powder

2 cans (14 ounces) diced tomatoes, undrained

1 can (6 ounces) tomato paste

1/3 cup chopped cilantro

1 pound shredded cooked chicken


Sauté bell pepper, poblano, onion and garlic in skillet with added olive oil until mixture is softened. Set aside until added to soup mixture. In a large pot, add the chicken broth and heat over medium heat. Add the tortilla pieces and stir into the broth. Add cumin, chili powder, tomatoes, tomato paste, cilantro and cooked chicken. Bake for about 30 to 45 minutes.

Merritt’s Note: If you are cooking a whole chicken to use in the recipe, the leftover chicken broth from cooking the chicken can replace some of the broth. You can prepare the ingredients while the chicken is cooking. It will need to cool before skinning, deboning and shredding.

To garnish the soup, which I did when I tried it, you can use any or all of the following. I have used them all!

Monterey Jack cheese

Cilantro (chopped)

tortilla strips

This recipe makes 12 delicious servings!

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