Tortilla Soup

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
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2 tablespoons vegetable oil

1 medium onion, chopped

2 cloves garlic, sliced

1 chipotle in adobo sauce, minced

1 tablespoon chili powder

Kosher salt

6 cups chicken broth, low-sodium canned

1 cup corn kernels, fresh or frozen and thawed

1 ripe tomato, chopped

1 cup shredded cooked chicken

1/2 cup cilantro

1/4 cup freshly squeezed lime juice (about 2 limes)

About a dozen corn tortilla chips, broken

Lime wedges (optional)


  1. 1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder, and 2 teaspoons salt and cook until onion softens, about 5 minutes. Add chicken broth, bring to a boil, reduce heat to a simmer and cook uncovered, for 10 minutes. Add corn and cook for 5 minutes more. 
  2. 2. Remove soup from heat and stir in tomato, chicken, cilantro, and lime juice. Divide tortilla chips among 4 warmed bowls, ladle soup on top, and serve. Serve with lime wedges, if desired.

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