Tortilla Soup

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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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1 1/2 pounds bone-in, skin-on chicken legs and thighs

5 cups chicken stock 

2 tablespoons olive oil 

4 cloves garlic

1 dried guajillo chile, seeded 

Kosher salt and freshly ground black pepper

3 plum tomatoes, cored and halved lengthwise 

1 small Spanish onion, diced 

Crispy corn tortilla strips, for garnish 

1/2 cup guacamole, store-bought or homemade 

1/2 cup fresh cilantro, minced 

1/2 cup sour cream 


  1. Preheat the broiler.
  2. Combine the chicken legs and thighs, chicken stock, olive oil, garlic and chile in a pot over high heat. Season lightly with salt and bring just to a boil. Reduce to a simmer and cook until the chicken is cooked though, about 30 minutes.
  3. Meanwhile, put the tomatoes cut-side up on a baking sheet. Broil until tender and very caramelized, about 8 minutes.
  4. Remove the chicken from the soup and let cool slightly. Discard the skin and shred the meat.
  5. Add the tomatoes to the soup and simmer for 4 minutes, then blend the solids into the stock with an immersion blender. Add the shredded chicken back into the soup along with the onions. Simmer for another 4 minutes. Season with salt and pepper.
  6. Spoon the soup into bowls and garnish with tortilla strips, guacamole, cilantro and sour cream.

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