Tortilla Soup

Yield: 3-4 servings

Tortilla Soup

Tortilla Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 rotisserie chicken, de-boned and shredded or 3 chicken breasts, poached and shredded
  • 32 oz chicken broth
  • 10 oz can Ro-Tel diced tomatoes and green chiles
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • ½ large yellow onion
  • 3 garlic cloves, minced
  • ½ cup Mexican Red Chile Sauce
  • 2-3 chipotle chiles, minced with sauce
  • 4 corn tortillas
  • 1 Tbsp olive oil
  • ¼ cup canola oil
  • ¼ cup cilantro, minced
  • Garnish options: cilantro, sour cream, cotija cheese, jalapeños, avocado slices, lime


Heat olive oil in a large pot over medium heat and add onions, zucchini, carrots and garlic. Cook until onions are translucent, but not browned. Add chicken, Ro-Tel, chile sauce and broth and bring to a simmer, then reduce heat to low.

Heat the canola oil in a skillet on medium-high heat. Cut tortillas into thin strips. Once oil is hot, reduce heat to medium low and fry the tortilla strips until golden brown. Set fried tortilla strips on layers of paper towels to cool. Add the cilantro to the soup just before serving. Soup can be served immediately with garnishes and tortilla strips.

Recipe Notes

By keeping some Mexican Red Chile Sauce and leftover shredded chicken on hand, this soup can be completed in about 30 minutes with minimal effort. I like serving this soon after simmering the ingredients only for about 10 to 15 minutes or so because I like my soup vegetables to retain some form and texture. While tortilla chips can be used instead of fried tortillas, I like frying my own to control the salt.


Tortilla soup is a keeper in the quick weeknight recipe repertoire.

Recipe Attempts

This recipe has been attempted by the author 5+ time(s).