30-Minute Chicken Tortilla Soup

30-Minute Chicken Tortilla Soup

Tortilla SoupMy guy loves chicken tortilla soup and orders it anytime it’s on the menu at a restaurant. Me, I love the tangy lime and cilantro flavors of this soup but not the quick-to-turn-limp tortillas floating in the soup. Compromise – tortilla chips served on the side that can be added to the soup…or not. I’ve made this with leftover roast chicken and store-bought rotisserie chicken and don’t see much difference.


  • ¼ cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 1 medium jalapeno peppers, chopped into small dice
  • 2 garlic cloves, minced
  • ½ tsp. each, salt, pepper, chili powder and cumin
  • Pinch cayenne pepper
  • ½ cup chopped cilantro
  • 48-ounce can chicken broth
  • 28-ounce can chopped tomatoes
  • ½ cup fresh lime juice
  • 1 small plain deli chicken, meat pulled off the bones and shredded
  • Diced avocado, optional
  • Tortilla-style chips, optional


  1. Over medium-high heat, in a large heavy saucepan, heat oil for 30 seconds. Reduce heat to medium and add the onion and jalapeno pepper and cook for 5 minutes, until vegetables have softened, stirring frequently.
  2. Add the garlic, salt, pepper, chili powder, cumin, cayenne and cilantro. Cook for 2 minutes, stirring frequently.
  3. Add the broth, tomatoes, lime juice and chicken and simmer for 20 minutes.
  4. When ready to serve, pile some shredded chicken in the center of a bowl and ladle soup around it. If using, serve with a side or avocado and tortilla chips.

Makes 6 servings.

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