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Overhead view of a white stoneware bowl of chicken tortilla soup topped with sliced avocado and crispy baked tortilla strips.

Chicken Tortilla Soup

  • Author: One Lovely Life
  • Total Time: About 55 minutes
  • Yield: About 10 cups soup 1x
  • Diet: Gluten Free


Chicken Tortilla Soup – Tender chicken in a savory, flavorful broth, topped with crispy baked tortilla strips and allll the goodies! (Gluten-Free + Paleo-Friendly)




  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. chili powder
  • 1/2 tsp. salt (more or less, to taste)
  • 1 (14 oz.) can fire roasted tomatoes (I prefer crushed or diced)
  • 13 Tbsp. minced chipotle chiles packed in adobo (start with 1 Tbsp.)
  • 6 cups chicken or vegetable broth
  • 1216 oz. shredded or cubed cooked chicken (34 cups)
  • 1/2 cup minced cilantro
  • Optional toppings: Diced or sliced avocado, shredded cheese, jalapeño slices, additional fresh cilantro, lime wedges


  • 68 corn tortillas
  • Spray olive oil or avocado oil
  • Salt



  1. Preheat oven to 350 degrees F.
  2. Lightly mist a baking sheet with spray oil. (Avocado or Olive Oil work well!)
  3. Stack tortillas and cut into strips 1/4″-1/2″ wide (depending on how thick you prefer them)
  4. Scatter tortilla strips on the prepared baking sheet, trying your best not to overlap them much.
  5. Mist the tortilla strips with spray oil.
  6. Sprinkle generously with salt
  7. Bake for 8-10 minutes, or until just golden. (The thinner your tortilla strips are, the quicker they will cook!)
  8. Remove from the oven and let cool slightly before using. (The tortilla strips will continue to crisp as they cool.)


  1. Heat olive oil in a soup pot over medium heat. Add your onion and cook 5-7 minutes, or until it’s tender and translucent.
  2. Add garlic, cumin, chili powder, and salt. Cook and stir about 1 minute, or until fragrant.
  3. Transfer the onion and spices mixture to a blender or food processor. Add tomatoes and chipotle chiles and puree the mixture until as smooth as possible.
  4. Pour out the mixture into your soup pot over medium heat. Cook 3-4 minutes to thicken and reduce slightly.
  5. Add broth to the soup pot and stir to combine.
  6. Stir in shredded chicken and cilantro.
  7. Bring the soup to a simmer and simmer about 10-20 minutes to let the flavors meld.
  8. Spoon soup into bowls and top with tortilla strips, and any additional desired toppings.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex

Keywords: chicken tortilla soup, tortilla soup