Chicken Tortilla Soup


Quick, easy, and spicy, too, there's a lot to love about tortilla soup. Our recipe is made with chicken stock and already cooked shredded chicken, which means the prep is quick. You'll need to turn the oven on to make the crunchy corn tortilla chips; while they're cooking, you can prep the tasty garnishes. These add-ons allow everyone to customize their bowl with sliced avocado, scallions, cotija cheese, cilantro, and lime juice.


  • 3 teaspoons vegetable oil

  • 2 garlic cloves, minced

  • 1 tablespoon tomato paste

  • 1 cup diced tomatoes with liquid (from a 15-ounce can)

  • 4 teaspoons chili powder

  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)

  • Coarse salt and ground pepper

  • 3 corn tortillas, cut into thin strips

  • ½ avocado, thinly sliced

  • 2 ounces cotija cheese, crumbled (⅓ cup)

  • ¼ cup fresh cilantro leaves

  • 1 scallion, thinly sliced

  • Lime wedges, for serving


  1. Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.

  2. Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.

  3. Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

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