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+ servings
chicken tortilla soup recipe

Chicken Tortilla Soup

Steven Pennington
Fresh Chicken Stock Meets Healthy Vegetables in a Perfect Balance
5 from 5 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Soup
Cuisine Mexican/American

Suggested Equipment

1 Crockpot / Slow Cooker


  • Chicken (Shredded) 1 whole
  • Poblano Pepper (Chopped) 1
  • Red Bell Pepper (Chopped) 1
  • Onion (Chopped) 1 large
  • Tomato (Diced) 1
  • Ancho Chili Pepper (Dried) 1
  • Jalapeno (Minced - De-Seeded - De-Ribbed) ½
  • Fresh Corn (Canned works as well) 1 ear
  • Chicken Stock (Vegetable Stock works as well) 1.5 qt
  • Cilantro
  • Avocado (Sliced & served on the side)
  • Tomato Paste
  • Tortilla strips or Corn Tortillas
  • Favorite Cheese (Topping/Garnish)


  • In a large pot at medium-high heat, add 2 tablespoons of butter and melt, then the Onions, Poblano, Red Bell Peppers, and Jalapeno ( Optional ) and sweat for 4-5 minutes or just until the onions begin to brown. A little browning is actually best to enhance the onion flavor.
  • Next add the corn, around 10 cilantro leaves, and the diced Tomato and cover with the Chicken Stock, lastly, add in 2 tablespoons of tomato paste and the Ancho Chili Pepper ( Minced ) ( Adds deep flavor ) and cook for 30 minutes.
  • Since the Chicken is already cooked, add the chicken right before you serve.


  • Cut the Corn Tortillas into long strips
  • In a shallow saute pan add in ½ inch of oil on medium-high heat and fry the Corn Tortillas till brown and crispy.
  • Add the fried Corn Tortilla strips on top of the Chicken Tortilla soup, top with Cheese ( Like Monterey Jack), Cilantro, and a side of sliced Avocado.


Keyword chicken tortilla soup
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