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+ servings
traditional Texas chicken tortilla soup

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
Servings 8 bowls +

Suggested Equipment

Crockpot / Slow Cooker


  • 1 whole Chicken Shredded
  • 1 Poblano Pepper Chopped
  • 1 Red Bell Pepper Chopped
  • 1 large Onion Chopped
  • 1 Tomato Diced
  • 1 Ancho Chili Pepper Dried
  • ½ Jalapeno Minced - De-Seeded - De-Ribbed
  • 1 ear Fresh Corn Canned works as well
  • 1.5 qt Chicken Stock Vegetable Stock works as well
  • 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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