Name: Easy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 Servings
Cuisine: Mexican

Cooking with Conks Verified

February 5, 2026

This Easy Chicken Tortilla Soup is easy to make and packed with flavor. It has a smooth and smoky base made from chicken broth, peppers, tomatoes, and a little spice. Filled with shredded chicken and topped with homemade baked tortilla strips and whatever other toppings you like, this soup is a winner. It also comes together in less than an hour, so it’s perfect for weeknights or weekends.

From the Cook

1/3

Easy Chicken Tortilla Soup

Cooking with Conks Verified

Ingredients

WarningMilk and 6 other allergens identified

Instructions

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Instructions

Preheat the oven to 400°F for the baked tortilla strips. You’ll make these while the soup cooks.

Add olive oil to a large soup pot and cook the onions, poblanos, and jalapeños until they’re starting to get a little translucent, about 5 minutes.

Mix in the chipotle peppers in adobo, tomato paste, salt, and spices and cook for about a minute more.

Add the fire roasted tomatoes and broth and bring the liquid to a boil. Add the chicken breasts, cover the pot, and cook for about 20 to 25 minutes or until the chicken is cooked through.

While the chicken is cooking, mix the cut tortilla strips, oil, and spices together and place the strips on an unlined baking sheet. Bake for 7 to 10 minutes or until golden. Remove from the oven and allow to cool (they’ll crisp as they cool).

Remove the cooked chicken from the pot and shred it with 2 forks or chop it. Set the chicken aside.

With an immersion blender, blend the soup until mostly smooth. Add the shredded chicken back to the pot and remove the soup from the heat.

Ladle it into your favorite soup bowl and top with the baked tortilla strips and your desired toppings.

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Tips & Tricks (5)

Roast Peppers for Deep Flavor 🔥
Char poblano and jalapeño peppers directly on a gas flame or under the broiler to develop a smoky depth that elevates the soup's complexity.
Homemade Tortilla Strips Secret 🌽
Cut corn tortillas into thin strips, lightly coat with neutral oil, and bake at 375°F until crispy for a fresher, crunchier topping than store-bought.
Chicken Poaching Technique 🍲
Poach chicken breasts directly in the soup broth to infuse extra flavor and ensure the meat stays incredibly tender and moist.
Layered Spice Building 🌶️
Toast cumin and chili powder in the pot before adding liquids to activate their essential oils and create a more intense, rounded spice profile.
Fresh Garnish Balance 🥑
Add avocado, cilantro, and green onions just before serving to maintain their vibrant color and provide a fresh contrast to the warm, smoky soup.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes