Chicken Tortilla Soup Recipe

Heather Dessinger

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Chicken Tortilla Soup Recipe - poblano peppers, fresh cilantro, tangy lime and warm spices come together to make this belly warming soup a favorite in our house

Fresh cilantro leaves and a hint of lime meld with the subtle heat of poblano and jalapeno peppers in this belly warming chicken tortilla soup recipe. It’s one of my favorite ways to use homemade bone broth and leftover whole roast chicken.

Don’t be afraid to get creative with the toppings – sour cream, avocado, cilantro, green onions, fermented jalapenos and cheese are some of my family’s favorites. And if you need an easy side dish to go with it, this Easy Spanish Rice or this Mexican-Style Chopped Salad will do just fine.

Not sure about what kind of tortilla chips to use?

If you’re paleo or sensitive to corn, regular tortilla chips are out. Fortunately, you can make your own with this recipe, or buy paleo-friendly tortilla chips here.

Chicken Tortilla Soup Recipe - poblano peppers, fresh cilantro, tangy lime and warm spices come together to make this belly warming soup a favorite in our house
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5 from 5 votes

Chicken Tortilla Soup Recipe

For this recipe you will need: Medium sized soup or stock pot,
Calories 2319kcal
Author Mommypotamus


  • 2 tbsp coconut oil
  • 1 medium onion (diced)
  • 2 poblano peppers (seeded and chopped)
  • 2 tbsp minced garlic
  • 5 cups chicken stock
  • 18 oz whole peeled tomatoes
  • 4 tbsp tomato paste
  • ½ jalapeno (seeded and finely diced – add more if you like spicier foods)
  • 1 tbsp chili powder
  • 2 – 3 tsp sea salt (start with 2 then check to see if more is needed)
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 limes (juiced, plus wedges for garnish)
  • 3 ½ cups chicken (shredded and cooked)
  • ½ cup tightly packed cilantro (chopped)
  • 1 cup shredded cheddar or cojito cheese
  • tortilla chips (you can substitute grain-free tortilla chips or plantain chips)

Optional Garnishes

  • sour cream
  • avocado
  • cilantro (extra for garnish)
  • red onion (chopped)
  • green onion (chopped)
  • pico de gallo


  • In a wide-bottomed pot, heat coconut oil over medium heat. When the oil is hot, add the onion and sautee until tender.
  • Add garlic, jalapenos, and poblano pepper. Sautee for another minute, then pour in the whole tomatoes. Chop them in to quarters using a spatula.
  • Stir in broth and tomato paste.
  • Season with salt, pepper, chili powder, cumin and paprika.
  • Bring pot to a boil, then reduce heat and simmer for 15 minutes. Stir in lime juice, cilantro and shredded chicken.
  • Ladle soup into individual bowls and top with sliced avocado. Serve with cheddar cheese and tortilla chips/grain-free tortilla chips/plaintain chips and lime wedges.


Calories: 2319kcal | Carbohydrates: 125g | Protein: 146g | Fat: 143g | Saturated Fat: 70g | Cholesterol: 451mg | Sodium: 15714mg | Potassium: 4784mg | Fiber: 22g | Sugar: 53g | Vitamin A: 8179IU | Vitamin C: 324mg | Calcium: 1243mg | Iron: 19mg
Chicken Tortilla Soup Recipe - poblano peppers, fresh cilantro, tangy lime and warm spices come together to make this belly warming soup a favorite in our house

More Delicious Soup Recipes

Egg Drop Soup – Simple and quick, this protein-packed egg drop soup is my “go to” recipe when I need to get something on the table fast.

Stuffed Pepper Soup – This hearty soup is perfect for chilly winter days. You can make a double batch and freeze half for an easy meal later on, too.

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating

25 thoughts on “Chicken Tortilla Soup Recipe”

  1. I made this for dinner tonight and it was totally awesome!!! I added in 1 cup of corn and 2 cups black beans! Thanks so much for a rockin’ awesome recipe! <3

  2. Thanks for this recipe! I added some black beans and put it all in the slow cooker last night before bed, and it is wonderful =) Way to go helping me get dinner made while my toddler was asleep. Now we have lunch/dinner ready to go for today with a side of guacamole.

  3. I don’t have much experience cooking with whole chickens but I am wondering if I can make this starting with a whole chicken and using the slow cooker. Maybe prepare all ingredients as described, add to slow cooker with the whole chicken plus 5 cups water rather than stock. Cook on low for probably 8-10 hours, remove chicken, pull meat off bone and add back into the soup, reserve bones to make stock another time??? Does anybody think that would work? Thanks! Sounds delicious! 🙂

  4. I made this for dinner tonight, and the entire family loved it! It’s absolutely delicious, and needs no modification whatsoever. Thanks for sharing! Big fan of your blog 🙂

  5. BEST CHICKEN TORTILLA SOUP EVER!! This recipe belongs in a published cookbook – when is that coming Mommypotamus?? Absolutely no modifications necessary. We didn’t use the jalapeno because we don’t like very spicy (and I wanted to ensure it was kid friendly) and I added a can of corn. Definitely going into the rotation!

  6. This soup was a total hit tonight! Was craving something other than our basic fajita recipe, and this certainly did the trick. Added 2 cups black beans and sliced avocado for serving. It was AWESOME.

  7. 5 stars
    This recipe was spot on and amazing! I did add frozen organic corn and black beans towards the end which another person suggested, otherwise it’s a keeper!

  8. 5 stars
    have not tried this yet – but will soon. AND I will probaby freeze it in smaller pyrex bowls (freeze, then cover top with plastic wrap – making certain it touches the top of the sauce then put lid on.) – BUT not the toppings – chips, avocado, etc. – I am giving this a 5* because it sounds like it will be. (will return after I make & eat)