Chicken Tortilla Soup with Green Chiles
A warm, comforting bowl of smoky, tangy chicken soup loaded with tender shredded chicken, roasted green chiles, and sweet corn. This Tex-Mex favorite gets its deep flavor from fire-roasted tomatoes and a gentle kick from cumin and chili. Topped with crispy baked tortilla strips and fresh lime, every spoonful is bright, hearty, and satisfying.
For 4 servings
- prep · ~8 min
Prepare the tortilla strips.
1.Preheat oven to 375°F (190°C).2.Cut 4 corn tortillas into thin strips.3.Toss strips with 1 tbsp olive oil and a pinch of salt.4.Spread evenly on a baking sheet in a single layer. - bake · ~11 min
Bake the tortilla strips until crisp.
Bake for 10-12 minutes, tossing halfway through, until golden and crisp. Watch closely to prevent burning. Set aside to cool.
- saute · ~7 min
Sauté the aromatics.
1.Heat remaining 1 tbsp olive oil in a large pot over medium heat.2.Add diced onion and sauté until softened (4-5 min).3.Add minced garlic and green chiles, cook until fragrant (1 min).4.Stir in cumin powder, smoked paprika, and chili powder, cook for 30 seconds.TIPStir spices constantly to prevent scorching and bloom their full flavor. - boil · ~20 min
Simmer the soup with chicken.
1.Add the fire-roasted diced tomatoes with their juices to the pot.2.Pour in 4 cups of water and add the whole chicken breasts.3.Bring to a boil, then reduce heat to a gentle simmer.4.Cook for 15-20 minutes, until chicken is cooked through and shreds easily.TIPPoach gently, don't boil aggressively, to keep the chicken tender. - mix · ~6 min
Shred the chicken and finish the soup.
1.Remove chicken breasts from the pot and shred with two forks.2.Return shredded chicken to the pot.3.Add corn kernels and simmer for 5 more minutes.4.Season with salt, black pepper, and fresh lime juice. Adjust to taste. - serve
Ladle into bowls and garnish.
Ladle hot soup into bowls. Top generously with crispy tortilla strips and fresh chopped cilantro. Serve with extra lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Fire-roast the tomatoes yourself under a broiler for a deeper, smokier flavor.
- 2Pull the chicken from the pot the moment it's cooked through to keep it tender and juicy.
- 3For extra body, mash a few of the fire-roasted tomatoes against the pot wall before adding liquid.
- 4Let the soup rest for 10 minutes after finishing to allow flavors to meld.
- 5Store tortilla strips separately from the soup to keep them crisp for leftovers.
- 6For a thicker soup, puree one cup of the soup base and stir it back in.
Adapt it for your goals.
Slow-Cooker
Sauté aromatics on the stovetop, then transfer everything except tortilla strips and garnish to a slow cooker. Cook on low for 6 hours. Shred chicken and finish with corn. Perfect for a hands-off meal.
CreamyCreamy
Stir in 1/2 cup heavy cream or half-and-half at the end for a richer, creamier version. Great for a heartier winter dinner.
VegetarianVegetarian
Swap chicken for 2 cans of drained black beans and use vegetable broth instead of water. The beans add protein and a creamy texture.
SpicySpicy
Add 1 minced chipotle pepper in adobo sauce along with the tomatoes for a smoky heat that builds with every spoonful.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and keeps you full.
Rich in Antioxidants
Fire-roasted tomatoes and green chiles supply lycopene and vitamin C, which help protect cells from damage.
Digestive-Friendly Fiber
Corn kernels and onion add dietary fiber to support healthy digestion and steady energy.
Naturally Low in Fat
This soup uses minimal oil and relies on water for its base, making it a light yet satisfying meal.
Frequently asked questions
Yes, boneless skinless thighs work beautifully—they stay moist even if simmered a little longer, adding richer flavor.
