One-Pot Chicken Tortilla Soup

creamy chicken tortilla soup 1_small
Don’t run away because there’s a long list of ingredients in this recipe. Many of them are spices, which take just a second to scoop and dump in the pot.

The prep is actually really simple. You soften the veggies in a pot (I sometimes cheat and buy the pre-diced versions in the grocery store), then add dry spices to bring out their flavors. Pour in the chicken broth, canned tomatoes and corn tortillas, then let the mixture simmer until marries together and the tortillas disintegrate to make a thick and hearty soup. Finally, throw in shredded chicken (rotisserie is fine) and garnish with cheese, sour cream and cilantro.

The best part of this recipe is that it all happens in one big pot. Less mess + less dishes = happy mama.

p.s. This soup relies on corn tortillas to thicken it. If they don’t disintegrate completely (some brands don’t), I just put my hand blender in for a second and it fixes everything.

One-Pot Chicken Tortilla Soup

One-Pot Chicken Tortilla Soup


2 tablespoons vegetable oil

1/2 medium onion, diced

1/2 small carrot, peeled and diced

1/2 medium celery stalk, diced

1/2 medium red bell pepper, diced

1 medium garlic clove, minced

1/2 teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

4 cups (1 quart) stock or low-sodium chicken broth

1 cup water

1/2 cup canned crushed tomatoes

1 1/2 teaspoons kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces

1 1/2 cups shredded, cooked chicken (about 8 ounces)

1/2 cup heavy cream


Optional garnishes:

Shredded Monterey Jack cheese


Sour cream


Heat the oil in a large stock pot over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.

Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil.

Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. If the tortillas don't disintegrate completely, use a hand blender to help them along.

When the soup is ready, add the chicken and cream and stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.

Garnish soup with sour cream, cheese, cilantro as desired.

Makes 4-6 servings.

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  1. Oh my goodness. This stuffed chicken breast can be also added with chopped onions and having it with cold drink would be an amazing feeling.:)

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