Chicken Tortilla Soup

What’s more comforting than a big bowl of hot soup on a cold day? This chicken tortilla soup recipe is a lighter version of the classic chicken tortilla soup that you are probably thinking of.

**This post contains affiliate links. Please see my Privacy Policy and Disclosures Statement for more information.**

When I was in college, I worked as a waitress at a Mexican restaurant that had the most amazing chicken tortilla soup. The perfect broth was topped with a fried tortilla and tons of monterrey jack cheese. It was then broiled until golden brown and it was delicious.

That restaurant has since closed and I’ve yet to find another restaurant that makes one nearly as good.

I am still working on recreating that recipe but this chicken tortilla soup recipe is delicious too! It’s light and filled with so many fresh flavors and textures.

Broth filled with shredded chicken and vegetables is served over a Mexican style rice and topped with more fresh flavors. This soup is completely customizable and a great addition to your typical line up of soup recipes.

What You Will Need

FOR SOUP

4 quarts chicken stock

2 tbsp. tomato paste

1 tbsp. chicken base

2 large heirloom tomatoes, core removed & sliced into thin wedges

2 ears of corn, cut off of cob

1 jalapeno, thinly sliced

1/2 white onion, thinly sliced

3 cups shredded chicken

3 cloves of garlic

fresh cilantro leaves, monterey jack cheese, tortilla strips, avocado, thinly sliced jalapenos

FOR RICE

2 tbsp. olive oil

1 cup rice

1 cup chicken broth

3 tbsp. tomato paste

1 tsp. taco seasoning

I prefer to use fresh corn on the cob for the crunch that it offers the soup. If you don’t have corn on the cob available, frozen corn or canned corn also works well.

My favorite toppings are chopped cilantro, avocado, shredded cheese, sour cream and tortilla strips. Other toppings that would also be great include Fritos, diced red onion and tomatoes, sliced jalapenos and more!

Although it adds a little additional work, I like to cook the rice separately from the soup. This prevents it from breaking down too much and making your soup mushy.

How to Make

In a large pot, combine chicken stock, garlic cloves, onion, tomato, tomato paste and bouillon to a simmer. Allow to cook for about 30 minutes.

In a separate pot, combine olive oil, rice, chicken broth, tomato paste and taco seasoning. Bring to a boil and allow to cook for the time according to the rice packaging.

While the rice cooks, add corn, sliced jalapenos and shredded chicken to your soup pot. Turn heat to low and allow to simmer for another 15 minutes.

To serve, place a scoop of rice in the bottom of each bowl. Ladle soup over rice. Top with avocado, shredded cheese, sour cream, cilantro and tortilla strips.

Enjoy!

I hope you enjoyed this chicken tortilla soup recipe. Comment below and let me know your favorite toppings!