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Chicken Tortilla Soup

Chicken Tortilla Soup

Servings 6 -8
Author Lee Elkins


  • 2 large carrots peeled and diced
  • 1 smallish purple onion diced
  • 2 cloves garlic diced
  • 2 Tbsp. olive oil
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. salt
  • 8 cups chicken broth
  • 1 28- oz. can diced tomatoes
  • 2 4- oz cans mild diced green chiles
  • 2 cups shredded chicken
  • 1 cup Savoy cabbage cut into thin strips
  • 3-4 corn tortillas cut into strips
  • 1 1/2 cups of corn frozen is fine
  • loose handful of fresh cilantro leaves
  • juice of 1/2 a lime
  • Optional garnish: avocado cheese, sour cream, salsa, chopped tomatoes, pickled red onion (delicious and so easy!), sliced scallions


  1. In a large stock pot, heat olive oil over medium heat, and saute carrots and onions 5 minutes. Add garlic and cook 1 more minute.
  2. Add cumin, chili powder, thyme and salt. Stir.
  3. Add broth, tomatoes, chiles, chicken and cabbage and simmer for 30 minutes on low.
  4. Add tortillas and corn and simmer another 10 minutes.
  5. Adjust seasonings to your taste (you'll probably need more salt if you used low sodium chicken broth).
  6. Stir in cilantro and lime before serving.
  7. Garnish with your selection of toppings.

Recipe Notes

Broth-based soups always taste better the day after, so if you put the basics together the night before, just stir in the lime and cilantro the next day.
We like a little fire in our soup, so I add a few shakes of Tabasco.