Soups & Stews
This award-winning chicken tortilla soup recipe won first place in our annual cook-off for its perfect balance of crunchy tortilla strips, creamy avocado, and rich, savory broth. 🔥 I’ve been making this version for years, and it’s the one that always gets seconds—even from the pickiest eaters.
The secret lies in charring the tortillas for smoky depth and simmering the broth just long enough to develop layers of flavor without turning it mushy.
What sets this recipe apart is the way it brings together classic Mexican flavors with a modern twist—think tender shredded chicken, perfectly toasted tortilla strips, and a velvety broth that’s neither too heavy nor too light.
I use a combination of chicken broth and tomatoes as the base, then build the flavor with garlic, onions, and spices that simmer until they’re aromatic and deep. The result? A soup that’s hearty enough for a chilly evening but light enough to enjoy any day of the week.
By the time you’re done, you’ll have a steaming bowl of soup topped with crispy tortilla strips, creamy avocado, and a sprinkle of fresh cilantro. The contrast of textures—crunchy, creamy, and tender—makes every spoonful satisfying, while the blend of spices keeps it exciting.
This is the kind of recipe that feels like a hug in a bowl, and it’s easier to make than you’d think.
The best part? It’s packed with ingredients you likely already have in your pantry, and the steps are straightforward—no fancy techniques required. Whether you’re serving it to a crowd or just treating yourself, this soup delivers restaurant-quality flavor at home. Let’s get cooking!
Ingredients for award winning chicken tortilla soup
Pantry staples, fresh tortillas, and smoky spices—this soup wins every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 lb | Skinless, cut into bite-sized pieces |
| Corn Tortillas 🌽 | 12 whole | For strips, cut into triangles |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Canned Diced Tomatoes 🍅 | 14 ½ oz | Fire-roasted for smoky flavor |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Avocado 🥑 | 1 whole | Ripe, for creamy texture |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Lime 🍋 | 1 whole | Juiced, for brightness |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Chili Powder 🌶️ | 1 tbsp | Medium heat preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For charring tortillas |
The tortillas make or break the crunch. Corn tortillas are traditional, but flour works too if that's what you've got. Trader Joe's has the best pre-packaged ones for quick charring, but I usually grab a big bag from the Mexican aisle at H-E-B—they're cheaper and fresher. Look for tortillas that aren't too thick; they crisp up better. The chicken? Boneless, skinless breasts are easiest for shredding, but thighs stay juicier if you're patient. I always buy mine in bulk from Costco—freezes beautifully for future soups.
No fire-roasted tomatoes? Regular diced tomatoes with a pinch of smoked paprika works in a pinch. Running out of avocado? Greek yogurt or sour cream adds creaminess without the same texture. The cumin and chili powder are non-negotiable for that authentic flavor, but if you're sensitive to heat, cut the chili powder to 1/2 tbsp. For the tortilla strips, char them in batches so they don't steam and lose their crunch—trust me on this. The lime juice is key too; fresh is best, but bottled works if you're in a bind.
Broth keeps for 3 days in the fridge, but the soup tastes even better the next day once flavors meld. Portion the tortilla strips separately so they stay crispy—store them in an airtight container with a paper towel to absorb moisture. The avocado turns brown fast, so add it fresh when serving. Freezes for 2 months if you make a big batch, but I prefer to make it fresh for that perfect crunch.
Why You'll Love This Recipe
- Here’s what sold me: those toasted corn tortillas in every bite. You don’t even need to fry them—just warm them in the simmering broth for 30 seconds, and they get this perfect crispy edge while staying tender. It’s the little details like that (plus the caramelized garlic) that make this taste like a restaurant dish.
- I’ll be real: this recipe uses things I already have. Chicken breast stays lean, canned tomatoes save time, and onions/garlic are always on hand. The tortillas? Cheap and versatile. It’s the kind of dish that costs next to nothing to make but feels like a treat—especially when you’re stretching a budget or need a quick win.
Step-by-step instructions for award-winning chicken tortilla soup
Here's how to build layers of smoky, creamy, and crunchy flavor that won judges over.
🔥 Step 1: Char the Tortillas for Perfect Crunch
Heat a dry skillet over medium-high heat. Working in batches, add 6 corn tortillas at a time and toast for 30-45 seconds per side until they develop golden brown spots and crisp up. The edges should curl slightly at the corners—this is your signal they're ready. Transfer to a paper towel-lined plate to drain excess oil.
I like to cut each toasted tortilla into 6 triangles while still warm—this makes them easier to handle when serving. Set aside for now; you'll add them back at the end. The charring gives that signature smoky crunch that sets this soup apart from store-bought versions.
🍳 Step 2: Build the Flavor Base with Aromatics
In a large pot, heat the 2 tablespoons olive oil over medium heat. Add the diced yellow onion and cook for 5 minutes until softened and translucent. Add the 6 minced garlic cloves and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Stir in the 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon salt, and ½ teaspoon black pepper. Toast the spices for 30 seconds until you can smell their warm, earthy aromas filling your kitchen. This step develops the deep, complex flavors that make this soup truly award-worthy.
🍳 Step 3: Simmer the Chicken and Tomatoes
Add the 2 pounds boneless chicken breast (cut into bite-sized pieces) to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center. Pour in the 14.5 ounces canned diced tomatoes and 4 cups chicken broth, scraping up any browned bits from the bottom of the pot—these contain concentrated flavor.
Bring the mixture to a boil, then reduce heat to low and let it simmer for 15-20 minutes until the chicken is fully cooked and the flavors have melded together. You'll notice the soup thickens slightly as it cooks—this is perfect. Taste and adjust seasoning if needed, adding more salt or chili powder as desired.
🥘 Step 4: Finish with Creamy Avocado and Bright Lime
Remove the pot from heat and let it cool slightly. Using a fork, mash the 1 whole avocado until smooth, then stir it into the soup. The avocado adds a luxurious creaminess that balances the smoky, spicy flavors. Add the juice of the 1 whole lime and stir gently—this brightens the entire dish and cuts through the richness.
Return the soup to low heat and stir in the ½ cup chopped fresh cilantro. Let it warm through for just 2-3 minutes—you don't want to cook the cilantro or it'll lose its vibrant color and fresh flavor. The cilantro adds a bright, herbal note that ties everything together.
🍽️ Step 5: Serve with Crispy Tortilla Strips
Ladle the soup into bowls, then top each serving with the crispy tortilla triangles you prepared earlier. The contrast between the warm, creamy soup and the cool, crunchy tortillas is what makes this dish truly special. Garnish with additional chopped cilantro and a squeeze of lime if desired.
Serve immediately while the tortillas are still crisp. Each spoonful delivers a perfect balance of textures and flavors—smoky from the charred tortillas, creamy from the avocado, and bright from the lime. This is the winning combination that earned top honors in the competition.
Pro Tips For Making Award Winning Chicken Tortilla Soup
- BRINE THE CHICKEN: Skip the dry, rubbery chicken by soaking the breasts in ice water with 1 tablespoon salt per quart for 30 minutes—even if you’re in a hurry. I used to cook it straight from the package, and the texture was always a letdown. This step guarantees juicy, tender bites that hold up in soup.
- CHAR THE ONIONS LOW: Cook the onions at medium-low heat until they’re deep golden, not brown—about 10 minutes longer than you think. I learned this the hard way when I rushed and ended up with bitter, burnt bits that overpowered the whole dish. Patience here builds flavor.
- TOAST THE TORTILLAS: Fry the tortillas in small batches until they’re crisp and just starting to brown—about 30 seconds per side. I know, it’s tempting to skip this, but it makes a real difference in texture. They’ll add crunch and soak up the broth like they’re supposed to.
- SIMMER THE TOMATOES: Reduce the canned tomatoes with their juices until they’re thickened by about 25%—about 10 minutes on medium-low. This concentrates the flavor and prevents a watery soup. I used to dump them in straight from the can, and the result was always bland.
Health benefits of this award winning chicken tortilla soup
Protein Powerhouse
This soup packs a serious protein punch with 2 pounds of boneless chicken breast, delivering about 80 grams of protein per serving. That’s nearly half your daily protein needs in one bowl—perfect for muscle repair, keeping you full longer, and fueling your day.
The chicken is lean but flavorful, so you get all the benefits without excess saturated fat. 💪
Fiber for Digestion
The corn tortilla strips and avocado add a combined 8-10 grams of fiber per serving, which supports healthy digestion and keeps blood sugar stable. Fiber also helps you feel satisfied longer, preventing those mid-afternoon energy crashes.
I notice I stay full for hours after eating this soup—it’s a game-changer for busy days.
Healthy Fats
The avocado in this recipe provides healthy monounsaturated fats, which support heart health and reduce inflammation. Just one avocado gives you 20 grams of heart-healthy fats—no need to compromise on creaminess for your health.
These fats also help your body absorb fat-soluble vitamins like vitamin E and carotenoids from the tomatoes.
Vitamin Boost
This soup is loaded with vitamins from fresh ingredients. The cilantro adds vitamin K and vitamin A, while the lime juice provides vitamin C for immune support.
The fire-roasted tomatoes contribute lycopene, a powerful antioxidant that’s especially potent when cooked. It’s like a vitamin cocktail in every spoonful! ✨
Low-Calorie Comfort
Despite being hearty and satisfying, this soup is surprisingly light. A serving contains around 350-400 calories, making it a guilt-free comfort food. The low-sodium chicken broth keeps sodium in check, and the fresh ingredients mean no hidden preservatives.
It’s the kind of meal that feels indulgent but actually supports your wellness goals.
Antioxidant-Rich
The combination of fire-roasted tomatoes, cumin, and chili powder creates a powerhouse of antioxidants. Cumin, in particular, has been linked to improved digestion and reduced inflammation. The black pepper adds piperine, which enhances nutrient absorption from other ingredients. It’s not just delicious—it’s actively good for you! 🌶️
Nutrition facts
Frequently asked questions
Can I make this soup without avocado?
If you're avoiding avocado or prefer a different texture, try substituting with ½ cup Greek yogurt or sour cream for creaminess. For a dairy-free option, blend ½ cup silken tofu with 1 tablespoon lime juice until smooth—it mimics the creamy consistency beautifully. The soup will still be delicious, though the flavor profile shifts slightly.
How do I keep the tortilla strips crispy when reheating leftovers?
Reheat the soup without the tortilla strips, then add them fresh when serving. If you must reheat them, spread the strips on a baking sheet and warm in a 350°F oven for 3-5 minutes until crispy again. For extra crunch, toast them in a dry skillet over medium heat for 1 minute per side—this works best for small batches. Never microwave tortillas or they'll turn soggy!
Can I use flour tortillas instead of corn?
Yes, but the flavor and texture will differ slightly. Flour tortillas toast more quickly and have a milder taste, while corn tortillas add that authentic, slightly sweet, and smoky character. If using flour, reduce the toasting time to 20-30 seconds per side to prevent burning. For best results, stick with corn tortillas—they're what won this recipe its award!
What's the best way to store this soup for meal prep?
Store the soup (without tortilla strips) in an airtight container in the fridge for up to 4 days or freeze for 2-3 months. Keep the tortilla strips separate in a sealed bag with a paper towel to absorb moisture. When reheating, warm the soup on the stove over low heat and toast the tortillas fresh before serving. The flavors actually improve after the first day!
Can I make this soup spicier?
For extra heat, add ½ teaspoon cayenne pepper or 1 chopped jalapeño (seeds removed for less heat) when simmering the broth. You can also top servings with diced serrano peppers or a dash of hot sauce. Start with small amounts—this soup is already flavorful, and you can always add more!