Chicken and Corn Tortilla Soup

    1 hour 40 min

    A super-easy recipe for a delicious soup. Corn tortillas, garlic, onion and coriander are sauteed together, then simmered with tomatoes, spices and chicken. A hearty soup that is perfect for the winter months.

    381 people made this

    Serves: 6 

    • 6 tablespoons vegetable oil
    • 8 corn tortillas, coarsely chopped
    • 6 cloves garlic, finely chopped
    • 25g fresh coriander, chopped
    • 1 onion, chopped
    • 2 (400g) tins chopped tomatoes
    • 2 tablespoons ground cumin
    • 1 tablespoon chilli powder
    • 3 bay leaves
    • 1.5 litres chicken stock
    • 1 teaspoon salt
    • 1/2 teaspoon ground cayenne pepper
    • 5 boneless chicken breast fillets, cooked

    Prep:10min  ›  Cook:40min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. In a large stock pot, heat oil. Add tortillas, garlic, coriander and onion. Saute for 2 to 3 minutes.
    2. Stir in tomatoes and bring to the boil. Add cumin, chilli powder, bay leaves and chicken stock. Return to the boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

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    Reviews in English (326)


    YUM, so great!!! One note: about HALF the oil is plenty. For ease of preparation, I got a pre-cooked rotisserie chicken from the deli counter instead of the chicken breasts - way faster and easier, and the meat is really flavorful. Just take it off the bones, give it a rough chop and you're done. My no-nonsense, meat&potatoes husband requested a big batch of soup to take camping! Nice and sniffle-inducing spicy; adjust the cayenne or serve with a big spoonful of sour cream for the faint of heart. I've already sent the recipe to four people; my family loves it, and so do my husband's camping buddies. This will go into heavy rotation for us! Garnish with any combo of: crunchy tortilla strips (save a few tortillas to make some fresh-sprinkle lightly with onion powder); some remaining cilantro; sour cream, shredded cheese; avocado; and whatever you do, don't skip a squeeze of fresh lime!  -  04 Nov 2002  (Review from Allrecipes US | Canada)


    This soup is great! Everybody loves it. I did two things differently -- first, I cooked the chicken with the spices in the first step of the recipe so the chicken meat would absorb the flavors. Secondly, I was out of corn tortillas so I used tortilla chips that I just crumbled in the bottom of the bowl before adding the soup. (I felt that the tortillas added at the beginning got too mushy).  -  11 Aug 2003  (Review from Allrecipes US | Canada)


    The flavor is pretty good. The appearance is mushy garbage. It has so much oil it collects at the top in a thick layer. It hardly looks edible, but it is. I will however attempt this recipe again with a few changes. 1) Fry the tortilla strips drain and set aside. 2) Saute onions and cilantro in 2-3T (not 6T) of oil. Drain and return to pot. Do whatever you can to reduce the oil. 3) Follow rest of recipe. 4) Garnish with fried tortilla strips and maybe a mexican cheese such as Queso Quesadilla.  -  07 Mar 2003  (Review from Allrecipes US | Canada)