How to make our Best Chicken Tortilla Soup Recipe

Southwest Chicken Soup loaded with Chicken, hominy and tortilla strips in an ancho chile sauce.
Course Main Course, Soup
Cuisine Mexican, Southwestern
Keyword Best Chicken Tortilla Soup Recipe, Southwestern Soup, Spicy Soups
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 310kcal
Author Evelyn



  • Put ancho chiles into a bowl and cover with boiling water, let set for 30 minutes. Remove stems and seeds and chop.
  • Meanwhile, place chicken breasts in water over medium-high heat  and boil until done, remove and shred with two forks
  • Heat oil in a dutch oven, add onions, jalapenos, ancho chiles and cook until soft. Add garlic and cook for 1 minute.
  • Add tomatoes, tomato paste and chicken broth and heat
  • Add cumin and chicken broth base, and salt and bring to boil
  • Add shredded chicken and hominy and allow to simmer on low for 30 minutes, add cilantro
  • Meanwhile, cut tortillas into strips using a sharp pizza cutter
  • Heat oven to 400 degrees. Place tortilla strips on baking sheet and spray with cooking spray. Bake until just brown and crisp approximately 5-6 minutes
  • Serve soup topped with strips of tortillas, feta cheese and Mexican oregano or more cilantro to taste


Calories: 310kcal | Carbohydrates: 23g | Protein: 29g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 1773mg | Potassium: 1146mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4823IU | Vitamin C: 42mg | Calcium: 65mg | Iron: 3mg