Chicken Tortilla Soup


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      40 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

This is a perfect example of a good leftover dish, because it benefits from both the shredded chicken and the chicken stock that you have already prepared.

Can you use store-bought stock? Of course. But what makes this dish excellent is that the hard work is done already, so you can make a really top-notch soup in no time.


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 canned chipotle peppers in adobo, minced
  • 1 tablespoon adobo sauce
  • 1 (14-ounce can) stewed tomatoes
  • 6 cups chicken stock (homemade is best)
  • ½ pound (2 heaping cups) shredded chicken
  • 12 (6-inch) corn tortillas (half for soup and half for topping)
  • 1 cup rice (if you use brown, which I like best, add 15 minutes onto your total time)
  • Salt and pepper


    1. In a large, heavy pot or dutch oven, add the oil over medium-high heat. Once oil is hot, add onion, carrots, and celery. Cook for a few minutes until veggies are slightly soft.
    2. Add garlic, cumin, coriander, chipotle peppers, and adobo sauce. Stir and cook for 30 seconds.
    3. Add stewed tomatoes. If you have whole tomatoes, mush them up roughly before adding them. I just use my (clean) hands.
    4. Once tomatoes are combined, add chicken stock and bring to a simmer. Once simmering, add shredded chicken, six diced corn tortillas (these will dissolve into the soup) and rice.
    5. Simmer (covered) until rice is done. If you’re using brown rice, it will take 30 to 45 minutes for it to cook. White rice will take 15 to 20 minutes. Taste for salt and pepper and season.
    6. To make tortilla strips: Slice six tortillas into strips and spread them out evenly on a baking sheet. Bake at 400°F until crispy and slightly browned, about 10 minutes.
    7. When soup is done, serve with toppings of your choice. I love tortilla strips, cilantro, sour cream, avocado, and a wedge of lime.