Go Back
+ servings
An overhead shot of a bowl of chicken tortilla soup.

Chicken Tortilla Soup

This easy Chicken Tortilla Soup is creamy, full of spice and can be made on the stovetop or in the crockpot. A great copycat of Max & Erma's popular soup!
Course Soup
Cuisine American, Mexican
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Servings 4 servings
Calories 407 kcal
Author Michelle


  • 2 tablespoons vegetable oil
  • ¼ cup minced white onion
  • ¼ cup mined Anaheim pepper
  • 1 clove garlic minced
  • 2 tablespoons cornstarch
  • 4 cups chicken broth
  • 1 cooked skinless boneless chicken breast, cut into bite-size pieces
  • 1 cooked skinless boneless chicken thigh, cut into bite-size pieces
  • 8 ounces mild cheddar cheese shredded
  • 3 6-inch corn tortillas, minced
  • 2 tablespoons lime juice
  • ¼ cup canned diced tomatoes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cayenne pepper
  • ¼ teaspoon Mexican oregano
  • ¼ teaspoon salt
  • Tortilla strips optional, for garnish


  1. In a large saucepan or Dutch oven, heat the vegetable oil over medium-low heat. Add the minced onion, pepper, and garlic and cook slowly, stirring occasionally, for 15 minutes, or until the minced onion begins to turn translucent.
  2. Whisk the cornstarch into the chicken broth, then add the broth mixture to the pot, along with the chicken, cheddar cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt.
  3. Increase the heat to medium and stir constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes.
  4. Serve the soup topped with tortilla strips and extra shredded cheese. Leftovers can be stored in the refrigerator, in a covered container, for up to 4 days.

Recipe Notes

  • To freeze this soup, allow it to cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator then reheat over low heat on the stove, or in the microwave.
  • Poblano pepper can be substituted for Anaheim.
  • If you cannot find Mexican oregano, you can substitute regular.
  • You can use half cheddar cheese and half Monterey Jack for a varied flavor.
  • This soup is an excellent candidate for the slow cooker! Complete step 1, then transfer all of the ingredients to a slow cooker and cook on low for 4 to 6 hours.

Nutritional values are based on one serving

Nutrition Facts
Chicken Tortilla Soup
Amount Per Serving
Calories 407 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 18g113%
Cholesterol 64mg21%
Sodium 833mg36%
Potassium 419mg12%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 710IU14%
Vitamin C 22.4mg27%
Calcium 448mg45%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.