Chicken Tortilla Soup Recipe+

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  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 3 cups chicken broth
  • 1 (14.5 ounce) can Mexican diced tomatoes
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 1/2 pounds skinless, boneless chicken breast meat – cubed
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/4 cup shredded Mexican cheese blend
  • 1 tablespoon minced fresh cilantro
  • Tortilla chips


In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.

Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.