Hot Night Ahead With our Chicken Tortilla Soup!

Mar 14, 2018

Couch, blanket, binge-watch—if this year's fickle weather has your evenings planned to a T, there’s just one more thing you need: bring on the soup!

Our Tortilla Soup recipe is the perfect kind of comfort food. It's hot, delicious, and filled with good-for-you ingredients, so it’s totally OK to have seconds (added bonus: your bowl doubles as a hand warmer).

Because it’s so simple, each component adds to the fantastic flavor of the soup, so choose the best ingredients you can find. While you can use store-bought chicken broth, the best flavor will come from homemade. Don’t worry, it’s super easy and will leave your house smelling scrumptious. You can make it a few days in advance so it’s ready for your Tortilla Soup when you are—check out the recipe here.

Perfect at home or away
Of course, our Tortilla Soup isn’t just great for cold nights, it’s also a great traveler—just pour the piping hot goodness into an insulated container and you have homemade lunch on the go or at your desk. Whichever way to choose to enjoy it, make it extra special by topping it off with avocado, crunchy tortilla strips, fresh pico de gallo, and a sprinkle of cheese…mmmm…bring on another polar vortex!

Chicken Tortilla Soup Recipe


  • 1 quart chicken broth, preferably homemade
  • ½ pound carrots, diced
  • ½ pound yellow onions, diced
  • 1 pound chicken breast

For the toppings:

  • 2 cups tortilla strips
  • 2 cups pico de gallo
  • 2 cups shredded Monterey Jack cheese
  • 1 cup grated cotija cheese
  • Cilantro for garnish

2 cups rice, cooked


In a large saucepan, bring broth to a boil, then reduce to a simmer. Add the carrots and onions and cook until the vegetables are tender. Set aside and keep warm.

Season the chicken on both sides with salt and pepper. Grill the chicken until fully cooked. Allow to cool for 5-10 minutes, then slice into ½' pieces and set aside. Keep warm.

To assemble the soup, place desired amount of grilled chicken and rice into a soup bowl. Ladle broth over the rice and chicken. Add a spoonful of guacamole, pico de gallo, and Monterey jack cheese to the soup. Top with a generous pinch of tortilla strips, cotija cheese, and fresh cilantro. Enjoy!

*serves 4-6