Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Tortilla Soup 4.2 (84) 4 Reviews Quick, easy, and spicy, this soup makes a delicious dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 13, 2025 Rate PRINT Share Servings: 6 Jump to recipe Quick, easy, and spicy, too, there's a lot to love about this chicken tortilla soup. Our recipe uses chicken stock (homemade or store-bought) and already-cooked shredded chicken, which means the prep is quick. You can use leftover roast chicken, rotisserie chicken, or quickly cook chicken breasts or thighs to shred for this soup. You'll need to turn the oven on to make the crunchy corn tortilla chips; while they're cooking, you can prep the tasty garnishes like sliced avocado, scallions, cotija cheese, cilantro, and lime juice. 22 Recipes With Tortillas, From Breakfast Taquitos to Dinner Tacos Standard Cook Mode (Keep screen awake) Ingredients 3 teaspoons vegetable oil 2 garlic cloves, minced 1 tablespoon tomato paste 1 cup diced tomatoes with liquid (from a 15-ounce can) 4 teaspoons chili powder 10 cups chicken stock (homemade or 2 1/2 boxes of storebought stock) Coarse salt and ground pepper 2 ounces cotija cheese, crumbled (⅓ cup) 3 corn tortillas, cut into thin strips 4 cups shredded chicken ½ avocado, thinly sliced ¼ cup fresh cilantro leaves 1 scallion, thinly sliced Lime wedges, for serving Directions Preheat oven; cook garlic: Preheat oven to 400°F. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, tomatoes, and chili powder and cook; add broth: Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper. Toss tortilla strips with oil and bake: Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through. Serve: Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges. Other Chicken Soup Recipes to Try Chipotle Chicken and White-Bean Soup Peruvian Chicken Soup With Rice and Potatoes Chicken Soup With Dill Spaetzle Simple Chicken Noodle Soup Chicken and Chickpea Soup Originally appeared: Everyday Food, January/February 2012 Rate It PRINT