Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tex-Mex Tortilla Soup
A comforting tomato-based chicken soup loaded with crispy tortilla strips, avocado, and melted cheese.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Heat the oil in a large pot and saute the onion and garlic until softened, about 4 minutes.
- 2
Add the diced tomatoes, green chiles, chicken broth, cumin, and chili powder, and bring to a simmer.
- 3
Stir in the shredded chicken and simmer for 20 minutes to let the flavors meld.
- 4
Taste and adjust seasoning with salt as needed.
- 5
Ladle the soup into bowls and top with crispy tortilla strips, cheese, and avocado.
- 6
Garnish with cilantro and serve with lime wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving325
Calories
23 g
Protein
9 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tortilla soup has roots in Mexican sopa de tortilla, where fried corn tortilla strips give a tomato-chile broth both flavor and texture. Tex-Mex versions often lean on chicken broth, cumin, chili powder, green chiles, cheese, avocado, and lime, turning the soup into a full bowl instead of a light starter.
Listahan note
This version keeps the soup weeknight-friendly by using cooked shredded chicken and pantry tomatoes, then saves the contrast for the toppings. The crisp tortillas, cool avocado, melted Monterey Jack, cilantro, and lime make the bowl feel finished without a long simmer.
Technique cues
- Soften the onion before adding the broth so the soup tastes rounded rather than sharply raw underneath the tomato.
- Add the tortilla strips at the table, not in the pot. They should soften at the edges while staying crisp on top.
- Lime is not just a garnish here; a squeeze at the end wakes up the tomato, chiles, cumin, and chicken broth.
Kitchen flow
- Parallel prep
- Bake or fry the tortilla strips while the soup simmers, then dice the avocado and cut the limes just before serving.
- Make-ahead
- Make the soup base ahead without the tortilla strips, cheese, avocado, cilantro, or lime, then add the toppings fresh.
- Leftover move
- Spoon leftover soup over rice, add extra lime, and top with crushed tortilla strips for a thicker lunch bowl.
- Cleanup rhythm
- Use the soup simmer time to clear the cutting board, rinse the tomato can, and set out topping bowls before the final ladle.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Corn tortillas
Crisp topping and corn backbone
Purpose: The strips bring the toasted corn flavor that makes tortilla soup taste like more than chicken tomato soup.
Handling: Cut them into thin strips and fry or bake until crisp before the soup is ladled.
Adaptation: Thicker tortilla chips can stand in, but they bring more salt and a rougher crunch.
Shredded cooked chicken
Main protein
Purpose: Already-cooked chicken keeps the soup fast while still giving the broth a hearty, familiar base.
Handling: Shred it into bite-size pieces so it warms evenly and fits easily on a spoon.
Adaptation: Rotisserie chicken works well; poached chicken breast or thigh gives a cleaner, less seasoned flavor.
Diced tomatoes
Tomato broth base
Purpose: They give the soup body, acidity, and the red color that anchors the bowl.
Handling: Simmer them with the broth and spices long enough for the canned edge to soften.
Adaptation: Fire-roasted diced tomatoes add a deeper roasted note without changing the method.
Diced green chiles
Mild chile flavor
Purpose: They add gentle heat and a roasted pepper note without taking over the soup.
Handling: Add the whole can with the tomatoes so the chile flavor spreads through the broth.
Adaptation: A small amount of roasted poblano gives a fresher, greener flavor if you have one on hand.
Ground cumin and chili powder
Tex-Mex seasoning base
Purpose: Cumin adds earthiness while chili powder gives the broth a warm, familiar chile-spice profile.
Handling: Stir them in before the long simmer so they bloom in the hot liquid.
Adaptation: Use a pinch of smoked paprika with cumin if your chili powder is very mild or flat.
Monterey Jack cheese
Creamy finishing topping
Purpose: It melts into the hot broth and softens the sharper tomato, chile, and lime notes.
Handling: Add it to the bowl just before serving so it melts gently instead of disappearing into the pot.
Adaptation: Cheddar gives a sharper finish; queso fresco stays crumbly instead of melting.
Technique notes
- Taste for salt after the chicken has simmered, especially if the broth or chicken was already seasoned.
- Keep the simmer steady but not aggressive; hard boiling can make shredded chicken stringy and can dull the tomato flavor.
- Dice the avocado close to serving time so it stays clean-edged and creamy against the hot broth.
Ingredient swaps
- Dairy-free direction
- Skip the Monterey Jack and add extra avocado plus a little more lime for richness and brightness.
- Weeknight shortcut
- Use rotisserie chicken and store-bought tortilla chips, then spend the saved time simmering the broth long enough to taste cohesive.
- More chile depth
- Use fire-roasted tomatoes and a roasted poblano in place of the canned green chiles for a deeper, less tangy broth.
- Lighter topping path
- Bake the tortilla strips with a thin coating of oil instead of frying; they will be a little drier but still give the needed crunch.
Serve alongside
- Cilantro-lime rice
- Charred corn salad
- Refried beans with scallions
- Jicama-orange slaw
- Agua fresca de jamaica
- Lime sparkling water
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the soup base and toppings separately so the tortillas stay crisp and the avocado keeps its texture.
- Reheat the soup gently on the stovetop, adding a splash of broth or water if it has thickened.
- Freeze the soup base without the fresh toppings, then thaw and finish with crisp tortillas, cheese, avocado, cilantro, and lime.
Equipment
- Large soup pot or Dutch oven
- Cutting board and chef's knife
- Rimmed baking sheet or skillet for tortilla strips
- Ladle and topping bowls
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