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Chuy’s Tortilla Soup Recipe

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Mexican
Servings: 10


  • 30 Tortilla strips
  • 4 pieces of chicken breast
  • 2 chopped onions
  • 1 tbsp Garlic paste
  • 3 cups chicken broth
  • 8 cup water
  • Diced jalapeno
  • Diced tomatoes with chilies
  • Tomato paste
  • Rinsed black beans
  • 3 tbsp olive oil
  • 5 cups chicken broth
  • 1 cup corn
  • Chili powder and cumin
  • Chopped cilantro
  • Fresh lime juice
  • Sour cream
  • Some slices of Avocado


  • In a frying pan, fry the basic veggies including the onions, jalapeno, and a bit of garlic. Keep frying at low heat.
  • Add other ingredients including tomatoes, chilies, and black beans. Stir it and then add water and chicken broth so the pan fills to the top.
  • Put in a cup of fresh corn which is an essential ingredient of all kinds of soups. Then for seasoning add chili powder and cumin, some fresh cilantro, and lemon juice for a kick.
  • Now it's the time to add uncooked chicken and there is no need to do so. Put it in and continue cooking for 20 minutes.
  • In the meantime, cut the tortilla strips into smaller strips and fry them in olive oil until they become crunchy.
  • After that remove the chicken with the kitchen tongs and tatter it. Then add these chicken fragments back into the pot and let it cook for 5 minutes.
  • So your tortilla soup is ready to serve. No for topping it you can use sour cream, avocado, lime, and also salsa if you want.
  • Take your serving bowl and put some tortilla chips at the bottom. Fill it with your soup and then it's time for giving it a better look.
  • Sprinkle some cheese and add more tortillas at the top. Drop some sour cream and some slices of avocado. Garnish some green chili and squeeze half lemon on it.