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Chicken Tortilla Soup Recipe {Secret Ingredient}

The BEST Chicken Tortilla Soup Recipe you'll ever try! A classic Mexican soup with an exceptional corn taste in a mild taco flavored broth with all the classic taco fixings and fried corn tortilla chips. Better than any authentic Mexican restaurant, my Chicken Tortilla Soup will steal the show on Taco Tuesdays! Featuring a secret ingredient that makes this the most outrageously delicious Mexican soup recipe ever!
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Mexican
Keyword Chicken Tortilla Soup, Mexican soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9
Calories 616kcal


  • 1 medium white onion, diced
  • 4 garlic cloves, minced
  • 2 (32) oz cartons low sodium chicken broth
  • 2 chicken breasts, diced
  • tbsp taco seasoning
  • ¼ tsp salt, more to taste
  • 3 (10) oz cans diced tomatoes with green chilies I like Rotel
  • 16 oz can pinto beans drained and rinsed
  • 1 zucchini, diced
  • cups frozen corn
  • 1 lime, juiced
  • 2 bunches cilantro, chopped, divided
  • 8 tbsp corn masa flour (masa harina)
  • 6 tbsp cold water


  • 1 bag restaurant style tortilla chips I like the thin tortilla chips
  • 16 oz sour cream
  • 12 oz shredded cheddar cheese
  • 1 jalapeno, diced
  • 1 bunch green onions, diced


  • Heat 1 tbsp oil in a large stockpot or dutch oven over medium-high heat.
  • Add diced onions and saute until translucent; about 5 minutes. Stir in minced garlic and cook; 1 minute.
  • Pour in chicken broth, bring to boil.
  • Cut chicken into small bite size pieces and stir into broth. Reduce heat to medium-high.
  • Cook 10 minutes.
  • Stir in taco seasoning, salt and canned tomatoes.
  • Cook another 10 minutes.
  • Stir in rinsed beans, corn, diced zucchini, and juice of 1 lime.
  • Chop stem bunch off and discard from cilantro. Finely chop cilantro leaves.
  • Stir in about 4 tbsp chopped cilantro, more or less to taste.
    For more heat, add ½ jalapeno diced to soup.
  • In a small bowl, mix corn harina and cold water until combined. Slowly stir in ½ tbsp soup broth into bowl and stir until it is watery. Stir mixture into soup.
    TIP: To make soup thicker, try ½-1 tbsp masa harina and equal parts water in a small bowl then stir in a little soup until watery. TIP: To thin soup - add more broth.
  • Cook 5 minutes, or until zucchini is tender.
  • Spoon into bowl. Serve with a dollop of sour cream, sprinkle of cheddar cheese, cilantro, green onions, and diced jalapenos.
  • Grab a handful or two of tortilla chips and crush between hands over bowl.
    Stir soup bowl slightly.


Calories: 616kcal | Carbohydrates: 52g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 755mg | Potassium: 885mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1021IU | Vitamin C: 18mg | Calcium: 458mg | Iron: 4mg