Chicken Tortilla Soup recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Garcia's Méxican Restaurant›Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

Inspired by Garcia's Méxican Restaurant
Time45m
Serves4

Grilled chicken, avocados, tomatoes, cilantro, cheese, tortilla strips, in a rich broth.

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Ingredients

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Protein

Vegetables

Broth

Toppings

Method

Preparation

  1. 1

    Prepare the Chicken

    Grill the chicken breasts over medium heat until fully cooked and internal temperature reaches 165°F (75°C). Allow to rest for 5 minutes, then dice into bite-sized pieces.

  2. 2

    Chop the Vegetables

    Dice the onion, mince the garlic, chop the jalapeño (removing seeds for less heat), and chop the cilantro. Cut the avocado in half, remove the pit, scoop out the flesh, and dice it.

Cooking

  1. 3

    Create the Broth

    In a large pot, heat a tablespoon of oil over medium heat. Add diced onion, garlic, and jalapeño. Sauté for 3-5 minutes until the onions are translucent.

  2. 4

    Add the Chicken Broth

    Pour in the chicken broth and bring to a boil. Once boiling, reduce heat and let simmer for 10 minutes.

  3. 5

    Add the Vegetables

    Stir in the diced tomatoes and cooked chicken. Simmer for an additional 5 minutes to combine flavors.

Serving

  1. 6

    Assemble the Soup

    Ladle the soup into bowls. Top each serving with diced avocado, chopped cilantro, shredded cheese, and tortilla strips.

  2. 7

    Serve Hot

    Enjoy the soup warm, garnished with additional cilantro if desired.

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