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A bowl of red chicken tortilla soup with condiments.

Spicy Red Chicken Tortilla Soup

This, super easy red Chicken Tortilla soup is so easy and a perfect use for leftover rotisserie chicken – but equally good using freshly poached chicken breasts.
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soups, Stews & Chili
Cuisine Mexican
Servings 4 servings
Calories 313 kcal


  • 3 cups shredded cooked chicken or diced or however you like them to look, I like to shred into bite-sized pieces
  • 1 quart homemade or low-salt chicken broth
  • 1 15-ounce can diced tomatoes, lightly chopped or use Fire Roasted diced tomatoes
  • 1 tablespoon olive oil
  • 2 poblano peppers seeded and diced (I cut all my peppers and onion into large pieces and then processed them in my food processor using quick on/off pulses, you just want to chop them do not pulverize them)
  • 2 Anaheim California chilis, seeded and diced
  • 2 jalapeño peppers seeded and diced
  • 1 cup diced white onion about ½ large
  • ½ cup pico de gallo or salsa
  • Salt and pepper to taste
  • 3 - 4 corn tortillas cut into strips and baked until crisp (you could also fry them in oil, but I prefer to bake them)
  • Optional Ingredients Optional but good
  • Chopped cilantro
  • Diced avocado
  • Sour cream
  • Lime wedges
  • Thinly sliced radish


  • If using the food processor to chop: Place your pepper and onion chunks into the work bowl of the processor, then using on/off pulses, pulse until finely chopped, but still with some texture.
    In a Dutch oven or other deep pot, heat the oil over medium-low heat; add the peppers and onion and sauté, stirring occasionally until soft, about 5 minutes.
    Add the chicken broth, tomatoes, and pico de gallo or salsa; simmer 30 minutes.
    Add the chicken and optional beans if using, and cook 15 minutes more.
  • While the soup is simmering, prepare your tortilla chips.
    Cut small corn tortillas into half, then into strips. Spray with cooking spray and season with salt and optional chili powder. Toss and place into a 325°F oven; cook for about 10 minutes, stirring once or twice, until crisp.
  • Ladle soup into warmed bowls; top with tortilla strips and selected optional ingredients. Ole!


Store leftover soup, without the tortillas or toppings, in a container in the refrigerator for up to a week. Freeze for longer storage.


Serving: 1 servingSodium: 653mgFiber: 2gCholesterol: 59mgCalories: 313kcalPolyunsaturated Fat: 3gSaturated Fat: 1gFat: 8gProtein: 47gCarbohydrates: 25g
Keyword chicken tortilla soup, red chicken tortilla soup, red tortilla soup
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