Spicy Chicken Tortilla Soup with Roasted Tomato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant, flavorful chicken soup with smoky roasted tomatoes and a spicy kick, topped with crispy tortilla strips. This mexican-inspired street food ready in about 55 minutes pairs chicken breasts, boneless and skinless, roma tomatoes, halved, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large (about 1 pound) chicken breasts, boneless and skinless
• 4 medium roma tomatoes, halved
• 1 medium yellow onion, chopped
• 3 cloves garlic cloves, minced
• 1 jalapeño, seeded and chopped
• 6 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 3 tablespoons olive oil
• 4 corn tortillas, cut into strips
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 4 halved roma tomatoes with 1 tablespoon olive oil and place cut side down on a baking sheet. Roast for 20 minutes until edges are caramelized and tomatoes are soft.
2. Step 2: While tomatoes roast, heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion, 3 minced garlic cloves, and 1 chopped jalapeño. Sauté for 5 minutes until onion is translucent and fragrant.
3. Step 3: Remove tomatoes from oven and add them to the pot along with 2 teaspoons ground cumin, 1 teaspoon chili powder, 6 cups chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer.
4. Step 4: Add 2 large chicken breasts whole to the simmering soup and cook for 20 minutes until chicken is cooked through. Remove chicken, shred with forks, and return to the pot.
5. Step 5: In a skillet over medium-high heat, warm 1 tablespoon olive oil and fry 4 tortilla strips until crispy and golden, about 2 minutes per side. Drain on paper towels.
6. Step 6: Serve soup garnished with crispy tortilla strips, 1/4 cup chopped fresh cilantro, and lime wedges for squeezing.