Easy Chicken Tortilla Soup Recipe

As it turns out, I’m a lot like my mom when it comes to food, especially soup. She loved making soup from scratch just as much as she loved ordering it at her favorite restaurants, and chicken tortilla soup was one of her favorites.

Naturally, I was with my mom when I tried chicken tortilla soup for the first time nearly THREE decades ago. We were eating at El Torito, a Mexican restaurant known for their table guacamole, sizzling fajitas, and brothy “house-made” tortilla soup filled with shredded chicken, and topped with sliced avocado. For whatever reason, this occasion remains one of my core childhood memories.

Perhaps that’s why one of the first recipes I shared here (fifteen years ago!) was my very own homemade chicken tortilla soup. The original recipe started with a whole chicken, incorporated enchilada sauce, and took about three hours to make — not exactly practical for busy families or weeknight dinners.

Today’s recipe is a less labor-intensive version of the original. Boneless skinless chicken thighs simplify the process, bringing the total time down to about an hour. It’s as easy as making chicken soup, but with a completely different flavor profile thanks to ground cumin, chipotle chili powder, and fire roasted tomatoes — instead of enchilada sauce, which is better suited for my thick and creamy chicken enchilada soup anyway. I’ve also included a simple recipe for homemade baked tortilla strips, which you can prepare while the soup simmers on the stove.

Ingredients and Substitutions

For the complete list of ingredients and measurements, see the recipe card at the bottom of the post.

• Chicken thighs: I like making this recipe with boneless, skinless chicken thighs because they stay tender and juicy as they simmer in the broth. For a shortcut, substitute approximately 3-4 cups of cooked, shredded rotisserie chicken (about as much meat as you’d get from an average-sized chicken) or leftover baked chicken breasts. Since it’s already cooked, add it toward the end of cooking, just long enough to heat through.
• Fire-roasted diced tomatoes: You can also use regular diced tomatoes, but I’ve found that fire-roasted give the broth a little extra smokiness.
• Tomato paste: Just two tablespoons add richness and concentrate the tomato flavor. I cook it briefly with the vegetables and spices before pouring in the broth.
• Aromatics: Onion, jalapeño, and garlic form the aromatic base of the soup. Remove the jalapeño seeds and membranes for less heat.
• Seasonings: Chipotle chili powder, cumin, and Mexican oregano give the soup its smoky, earthy flavor. Chipotle chili powder is made from dried, smoked jalapeños and is different from ordinary chili powder blends. Some brands of chipotle chili powder can be quite spicy, so start with less if you’re sensitive to heat. Mexican oregano has a slightly different flavor from Mediterranean oregano, but regular dried oregano will work if that’s what you have. If you don’t have all of the spices available, feel free to substitute with approximately 1 tablespoon of your favorite taco seasoning, plus more to taste.
• Chicken stock: Use a good-quality stock that you enjoy the flavor of. Low-sodium stock makes it easier to control the final seasoning. You can also use my homemade chicken stock.
• Black beans and corn: Use fresh, frozen, or canned corn, and drain and rinse canned black beans before adding them.
• Fresh lime juice and cilantro: Both are added toward the end of cooking to keep their flavors fresh. Start with the recommended amount of lime juice, taste, and add more if you like. I almost always want a little extra lime in my bowl.
• Corn tortillas: I cut small corn tortillas into thin strips and bake them with olive oil and salt until golden and crispy. You can substitute store-bought tortilla strips if you’re short on time, but the homemade version is easy and makes a noticeable difference.

Toppings: One of the best parts about chicken tortilla soup is the toppings! And, you guys, this soup WANTS you to have fun with the toppings! I love topping my bowl with diced avocado, additional cilantro, fresh lime wedges, and a little crumbled Cotija or queso fresco. Sour cream is also delicious, especially if you like something creamy to balance the heat.

How to Make Chicken Tortilla Soup

1. Sauté the aromatics. Start by heating the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and jalapeño and give them about 4-5 minutes to soften, stirring occasionally. Once the onions are becoming translucent, stir in the minced garlic and cook for another 30 seconds, just until fragrant.

2. Add the seasonings. Next, stir in the ground cumin, chipotle chili powder, Mexican oregano, and salt. Let the spices cook with the vegetables for about 30 seconds, stirring continuously. This quick step helps bring out their flavor before adding the liquid.

3. Cook the tomato paste. Add the tomato paste and stir it into the seasoned vegetables. Let it cook for about a minute, stirring frequently to prevent burning. Giving the tomato paste a minute to cook helps concentrate its flavor and gives the finished broth a little more richness and depth.

4. Add the diced tomatoes and chicken stock. Now pour in the fire-roasted diced tomatoes, along with all their juices, and the chicken broth or stock. Stir well, scraping the bottom of the pot to loosen any browned bits left behind from cooking the vegetables and spices.

5. Simmer the chicken. Nestle the boneless, skinless chicken thighs into the broth. Bring the soup to a gentle boil, then reduce the heat to low and cover. Let the chicken simmer gently for about 20-25 minutes, or until the thickest part reaches an internal temperature of 165°F as measured by an instant-read thermometer.

6. Make the crispy tortilla strips. While the chicken simmers, you can prepare the tortilla strips. Preheat your oven to 400°F, then stack the corn tortillas and slice them into thin, even strips. Toss with olive oil and salt, and spread them in a single layer over a large baking sheet. Bake for 8-12 minutes, flipping halfway through, until golden brown and crispy. Set aside until you’re ready to serve.

7. Remove and shred the chicken. Once the chicken is cooked through, carefully transfer it from the pot to a plate or cutting board. Give it a few minutes to cool slightly, then use two forks to pull the meat apart into bite-sized pieces.

8. Add the corn and black beans. Add the corn and drained, rinsed black beans to the simmering broth. They only need about 5 minutes to heat through, so there’s no reason to add them earlier in the cooking process.

9. Finish and serve. Return the shredded chicken to the pot and stir everything together. Reduce the heat to low, then add the fresh lime juice and chopped cilantro. Give the broth a taste and adjust the salt or lime juice as needed, to taste.

Storage and Reheating

Chicken tortilla soup makes fantastic leftovers and freezes really well, too. The most important thing is to keep the tortilla strips and fresh toppings separate from the soup until you’re ready to serve.

• Refrigerator: Allow the soup to cool slightly, then transfer it to an airtight container and refrigerate within two hours of cooking. Leftovers will keep for 3-4 days.
• Freezer: This is a great soup to make ahead and freeze. Let it cool, then divide it into freezer-safe containers or bags and freeze for up to 3 months. Leave out the tortilla strips, avocado, and other fresh toppings. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally, until heated through to 165°F. You can also reheat individual portions in the microwave. If the broth has reduced or you’d like a thinner soup, simply add a splash of chicken stock.

What about the tortilla strips? Once they’ve cooled completely, store them in an airtight container at room temperature for a couple of days. If they lose some of their crunch, a few minutes in a warm oven should crisp them right back up. I also like adding a fresh squeeze of lime and a little cilantro to leftover soup just before serving.

Chicken Tortilla Soup FAQs