Soups

Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 4 cups (1L) chicken broth; 2 medium onions, diced; 3 cloves garlic, minced; 2 medium tomatoes, diced; 2 dried ancho chiles, stemmed and seeded; 1 tsp (5g) ground cumin; 1 tsp (5g) smoked paprika; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 6 corn tortillas, cut into thin strips; 2 tbsp (30g) vegetable oil; 1/4 cup (30g) chopped fresh cilantro; 1 lime, cut into wedges

By Marisol Vega · June 18, 2026 · Soups

Prep20 min

Cook30 min

Total50 min

Serves6

I still remember the first time my abuela made Chicken Tortilla Soup for me. I was a little girl, and I had been feeling under the weather for days. She came to my room with a big bowl of steaming hot soup, and the aroma that filled the air was like a warm hug. The first spoonful was like a taste explosion in my mouth - the combination of tender chicken, crispy tortilla strips, and the deep flavor of the broth was like nothing I had ever tasted before.

As I grew older, I began to appreciate the love and care that went into making that soup. My abuela would spend hours in the kitchen, carefully selecting the freshest ingredients, toasting the chiles, and simmering the broth to perfection. And when she finally presented the soup to our family, it was always with a big smile and a sense of pride.

Today, I want to share that same love and care with you. My Chicken Tortilla Soup recipe is a reflection of my abuela's tradition, with a few modern twists to make it easier and more accessible to you. Whether you're a busy parent looking for a quick and delicious meal, or a foodie looking to explore the rich flavors of Mexican cuisine, this recipe is for you.

In this recipe, we'll start with the basics - fresh, high-quality ingredients, carefully selected to bring out the best flavors. We'll toast the chiles and the tortillas to bring out their deep, nutty flavors, and then simmer the broth to perfection. And finally, we'll assemble the soup with love and care, just like my abuela used to do.

So, let's get started on this culinary journey, and create a delicious and authentic Chicken Tortilla Soup that will warm your heart and your belly.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great way to use up leftover chicken and tortillas.
The soup is highly customizable, so you can add your favorite toppings and ingredients.
It's a comforting and satisfying meal that's perfect for any occasion.
The recipe makes a big batch, so you can feed a crowd or have leftovers for later.
It's a great way to experience the rich flavors and traditions of Mexican cuisine.

Why This Recipe Works

The key to a great Chicken Tortilla Soup is in the layering of flavors. We start by toasting the chiles and the tortillas to bring out their deep, nutty flavors. Then, we simmer the broth with the chicken and the aromatics to create a rich and comforting base. Finally, we add the crispy tortilla strips and the fresh cilantro to add texture and freshness to the soup.

The technique of toasting the chiles and the tortillas is crucial in this recipe. By dry-roasting them, we bring out their natural sweetness and depth of flavor, which adds complexity to the soup. And by simmering the broth for a long time, we extract all the flavors from the chicken and the aromatics, creating a rich and satisfying base.

The balance of flavors in this soup is also important. We have the spicy kick from the chiles, the tanginess from the lime juice, and the richness from the chicken and the tortillas. All these flavors come together to create a harmonious and delicious soup that will leave you wanting more.

Lastly, the texture of the soup is also important. We have the crispy tortilla strips, the tender chicken, and the fresh cilantro, all of which add different textures to the soup. This variety of textures makes the soup more interesting and engaging, and adds to its overall appeal.

Ingredients You’ll Need

When it comes to making Chicken Tortilla Soup, the quality of the ingredients is crucial. You want to use fresh, high-quality ingredients that will bring out the best flavors in the soup. In this recipe, we'll be using a combination of chicken, tortillas, chiles, and aromatics to create a rich and comforting broth.

When shopping for the ingredients, look for fresh and fragrant chiles, and tortillas that are pliable and have a nice texture. You can also use leftover chicken and tortillas to make the soup, which is a great way to reduce food waste and save time.

1 lb (450g) chicken thighs, bonelessYou can use either boneless or bone-in chicken thighs for this recipe. If using bone-in, make sure to remove the bones before shredding the chicken.
4 cups (1L) chicken brothYou can use either homemade or store-bought chicken broth for this recipe. If using store-bought, look for a low-sodium option to control the salt content.
2 medium onions, dicedYou can use either white or yellow onions for this recipe. Make sure to dice them finely to bring out their natural sweetness.
3 cloves garlic, mincedYou can use either fresh or jarred garlic for this recipe. If using fresh, make sure to mince it finely to avoid any bitterness.
2 medium tomatoes, dicedYou can use either fresh or canned tomatoes for this recipe. If using canned, look for a low-sodium option to control the salt content.
2 dried ancho chiles, stemmed and seededYou can use either ancho or guajillo chiles for this recipe. Make sure to stem and seed them before toasting to avoid any bitterness.
1 tsp (5g) ground cuminYou can use either ground or whole cumin seeds for this recipe. If using whole seeds, make sure to toast them before grinding to bring out their natural flavor.
1 tsp (5g) smoked paprikaYou can use either smoked or sweet paprika for this recipe. Smoked paprika adds a nice depth of flavor to the soup.
1/2 tsp (2g) saltYou can use either kosher or sea salt for this recipe. Make sure to use a light hand when seasoning to avoid over-salting the soup.
1/4 tsp (1g) black pepperYou can use either freshly ground or pre-ground black pepper for this recipe. Make sure to use a light hand when seasoning to avoid over-peppering the soup.
6 corn tortillas, cut into thin stripsYou can use either fresh or stale tortillas for this recipe. Make sure to cut them into thin strips to avoid any sogginess.
2 tbsp (30g) vegetable oilYou can use either vegetable or canola oil for this recipe. Make sure to use a neutral-tasting oil to avoid any flavor conflicts.
1/4 cup (30g) chopped fresh cilantroYou can use either fresh or dried cilantro for this recipe. Make sure to chop it finely to bring out its natural flavor.
1 lime, cut into wedgesYou can use either fresh or bottled lime juice for this recipe. Make sure to use a light hand when squeezing to avoid any bitterness.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaImmersion blender or regular blender

How to Make Chicken Tortilla Soup

1
In a large heavy pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onions and cook until they are translucent and starting to caramelize, about 8-10 minutes.
2
Add the minced garlic and cook for 1-2 minutes, until fragrant. Make sure to stir constantly to avoid any burning.
3
Add the diced tomatoes and cook for 2-3 minutes, until they start to break down and release their juices.
4
Add the toasted ancho chiles, cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes, until the spices are fragrant.
5
Add the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, until the flavors have melded together and the soup has reduced slightly.
6
Add the boneless chicken thighs to the pot and cook until they are cooked through, about 10-12 minutes. Remove the chicken from the pot and shred it into bite-sized pieces.
7
Add the shredded chicken back to the pot and stir to combine. Cook for an additional 2-3 minutes, until the chicken is heated through.
8
While the soup is cooking, prepare the tortilla strips. Cut the corn tortillas into thin strips and fry them in 1 tablespoon of vegetable oil until they are crispy and golden brown, about 3-4 minutes. Drain the tortilla strips on paper towels and season with salt.
9
To assemble the soup, ladle the hot broth into bowls and top with shredded chicken, crispy tortilla strips, diced onions, and chopped cilantro. Serve with a squeeze of lime juice and a side of warm tortillas or crusty bread.
10
Taste and adjust the seasoning as needed. You can add more salt, pepper, or lime juice to taste.
11
Serve the soup immediately, garnished with additional cilantro and lime wedges if desired.

Expert Tips

Use high-quality ingredients to bring out the best flavors in the soup.
Toast the chiles and the tortillas to bring out their natural sweetness and depth of flavor.
Don't over-season the soup, as it can become too salty. Taste and adjust as needed.
Use a variety of toppings to add texture and flavor to the soup, such as diced onions, shredded cheese, and sour cream.
Make the soup ahead of time and refrigerate or freeze it for later use.
Experiment with different types of chiles and spices to add unique flavors to the soup.
Serve the soup with a side of warm tortillas or crusty bread to mop up the flavorful broth.
Add some heat to the soup by incorporating diced jalapenos or serrano peppers.

Common Mistakes to Avoid

Not toasting the chiles and the tortillas, which can result in a lack of depth of flavor.
Over-seasoning the soup, which can make it too salty or overpowering.
Not using high-quality ingredients, which can result in a bland or unappetizing soup.
Not cooking the chicken thoroughly, which can result in foodborne illness.
Not straining the broth, which can result in a cloudy or unappetizing soup.
Not serving the soup hot, which can result in a lack of flavor and texture.

Variations and Substitutions

Add some heat to the soup by incorporating diced jalapenos or serrano peppers.
Use different types of protein, such as shredded beef or pork, to add variety to the soup.
Add some cream or half-and-half to the soup to give it a rich and creamy texture.
Use different types of tortillas, such as flour or whole wheat, to add variety to the soup.
Add some sautéed vegetables, such as bell peppers or zucchini, to add flavor and nutrients to the soup.
Use different types of cheese, such as queso fresco or Oaxaca cheese, to add flavor and texture to the soup.
Add some beans, such as black beans or pinto beans, to add protein and fiber to the soup.

What to Serve With Chicken Tortilla Soup

Chicken Tortilla Soup is a versatile and delicious meal that can be served in a variety of ways. You can serve it as a main course, accompanied by a side of warm tortillas or crusty bread. You can also serve it as a starter, accompanied by a side salad or a bowl of chips and salsa.

Some popular toppings for Chicken Tortilla Soup include diced onions, shredded cheese, sour cream, and diced avocado. You can also add some heat to the soup by incorporating diced jalapenos or serrano peppers.

Serve with a side of warm tortillas or crusty breadAdd some diced onions, shredded cheese, or sour cream as a toppingUse as a starter or main coursePair with a side salad or a bowl of chips and salsaAdd some heat with diced jalapenos or serrano peppersExperiment with different types of protein or vegetables

Make-Ahead, Storage, Freezing and Reheating

Chicken Tortilla Soup can be made ahead of time and refrigerated or frozen for later use. To refrigerate, cool the soup to room temperature and then transfer it to an airtight container. The soup will keep in the refrigerator for up to 3 days.

To freeze, cool the soup to room temperature and then transfer it to an airtight container or freezer bag. The soup will keep in the freezer for up to 3 months. To reheat, simply thaw the soup overnight in the refrigerator and then reheat it on the stovetop or in the microwave.

When reheating the soup, make sure to stir it occasionally to avoid any scorching or sticking. You can also add some water or broth to the soup if it becomes too thick or dry.

Chicken Tortilla Soup is a great meal to make ahead of time, as it only gets better with age. The flavors will meld together and the soup will become more rich and satisfying. So don't be afraid to make a big batch and enjoy it throughout the week.

Frequently Asked Questions

What type of tortillas should I use for the soup?

You can use either corn or flour tortillas for the soup. Corn tortillas are more traditional and will give the soup a more authentic flavor. Flour tortillas will give the soup a slightly different flavor and texture.

Can I use leftover chicken for the soup?

Yes, you can use leftover chicken for the soup. Simply shred or chop the chicken and add it to the pot. You can also use leftover turkey or beef if you prefer.

How spicy is the soup?

The level of heat in the soup will depend on the type of chiles you use. If you use mild chiles, the soup will be relatively mild. If you use hot chiles, the soup will be spicier. You can also add more or less chiles to the soup to adjust the level of heat to your taste.

Can I make the soup ahead of time?

Yes, you can make the soup ahead of time. Simply cool the soup to room temperature and then refrigerate or freeze it. The soup will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months.

What are some good toppings for the soup?

Can I use different types of protein for the soup?

Yes, you can use different types of protein for the soup. Some options include shredded beef, pork, or chicken. You can also use tofu or tempeh for a vegetarian or vegan option.

How do I store the soup?

You can store the soup in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply thaw the soup overnight in the refrigerator and then reheat it on the stovetop or in the microwave.

Can I make the soup in a slow cooker?

Yes, you can make the soup in a slow cooker. Simply brown the chicken and the onions in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.

The Full Recipe

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