Chicken Tortilla Soup is often the tempting item at a Mexican restaurant I want to order—until tacos win out. But don’t sleep on this recipe. It’s perfectly spiced, creamy, warming, and surprisingly healthy. It’s also quick and easy to make, and you can even prepare it in a slow cooker. Great for weeknights or for serving guests.
Table of Contents
- Chicken Tortilla Soup forever
- What is chicken tortilla soup?
- Here’s what makes this soup the best:
- Chicken tortilla soup recipe ingredients
- How to make chicken tortilla soup
- Tortilla soup toppings
- Tortilla soup variations
- What to serve with chicken tortilla soup
- How to store chicken tortilla soup
- Can you freeze chicken tortilla soup?
- Tortilla chicken soup frequently asked questions
- More soups to cozy up with this winter
- Chicken Tortilla Soup Recipe
Before the recipe, a quick parenting anecdote: my eight-year-old once packed a two-week suitcase filled with mismatched hand-me-downs, no toothbrush, and an adult turtleneck. My husband had “checked it,” and still missed the essentials. If that sounds familiar, you’ll understand why easy, reliable weeknight meals like this soup are lifesavers.
Chicken Tortilla Soup forever
Some people say they don’t like tortilla soup because they’ve had soggy tortilla strips. I get it—bad experiences happen. But when you fry fresh tortilla strips and add them at the last minute, the texture is unbeatable: crisp, salty, and perfect against the warm, tangy broth.
If you prefer tacos over soup, I won’t argue. But among soups, Chicken Tortilla Soup ranks near the top for its balance of bright, smoky, and savory flavors.
What is chicken tortilla soup?
Tortilla soup is Mexico’s comforting, flavorful counterpart to chicken noodle soup. It’s built on a robust chicken broth and uses fried tortilla strips for crunch. The key to success is a deeply flavored broth—rotisserie chicken drippings, bones, and a good broth base make the difference.
Using a store-bought rotisserie chicken saves time and gives great depth of flavor. Save the drippings and toss the bones into the pot to simmer for extra richness.
Here’s what makes this soup the best:
- Freshly fried tortilla strips for crisp texture.
- Fresh jalapeño for bright, bold flavor without excessive heat if you remove the seeds and membrane.
- Fire-roasted tomatoes and seasoned beans to add smoky depth with minimal effort.
- Rotisserie chicken and bones for a broth that tastes homemade.
- Masa harina stirred in at the end adds a warm, corn flavor and gently thickens the broth.
Masa harina is a small but essential addition: it lends authentic corn notes and helps round the texture. I learned this trick from a family recipe and it elevates the soup every time.
Chicken tortilla soup recipe ingredients
The ingredient list may look long, but most items are pantry staples. The full measurements and step-by-step instructions are in the recipe card below.
- Olive oil
- Onion
- Garlic
- Jalapeño
- Spices: cumin, chili powder, oregano, salt and pepper
- Rotisserie chicken
- Fire-roasted diced tomatoes
- Chicken bone broth (or bouillon + water)
- Better Than Bouillon (optional)
- Fire-roasted green chilies
- Seasoned or regular black beans
- Masa harina (Maseca)
- Lime
- Cilantro
- Corn tortillas
- Avocado, shredded cheese, sour cream (optional garnishes)
How to make chicken tortilla soup
This soup is straightforward and forgiving. Here’s a concise overview of the process:
1) Prep jalapeño: remove seeds and membrane to keep flavor without too much heat. You can also toss a whole slit jalapeño in the pot and remove it later if you prefer less chopping.
2) Sauté onion in olive oil until translucent. Add minced garlic, jalapeño, and spices; cook briefly to bloom the spices.
3) Add canned ingredients—fire-roasted tomatoes, green chilies, and black beans (do not drain the beans). Pour in broth (or bouillon + water).
4) Add rotisserie chicken drippings and a few chicken bones to the pot, bring to a simmer, and let develop flavor for at least 10–15 minutes (longer is fine).
5) While the broth simmers, remove and shred the rotisserie chicken. Add the shredded chicken to the pot near the end of cooking so it stays tender.
6) Fry tortilla strips: cut corn tortillas into thin strips and fry briefly in hot oil until golden (30–60 seconds). Drain on paper towels and salt immediately.
7) Finish: whisk masa harina with lime juice and water until smooth, then stir into the soup for flavor and slight thickening. Add chopped cilantro, remove bones, and let the soup rest a few minutes before serving.
Serve each bowl with fried tortilla strips on the side to keep them crisp, and top as desired.
Tortilla soup toppings
Toppings make this soup. Think of classic Mexican garnishes—mix and match to suit your taste. Favorites include:
- Fried tortilla strips (essential)
- Lime juice
- Diced avocado
- Shredded cheese
- Chopped cilantro
- Sour cream
- Sliced jalapeño for extra heat
- Chopped green onion or chives
- Fresh salsa or pico de gallo
- Cooked corn
Tortilla soup variations
This soup adapts well to substitutions and additions:
- Add cream or butter for a richer broth.
- Include extra vegetables—potatoes, corn, or diced peppers work well.
- Swap the chicken for another protein if you like.
- Add leftover rice for a heartier meal.
What to serve with chicken tortilla soup
The soup can be a full meal on its own, but pairs nicely with a simple salad or crusty bread. Lighter sides like a cilantro-lime cucumber salad complement the rich, savory soup.
- Green salad or Mexican cucumber salad
- Coleslaw
- Cilantro-lime rice if you want something heartier
- Crusty bread, biscuits, or no-knead Dutch oven bread
How to store chicken tortilla soup
Cool the soup, transfer to an airtight container, and refrigerate for 5–7 days. Reheat gently on the stove over medium heat until hot, or microwave a single portion at 50% power, stirring occasionally.
Can you freeze chicken tortilla soup?
Yes. Cool the soup and freeze in airtight containers or freezer bags, leaving space at the top for expansion. Frozen soup keeps well for 4–6 months. Thaw overnight in the refrigerator and reheat on the stove.
Tortilla chicken soup frequently asked questions
Fried tortilla strips, lime, diced avocado, shredded cheese, sour cream, cilantro, and fresh onion are classic accompaniments. A simple side salad or crusty bread also pairs nicely.
The soup is a chicken-broth-based dish with shredded chicken, fire-roasted tomatoes, beans, spices, and masa harina for flavor and slight thickness.
This recipe uses masa harina, which adds corn flavor and gently thickens the broth. For a much thicker, creamier soup, try a creamy chicken enchilada–style version instead.
More soups to cozy up with this winter
Soups are a winter staple. If you enjoy this recipe, try other comforting bowls like creamy potato soup, pozole rojo, or a hearty beef barley soup.
- Creamy Potato Soup
- Pozole Rojo
- Crockpot Beef Barley Soup
- Lasagna Soup
- Creamy Chicken Enchilada Soup
- Sausage and Kale Soup (Zuppa Toscana)
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Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, smashed and minced (about 1 tbsp)
- 1 jalapeño, seeded and chopped
- 4 teaspoons ground cumin
- 1½ teaspoons chili powder
- 1½ teaspoons oregano
- 1½ teaspoons kosher salt
- ½ teaspoon fresh cracked pepper
- 4 cups chicken bone broth
- 2 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (optional)
- 1 (7-oz) can fire-roasted green chilies
- 1 (14-oz) can fire-roasted diced tomatoes
- 1 (14-oz) can seasoned black beans (do not drain)
- 4 cups shredded rotisserie chicken (about 1½–2 lbs)
- Drippings and bones from the rotisserie chicken (bones optional)
- 1 lime, juiced
- 3 tablespoons water (for masa slurry)
- 2 tablespoons masa harina
- ½ cup chopped cilantro
For the fried tortillas
- ½ cup vegetable oil
- 8 corn tortillas
Garnishes
- Diced avocado (optional)
- Lime slices (optional)
- Shredded cheese (optional)
- Sour cream (optional)
- Sliced jalapeño (optional)
Instructions
- Chop the onion. Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon olive oil and the diced onion. Sauté 5–6 minutes until translucent.
- Prep garlic and jalapeño. Smash and mince 4 cloves garlic. Remove seeds and membranes from the jalapeño and dice.
- Mix spices. In a small bowl combine 4 tsp cumin, 1½ tsp chili powder, 2 tsp oregano, 1½ tsp kosher salt, and ½ tsp cracked pepper.
- Add the garlic, jalapeño, and spices to the onions. Cook 30–60 seconds until fragrant.
- Add broth and cans. Pour in 4 cups chicken bone broth, 2 cups water, and the Better Than Bouillon (if using). Stir in the green chilies, fire-roasted tomatoes, and seasoned black beans (do not drain).
- Use rotisserie drippings. Add the chicken drippings to the pot for extra flavor.
- Cut the rotisserie chicken, shred the meat, and reserve bones. Add several bones to the pot (optional) and bring to a simmer. Simmer 15 minutes to develop flavor.
- Add shredded chicken. Stir in 4 cups shredded chicken and simmer another 10 minutes.
- Fry tortilla strips. Heat ¼ cup vegetable oil in a 12-inch pan until shimmering. Cut tortillas into thin ¼” strips and fry in batches 30–60 seconds until golden. Drain on paper towels and salt immediately.
- Finish with masa and lime. Whisk 1 lime juice with 3 tbsp water, then whisk in 2 tbsp masa harina until smooth. Stir into the soup along with ½ cup chopped cilantro. Let rest 5 minutes. Remove bones before serving.
- Serve. Ladle soup into bowls and top with fried tortilla strips and desired garnishes: avocado, lime, shredded cheese, and sour cream.
- Crock Pot option: Add everything except shredded chicken, lime, masa slurry, and cilantro to a slow cooker. Cook on LOW 6–8 hours or HIGH 3–4 hours. Add chicken 30 minutes before serving and finish as directed.
- Storage: Refrigerate in an airtight container for 5–7 days. To freeze, cool and freeze in airtight containers for 4–6 months. Thaw in the fridge and reheat on the stove.
Notes
Chicken broth: Use 4 cups good-quality broth plus 2 cups water, or 2 Tbsp bouillon plus 6 cups water. Always add rotisserie drippings for flavor.
Rotisserie chicken alternative: If using raw boneless skinless chicken breasts, add them to the broth and cook through (about 12–25 minutes depending on thawed/frozen), then shred and return to the soup.
Masa: Masa harina adds corn flavor and helps thicken the soup. You can add frozen corn instead if you prefer.
Tortilla strips: Store-bought tortilla chips can work in a pinch, but fresh fried strips are worth the effort.