Winner, Winner, Chicken Tortilla Soup Dinner!
This hearty and comforting Chicken Tortilla Soup is packed with tender chicken thighs, creamy pinto beans, savory garlic and onions, juicy crushed tomatoes, and a kick of heat from jalapeño peppers. It’s a flavor-packed bowl of deliciousness topped with all your favorite garnishes—crispy tortilla strips, fresh cilantro, avocado, and a squeeze of lime. Perfect for cozy nights or anytime you’re craving a satisfying, bold meal!
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Tried this recipe and it was delicious. Had to make a second pot just so I could freeze it for later.
About Chicken Tortilla Soup
It’s hard to take a tour through Soup Town without making a stop at the ever-popular, smoky, flavorful Chicken Tortilla Soup.
This soup strikes the perfect balance—not too brothy, but just enough to support those deep, cozy spoonfuls. It’s loaded with tender, shredded chicken, creamy pinto beans, and all the savory vegetable flavors you crave, but without the big, chunky pieces. The right amount of heat lingers throughout, giving it that perfect kick, and then, of course, there are the toppings—oh, the toppings. Piles and piles of crispy tortilla strips, creamy avocado, cheese, cilantro, and a squeeze of lime.
If we’re being honest, it’s hard to walk away from this bowl. A park bench might just be required for this one.
Tortilla soup’s exact origins are a bit murky, but it’s commonly thought to have roots in Central Mexico, particularly around Mexico City. Some even believe it was first crafted in the neighboring state of Tlaxcala, a region whose name—“land of the corn”—perfectly reflects the key role corn plays in the dish. This soup is a beautiful fusion of Indigenous and Spanish culinary traditions. According to a guest post by Lorena Masso over on the ful-filled blog, the concept of soup was likely introduced by the Spanish, while corn—one of the core ingredients—is a staple of Indigenous Mexican cuisine.
Lorena also notes how tortilla soup varies from state to state in Mexico, with different toppings and ingredients based on regional preferences. But one thing is constant: the rich chicken broth, roasted tomatoes, and chilis. It’s a timeless classic you’ll find all over Mexico, and it’s just as beloved here in the U.S. Everyone seems to have their own version, but this is ours—slightly adapted for our taste and texture preferences—and oh, do we love it.
Ingredients You’ll Need
The ingredient list for tortilla soup is delightfully simple, but the flavor? Oh, it’s anything but.
- Aromatic Veggies: Red onion, plenty of garlic, and a jalapeño pepper for a mild kick. You can swap the jalapeño for any pepper you prefer—chipotle for a smoky twist, dried guajillo or ancho chilis for a more traditional Mexican flair, or even a green bell pepper if you’re keeping things on the mild side.
- Crushed Tomatoes: No one wants big chunks of tomato floating around in their soup. Crushed tomatoes bring that rich, savory tomato flavor with a smooth, almost elegant thickness. If you prefer an even thicker texture, some recipes call for blending in dried tortillas or cornmeal.
- Chicken Thighs: While chicken breasts are an option, chicken thighs are the real flavor winner here. Their richness and tenderness elevate the soup to the next level.
- Beans: Pinto beans are our choice here, but black beans would also be a great substitute.
- Veggie Broth: For a flavorful base, veggie broth is key. You can use chicken broth too, if that’s what you have on hand.
- Toppings Galore: The best part! Get your hands on some cilantro, a dollop of crema, and a sprinkle of cotija cheese. And let’s not forget those homemade fried tortilla strips—hello, crispy perfection! (More on those below.)
How To Make Chicken Tortilla Soup
Once you’ve gathered all your ingredients, the process is simple. Whether you’re using the stovetop or the Instant Pot, this soup comes together easily.
- Prep the Veggies: We like to blitz the veggies in the food processor for a finer texture, but if you prefer chunkier pieces, a rough chop works just as well. Sauté the onion, garlic, and jalapeño (or other pepper of choice) until soft and fragrant.
- Simmer: Add the crushed tomatoes, broth, and chicken thighs to the pot. Let everything simmer for about 20-30 minutes, allowing the flavors to meld and the chicken to cook through.
- Shred & Stir: Once the chicken is cooked, remove it from the pot, shred it, and then return it to the soup. Add the beans (and more broth if you prefer a thinner soup) and stir everything together.
- Topping Time: Now for the fun part—toppings! Pile on the crispy tortilla strips, fresh cilantro, a drizzle of crema, and a generous sprinkle of cotija cheese. You’re ready to dig in!
How to Make Homemade Crispy Tortilla Strips
Let’s be real—what’s Chicken Tortilla Soup without the tortilla strips? And that’s where we insist (yes, insist) that you take a few extra minutes to fry up your own homemade corn tortilla strips. Sure, store-bought chips will work in a pinch, but trust us, there’s nothing quite like the fresh crunch of homemade strips you made with your own two hands.
Here’s how to do it:
- Slice: Take some small corn tortillas and cut them into thin strips. (No need for perfection, just get them roughly uniform.)
- Fry: Heat up a little oil in a pan over medium-high heat. Toss in the tortilla strips, and fry them up until they’re golden and crispy. Season with a pinch of salt as soon as they come out.
- Enjoy: That’s it! You’ve officially made the best crispy tortilla strips ever. Go ahead and give yourself a high five.
Other Toppings for This Soup
Now that we’ve got you hooked on homemade tortilla strips, let’s talk about the other must-have toppings to really take this soup over the top:
- A mountain of fresh cilantro: Bright, herbaceous, and a perfect pop of flavor.
- Squeezes of lime: A little citrusy zing to brighten everything up.
- Creamy chunks of avocado: Buttery, cool, and so satisfying.
- A sprinkle of cotija cheese: Salty, crumbly, and the perfect finishing touch.
- Drizzles of Mexican crema or a dollop of sour cream: Creamy and smooth, it brings everything together.
Now, go ahead—build your topping mountain and then tear it down with your spoon. That’s the magic of tortilla soup!l.
Storage and Freezing
One of the best things about this Chicken Tortilla Soup? It makes amazing leftovers and is perfect for freezing so you can enjoy it again later. Here’s how to store and freeze it for future meals:
Storage Instructions
Store your soup in an airtight container in the fridge, and it’ll stay fresh for 3-4 days.
Freezer Instructions
Let the soup cool completely, then transfer it into 1-2 airtight containers for the freezer. It’ll keep well for up to 6 months. When you’re ready to eat, let it thaw overnight in the fridge (if you can) and reheat on the stove over low heat.
Chicken Tortilla Soup: FAQs
Can I use chicken breasts instead of chicken thighs?
Yes, you can! However, chicken thighs bring a richer, more flavorful taste that really shines in this soup. If you’ve got the time, we recommend sticking with thighs.
Can I use bone-in, skin-on chicken thighs?
Absolutely! Bone-in, skin-on thighs will add even more flavor to the soup. Just keep in mind you’ll need to remove the skin and bones once the chicken is cooked.
Could I use rotisserie chicken?
Yes, you can skip the chicken thighs and stir in shredded rotisserie chicken towards the end of cooking. It’s a great shortcut when you’re in a hurry!
How can I make this vegetarian?
For a vegetarian version, try making our Instant Pot Sweet Potato Tortilla Soup. It’s just as hearty and satisfying!
What goes well with Chicken Tortilla Soup?
Tortilla chips, crispy fried tortilla strips, or even some jalapeño corn fritters—SO GOOD with this soup!
Can I freeze this soup?
Definitely! Just thaw it overnight in the fridge and reheat on the stovetop. It holds up beautifully in the freezer.
How can I thicken this soup?
For a thicker texture, you can blend in some dried tortillas or cornmeal. Both work wonders!
Can I make this in an Instant Pot?
Yes, you can! Here’s how:
- Heat oil in the Instant Pot and sauté the onion, garlic, and jalapeño for about 5-10 minutes until soft and fragrant.
- Add the crushed tomatoes, broth, chicken thighs, and salt.
- Seal the lid and set the cook time for 15 minutes, followed by 10 minutes of natural pressure release.
- Shred the chicken, stir it back into the soup, and add the pinto beans.
Can I make this in a slow cooker?
Of course! Here’s the slow cooker method:
- Heat the oil in a pan on the stove and sauté the onion, garlic, and jalapeño for 5-10 minutes until soft and fragrant.
- Transfer everything to the slow cooker, then add the crushed tomatoes, broth, chicken thighs, and salt.
- Cook on low for 6-8 hours.
- Shred the chicken and stir it back into the soup along with the pinto beans.
Can I use black beans instead of pinto beans?
Yes, absolutely! Either black beans or pinto beans will work perfectly in this soup.
