Chicken Tortilla Soup
This chicken tortilla soup tastes like it came from your favorite Mexican restaurant, but it comes together in one pot in about 30 minutes. Tender chicken thighs, sweet onion, and carrots simmer in a chili-and-cumin tomato broth, and every bowl gets topped with Monterey Jack, avocado, cilantro, a squeeze of lime, and crispy homemade tortilla chips you fry in just a few minutes.
A Recipe From Stephanie’s Kitchen to Ours
We love hearing from you all, and this is one of those recipes that a lady named Stephanie sent in a while back. It’s a favorite in her family, and when I read through it, it just sounded so good to us. With soup weather right around the corner, I knew it was time to make it.
What I loved right away is that Stephanie doesn’t stop at the soup. She makes her own tortilla chips to serve alongside it: just corn tortillas sliced into wedges, fried until they sizzle, and sprinkled with a little kosher salt while they’re hot. I wanted little wedges sticking up out of our bowls, and that crunch makes the whole thing.
There’s a Mexican restaurant not too far from us that has a chicken soup Darren just loves, especially when it’s cold out or he feels like he’s coming down with something. The minute I started making Stephanie’s recipe, it reminded me so much of that soup. So of course, I let Darren do the taste test, work clothes and all. His verdict? “I’m gonna say this is a winner.” He said the flavors are very similar to the restaurant’s version. The only thing theirs has that this doesn’t is a little Mexican rice stirred in (more on that in the tips below).
When I tasted it myself to see if it needed more salt, I thought it was delicious. Stephanie, you did a great job with this recipe. I can see why your family loves it.
Chicken Tortilla Soup
Serves 6. Prep 10 minutes, cook about 25 minutes. You will need a large pot or Dutch oven with a lid and a skillet for the chips.
Ingredients
For the soup:
- 1 to 2 tablespoons olive oil
- 1 small sweet onion (like Vidalia), chopped
- 4 carrots, washed and sliced into thin rounds
- 2 tablespoons chili powder
- 1½ teaspoons (½ tablespoon) ground cumin
- 1½ quarts (6 cups) chicken broth
- 1½ teaspoons salt, divided (start with 1 teaspoon)
- ½ teaspoon black pepper
- 1 (28-ounce) can petite diced tomatoes, with juice
- 1 pound boneless, skinless chicken thighs, cut into bite-size cubes
For the homemade tortilla chips:
- 4 corn tortillas
- About ½ inch vegetable oil, for frying
- Kosher salt, to taste
For topping:
- Shredded Monterey Jack cheese
- Diced avocado
- Lime wedges
- Chopped fresh cilantro
Instructions
- Prep the veggies. Chop the sweet onion. I slice mine and let my chopper finish it off. Slice the carrots into thin rounds. You can peel them if you’d like, but I just wash them well.
- Sauté. Heat a large pot or Dutch oven over medium heat. Give the bottom a good drizzle of olive oil, then add the onions and carrots. Cook for about 5 minutes, stirring every so often. If they look dry, add a touch more oil. They don’t have to be fully tender, since they’ll keep cooking in the soup.
- Bloom the spices. Sprinkle the chili powder and cumin right over the vegetables and stir. Give them about a minute before adding any liquid. That minute lets the spices bloom and really helps the flavor come out.
- Add the broth and tomatoes. Pour in the chicken broth, then add 1 teaspoon of salt and the pepper. Add the whole can of diced tomatoes, juice and all, and give it a stir.
- Bring to a boil. Cover the pot with a lid. It’ll come to a boil a little faster that way. Turn the heat up a bit if you need to.
- Cook the chicken. Once it’s boiling, carefully add the cubed chicken. Cover, set the heat back to medium, and let it cook for about 7 minutes, until the chicken is cooked through.
- Fry the chips while the soup finishes. Heat about ½ inch of oil in a skillet over medium heat. Stack a few tortillas and slice them into 8 wedges each. Test the oil with one wedge. You want it to sizzle right from the start. If it only sizzles a little, wait another minute. Fry in batches without crowding the pan, stirring and turning as needed. These cook fast, so don’t walk away!
- Salt the chips. Move the chips to a paper towel-lined plate, spread them out, and sprinkle with kosher salt while they’re still hot.
- Prep the toppings. Pick the leafy parts of the cilantro off the stems and give them a rough chop. I leave it a little bigger for soup. Roll the lime on the counter to loosen the juice, then cut it into wedges. Dice the avocado right in its skin by cutting both directions, then scoop the pieces out.
- Taste and adjust. Taste the soup and add more salt as needed. I ended up adding another ½ teaspoon, for 1½ teaspoons total.
- Serve. Ladle into bowls and top with a hearty sprinkle of Monterey Jack, some avocado, cilantro, and a squeeze of lime. Tuck a few chips into the side of each bowl.
Tips for the Best Chicken Tortilla Soup
- Don’t skip the bloom. That one minute of cooking the chili powder and cumin before the broth goes in gives the soup a much deeper flavor.
- Thighs stay juicier. Stephanie uses chicken thighs, and so did I. Chicken breast works too. Just don’t overcook it.
- Get the oil hot for the chips. If they don’t sizzle the second they hit the pan, they’ll soak up oil and turn greasy instead of crisp.
- Salt chips while they’re hot. The salt sticks best right out of the oil.
- Make it heartier. Want it like the restaurant version Darren loves? Stir a scoop of cooked Mexican rice into each bowl.
- A lime garnish that stays put. Cut a small slit in the middle of a lime wedge so it sits right on the rim of the bowl.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes! Cube it the same way and cook just until it’s done, about 7 minutes after the soup comes to a boil. Thighs stay a little more tender, but whatever you have on hand will work fine.
Can I use store-bought tortilla chips?
Absolutely. Homemade chips are easy and have a better crunch, but a good bag of tortilla strips or chips works great on a busy night.
Do I need to peel the carrots?
No. Just wash them well. Peel them if you prefer.
Is chicken tortilla soup spicy?
Not very. Two tablespoons of chili powder gives it warm, savory flavor rather than heat. For more kick, add a diced jalapeño with the onions or a pinch of cayenne with the spices.
Can I make chicken tortilla soup ahead of time?
Yes. The soup keeps in the refrigerator for 3 to 4 days, and the flavors are even better the next day. Keep the chips and toppings separate until serving.
Can I freeze this soup?
The soup freezes well for up to 3 months. Freeze it without toppings or chips, thaw overnight in the fridge, and reheat on the stove.
Can I add rice, beans, or corn?
Definitely. Cooked rice, a can of drained black beans, or a cup of corn are all easy add-ins. Rice is a good choice if you want it closer to the restaurant-style soup.
What kind of tomatoes should I use?
I used a 28-ounce can of petite diced tomatoes because that’s what I had, but regular diced tomatoes or diced tomatoes with green chilies work too. Add them juice and all.
How do I store leftover homemade tortilla chips?
Let them cool completely, then store them in an airtight container at room temperature for a day or two. Re-crisp them in a 350°F oven for a few minutes if they soften.
Can I make this in a slow cooker?
Yes. Sauté the onions, carrots, and spices first for the best flavor, then add everything to the slow cooker and cook on low for 6 hours or high for 3 to 4 hours, until the chicken is cooked through.
Give This One a Try
This soup is simple, cozy, and on the table in about half an hour, which is exactly the kind of dish we love. I hope you’ll give it a try. I think your family will love it too.
Looking for more cozy soups? Try our White Chicken Chili, Chicken and Rice Soup, Bean and Bacon Soup, and Cheeseburger Soup. And if you love these Tex-Mex flavors, don’t miss our Sour Cream Chicken Enchiladas.
From Your Kitchen to Ours: This recipe came from Stephanie, one of our viewers. If you have a tried-and-true family recipe you think belongs at Mary Katherine’s Table, I’d love to see it. Submit your recipe here, and it may be featured in a future video!
Thank you so much for joining me at Mary Katherine’s Table. And remember to go out today and find somebody who needs a little bit of kindness and give them some of yours.
Chicken Tortilla Soup
Ingredients
Soup
- 1-2 tablespoons olive oil
- 1 sweet onion small, like Vidalia, chopped
- 4 carrots washed and sliced into thin rounds
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin (1/2 tablespoon)
- 6 cups chicken broth (1 1/2 quarts)
- 1 1/2 teaspoons salt divided; start with 1 teaspoon
- 1/2 teaspoon black pepper
- 28 oz. petite diced tomatoes 1 can, with juice
- 1 pound boneless skinless chicken thighs cut into bite-size cubes
Homemade Tortilla Chips
- 4 corn tortillas
- vegetable oil about 1/2 inch in the skillet, for frying
- kosher salt to taste
Toppings
- Monterey Jack cheese shredded
- 1 avocado diced
- 1 lime cut into wedges
- fresh cilantro roughly chopped, stems removed
Instructions
Make the Soup
- Heat a large pot or Dutch oven over medium heat. Drizzle the bottom with olive oil, then add the onion and carrots. Cook about 5 minutes, stirring occasionally, until they begin to soften.
- Sprinkle the chili powder and cumin over the vegetables and stir. Cook 1 minute to let the spices bloom before adding any liquid.
- Add the chicken broth, 1 teaspoon salt, and the pepper. Stir in the diced tomatoes with their juice.
- Cover and bring to a boil, turning the heat up slightly if needed.
- Carefully add the cubed chicken. Cover, reduce heat to medium, and cook about 7 minutes, until the chicken is cooked through.
- Taste and adjust seasoning, adding up to 1/2 teaspoon more salt as needed.
Make the Tortilla Chips
- While the soup cooks, heat about 1/2 inch of oil in a skillet over medium heat. Cut each tortilla into 8 wedges.
- Test the oil with one wedge. It should sizzle immediately. Fry the wedges in batches without crowding, stirring and turning, until crisp and golden.
- Transfer to a paper towel-lined plate, spread out, and sprinkle with kosher salt while hot.
Serve
- Ladle the soup into bowls. Top with Monterey Jack, avocado, cilantro, and a squeeze of lime. Tuck a few tortilla chips into the side of each bowl and serve.
Video
Notes
- Chicken swap: Chicken breast works in place of thighs. Cook just until done.
- Bloom the spices: Cooking the chili powder and cumin for 1 minute before adding broth deepens the flavor.
- Restaurant-style: Stir cooked Mexican rice into each bowl for a heartier soup.
- Short on time? Store-bought tortilla chips or strips work in a pinch.
- Storage: Refrigerate the soup (without toppings) up to 4 days or freeze up to 3 months. Keep chips separate.
- From Your Kitchen to Ours: This recipe was submitted by viewer Stephanie.
