icon-arrowicon-chevron-whiteicon-chevronicon-commenticon-facebookicon-hearticon-instagramicon-instant-poticon-listicon-lockicon-meal-prepicon-nexticon-pinteresticon-popularicon-quoteicon-searchicon-sugar-freeicon-twittericon-veganicon-videomenu-closemenu-open
Our recipes, your inbox. Sign up

Chicken Tortilla Soup

5 reviews / 4.8 average

Winner, winner, Chicken Tortilla Soup dinner! Tender chicken thighs, creamy pinto beans, garlic and onions, crushed tomatoes, jalapeño pepper, crushed tomatoes, and ALL the toppings.

The Soup Series banner that says "soups and stews to fall in love with."

It’s hard to take a parade around Soup Town without a quick jaunt through everyone’s favorite smoky, scoopy, top-able chicken tortilla soup.

Thin, but not too brothy. Just enough to stand up to deep, cozy spoonfuls and piles on piles on piles of toppings but not feel like a chili or stew. Tender chicken shreds, buttery pinto beans, all the veg flavor but no big chunks, just the right amount of heat throughout…

Ugh, is there a park bench somewhere? We might be here a while.

Chicken Tortilla Soup in a soup pot with a ladle.

It’s hard to pinpoint exactly the origin of tortilla soup, but it is generally attributed to Central Mexico and especially popular in Mexico City, where it was possibly born in the nearby state of Tlaxcala (which in Nahuatl means “land of the corn” or “place where tortillas abound”). In this great guest post by Lorena Masso over on the ful-filled blog, she talks a lot about how this soup in particular represents the blending of Indigenous and Spanish cultures in much of Mexican cuisine. For example, she says Spaniards are generally thought to have introduced the concept of soup while corn is, of course, an important and vital ingredient in native culture.

Lorena also talks about how tortilla soup can be found all over Mexico and the toppings and ingredients can definitely vary from state to state. But no matter where you find it, you can always count on a rich chicken broth, roasted tomatoes, and chilis.

It is a pretty ubiquitous soup here in the U.S. as well, and it seems everyone has a recipe/style they love most. This is ours, with some shifts in ingredients and method based on preferred texture and taste. And oof, do we love it.

What’s In This Chicken Tortilla Soup

The ingredient list in any tortilla soup is usually very simple but the flavor, we assure you, is not. We like to run the aromatic veggies through the food processor, so the bits are nice and small to start things out. Red onion, a hefty amount of garlic, and then a jalapeño, but you could sub any kind of pepper you like. A chipotle would be great here, dried guajillo or ancho chili for a more authentically Mexican take, or a green bell pepper if you are on the Midwestern level spice chart.

You could add other veg if you like, it’s yours to play around with! Also, how are you about big tomato chunks in your soup? We are a little 👀 👀 about them, so we used a can of crushed tomatoes. Delicious tomato flavor with none of the surprise smush-cubes, you know?

But the real bonus of using a can of crushed tomatoes is the ever so slight, almost elegant thickening it brings to this soup. Kicks things up just one notch on the luxe chart and for that, we are big, big fans. If you are looking for an even thicker soup, some recipes will thicken with blended dried tortillas or cornmeal.

Beyond that all you need is:

  • Chicken thighs (chicken breasts would work too, but chicken thighs are a real flavor-win here)
  • Veggie broth
  • All the toppings in the world! (Cilantro? Mm hmm. Some crema and cotija cheese? Yep. Homemade fried tortIlla strips? HELLO YOU ANGEL.)

How To Make Chicken Tortilla Soup

After you’ve assembled all your players, the process is pretty simple. We’ve done it on the stovetop and in the Instant Pot so really, it’s up to your mood.

  1. Veggies. Again, we preferred a buzz through the food processor, but you could certainly do a rough chop if that’s more your soup texture. Sauté until soft and fragrant.
  2. Simmer. Add your crushed tomatoes, broth, and chicken thighs and let them simmer for a bit.
  3. Shred & stir. Once cooked, pull the chicken out to shred and then add back in along with the beans and any extra broth you might want.
  4. Go time, party time. Get topping, friends.
Chicken Tortilla Soup in a bowl with toppings.

Top It All Off

Okay, what is chicken tortilla soup without the tortilla part and this is where we’re going to persuade? beg? demand? that you take a couple extra minutes and fry up your own *homemade* corn tortilla strips. YES, some of your fave tortilla chips would work totally great in a pinch but whoo-boy, these little fresh, crisp, salty strips that you made your ding-dang self?! Unmatched.

Slice up some small corn tortillas into thin strips and then quick fry them up in a pan with oil, salt, and then chomp and enjoy them for the rest of your days. That’s it. You’ve done it. High five yourself.

Now that we’ve convinced you, please also get at the ready your piles of bright cilantro and fresh lime squeezes, your buttery chunks of avocado, your salty sprinkles of cotija, your drizzles of Mexican crema, or thwaps of sour cream. Build delicious mountains in this soup and then tear them down by the spoonful.

Chicken Tortilla Soup in a bowl with a spoon.

Chicken tortilla soup is just, like, the friend that’s always there for you — comforting, flexible, easy…lovingly encourages you to make your own fried tortilla strips whenever possible. You know, like any good friend would.

Chicken Tortilla Soup: FAQs

Can I use chicken breasts instead of chicken thighs?

Yes! Of note though, there’s a bit more flavor in chicken thighs that’s really, really delicious for this soup.

How can I make this vegetarian?

This Instant Pot Sweet Potato Tortilla Soup is an excellent vegetarian-friendly alternative.

What goes with chicken tortilla soup?

Tortilla chips, fried tortilla strips, maybe even these jalapeño corn fritters. SO GOOD!

Can I freeze this soup?

Yes, definitely! Just rewarm on the stovetop.

How can I thicken this soup?

Blended dried tortilla or cornmeal can help thicken this up.

Can this be made in the Instant Pot?

Yes! See recipe notes below.

Can I use bone-in, skin-on chicken thighs?

Yes and it’ll add a TON of flavor to the soup if you do. It’ll just take a little bit of time to remove the skin and bones when everything finishes cooking.

Prefer To Watch Instead Of Read?

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Tortilla Soup in a bowl with toppings and a spoon.

Chicken Tortilla Soup


  • Author: Lindsay
  • Total Time: 30 minutes
  • Yield: 46 servings 1x

Description

Winner, winner, Chicken Tortilla Soup dinner! Tender chicken thighs, creamy pinto beans, garlic and onions, crushed tomatoes, jalapeño pepper, crushed tomatoes, and ALL the toppings. 


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • 12 teaspoons cumin and/or chili powder (you can make this as spiced as you like)
  • a pinch of Mexican oregano
  • one 28-ounce can crushed tomatoes
  • 2 1/23 cups vegetable broth
  • 1 pound boneless skinless chicken thighs
  • 1 1/2 teaspoons salt
  • 1 can pinto beans, drained and rinsed
  • crispy tortilla strips, cilantro, cotija or sour cream for topping

Instructions

  1. Heat oil in a soup pot over medium heat. Add onion, garlic, jalapeño, and seasonings; sauté for about 5-10 minutes or until very soft and fragrant.
  2. Add the crushed tomatoes, broth, chicken thighs, and salt. Simmer for 10-15 minutes or until chicken thighs are cooked through.
  3. Remove chicken from the pot. When cool enough to handle, shred and chop into small bite-sized pieces. Stir back into the pot with the beans. Add more broth depending on how thin you like it. Top with EVERYTHING. Crispy tortilla strips, cilantro, cotija, crema, lime, etc.

Notes

Instant Pot Instructions: Heat the oil and sauté the onion, garlic, and jalapeño for 5-10 minutes until soft and fragrant. Add in the crushed tomatoes, broth, chicken thighs, and salt. Seal the lid and set the cook time to 15 minutes with 10 minutes of natural pressure release. Remove the chicken from the pot to shred. Stir the shredded chicken back into the soup along with the pinto beans.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Keywords: chicken tortilla soup, tortilla soup, chicken tomato soup

Recipe Card powered by Tasty Recipes logo

More Chicken Soups To Swoon Over

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

27 Comments

  1. Pinch of Yum Logo
    Maria Sherwood

    I love tortilla soup! I like how you add beans, will have to try. An amazing hack is to use spicy hot low sodium V8 and crushed tomatoes and salsa as the base, super quick if crunched for time!

  2. Pinch of Yum Logo
    Brenda

    Wanted to let you know, to add true authentic flavor to this soup, you need to add Morita Chile. Jalapeño is not traditional for this soup although you can add for heat if you want, but if you enough morita chile you’ll get heat too. Just remove all seeds and membrane, and chop fine. I got the recipe from a Mexican chef at a little Mexican restaurant in the town I live in here in the Mayan Riviera in Mexico (I’m a retired Canadian expat) and eat this soup several times a week as I make a huge batch and freeze portions. It doesn’t taste nearly as good, or as traditional, without the Morita Chile. Hope you like it.

    1. Pinch of Yum Logo
      DNN

      Brenda,

      This Morte Chile you’re talking about….do they sell that in local supermarkets? Is that like similar to the taste of Baja Sauce?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Julia! Yes, we’re working on getting the instructions added to the post. Here they are: Heat the oil and sauté the onion, garlic, and jalapeño for 5-10 minutes until soft and fragrant. Add in the crushed tomatoes, broth, chicken thighs, and salt. Seal the lid and set the cook time to 15 minutes with 10 minutes of natural pressure release. Remove the chicken from the pot to shred. Stir the shredded chicken back into the soup along with the pinto beans.

  3. Pinch of Yum Logo
    DNN

    I’ve never thought of making chicken towards Chile is soup at home as a meal. These are really great ideas for people looking to lose weight and stay on track with their weight loss in my personal opinion. One thing I’m discovering is most people who are unmarried and have no children tend to cook less versus people who are married and have to prepare dinner from scratch not just for themselves, but also for the children. Hopefully you put these chicken towards Chile is soup in a YouTube video and share it soon. 🙂

  4. Pinch of Yum Logo
    Lara

    To add authentic flavor, you need to add torn corn tortillas when add chicken. Hence the name “Tortilla Soup” duh 🙂 Tortillas disintegrate into soup but add flavor and creaminess to it.

  5. Pinch of Yum Logo
    Joy

    My husband made this last night. It was easy to prepare and as a bonus utilized foods we typically have in the pantry (so this is a good go to for a night when we don’t have a plan in place). Best part – it was seriously yummy. Definitely an upgrade from the usual pantry chicken tortilla soup that relies on a full jar of salsa!






  6. Pinch of Yum Logo
    Victoria

    This soup is SO good! I made it following the recipe pretty much exactly, though I scraped all the fat from the chicken thighs and next time I may consider using chicken breast just to simplify that step. For toppings I used a handful of crushed up tortilla chips, a spoon of guac, and crumbled queso fresco.

  7. Pinch of Yum Logo
    Tifani

    Made this in the Instant Pot tonight with the homemade corn tortilla strips (a MUST!) and it was SO GOOD! Wasn’t sure if my husband and I would love it as much as your Sweet Potato Tortilla Soup, and we ended up loving it even MORE. The crushed tomatoes (instead of the diced) really did make all the difference. Loved your Soup Series! ❤️






  8. Pinch of Yum Logo
    Stephanie

    Loved this recipe! My husband loved it even more and said it’s his new favorite soup. I doubled the recipe so I could freeze half (prep for post partum) and thought it came out a bit tomato-y. My pot was full to the brim but next time without doubling I’ll add just a bit more broth. I didn’t have tortillas on hand so I crushed tortilla chips on top and it was a huge game changer! Must have some sort of tortilla situation to add! Otherwise topped with cotija cheese, cilantro, and lime, toppings truly do make this recipe that much better! Can’t wait to reheat what I froze and make again!






  9. Pinch of Yum Logo

    If this tastes anything like the one I’ve had from a major fast food chain, it should be awesome! Definitely will want some lime.

  10. Pinch of Yum Logo
    Michelle

    I just made this soup as meal prep for the upcoming week. This is a great option for a very nutritious weekday lunch or dinner. It came together quickly and the ingredients were simple and affordable. The flavor is very cozy!