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.

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.

How can I make this vegetarian?

This u003ca href=u0022https://pinchofyum.com/instant-pot-sweet-potato-tortilla-soupu0022u003eInstant Pot Sweet Potato Tortilla Soupu003c/au003e is an excellent vegetarian-friendly alternative.

What goes with chicken tortilla soup?

Tortilla chips, fried tortilla strips, maybe even these u003ca href=u0022https://pinchofyum.com/sopa-tarasca-pinto-bean-soup-with-jalapeno-corn-frittersu0022u003ejalapeño corn frittersu003c/au003e. SO GOOD!

Can I freeze this soup?

Yes, definitely! Just thaw overnight and rewarm on the stovetop.

How can I thicken this soup?

Blended dried tortilla or cornmeal can help thicken this up.

Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons olive oil; 1 red onion, diced; 4 cloves garlic, minced; 1 jalapeño, minced; 1-2 teaspoons cumin and/or chili powder (you can make this as spiced as you like); a pinch of dried oregano (Mexican if you can find it); one 28-ounce can crushed tomatoes; 2 1/2 – 3 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, lime, cotija or sour cream for topping

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 jalapeño, minced
1–2 teaspoons cumin and/or chili powder (you can make this as spiced as you like)
a pinch of dried oregano (Mexican if you can find it)
one 28-ounce can crushed tomatoes
2 1/2 – 3 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, lime, cotija or sour cream for topping

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Instructions

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.
Add the crushed tomatoes, broth, chicken thighs, and salt. Simmer for 10-15 minutes or until chicken thighs are cooked through.
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.

Slow Cooker Instructions: 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 to the slow cooker and add in the crushed tomatoes, broth, chicken thighs, and salt. Stir and cook on low for 6-8 hours. Remove the chicken from the slow cooker 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