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.
Chicken Tortilla Soup
Featured comment
Tried this recipe and it was delicious. Had to make a second pot just so I could freeze it for later.
Video For How To Make This Chicken Tortilla Soup Recipe
About Chicken Tortilla Soup
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.
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.
Ingredients You Need
The ingredient list in any tortilla soup is usually very simple but the flavor, we assure you, is not.
- Aromatic veggies like red onion, a hefty amount of garlic, and 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.
- Crushed tomatoes because to be honest, I’m not all about big tomato chunks in my soup. The real bonus with crushed tomatoes is the ever so slight, almost elegant thickening it brings to this soup. If you are looking for an even thicker soup, some recipes will thicken with blended dried tortillas or cornmeal.
- Chicken thighs, or chicken breasts would work too, but chicken thighs are a real flavor-win here.
- Beans – pinto beans are used here, but black beans would work as well.
- Veggie broth.
- All the toppings in the world! Cilantro? Mm hmm. Some crema and cotija cheese? Yep. Homemade fried tortIlla strips? HELLO YOU ANGEL. (More on the tortilla strips below!)
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.
- 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.
- Simmer. Add your crushed tomatoes, broth, and chicken thighs and let them simmer for a bit.
- 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.
- Go time, party time. Get topping, friends.
How To Make Homemade Crispy Tortilla Strips
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.
- Quick-fry them up in a pan over medium-high heat with oil and salt.
- Chomp and enjoy them for the rest of your days.
That’s it. You’ve done it. High five yourself.
Other Toppings For This Soup
Now that we’ve convinced you to make those tortilla strips, here’s what else you need to add to your list.
- Piles of bright cilantro
- Fresh squeezes of lime juice
- Buttery chunks of avocado
- Salty sprinkles of cotija
- Drizzles of Mexican crema, or thwaps of sour cream.
Build delicious mountains in this soup and then tear them down by the spoonful.
Storage and Freezing
I love a soup that makes for great leftovers AND can be frozen for another weeknight meal. Here’s how to do that:
- Storage Instructions: Store in an airtight container in the fridge. Keeps for 3-4 days.
- Freezer Instructions: Make the soup, let it cool, then put it into 1-2 airtight containers in the freezer. It will keep for up to 6 months. When ready to eat, let it thaw overnight (if you can) and reheat on the stove in a pot.
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.
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.
Could I use rotisserie chicken?
Yes. Just skip the chicken thighs (obviously) and stir in the rotisserie chicken in at the end instead.
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 thaw overnight and rewarm on the stovetop.
How can I thicken this soup?
Blended dried tortilla or cornmeal can help thicken this up.
How can this be made in an Instant Pot?
Yes! 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.
How can this be made in a slow cooker?
Yes again! 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.
Can I use black beans instead of pinto beans?
Absolutely! Either will work great.
Chicken Tortilla Soup
- Total Time: 30 minutes
- Yield: 4–6 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 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
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
More Chicken Soup Recipes To Swoon Over
- Healing Chicken and Rice Soup (limey, salty, and fresh!)
- Country Chicken Stew (cozy, hearty, and humble)
- Queso Chicken Chili with Roasted Corn and Jalapeño (such a creamy, spicy, yummy dinner)
- Jalapeño Lime Chicken Soup (delicious served with rice!)
Filed Under: All Recipes Dairy-Free Dinner Fall Gluten-Free Healthy Jalapeño Legume Lime Main Dishes Meat and Chicken Quick and Easy Recipes Soups Spring Stovetop Sugar-Free The Soup Series Tomato Winter
October 20, 2021
Created By The POY Team
Lindsay Ostrom
Recipe Developer
Rita Boersma
Writer
Eman Kemp
Editorial
Emily Caruso
Videographer
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!
Great shortcuts, Maria! Thanks so much for sharing!
I’m looking forward to trying this recipe over the weekend. It will go perfectly with the rainy forecast.
We hope you enjoy it, Janet!
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.
Thanks for sharing that great tip, Brenda!
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?
Can this be made in an Instant Pot??
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.
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. 🙂
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.
Thanks for the tip, Lara!
When do you add the cumin?
Tried this recipe and it was delicious. Had to make a second pot just so I could freeze it for later.
So glad you enjoyed it, Kimberlee!
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!
So glad the soup was a hit, Joy!
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.
So glad you enjoyed it, Victoria!
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! ❤️
So glad it was a hit, Tifani!
Love this, made it for dinner tonight in the instant pot. I added lime juice.
Glad to hear you tried it in the Instant Pot!
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!
Glad to hear the recipe was a hit!
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.
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!
This recipe was super simple but delicious. Cooked in the instant pot and the chicken fell right apart. Definitely makes an easy dish for the family or friends gatherings.
This is an excellent recipe. I found that starting with whole tomatoes (rather than crushed) provides a much more authentic (and less sweet) flavor.
I also found that the cotija cheese is a bit acidic, but queso fresco offers needed creaminess without need for sour cream.
This is going into our regular rotation, even our 5 year old enjoyed it!
Love this recipe!! I make this soup regularly when it’s chilly outside.
Great recipe! One suggestion I have is adding a bit of baking soda or sugar to cut the tomato acidity. I’ll definitely be making it again.
This dish was easy to make yet tasty. The chicken broke apart when cooked in the instant pot. This is an excellent meal for family or friend gatherings.
Another winning recipe! I made this in the slow cooker (so easy!) and omitted the jalapeno so my kid would be more likely to eat it. The jalapeno would have made it perfect for my husband and me though. It was so much better than the chicken tortilla soup I had at a restaurant earlier in the week. Looking forward to leftovers and adding this one to our regular rotation – thank you!
Ok HOW IS THIS SO GOOD?! The ingredients are simple, the instructions are easy, and somewhere along the way magic happens. If you’re wondering if pinto beans belong in chicken tortilla soup – YES, they do! Will this make all your soup for dinner dreams come true? YES it will! You’ve got to make this one.
Best recipe of all time!! A fan favorite at my house!! Thank you!
This was so easy & delicious! I’ve had it printed for awhile & glad I came across it again. It will be a staple recipe this fall & winter!!
My husband grew up in San Diego, CA and Mexico. Chicken tortilla soup is his favorite so he has had many bowls of authentic recipes, and he says this recipe is the best he’s ever had!
I agree that the secret is adding tomatoes as well as blending some of the veggies. My other recipes do not include these steps.
I also put the tortilla strips in the air fryer. They turned out perfect, and it was quick and easy.
Thank you, Lindsay!
Could you swap out the chicken with tofu