Why I love this tortilla soup recipe

Soup has been my friend lately. The weather is finally getting warmer, and while I’m craving lighter, summer flavors, I still love that cozy, comfort that soup provides.

Plus, it’s easy, healthy and all made in one pot. This chicken tortilla soup, has become a favorite over the year, and I’m always amazed by the complexity of flavor this spicy soup provides even when using the simplest ingredients.

This recipe makes a lot of soup, which means you’re going to have leftovers. You can either freeze them or keep them in the fridge to eat throughout the week, but, either way, you’re definitely going to need storage containers.

A dutch oven full of cooked soup with bowls of garnishes ready to top the soup.

Here’s what you’ll need to make it

This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.

Ingredients & Substitutions

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

  • Chipotle peppers – These smoky peppers come in a can with adobo sauce. If you want a milder soup, reduce the number of chipotle peppers.
  • Chicken – I use a combination of chicken thighs and breast. You can any combination you want, but I recommend using bone-in, skin-on because it adds so much flavor to the soup as it cooks.
  • Coconut milk – You can use any dairy free milk you like, but I really like the creaminess this adds to the soup. It gets mixed with the cornmeal to add thickness and create a creamy tortilla soup without actually adding cream.
Overhead shot of a few bowls of tortilla soup and various garnishes surrounding them.

How to make tortilla soup

Prep your ingredients. Even though it’s called easy chicken tortilla soup, this recipe requires a decent amount of chopping, but one you’ve done that, cooking it is super easy.

I recommend doing all the chopping (other than the garnish) before you start cooking, but you can chop the fresh cilantro while the soup simmers.

Sauté the veggies. Begin by heating a large dutch oven to medium-high heat. Add olive oil and sauté the onion, garlic, chipotle peppers and the adobo sauce. Stir occasionally as they cook, until the onions are translucent.

Simmer the soup. Next, add the remaining ingredients and cover the pot. Increase the heat and bring your soup to a boil. Then, reduce heat to low and simmer for about 15 – 20 minutes, or until the chicken is cooked through.

When the chicken is cooked through, remove it from the pot and shred or chop it. Return it to the pot and bring it back to temperature.

Thicken the soup (optional). In a small bowl, stir the coconut milk and cornmeal together until smooth. Add the the pot and allow the soup to cook until the broth has begun to thicken.

Garnish and serve. Remove the pot from heat and discard the bay leaves. To serve, top each bowl of soup with chopped fresh cilantro and crushed tortilla chips.

Other toppings that would be great on this include: avocado, diced red onion, lime wedges, hot sauce, sour cream & cheese (be sure to use vegan if you’re dairy free).

A close up of chicken tortilla soup topped with broken tortilla chips, cilantro, radish and avocado.

frequently asked questions: easy chicken tortilla soup

Can I make this soup mild?

You can easily customize the spice level of this soup. I used two cans of tomatoes with green chilies, but if want to tone it down a notch, feel free to replace one or both of those cans with some plain diced tomatoes.

How can I make this soup gluten free?

You’ll want to double check and make sure all of your ingredients are gluten free, especially the broth since not all commercial brands will be. Always check your labels to make sure!

Can I freeze this chicken tortilla soup recipe?

You can absolutely freeze this recipe. Just wait to garnish until you’re ready to eat, since fresh cilantro and tortilla chips won’t withstand freezing.

Close up of a bowl of soup with a spoon pulling up big pieces of chicken.

More healthy soup recipes

More chicken recipes you’ll love

Overhead shot of a bowl of chicken tortilla soup.
Pin Print
No ratings yet

Easy Chicken Tortilla Soup

By: Melissa Belanger
Seasoned with smoky chipotle peppers and slowly simmered for added flavor, this Mexican chicken tortilla soup is flavorful, filling and so easy to make. Garnish with crispy tortillas, fresh cilantro and creamy avocado for a cozy, warm meal.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 servings
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 2 tablespoons olive oil
  • 1/2 large onion, chopped
  • 3 garlic cloves, minced
  • 3 – 4 chipotle peppers, chopped
  • 2 tablespoons adobo sauce, from chipotle can
  • 2 tablespoons tomato paste
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • 1 15- ounce can fire-roasted diced tomatoes
  • 3 chicken thighs, bone-in, skin on
  • 1 bone-in, skin on chicken breast
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1 cup frozen corn kernels
  • 1 15- ounce can black beans, drained and rinsed
  • 1 lime, juiced
  • Salt & pepper, to taste
  • To thicken the soup: 1/4 cup cornmeal + 1/2 cup coconut milk, optional

Instructions 

  • In a large stockpot or dutch over, heat olive oil to medium high. Add onions, garlic, chipotle peppers, and adobo sauce. Season with a pinch of coarse salt.
  • Sauté, stirring occasionally, until onions are translucent – about 5 minutes.
  • Stir in the remaining ingredients, making sure the chicken is submerged in liquid. Cover pot and bring to a boil.
  • Reduce heat and simmer for 15 – 20 minutes, or until the chicken has cooked through.
  • Remove the chicken from the pot and shred or chop the meat. Discard skin and bones. Return to the pot.
  • Whisk the cornmeal and coconut milk together until smooth. Stir into to the soup and allow it to cook until the broth thickens, about 5 minutes.
  • Remove from heat and discard bay leaves. Adjust seasoning with salt & pepper, to taste.
  • To serve, top each bowl with a small amount of crushed tortilla chips and cilantro.

Nutrition

Calories: 147kcal, Carbohydrates: 11g, Protein: 9g, Fat: 7g, Trans Fat: 0.03g, Cholesterol: 30mg, Sodium: 888mg, Fiber: 3g, Sugar: 2g, Vitamin C: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

You may also like:

Leave a comment

When leaving a comment or rating:
Feel free to share your recipe feedback, ingredient swaps, or tips for other readers. Rating a recipe you changed isn’t helpful to anyone - drop it in the comments instead. Keep it kind and on topic - disrespectful comments and ad complaints will not be approved.

Recipe Rating




4 Comments

  1. Rachel @ Bakerita says:

    I need to go on a Costco run, and I’m definitely going to grab a rotisserie chicken so I can make this soup!! I’m all for soups during the winter and this one looks perfect for a cold day 🙂

    Reply
    1. Melissa Belanger says:

      You have to! They are seriously so cheap. Maybe cheaper than a chicken you’d have to cook!

      Reply
  2. Cheryl says:

    This looks soooo good and easy! I freaking love those Costco chickens but when I was there people were attacking them like it was Black Friday! It was so crazy

    Reply
    1. Melissa Belanger says:

      Hahaha. I know! Last time I went there were seriously people hovering and waiting for the next batch of chickens. It was so weird, but now I sort of get it.

      Reply