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.
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).
frequently asked questions: easy chicken tortilla soup
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.
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!
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.
More healthy soup recipes
More chicken recipes you’ll lovePrint
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)
- 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.
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
- Serving Size:
- Calories: 114
- Sugar: 5.2 g
- Sodium: 469.5 mg
- Fat: 3.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 15.7 g
- Fiber: 4.7 g
- Protein: 6.7 g
- Cholesterol: 6.6 mg
Keywords: chicken tortilla soup, tortilla soup recipe, Mexican chicken tortilla soup, creamy chicken tortilla soup, chick fil a chicken tortilla soup,
Published: May 10, 2022. Updated: May 12, 2022.
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.