You’re going to love this incredible chicken tortilla soup! Our family has been making it for years, and I can’t wait for you to try it! Don’t miss our serving suggestions below. The toppings take it to the next level. I’m personally obsessed with crispy homemade tortilla chips on top! For more of my favorite soup recipes, see our popular chicken noodle soup, easy taco soup (quick and inspired by taco night), and this white chicken chili.
Key Ingredients
Chicken: I highly recommend skin-on chicken thighs for the best tortilla soup. The rendered fat creates a rich base, and the chicken cooks perfectly in the oven while you prepare the rest of the soup. If you prefer skinless chicken thighs or breasts, I’ve included easy adjustments in the tips below the recipe, as well as tips for cooked or rotisserie chicken. Veggies: I start with a flavorful base of onion, celery, jalapeño, and garlic. Toward the end, you’ll add corn (frozen or fresh) and tomatoes for sweetness and color. Spices: I love using ancho chili powder or homemade chili powder for this soup. We also add cumin and a bay leaf. And while it isn’t technically a spice, a squeeze of fresh lime juice at the end brightens everything up! Corn Tortillas: These are essential for that classic tortilla soup flavor! You’ll roughly chop corn tortillas and stir them into the soup. As they simmer, they break down, adding flavor and thickening the broth slightly. Broth: I prefer chicken stock, especially homemade chicken stock, if I have it on hand. But feel free to use your favorite store-bought brand or even vegetable broth. The Extras: Tortilla soup is all about the toppings! Set out a variety of options and let everyone customize their bowls. Some of our family favorites include fresh cilantro, extra lime wedges, crumbled queso fresco or other cheeses, tortilla chips or strips, diced avocados, and a spoonful of guacamole.
How to Make Chicken Tortilla Soup
To make this super flavorful tortilla soup, start by preheating your oven. Then, sear skin-on chicken thighs in the pot you plan to use for the soup. Once golden brown, transfer the thighs to the oven to roast until cooked through. While the chicken cooks, you can make the soup. Use the rendered chicken fat in the bottom of the pot to cook a mixture of onion, celery, jalapeño, garlic, chili powder, and cumin. When the onions are soft, pour in the chicken stock, and add corn, a bay leaf, and the chopped corn tortillas to the pot. Simmer for 20 minutes, and then finish with tomatoes, shredded chicken (once cooked), and a squeeze of lime juice. Finally, crisp up the reserved chicken skin under the broiler (optional). Top your soup with your favorite garnishes, such as fresh cilantro, extra lime, avocado, crispy tortilla strips, and those delicious crispy chicken skins! 2 teaspoons avocado oil or olive oil 1 large onion, finely chopped 5 stalks celery, finely chopped 1 large jalapeño, finely chopped 3 garlic cloves, minced, about 1 tablespoon 1 ¾ teaspoons ancho chili powder, divided, try homemade chili powder 1 ½ teaspoons ground cumin 1 bay leaf 1 ½ cups corn kernels, fresh or frozen 4 (6-inch) corn tortillas, roughly chopped 6 cups (1.4L) chicken stock 1 pound tomatoes, cored and finely chopped, or 1 (14oz) can diced tomatoes Juice of half a lime Salt and fresh ground black pepper For serving: Cilantro, lime wedges, avocado, queso fresco, crispy tortilla strips (see tips) 2Pat the chicken thighs dry with a paper towel. Then, season them on both sides with 1/2 teaspoon salt and 1/4 teaspoon ancho chili powder. 3Heat the 2 teaspoons of oil in a large pot, like a Dutch oven, over medium heat. Add the chicken thighs, skin-side down, and cook, without moving them, until the skin is golden brown, about 12 minutes. 4Wiggle the chicken thighs to release them from the pot. Place the thighs skin-side up on the prepared baking sheet. It’s okay if some skin sticks to the bottom of the pot. Scrape up the larger pieces and place them on top of the chicken thighs. Leave the smaller bits in the pot. 5Roast the chicken thighs until cooked through, about 20 minutes. Transfer to a plate and allow to rest for 10 minutes. When they are cool enough to handle, remove the skin from the chicken and shred the meat. Either discard the skin or save it as a topping for the soup. 2Stir in the bay leaf, corn kernels, chopped tortillas, and chicken stock. Bring to a boil, lower the heat, season to taste with salt and pepper and simmer uncovered for 20 minutes. 3Add the tomatoes and simmer uncovered for 10 minutes. 4Stir in the shredded chicken and the lime juice. 5If you plan to garnish the soup with crispy chicken skin, just before serving, turn the broiler to high. Then, broil the chicken skin saved from earlier until crisp, for about 1 minute. Watch it closely so that it does not burn. Cut into strips. 6Divide the soup between bowls and top with your favorite tortilla soup toppings, such as crispy chicken skin, crispy tortilla strips, extra lime, cilantro, and crumbled cheese.
