Restaurant-Quality Chicken Tortilla Soup
This easy restaurant-quality Chicken Tortilla Soup can be a meal in itself or a tasty appetizer, but the secret ingredient in this recipe is what really sets this recipe apart from others and makes this dish “restaurant-quality”!
“I have made this several times and it’s always a hit!”…Lydia
Southwestern, or Mexican Chicken Tortilla soup, is a staple menu item in the southwest and you’ll find it in Mexican restaurants from El Paso to Oklahoma. I developed this recipe over 15 years ago and it still works everytime!
This easy soup recipe is chicken-broth based, with tender bites of seasoned shredded chicken swimming in a flavorful broth of tomatoes, green chiles, corn tortillas, tomatoes, Mexican seasonings and avocado!
A little Sazon Goya seasoning is the secret ingredient that makes so delicious!
Ready in about 40-minutes! Affordable, gluten and dairy-free. I often serve a cup of this tortilla soup as an appetizer with fajitas.
Ingredients
Chicken breasts or thighs. Use a rotisserie chicken from the deli – you’ll need about 3-4 cups cooked and shredded chicken.
The rest of the ingredients are: onion (white onion or yellow onion), chicken broth or stock, ground chili powder, ground cumin, Rotel tomatoes, corn tortillas, diced green chiles, the secret ingredient – Sazon Goya Mexican seasoning, salt and pepper.
Also, Rotel tomatoes are a Texas brand…their kind of a Mexican-tomato mixture with onions and green chiles.
If you can’t find them in your store, get stewed tomatoes with onions or use canned plain tomatoes and chop up some bell pepper, onion and/or more green chiles
How to make chicken tortilla soup
This easy homemade tortilla recipe comes together in no time!
- For the most authentic flavor, I recommed you first bake the chicken. Use thighs (or white-meat breasts if that’s all you have) or pick up a large rotisserie chicken from the deali; lightly season cover with aluminum foil and bake at 350°F until the internal temperature of reaches 165°F.
- Once it has cooled a bit, shred it or cut it into bite size cubes and set aside.
- Next, tear, shred or cut about 6 corn tortillas into small pieces and set aside. The masa flour from the corn tortillas forms the second layer of flavoring in this restaurant-quality tortilla soup.
- Heat a tablespoon of oil in a large stockpot or Dutch oven on medium heat; saute chopped onions and shredded corn tortillas about 5 minutes, until both are tender
- Next, add in a can of Rotel tomatoes (with their juice), the broth, a can of diced green chiles and some Southwest, or Tex-Mex seasonings: ground cumin, chili powder and the Sazon Goya mexican seasoning.
- Add in the seasoned, cooked chicken, combine well and allow to simmer on low heat, covered, for about 15 minutes. Taste for salt and add some if you think it needs it.
- Garnish with crispty tortilla strips, sliced avocado, fresh cilantro and a quick squeeze of fresh lime juice!
Recipe Tips
- Don’t skip the step of adding the torn corn tortillas to the sauteed onions! This is what gives this tortilla soup part of it’s delicious flavor!
- Start by adding 32-ounces of broth. After you add the shredded chicken, the soup will thicken; if you want it thinner, add the remaining 16-ounces of broth
- Seasonings: Chili powder & cumin: Start by using 2 tablespoons of each; let the soup simmer awhile, then re-taste. Add more of the spices if you like. Remember, you can add more heat, but it’s hard to remove heat from a recipe.
- If you want to add canned black or pinto beans or corn, rinse and drain before adding
- Want it spicier?
- Add spicy-heat by adding more chili powder or add fresh jalapenos, hot pepper sauce (like Tabasco) or cayenne pepper.
- Of course, you can also add really hot peppers to this dish (think Habanero peppers), or a spicy meat like chorizo.
There’s really no reason to go to your favorite Mexican restaurant when you can make this delicious restaurant quality tortilla soup at home!
Storage and reheating
Store tortilla soup in airtight container for up to 3-days in refrigerator or up to 3-months in the freezer. Upon reheating, soup may thicken a bit and you might have to add a little water or broth.
Serving suggestions
This Mexican Chicken tortilla soup can be served as an appetizer or an entree. It pairs beautifully with other Tex-Mex or Mexican dishes and is a must-have on your Cinco de Mayo menu!
I often serve this with tamales and a Mexican street corn casserole. Serve with an ice cold Michelada and you’ve got a full-fledged restaurant-quality Mexican dinner in your own home!
The beauty of this easy chicken tortilla soup recipe is it’s flavoring and the secret ingredient that creates an authentic Mexican flavor, but nothing too “over-the-top” and, you can make it as mild or spicy as you like!
More Mexican recipes
- Slow Cooker Adobo Chicken
- Green Chile Chicken Soup
- Southwestern Navy Bean Soup
- Authentic Mexican Rice
- Red Enchilada Sauce
- Sour Cream Enchilada Sauce
- Sweet Chipotle Corn Casserole
- Tex Mex Fajitas
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Easy Restaurant Quality Chicken Tortilla Soup
Ingredients
- 4 lbs. chicken See Recipe Notes
- 1 tablespoon oil , canola or vegetable
- 4 5" inch corn tortillas see recipe notes
- 1 cup yellow onion .diced
- 8 ounces green chiles , canned, diced, not drained
- 1 tablespoon ground cumin to season chicken
- 1 tablespoon chili powder to season chicken
- 2 tablespoons ground cumin, for soup
- 2 tablespoons chili powder, for soup
- 1 pkg. Sazon Goya Seasoning (1 tsp.) see recipe notes
- 10 ounces Rotel tomatoes , not drained
- 1 bunch cilantro (garnish)
- 48 oz. chicken broth , low-sodium
- 2 avocados sliced (garnish)
- 1 can black beans drained (optional)
- 1 can sweet yellow corn drained (optional)
- salt, to taste
Instructions
First Things First – Cook The Chicken (See Recipe Notes)
- Set cooked, shredded chicken aside4 lbs. chicken, 1 tablespoon ground cumin to season chicken, 1 tablespoon chili powder to season chicken
Make the soup
- Add oil to stockpot on medium heat; add onions and 3 torn corn tortillas; cook 5 minutes or until the tortillas soften1 tablespoon oil, 4 5" inch corn tortillas, 1 cup yellow onion
- Add Rotel tomatoes, green chiles, chicken broth, remaining cumin and chili powder and Sazon Goya (see recipe notes about adding the chicken broth)8 ounces green chiles, 2 tablespoons ground cumin, for soup, 1 pkg. Sazon Goya Seasoning (1 tsp.), 10 ounces Rotel tomatoes, 48 oz. chicken broth, 2 tablespoons chili powder, for soup
- Add cooked chicken to the stockpot; allow to simmer on low 15-20 minutes; salt to taste4 lbs. chicken, salt, to taste
- Garnish with cilantro and sliced avocado and serve1 bunch cilantro, 2 avocados
Optional Additions
- Black Beans: if you want to add black beans, drain a can and rinse them; add them about 10 minutes before serving; always taste and adjust seasonings after you add anything to the soup1 can black beans
- Sweet Corn: if you want to add sweet corn, drain a can and rinse; add the corn about 10 minutes before serving; always taste and adjust seasonings after you add anything to the soup1 can sweet yellow corn
Fried Tortilla Strips (optional)
- While your soup is simmering, put 1/2 cup vegetable oil in a skillet on medium high heat
- Take four tortillas and cut them into fine strips; place tortilla strips into hot oil; remove and place on paper towel; garnish soup with fried tortilla strips
Notes
- Bake: season lightly with salt, pepper, cumin and chile powder; place in a lightly oiled baking dish, covered, and bake at 350° F until it reaches 165ºF internal temperature (about 45 minutes, depending upon how much chicken you have) – OR-
- Saute on the stove: cut into cubes, place in a big bowl, add seasonings, toss, and add to hot skillet
- I like to use a combination of white and dark meat; I usually us one large chicken breast and 6-8 chicken thighs (boneless/skinless)
- If you use chicken thighs with the skin on, remove the skin before adding to the soup and season them lightly with cumin, salt and chili powder (about 1 tablespoon each)
I be made this several times., it’s always a hit!
I made this with a change from two cans of green chilis to one because the Rotel I used had habernero peppers! It was/ is awesome— very spicy, too. I also added a can of black beans!! Wonderful!!
I love chicken tortilla soup. Have you tried adding juice of one lime? I sometimes add more.
Thanks Smartypants
Hi Pat! Thanks for the idea! I add lime if I have any…:)