Chicken Tortilla Soup
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2½pounds bone-in chicken thighs or legs
- 1pound beef bones, or a cut of beef with a lot of bone in it like short ribs, optional
- 1medium onion, quartered leave the skin on
- 1head garlic, halved across the equator leave the skin on
- ¼cup vegetable oil, or more as needed
- 6corn tortillas
- Salt
- 2tablespoons canned chipotle chilies in adobo, or to taste
- ½cup chopped fresh cilantro
- 2avocados, pitted, peeled and cubed
- 4 to 8ounces plain melting cheese, like mozzarella not fresh, Oaxaca or Jack, shredded or cubed
- Lime wedges for serving, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
853 calories; 63 grams fat; 17 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 10 grams polyunsaturated fat; 22 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 49 grams protein; 990 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put the chicken, the beef bones if you’re using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
- Step 2
Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they’re still warm.
- Step 3
When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it’s cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
- Step 4
While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, ¼ cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
- Step 5
Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining ¼ cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.
Private Notes
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Cooking Notes
Zak
I throw in a can of black beans, a can of roasted diced tomatoes, and a cup of frozen corn to give it a bit more material as a meal-soup. Additionally, the last time I made it, I used shortribs and then repurposed the meat from the shortribs for tacos (marinated with a touch of the adobo from the chipotles and some sofrito) the next day.
Lisa P.
Before pureeing the onions, tortillas and cilantro, I sauteed the onions (in fact, added another whole small one) with 1 tsp cumin, 1 tsp oregano, 1/2 tsp coriander, and 1/2 tsp paprika along with (a lot) more garlic. I also added the juice of one lime to the puree and a bit more cilantro. It made the stock quite green, but I let it simmer awhile and it turned out heavenly.
Andrea
Great recipe. I revised it by using a leftover roast chicken instead of fresh and used corn chips in place of corn tortillas. I also added a can of hominy to make it more posole like. All turned out wonderfully. Will make every time I have left over chicken.
Michaela
I love this recipe when it's cold outside or when I'm sick. I usually roast a head of garlic and add this to the other ingredients I puree.
DVAB
I've made a variation of this soup at least 50 times and have found that by essentially making great chicken soup and then turning it into tortilla soup, the flavor is much richer/complex. This means i season the chicken well (lots of herbs), brown it, add carrots,celery and half onion and cook it for at least 90 minutes addng salt along the way. Then just follow the instructions but use 3 tortillas and add some frozen corn at the end. Dont worry if it tastes a bit spicy, it mellows...
juliar
Absolute stunner recipe - fantastic for cold winter nights. Although many have made their revisions, i find this soup holds its own as is. I have made with and without the beef bone - a large marrow bone added an extra note of depth and complexity but completely delicious without. I might actually make with less than the full 2 1/2 lbs chicken as there is plenty of meat. Otherwise, don’t mess with it if it ain’t broken...
Karl
In Mexico tortilla soup is always seasoned with a epazote leaves which add the peculiar exotic and aromatic flavor of this soup. Probably you US folks can find this herb at Mexican stores.
Lauren
To save a few calories, I toasted the tortillas in the microwave: 1 min for 3 tortillas, then turn them over and another 1 min. I broke them into pieces instead of cutting them into strips.
Clare
One beef short rib (0.8 lb.) substituted well for the suggested 1 lb. of beef bones. Be careful not to add too much chipotle/sauce; for more flavor, I added ground cumin and ground coriander to the mixture, as well as a hefty pinch of salt. In the last step, I threw in a large can of hominy and some chopped spinach to add heartiness. Nonfat Greek yogurt worked very well as a substitute for sour cream garnish. Avocado and fried tortillas strips weren't missed at all.
kathy g
The missing and possibly most important element in this soup is community. Serving this soup with multiple garnishes adds to the social enrichment and sense of ingesting in togetherness that binds our humanity through the cultures and traditions of food. This meal epitomizes that spirit. Served during our visit to our ailing 87 year old mother proved to be a beautiful enrichment to her day. Thanks, again and again, Sam Sifton!
Patti A.
This was fantastic soup, the lime is a must to add a bright flavor.
I also used one canned chipotle pepper for ease. Onion flavor was not over powering to me , but I like onion and used a sweet vidalia not a white onion.
Defiantly will make again.
Susana
In Mexico, Tortilla soup is made with chicken broth blended with tomatoes, or with beans liquified with their cooking water.
Sometimes the garnish could include pieces of pork rinds/skins.
allison
Yummy soup. Did a slight variation to make it super-easy for a weeknight dinner and still was delicious - boneless chicken breasts and rich pre-made chicken stock. Also, instead of frying tortillas - brushed them with oil cut them in slices and baked them at 350 for 15 or so minutes (a lot less messy). I used a whole chipotle with the sauce, next time maybe cut the chipotle in 1/2. Will definitely make again.
Emma
Just so so good. Rich, filling, great textures and spice. Leftovers hold up well.
Sarah Tucker
I add a can of creamed corn and a can of Rotel. This is my absolute favorite Tortilla Soup ever.
Christen
The best recipe I've found for this classic soup
lil
Garnish with some fresh chopped onion with the cilantro. Really freshens the flavor.
anne
This recipe as is is not very good. Most of the good reviews have added a lot of ingredients to make this soups more substantial. As is, it doesn’t really have much beyond chicken and broth in the base soup without the add ins like cheese and tortilla strips and Avo.
me
Boiled some boneless thighs with the onion and garlic, and some bay leaves and oregano. Put back into the liquid some of the boiled onion and garlic with cilantro and half a can of chiles in adobo and blasted with an immersion blender. Added a heaping tablespoon of some better than bouillon and let simmer with the chips for a bit. Shredded the chicken with two forks and warmed through in the pot. Delicious soup in half the time.
Chicken Tortilla Soup
1. Use store bought chips rather than frying up tortillas strips. 2. Do NOT put the whole can of chipotle’s in adobo sauce in—way too spicy.
Caleb
Will make again! I took the skins off my thighs and crisped them in an air fryer to use as a topping.
SJT
Add beans, corn
annie p
great recipe and very adaptable!
Elizabeth L
Best soup I've ever made. Followed the recipe but also added 1 cup of frozen corn and a can of black beans (as recommended by other commenters).
Chris&Lauren
Wow! I loved it. Super easy and not lacking in flavor at all. I would say that the can of chipotles in adobo we got packed on the HEAT! Holy smokes it was spicy, but also so delicious. Personally o saved the garlic to eat because it seems crazy to toss. We added a scoop of cilantro lime rice and will be making it for friends/family.
LOLA
I modified with a few ingredients bc I didn’t have what it called for. I didn’t have beef bones but subbed Beef Bone Broth, didn’t have bone in chicken, but had breasts. I was serving to a child so I didn’t use a chipotle pepper but subbed 1tbs tomato paste/1tsp smoked paprika. Last sub lol I used flour tortillas bc H‑E‑B flour tortillas are the only tortillas we buy. Still came out amazing even with my modifications. I wish I would have doubled the recipe! Will make again and again!
Mjmann1
Used the air fryer to crisp up the tortillas to add to the broth and worked beautifully. Also added carrots to the stock. And 2 can diced tomatoes. Added some of the carrots and also onions from stock to the blender with about 1 tsp of cumin, 1.5 of chili powder and 1/2 can crushed tomatoes. Diced up a zucchini and added at the end. Cooked for about 10 more mins. Such a great recipe! A keeper.
Mitch Cumstein, The Villages FL
Used about a pound more chicken than called for and added a couple cups of frozen corn and still found the soup a bit thin. Would add white or black beans next time or add more fried tortillas to the puree to thicken it to my taste.
Marc
I'd be careful with the chipotles; remove the seeds before using or it'll make the soup spicy hot.
Donna
Love this soup! The broth is rich and smoky flavored. There are no tomatoes in the stock - which is different but a welcome change! My favorite Chicken Tortilla Soup!
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