Chicken Tortilla Soup
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Not your typical chicken tortilla soup, this creamy, flavor-packed version is a hearty blend of veggies, broth, and corn tortillas. It’s a meal in itself, especially topped with corn, sour cream, avocado, or your favorite seasonal add-ins.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Whenever we visit my parents in Longboat Key, Florida, we have dinner at Tommy Bahama. The food is always good, and we love sitting around a big table under gently spinning wicker fans, listening to a one-man band play endless Jimmy Buffet tunes. While we all have our favorites at Tommy’s, the dish we unanimously love is the chicken tortilla soup. Unlike the typical tomato and broth-based varieties, it’s a hearty, creamy blend of puréed vegetables, broth, and corn tortillas—a combination that, in my opinion, beats the standard version by a mile.
This is my take on Tommy’s tortilla soup. At the restaurant, they garnish it with grilled chicken, charred corn, and a drizzle of crema. Feel free to add these or your own favorite toppings—diced avocado, beans, pico de gallo, and cilantro would all be great additions.
“Delicious recipe! I added chicken & topped with fresh pico and tortilla strips. It was a meal!”
What You’ll Need To Make Chicken Tortilla Soup
- Olive Oil and Butter: Used for sautéing the vegetables and also add flavor to the soup.
- Onions, Garlic, Green Bell Pepper: These aromatic vegetables are essential for the soup’s base flavor. They add sweetness, depth, and a slight bite.
- All-purpose Flour: Acts as a thickening agent for the soup, giving it a more substantial texture.
- Chicken Broth: Serves as the liquid base of the soup, providing depth, richness, and body.
- Corn Tortillas: Thicken the soup and add a traditional corn flavor.
- Cumin, Chili Powder, and Cayenne Pepper: These spices add warmth, heat, and a smoky flavor.
- Chicken, Avocado, Corn, Beans, Cilantro, Sour Cream: Optional add-ins to customize your soup.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by heating the oil and butter in a large soup pot over medium heat. Add the onions, garlic, and green pepper.
Cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn the heat to medium-low if the mixture is browning too quickly.)
Add the flour and cook, stirring constantly, for 1 minute.
Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne.
Bring to a boil, then turn the heat down to low and simmer, uncovered, for 15 minutes.
Off the heat, then use a handheld immersion blender to purée the soup until completely smooth.
If you don’t have a hand-held blender, let the soup cool slightly and use a standard blender to purée in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.
Taste and adjust seasoning, if necessary. Stir in the chicken, if using, then ladle the soup into bowls and serve with optional additions. Enjoy!
Frequently Asked Questions
Yes! Chicken tortilla soup will keep nicely in the fridge for up to 4 days. It may thicken up while refrigerated, so add a bit of water or chicken broth when reheating to thin it out as necessary.
Yes, the soup can be frozen for up to 3 months. Defrost in the refrigerator overnight, then reheat on the stovetop over medium heat, thinning it with a bit of broth or water if necessary.
Yes, you can easily make this soup vegetarian by substituting the chicken broth with vegetable broth and omitting the chicken. You can add more vegetables like zucchini or carrots, or black beans to keep the soup hearty and fulfilling.
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Chicken Tortilla Soup
Not your typical chicken tortilla soup, this creamy, flavor-packed version is a hearty blend of veggies, broth, and corn tortillas. It’s a meal in itself, especially topped with corn, sour cream, avocado, or your favorite seasonal add-ins.
Ingredients
For Soup
- ¼ cup extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 medium yellow onions, roughly chopped (about 2½ cups)
- 4 cloves garlic, peeled and sliced into quarters
- 1 green bell pepper, seeded and roughly chopped
- 3 tablespoons all-purpose flour
- 6 cups chicken broth (best quality such as Swanson)
- 6 small (6-inch) corn tortillas, cut into small pieces
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Optional Additions
- 2 cups shredded cooked chicken, from a store-bought rotisserie chicken or leftovers
- Sour cream, crushed tortilla chips, corn, cilantro, avocado, black beans, lime wedges
Instructions
- In a large pot, heat the oil and butter over medium heat. Add the onions, garlic, and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn the heat to medium-low if the mixture is browning too quickly.)
- Add the flour and cook, stirring constantly, for 1 minute. Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne and bring to a boil. Turn the heat down to low and simmer, uncovered, for 15 minutes.
- Remove the pot from the heat, then use a handheld immersion blender to purée the soup until completely smooth. (Alternatively, let the soup cool slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.) Taste and adjust seasoning, if necessary. Stir in the chicken, if using, then ladle the soup into bowls and serve with optional additions.
- Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 4 days ahead of time and refrigerated, or frozen for up to 3 months. Defrost the soup in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot. The soup may thicken during storage, so add a bit of water or chicken broth to thin it out while reheating, if necessary.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Serving size: 1 bowl (does not include toppings)
- Calories: 328
- Fat: 21 g
- Saturated fat: 7 g
- Carbohydrates: 28 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 9 g
- Sodium: 579 mg
- Cholesterol: 28 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Best tortilla soup I’ve ever made at home or eaten in any restaurant!! Thank you Jenn for such a delicious, easy soup.
Awesome Recipe Jen. Only problem is I can’t order it in a restaurant anymore. Never compares to yours.
This soup was really great! My husband and I both enjoyed it, and the leftovers were just as good, if not better! My only change for next time would be to cut down on the oil and butter the veggies sauté in. I found that it was too much and detracted from the rest of the soup. I’ll at least halve that amount next time. Otherwise- it was fantastic!!
My family and friends cannot get enough of this soup. It is packed with flavor for such few ingredients. When making it at a friends house, she only had chipotle powder. We used this instead of chili powder and we loved the extra spice. I’ve made it many times both ways and it does not disappoint. I’ve also used bouillon cubes and water when I don’t have chicken broth on hand and I leave out the salt. Definitely a favorite!
The best recipe and tastes just like Toomy Bahama’s version! I add a can of fire roasted tomatoes as well.
Fantastic!! 🥣
I made this soup for dinner tonight and it was delicious! The flavors are just outstanding I will definitely make it again. I got your cookbook and followed that recipe so wish I would’ve added the flour to thicken but no worries it was still super good!
Honestly…I cannot believe how completely delicious this soup is. Made it the other night, along with the fish tacos (ridiculously good…), and the corn and black bean salad with the chipotle vinaigrette (also wonderful…). But this soup!?! Good gracious.
I am preparing for some medical treatment and want to make meals ahead to have in the freezer. It seems this would be a good option, adding the toppings later. Thoughts?
I haven’t made this recipe yet but a friend recommended with a rave review!
Hi Lauren, Yes, I do think this would freeze nicely. See the bottom of the recipe for freezing instructions. Also, I have a category of recipes that freeze well – you may get some inspiration there. Best of luck with your treatment!
I purchased your cookbook as I am a big fan of your recipes. I am wondering why you don’t include the flour in your recipe in the cookbook? Will this change the recipe at all?
Hi Stella, This is a newer version of the same recipe – the only difference is that the flour makes the soup a bit thicker. Hope that clarifies!
Great recipe! Very tasty!
I made it with some alterations, and loved, loved, loved it! This is the best soup ever and also now a party favorite in my house! My guests praised it, ate all of it and asked when I am making it again :))
A few things I did based on my experience (I am known in my circles as the “soup nut” :)) ) :
1. I make my own broth from scratch. It makes a huge difference, if you want the right, homey flavor in the end product. It is very simple to make: 4 chicken thighs (with bones and skin), 1 whole yellow onion peeled and with slits for the juice to come out, kosher salt to taste and a pinch of black pepper. When cooked, I take out the chicken thighs, take off the skin, debone them – which is really easy when chicken is cooked through. And then I cut up the meet and add it back to the soup AFTER the blended ingredients. I love the taste of chicken chunks mixed in, which adds rich flavor, especially when fresh avocado and cilantro is added before serving.
2. I replace flour with just corn kernels of two corn sticks that I cook in advance and instead of tortillas, a cup of my favorite blue tortilla chips. You will need to adjust the salt then, since tortilla chips are salted.
Can a Pasilla chili or a poblano chili be added in place of the green pepper?
Sure, Nancy – I think a poblano would work well here.
Made it today and I used 2 poblanos since I’m not crazy about green bell peppers.
So delicious! Also made tortilla strips with the leftover tortillas. Quite easy.
Delicious and super easy!
I’ve been looking for a tortilla soup recipe and decided to give yours a go! Thank you for sharing this recipe. I’ve made it twice for myself (by halving the recipe); however, the second time I accidentally put in double the amount of spices. It still turned out great with a slight kick. When you say to adjust the seasonings at the end of the recipe, are you referring to the salt and/or the spices as well?
Hi Grace, I’m mostly referring to the salt but you can add more of any of the spices, too.
Hi, Jenn: Could this soup be thickened with cornstarch instead? If so, when would I add it? Thanks for answering the questions we have! Jamie
Sure, Jamie — I’d mix it with some cold water and add it at the very end. You could also use fine cornmeal (or instant polenta), increase the amount of corn tortillas, or reduce the amount of broth to make the soup thicker.
Hi Jenn: I love your recipes and your new cookbook.
Regarding your chicken tortilla soup, could you make a suggested substitution for the wheat flour? We are gluten free. Is the flour used to thicken the soup?
Thank you.
Leslie
Hi Leslie, You can just leave it out; the soup won’t be quite as thick but it will still be delicious.
Does it matter if the veggies are diced or roughly chopped
No, Allison, it doesn’t really matter; they will just cook more quickly if they are more finely chopped. Enjoy!
Jenn,
Maybe it’s because I’ve been making your Potato/Leek and Black Bean soups over the past week which are thicker, but I just made this recipe exactly as written and found it seemed a bit watery.
Any suggestions for adding a little more body to it, similar to the photo?
Hi Steve, I would simmer it uncovered for a while. If that fails (or you’re in a hurry), you can make a smooth paste with 1 tablespoon flour and 1 tablespoon softened butter. Whisk it into the hot soup, let it simmer for a few minutes, and it will thicken right up. Hope that helps!
Thanks. Between the roux and an addition 6-7 minutes uncovered at a low boil it now just coats the back of a spoon and holds a line when I run my finger through it.
Wonderful!
I used a yellow pepper and it gave it a warm color to go with the warm texture and great finish!
Chris
Are the corn tortillas added during cooking both for flavor and to thicken the soup?
That’s right – they add nice flavor and texture to the soup. Hope you enjoy!
Could I use the “soft corn” tortillas which are part corn part flour tortillas?
Hi Thessaly, I think that’d be okay. Please lmk how it turns out.
For those who added corn & black beans…did you add it at the end or blend it up with everything else? Making this tonight, looks awesome!
Thought we had the best tortilla soup recipe. This one is Delish!! Our new favorite. Made just as described and made a great meal!
This soup is so good! I would be pleased with this if it was served to me in a restaurant. As a matter of fact, it is better than most tortilla soups I have had in a restaurant. It is as good as my favorite, which thanks to you, I can now make at home! Thank you for sharing!
This recipe has been my go-to for at least a couple of years. The recipe is good as is but I find that sautéing the tortillas in the very beginning adding more to the flavor. I also fry some tortillas to add some crunch in the end. I serve with avocado and chopped cilantro
This recipe was a huge hit in my household. I am a soup lover but my husband is only an occasional soup eater and my 5yr old has never been a fan. This recipe changed that. They both request it and often.
I follow this recipe exactly and then modify the toppings based on what I have on hand(avocado, chicken, sour cream,squeeze of lime, etc.). I find it very forgiving too so I have added less/more peppers/garlic/onion because of how much I had and it comes out perfect regardless. It freezes very well and I freeze before adding any extras. I have just started a low carb/no sugar diet so I need to find a way to make this with no corn tortillas or less. or just eat it as a cheat meal 🙂
This is one of our favorite weeknight meals. It’s affordable, simple to prepare and delicious! I substitute red or orange peppers for the green, because I just simply prefer the taste. I do also add chicken and avocado. I use two organic chicken breasts and roast with olive oil, salt and granulated garlic. I love what it adds to the soup. I completely forgot about the chicken one night so we ran to the store for an emergency chicken, cut it up and it did the job pefectly! And, don’t forgot crushed tortilla chips and the dollop of cream (I use whole plain yogurt). It’s an all time hit and my children are excited every time they see it waiting for them at dinner time. 🙂
Love your recipes! chicken tortilla soup is one of my husband’s favorites and this recipe really knocked it out of the park! He loves spicy food and I’m wondering how to increase the heat without changing the flavor too much? Would substituting a poblano pepper for the green pepper work well? Or do you think just increase the cayenne pepper at the end?
Hi Autumn, so glad you like the recipes! A diced jalapeño pepper would work well – you could add it with the green peppers (add the seeds at your discretion – that’s where most of the heat is). As you mentioned, you could also increase the cayenne pepper. Hope that helps!
Another delicious recipe 🙂 I have cooked more than 20 of your recipes and can say you are by far my fave food blogger. You have a gift for impressive, delicious recipes that are simple enough for even beginner chefs to follow. I think I learn something with every new recipe I try. Also, just pre-ordered your book, can’t wait!!
Thanks so much, J! I’m so happy you’re enjoying the recipes and appreciate your support. 😊
While the taste was similar to Tommy Bahamas it was not the same. Also this soup is very thin whereas Tommy’s is thick. Still a good soup.
I made this over the weekend and it’s delicious.
I have some tortillas that I bought from the refrigerated section. They aren’t cooked yet. Should I cook them first or will they be okay by just adding?
Here’s an website to the tortillas:
http://www.tortillaland.com/tortillas
Hi P, if you’re referring to the tortillas that go into the soup (and not the tortilla chips that are a suggested garnish), then, no, they do not need to be cooked.
This soup was my saviour while i was sick. So good!
I made and served this soup without adding cooked chicken, and everyone commented on how delicious it is. This simple recipe packs a powerful flavor punch!
I served my husband’s friend the last remaining portion of this soup when he dropped by yesterday, and he described it in the same words my son’s girlfriend had used the night before (as she heated up a second bowl): “This tastes just like a liquid chicken enchilada. It’s so good!” ‘Nuff said.
***
We had a group of college students over the other night, and I decided — even though I hadn’t tried every recipe I chose — to trust onceuponachef.com for most of the menu. Here it is, with asterisks in front of Jenn’s recipes, in case anyone would like a fun party menu:
APPETIZERS:
-raw veggies
-corn chips (the Xochitl ones in Jenn’s photos)
-Jack’s salsa (*Roasted Tomato Salsa would probably be great here!)
*Black Bean Dip
*Green Pea Guacamole
ENTREES:
*Chicken Tortilla Soup (inspired by Tommy Bahama’s)
*Best Ground Beef Chili
*Broccoli & Cheese Soup with Homemade Croutons (NOT in line with the rest of the flavor profile! I just had to use up broccoli and made this in case of vegetarians, lol. *Black Bean Soup would have been a much better menu choice.)
TOPPINGS for the first 2 soups: crushed tortilla chips and diced avocados (plus shredded cheddar and beans for the chili)
DESSERTS
-fruit salad
*Nutty Jam Thumbprints (*Coconut-Lime Mexican Wedding Cookies would also be great here!)
*Flourless Chocolate Cake with Meringue Topping (To fit this menu’s flavor profile even better, I think this cake would still work well with a little cayenne pepper.)
DRINKS (non-alcoholic, since we were serving underage kids, but I bet Jenn’s *Mojitos and *Margaritas would be great with this menu)
– mango lemonade; limeade; and lime-coconut seltzer water
Awesome Soup. Prepared this soup according to the recipe and it was really one of the best soups I ever ate. I highly recommend the recipe. Thanks Jenn!
I replaced the chili powder with ancho chili powder and held back a little of the cumin (as I don’t like spicy foods). Was surprised at the corn tortilla step – would have never considered doing that, but nice flavor and texture. Wish the overall color was more appealing, but I really did enjoy the dish.
One more comment . . . I just sprinkled the chicken breasts with Goyas all purpose seasoning and then sautéed until cooked through. I then let it cool and shredded to add to the soup. I would think a rotisserie chicken would be a quick alternative. This recipe will go on my soup rotation.
Hi Jen,
Do you think a vegetarisn version could work? Can I substitute chicken broth with vegetable broth and just skip the chicken or put it as a garnish for the meat eaters?
Thanks?
Jenny
Sure, Jenny, I think that would work!
Found this recipe to be quick, easy and delicious. I made it as written and tasted it–yummy. As it was simmering I discovered some leftover roasted winter vegetables in the back of my refrigerator (sweet potato, butternut squash, carrots, parsnips). I decided to add about a cup of these and used my immersion blender to puree them in. In addition I added another cup of the diced, cooked veggies. The vegetables added another dimension to the soup that I liked a lot. It no longer was a traditional tortilla soup but I loved the balance of the Mexican flavors with the subtle sweetness of the vegetables. Recipe is a keeper.
I think that the calorie count is way too high here (i.e. Miscalculated not a bad recipe!) my guess is by a factor of 2.
Hi Sue, Because I’m not a nutritionist, I use an online tool to calculate the nutritional information for the blog. When I plugged in the ingredients for this recipe, those were the results. I just checked it again and am getting the same numbers. I agree that the calories look quite high; my guess is that much of that comes from the olive oil and the butter, so you can cut back on those a bit if you choose.
Great Recipe taste just like the bowl we had @ Tommy Bahamas . We added Corn ,Black Beans & chopped up jalapeño peppers . NICE
Hello Jenn,
Thank You for the great website and for sharing your wonderful recipes. Your Roasted Beef Stew and Carrots is now my ‘All time Go-To recipe. The last time I made it, I had to eliminate the red wine, so I simply replaced it with the same amount of Beef Broth.
I am looking forward to making more of these soup recipes. It seems that I can make adjustments to lower the sodium content in a lot of them though, by using home made chicken broth instead of the pre-packaged one. I am assuming the broth is the main source of sodium??
Keep up the good work. Everything is always full of flavor!!
Happy Spring,
Sue
Happy Spring to you Sue! While it depends upon the other ingredients in the recipe, the broth often contributes a significant amount of the sodium. Hope that helps!
Loved this! Great great great recipe. I substituted 1/4 of a bell pepper with a jalapeño for added heat. Added corn and black beans as suggested.
Question: do you think this would freeze well?
Yes Tori, I do think it will freeze nicely. Enjoy!
Hi Jenn, I decided to give 1 1/4 cups of masa a try instead of tortillas because the recipe looked SO delicious….and I was too lazy to go to the store! Although I’ve never tasted the original soup, my entire family, including my picky 4 year old, absolutely loved it! The soup definitely had some thickness to it, but not gloppy at all. Next time, I might try reducing the masa amount to just one cup. Thanks for all your recipes!
So glad it turned out with the masa Tanya- thanks for letting me know!
Hi Jenn, If I don’t have corn tortillas on hand, would I be able to use masa? If so, how much would you suggest?
Thanks!
Hi Tanya,
I’d be reluctant to suggest that here, because I’m not certain how it would affect the texture and wouldn’t know how much to suggest– sorry!
I had never had tortilla soup, but LOVED the concept of it and have been looking for a recipe for a while. As usual….I found a LOT of recipes where the author tried to add their own special flair to what should be a relatively simple soup. I was so excited to find your recipe and it absolutely did not disappoint!! I’ll definitely be making this again!!
Have you made this soup without the tortillas and if so did it drastically change the flavor of the soup?
I’m afraid that making the soup without the tortillas would definitely change the flavor and texture of the soup– sorry!
I love this soup! I have made it several times. Do you have any nutritional information on it?
Hi Janet, Glad you like it! I just added the nutritional info. Keep in mind that the numbers don’t include any of the optional ingredients/toppings.
Very good recipe. So much easier than what I have been making over the years with dried and charring vegetables. This imparted just as much flavor and my husband said it is one of the best he has tasted. I did add a couple of cups of super sweet corn I put up over the summer and a can of Trader Joe’s Cuban black beans drained. Just a personal preference for more substance to the broth.
I made this for dinner tonight because after all the Thanksgiving feasting, I definitely needed something on the lighter side!
I followed the recipe exactly and my husband and two teens loved this. I thought it was yummy and appreciated its simplicity to prepare and get on the table. Due to the cook time, it does take about 45 minutes to an hour to prepare, but that’s mostly cook time so while it’s not an instant dinner, it is easy and doesn’t take a lot of my attention. This recipe is definitely a keeper!!
I can not wait to try this recipe. I don’t have, but want, an immersion blender. What brand do you use? Is it electric or battery operated?
Hi Becky, I love my Cuisinart Smart Stick immersion blender.
Hi Jenn – I love your recipes! What would you recommend pairing with this soup for serving?
Hi Rachael, I actually serve this soup as a main dish (sometimes I add rice to it as well) and serve with corn bread muffins.