Can chicken tortilla soup be made ahead?

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.

Can chicken tortilla soup be frozen?

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.

Can I make chicken tortilla soup vegetarian?

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.

Chicken Tortilla Soup - Once Upon a Chef

Chicken Tortilla Soup

By Jenn Segal, inspired by Tommy Bahama

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.

Servings: 4 to 6

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

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

Guacamole

Nutrition Information

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