Name: Thick and Hearty Chicken Tortilla Soup (No Flour Needed)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 tablespoons vegetable oil; 3 chopped corn tortillas ((white or yellow)); 3 cloves garlic ((minced)); 1 medium onion ((chopped)); 2 tablespoons ground cumin; 1 tablespoon chili powder; 1 28-oz can diced tomatoes; 3 bay leaves; 6 cups chicken stock; 1 teaspoon salt; ¼-½ teaspoon cayenne pepper; 1 whole rotisserie-baked chicken, meat removed, no skin ((shredded or cube)); 3 corn tortillas; 2 cups Monterey Jack cheese ((shredded)); 2-3 avocados ((cubed)); 1/2 cup chopped fresh cilantro

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Sneak Preview: This Thick ChickenTortilla Soup recipe is a tomato and chicken stock-based tortilla soup with finely chopped corn tortillas added to the broth for a thicker, more flavorful soup.

thick chicken tortilla soup surrounded by condiments

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Tortilla soup comes in all forms—thick or thin, with or without tomatoes, vegetables, or avocado. After trying many versions, this thick and hearty tomato-based soup is my current favorite.

Only the most traditional vegetables are called for. But that doesn’t stop me from adding the occasional vegetable, such as zucchini, yellow squash, or corn.

Shared & Loved

“Yup. made it again for dinner tonight (I’ve made it at least 5 times since finding this recipe). I LOVE it!
Thanks again… 🙂” —KENDRA

What Makes This Soup Thick and Hearty?

By virtue of its name, all tortilla soups contain corn tortillas. However, in this one, part of the tortillas are chopped and sautéed with the onions. They don’t get crispy.

Instead, they are cooked in the broth and become a thickening agent in the soup, making it hearty and filling with the best flavor imaginable. Of course, you still need the requisite crispy fried tortilla strips to flavor and garnish.

tortilla strips for frying — Slicing corn tortillas before frying them. Use white or yellow corn tortillas, but not flour tortillas.

Ingredients and Substitutions

OIL: Use mild vegetable oil like avocado, canola, or corn oil.
TORTILLAS: Cook corn tortillas (white or yellow) until tender and disintegrated to thicken the broth and add flavor.
GARLIC: Fresh garlic is best, jarred minced is next; use powdered only in emergencies.
ONION: Use chopped fresh or frozen yellow or white onions.
CUMIN: Powdered cumin gives the broth a distinctly Tex-Mex flavor.
CHILI POWDER: Adds flavor-ensure it’s fresh.
TOMATOES: Diced canned tomatoes are convenient and acceptable.
BAY LEAVES: Essential for flavor; remember to remove before serving.
CHICKEN STOCK: Use homemade from chicken bones if possible.
SALT: Go easy if using canned chicken stock.
CAYENNE: Use sparingly for a kick, don’t omit.
CHICKEN: Use rotisserie chicken or shredded chicken from baked recipes; remove skin.

Step-by-Step for Making Thick Chicken Tortilla Soup

Chopped corn tortillas, chopped onions and chopped garlic in a large Dutch oven. — Add oil, chopped corn tortillas (today I’m using white corn tortillas), chopped onions, and chopped garlic to a large Dutch oven or saucepan. Cook for 2-3 minutes to soften.

Cumin and chili powder added to the pot with a spoon. — Add cumin and chili powder to the pot.

Blooming the spices. — Stir and cook to bloom the spices.

Adding the tomatoes, bay leaves, chicken broth, salt, and pepper. — Add tomatoes, bay leaves, chicken broth (you see frozen chunks of chicken stock in the picture), salt, and cayenne pepper. Simmer for 30 minutes.

frying the tortillas strips — While the soup simmers, cook the tortilla strips in a small skillet on the stove in about an inch of vegetable oil. The fat should come to about 375˚F. Stick around. It doesn’t take long for the strips to brown.

adding chicken to the soup. — Add the cooked chicken (diced or shredded) just before serving and reheat briefly.

tortilla soup with spoon and surrounded with condiments. — Serve soup in individual bowls with condiments: Monterey Jack cheese, diced avocado, chopped cilantro, and fried tortilla chips or strips. Sour cream is optional.

Tips That Make a Difference

Make ahead tip: Prepare the soup through Step 3, then cool and refrigerate without the chicken. Add chicken and toppings just before serving.
Adjust to what you have: No need for a full chicken. Use leftovers—or skip the meat entirely for a vegetarian version.

Thick and Hearty Chicken Tortilla Soup (No Flour Needed)

By Paula Rhodes

This thick and hearty chicken tortilla soup gets its body from finely chopped corn tortillas simmered into the broth—no flour needed. Packed with Tex-Mex flavor and topped with cheese, avocado, and crispy tortilla strips, it’s comforting, filling, and naturally gluten-free.

5 from 2 votes

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Prep time: 15

Cook time: 35

Total time: 50

Ingredients

3 tablespoons (40 g) vegetable oil
3 chopped corn tortillas (white or yellow)
3 cloves garlic (minced)
1 (110 g) medium onion (chopped)
2 tablespoons ground cumin
1 tablespoon chili powder
1 28-oz can (794 g) diced tomatoes
3 bay leaves
6 cups (1440 g) chicken stock
1 teaspoon salt
¼-½ teaspoon cayenne pepper
1 whole rotisserie-baked chicken, meat removed, no skin (shredded or cube)

Garnishes

3 corn tortillas
2 cups (226 g) Monterey Jack cheese (shredded)
2-3 avocados (cubed)
½ cup chopped fresh cilantro

Instructions

Sauté aromatics and tortillas: Heat 3 tablespoons (40 g) vegetable oil in a large saucepan over medium heat. Add 3 chopped corn tortillas, 3 cloves garlic chopped, and 1 (110 g) medium onion, chopped. Saute 2-3 minutes.
Add spices: Add 2 tablespoons ground cumin and 1 tablespoon chili powder. Cook 1 minute to bloom the spices.
Simmer the base: Add 1 28-oz can (794 g) diced tomatoes, 3 bay leaves, 6 cups (1440 g) chicken stock, and 1 teaspoon salt, and ¼-½ teaspoon cayenne pepper. Return to a boil, reduce heat, and simmer for 30 minutes. Taste and adjust salt if needed.
Fry tortilla strips for garnish: While soup simmers, heat ½–¾ cup vegetable oil in a small skillet to 375˚F. Cut 3 corn tortillas in half, then into narrow strips. Fry in batches until golden, then drain on paper towels. (We love these, so I always fry extra.)
Add chicken: Remove bay leaves from the soup. Stir in shredded meat from 1 whole rotisserie-baked chicken, meat removed, no skin and reheat briefly.
Garnish and serve: Top with 2 cups (226 g) Monterey Jack cheese, 2-3 avocados (cubed), 1/2 cup chopped fresh cilantro, and the fried tortilla strips. Sour cream is optional.

Equipment

Dutch oven

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

Final Thoughts:

I know that preferences regarding tortilla soup vary widely. However, I encourage you to try this soup. It’s hardy and filling without being heavy. I hope you’ll try it.

If you’re a Tex-Mex lover and need to satisfy your cravings, I recommend Texas Tamale Pie or this Baked Chile Relleno Casserole with Ground Beef.

If you’re a soup lover, I have many fabulous soup recipes on this website. A couple of my favorites are Ham Stew with Beef and Bacon: Popular with Meat Lovers, and Easy Mini Meatball Soup with Zucchini and Eggplant.

Thick Chicken Tortilla soup in a bowl with a spoon — Old picture that might still be out there somewhere.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

Adapted from Stop and Smell the Rosemary, published by the Junior League of Houston.

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16 Comments

Made it for dinner tonight. It was awesome! Thanks for sharing.

Looks great! I’ve had a restaurant version of this and I loved it. I’m so excited to try and make this myself so I can have it anytime! Thanks for sharing!

just made it, absolutely wonderful thanks! 🙂

Paula says:

at

Thanks for coming back to comment Samantha.

Reply

Wow – delish recipe! I love tortilla soups – and yours is fantastic 🙂 I actually made mine with Gardein veggie chicken (cuz I’m vegetarian) and it turned out excellent! Can’t wait to try more of your recipes 🙂 Thanks!

Yup. made it again for dinner tonight (I’ve made it at least 5 times since finding this recipe). I LOVE it!
Thanks again… 🙂

Yummm how have I not noticed this one before?
Can’t wait to make this! aside from matzo ball soup, tortilla soup is my second fav!

I made this for dinner last night. It. Was. Amazing.
I’ve made so many different kinds of Tortilla Soup trying to find just the right one. My search is over. This is the one. I love it.
Thanks!
My kiddos devoured it. My husband had fourths.

This looks awesome! I have printed this off and plan to make it very soon. I love the idea of using rotisserie baked chicken. Makes life a little easier. I know my family will be impressed. I have tried several tortilla soup recipes over the years but this one looks like the winner.

I’ve got it – Tortilla Stew! That’s what we’ll call this – looks quite hearty, festive AND spicy. Bridges the gap between summer and winter soup/stew season. You can really capture non-baked food so well…. it’s such a challenge to me (so I usually don’t try)!

You’re right – tortilla soup at restaurants is all over the place. Yours sounds like a really delicious version!

This looks amazing, I HAVE to make this!

Mmmmm, this looks so good! It’s been a bit cool here and I’m craving soup.

Sounds and looks wonderful. Great pics too!

This looks great! I’ve been looking for a good tortilla soup recipe.

This looks so delicious! There are so many recipes for tortilla soup, but I’ve been disappointed when they turn out rather ‘thin.’ This does indeed look hearty.

I’m glad you enjoyed your Mother’s Day!

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.