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.
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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.
PinSlicing 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: Use rotisserie chicken or shredded chicken from baked recipes; remove skin.
Step-by-Step for Making Thick Chicken Tortilla Soup
PinAdd 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.
PinAdd cumin and chili powder to the pot.
PinStir and cook to bloom the spices.
PinAdd tomatoes, bay leaves, chicken broth (you see frozen chunks of chicken stock in the picture), salt, and cayenne pepper. Simmer for 30 minutes.
PinWhile 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.
PinAdd the cooked chicken (diced or shredded) just before serving and reheat briefly.
PinServe 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.
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Yield: 6servings
Thick and Hearty Chicken Tortilla Soup (No Flour Needed)
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.
1wholerotisserie-baked chicken, meat removed, no skin(shredded or cube)
Garnishes
3corn tortillas
2cups(226g)Monterey Jack cheese(shredded)
2-3avocados(cubed)
½cupchopped 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(110g) 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(794g) diced tomatoes, 3 bay leaves, 6 cups(1440g) 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(226g) Monterey Jack cheese, 2-3 avocados (cubed), 1/2 cup chopped fresh cilantro, and the fried tortilla strips. Sour cream is optional.
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.
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.