Thick and Hearty Chicken Tortilla Soup Recipe To Boost Your Day
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 so many forms. Unless you’re a repeat customer, you never know what kind you’ll get when ordering at a restaurant. It could be tomato-based, broth-based, thick, thin, with or without avocados, with or without vegetables such as zucchini or corn, etc. So what do you prefer?
I have cycled through various stages with tortilla soup. This is my newest favorite–a tomato-based version of a thick and hearty tortilla soup.
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.
Happy Cooks Speak Up
“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.
Ingredients and Substitutions
- OIL: Use mild vegetable oil like avocado, canola, or corn oil.
- TORTILLAS: Cook tortillas until they disintegrate 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 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: IGo easy if using canned chicken stock.
- CAYENNE: Use sparingly for a kick, don’t omit.
- CHICKEN: Use shredded chicken from baked recipes or rotisserie, remove skin.
How To Make Thick Chicken Tortilla Soup
📌Kitchen Tips📌
What makes this tortilla soup thick?
Finely chopped white or yellow corn tortillas are added to the broth and cooked until they mostly disintegrate.
Can I make this soup ahead of time?
Follow the recipe to step 3, removing the soup from the heat before adding the chicken. Store in the refrigerator for 2-3 days. Prepare the condiments immediately before serving.
Does it matter what kind of chicken I use?
I prefer rotisserie chicken. Whatever you use should be cooked before adding it to the soup. Use boneless, skinless chicken breasts if you prefer all-white meat, or thighs, legs, and wings for dark meat. You can also combine them. Suit yourself.
Do I really need a whole chicken?
The amount of chicken doesn’t really matter. If you have leftover cooked chicken, use what you have. If you are vegetarian, leave it out.
Parting 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.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Thick Chicken Tortilla Soup Recipe
Ingredients
- 3 tablespoons (40 g) vegetable oil
- 6 corn tortillas (chopped)
- 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 (I boil the bones of the rotisserie-baked chicken to make stock.)
- 1 teaspoon salt
- ¼-½ teaspoon cayenne pepper
- 1 whole rotisserie-baked chicken, meat removed, no skin (shredded or cube)
Garnishes
- 2 cups (226 g) Monterey Jack cheese (shredded)
- 2-3 avocados (cubed)
- ½ cup chopped fresh cilantro
- 6 corn tortillas (sliced and fried crisp–actually, we need more than this because we like to eat them plain)
Instructions
- Heat 3 tablespoons (40 g) vegetable oil in a large saucepan over medium heat. Add 6 corn tortillas, finely chopped, 3 cloves garlic, and 1 (110 g) medium onion. Saute 2-3 minutes. Add 2 tablespoons ground cumin and 1 tablespoon chili powder. Saute for an additional minute to bring out the flavor of the spices (and make the house smell good).
- 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. Add salt if necessary depending on the saltiness of the stock. Meanwhile, make the fried tortilla strips.
Making Fried Tortilla Strips
- While the soup simmers, fry tortillas strips for a garnish. Preheat 1/2-3/4 cups of vegetable oil in a small skillet to 375˚F. Cut 6 corn tortillas into strips. When the oil is hot enough to bubble when tortillas hit the oil, put in enough strips to cover the bottom. Strips are done when they start to turn a golden brown color. Remove strips from the oil with a slotted spoon and repeat the process with the remaining strips.
- Remove bay leaves and stir in 1 whole rotisserie-baked chicken, meat removed, no skin. Reheat briefly.
- Garnish soup with shredded 2 cups (226 g) Monterey Jack cheese, 2-3 avocados, chopped, 1/2 cup chopped fresh cilantro and fried tortilla strips. Sour cream is optional.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Adapted from Stop and Smell the Rosemary, published by the Junior League of Houston.
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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.