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–+ servings

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.
6 servings
bowl of thick chicken tortilla soup
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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 vegetable oil in a large saucepan over medium heat. Add 3 chopped corn tortillas, 3 cloves garlic chopped, and 1 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 diced tomatoes, 3 bay leaves, 6 cups 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 Monterey Jack cheese, 2-3 avocados (cubed), 1/2 cup chopped fresh cilantro, and the fried tortilla strips. Sour cream is optional.

Nutritional Information

Serving: 1 | Calories: 529kcal | Carbohydrates: 41g | Protein: 20g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 41mg | Sodium: 1011mg | Potassium: 801mg | Fiber: 9g | Sugar: 6g | Vitamin A: 855IU | Vitamin C: 9mg | Calcium: 369mg | Iron: 3mg