Chicken Tortilla Soup From Red Robin Recipe

If you’re a fan of hearty, flavorful soups with a little bit of spice, then Red Robin’s Chicken Tortilla Soup is a must-try. It’s a perfect balance of rich broth, tender chicken, crispy tortilla strips, and a blend of spices that make each spoonful a savory delight. This dish has long been a favorite at the popular casual dining chain, and it’s easy to see why. The combination of textures-from the crispy tortillas to the creamy base-makes it not only a comforting meal but also a satisfying experience.

Whether you’re craving a cozy dinner on a chilly evening or you’re looking for a crowd-pleasing dish for your next gathering, this soup has got you covered. The best part? You can recreate it in your own kitchen, adding your personal touch. Let’s dive into how you can prepare this restaurant-quality soup at home and explore the ingredients, cooking tips, and different variations that will make it your new go-to recipe!

Chicken Tortilla Soup From Red Robin Recipe

Recreating the flavor of Red Robin’s Chicken Tortilla Soup is easier than you might think. The magic is in the ingredients and the method. It’s all about layering the right textures and flavors: the smokiness of the chipotle, the richness of the chicken, the crispiness of the tortilla strips, and the creaminess of the broth.

Here’s the recipe you’ll want to follow to bring that delicious soup into your own kitchen:

Ingredients Needed

For the soup base:

• Chicken breasts (2 boneless, skinless, about 1 lb) – The protein that makes this soup so hearty.
• Olive oil (2 tbsp) – For sautéing the vegetables and giving the soup a rich base.
• Yellow onion (1 large, diced) – Adds sweetness and depth to the flavor profile.
• Garlic cloves (3, minced) – The foundation of any great savory dish, providing that aromatic kick.
• Tomato paste (2 tbsp) – Helps to deepen the flavor and add a rich umami.
• Canned diced tomatoes (1 can, 14.5 oz) – Offers that fresh, tangy base for the soup.
• Chicken broth (4 cups) – The liquid that binds everything together.
• Canned green chilies (1 can, 4 oz) – For a slight heat and smokiness.
• Chipotle peppers in adobo sauce (2-3, chopped) – The secret ingredient for that smoky, spicy depth.
• Ground cumin (1 tsp) – Adds warmth and earthiness.
• Ground chili powder (1 tsp) – For a subtle heat.
• Salt and pepper (to taste) – Essential for bringing out the flavors.

For the garnish and topping:

• Corn tortillas (2-3, cut into strips) – For those crispy, crunchy tortilla strips that give the soup texture.
• Cheddar cheese (1 cup, shredded) – Melts beautifully over the hot soup.
• Sour cream (optional, for a creamy finish)
• Avocado (1, diced) – Adds a creamy, cool contrast to the soup’s heat.
• Fresh cilantro (1/4 cup, chopped) – For a burst of fresh, herby flavor.
• Lime wedges – A squeeze of fresh lime can brighten up the soup.

Cooking Instructions

1. Cook The Chicken

   • Start by seasoning your chicken breasts with salt and pepper on both sides. Heat up a tablespoon of olive oil in a large pot over medium-high heat.
   • Once the oil is hot, add the chicken breasts and cook them for about 6-7 minutes per side, until golden and cooked through (internal temperature should reach 165°F).
   • Remove the chicken from the pot, and set it aside to rest. Once it’s cool enough, shred it with two forks and set it aside.

2. Sauté The Veggies

   • In the same pot, add another tablespoon of olive oil. Add the diced onion and garlic. Sauté for about 5 minutes, or until the onions are soft and translucent.
   • Stir in the tomato paste, diced tomatoes (with juices), and canned green chilies. Let it cook for a few more minutes, allowing the flavors to meld.

3. Build The Soup Base

   • Add the chicken broth, chopped chipotle peppers, cumin, and chili powder. Stir well and bring the mixture to a simmer. Let it cook for about 10-15 minutes to allow the flavors to deepen and develop.
   • Once the soup base has cooked, return the shredded chicken to the pot and stir it in. Taste and adjust seasoning with salt and pepper.

4. Prepare The Tortilla Strips

   • While the soup simmers, cut the corn tortillas into strips. Heat a little oil in a pan and fry the strips in batches until they are golden and crispy (about 2-3 minutes per batch). Drain them on a paper towel.

5. Assemble The Soup

   • Ladle the hot soup into bowls. Top with crispy tortilla strips, shredded cheddar cheese, diced avocado, a dollop of sour cream (if using), fresh cilantro, and a squeeze of lime.

6. Serve And Enjoy

   • Serve the soup hot with additional lime wedges on the side for extra zing. Enjoy every bite!

Ingredient Insights

• Chipotle Peppers in Adobo Sauce: This ingredient is what gives the soup its signature smoky, spicy flavor. Chipotles are simply dried, smoked jalapeños. The adobo sauce is tangy, slightly sweet, and packed with spices, making it a perfect match for the soup.
• Canned Green Chilies: These mild chilies add just the right amount of heat without overwhelming the dish. They’re often used in southwestern and Mexican cooking and add a bit of smokiness as well.
• Tortilla Strips: Freshly fried tortilla strips give the soup a satisfying crunch that contrasts beautifully with the creamy broth. They also soak up some of the soup’s flavor as they sit, making each bite even more delicious.
• Avocado and Sour Cream: Both of these toppings add richness and a cool, creamy element that balances the heat from the chipotles and chilies. The avocado also adds a fresh and buttery texture, enhancing the overall experience.

Expert Tips

• Shred the Chicken: For a more flavorful soup, try to shred your chicken breast while it’s still warm. This helps the meat absorb some of the spices from the broth.
• Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chipotle peppers and green chilies, or omit them altogether. You can always add more spice at the end.
• Make it Ahead: This soup actually tastes better the next day, as the flavors have more time to meld. It’s perfect for meal prepping and makes great leftovers.
• Crispy Tortillas: If you’re short on time, you can bake the tortilla strips instead of frying them. Spread them out on a baking sheet, drizzle with a little oil, and bake at 400°F for 8-10 minutes until golden and crispy.
• Add Beans for Extra Protein: If you want to make this soup even more filling, you can add black beans or pinto beans to the broth.

Recipe Variations

• Vegetarian Version: Swap out the chicken for a plant-based protein, like tofu or tempeh, or go fully vegetarian by using just the vegetables and a vegetable broth base.
• Spicy Version: For a truly fiery version, consider adding jalapeños or extra chipotle peppers. You could even toss in a few dashes of hot sauce to kick things up a notch.
• Cheese Lovers: While cheddar is a classic topping, you could use Monterey Jack or a Mexican cheese blend for a different flavor profile. You could also add a generous amount of queso fresco for a tangy twist.
• Low-Carb Version: For a keto-friendly version, you can skip the tortilla strips and instead top the soup with shredded cheese, avocado, and sour cream. You could also use zucchini noodles or cauliflower rice to add some texture without the carbs.

Final Words

This Chicken Tortilla Soup is a perfect comfort food that blends flavors and textures in a way that feels both familiar and exciting. It’s simple yet full of depth, with the ability to be customized based on your preferences. Whether you keep it close to the original Red Robin recipe or tweak it with your own creative variations, it’s sure to impress.