Chicken Broth Tortilla Soup Recipe

Tortilla soup has been a beloved Mexican comfort food for generations, a dish that’s hearty, full of flavor, and perfect for chilly nights. What makes chicken broth tortilla soup stand out is its rich, soothing base made from a carefully simmered chicken broth, which brings depth to every spoonful.

This version of tortilla soup is an ode to simplicity and deliciousness, using chicken broth as the soul of the dish while enhancing it with a mix of spices, fresh ingredients, and crispy tortilla strips. It’s a well-balanced meal that delivers on all fronts: it’s savory, just spicy enough, and with the right amount of crunch from the tortillas.

Here, I’m going to share with you a recipe that’s not just easy to follow but also flexible enough for you to make it your own. Ready to dive in? Let’s break it down.

Chicken Broth Tortilla Soup Recipe

Ingredients Needed

When it comes to ingredients, less is more. You don’t need a ton of fancy items, just a solid list of flavorful basics that come together to create this spectacular soup.

• Chicken Broth: The base of this recipe. You’ll need about 6 cups of homemade or store-bought chicken broth. Using homemade is preferred for extra depth of flavor, but store-bought works just fine in a pinch.
• Chicken: A boneless, skinless chicken breast or thighs are perfect for this dish. You’ll cook the chicken right in the broth, infusing the soup with its flavors.
• Tortillas: Corn tortillas are what you’ll need for that classic crunch. You can either slice them and fry them for crispy tortilla strips, or if you’re looking for a shortcut, store-bought tortilla chips work just as well.
• Tomatoes: Diced tomatoes bring some acidity and balance to the soup. Fresh or canned works, depending on your preference or availability.
• Onions & Garlic: These are the aromatics that form the foundation of flavor. Chop them up finely for a smooth texture in the soup.
• Chilies: A mix of mild and medium heat chilies like jalapeños or poblano peppers will give your soup a nice warmth without being overpowering. Remove seeds if you want to control the spice level.
• Cumin & Chili Powder: These spices are key for bringing a smoky, earthy depth to your soup. The chili powder adds a gentle heat that complements the chilies.
• Lime: Fresh lime juice adds a zesty brightness to cut through the richness of the broth.
• Cilantro: For that final fresh touch, cilantro is a must. It adds vibrancy and freshness to each spoonful.
• Cheese (Optional): Crumbled cotija or shredded cheese like Monterey Jack or cheddar will make the soup even more comforting.
• Avocado (Optional): To add a creamy texture and cool contrast to the spice of the soup.

Cooking Instructions

Let’s break this down into simple steps that even novice cooks can easily follow. Get yourself a good-sized pot, and let’s start cooking!

1. Cook The Chicken

   • Heat a little oil in a large pot over medium-high heat. Add your chicken breasts (or thighs) and season with salt, pepper, and a pinch of cumin. Cook them until they’re browned on both sides (about 4-5 minutes each).
   • Once browned, remove the chicken and set it aside.

2. Build The Base

   • In the same pot, add a little more oil if needed and sauté the onions and garlic until fragrant (about 3-4 minutes).
   • Add in your chopped chilies and cook for another minute or so to release their aroma.
   • Toss in your diced tomatoes, cumin, chili powder, and a pinch of salt. Stir everything together and let it cook for about 2-3 minutes.

3. Add The Broth

   • Pour in your chicken broth. Bring it to a simmer over medium heat.
   • While the broth is heating, shred the cooked chicken with two forks or your hands.

4. Simmer The Soup

   • Once the soup is simmering, add your shredded chicken back into the pot. Let it cook for about 15-20 minutes to allow the flavors to meld together.

5. Prepare Tortilla Strips

   • If you’re making your own tortilla strips, slice the corn tortillas into thin strips. Heat a bit of oil in a pan and fry the strips until golden and crispy. Remove and drain on paper towels.
   • If you’re using tortilla chips, just set them aside for serving.

6. Assemble & Serve

   • Once the soup is done simmering, taste it and adjust seasoning with salt, pepper, or additional lime juice as needed.
   • Ladle the soup into bowls, top with crispy tortilla strips, cilantro, a squeeze of lime, and any other garnishes you desire (avocado, cheese, etc.).

Ingredient Insights

Let’s dive a little deeper into some of the key ingredients and why they’re essential for making a delicious chicken broth tortilla soup:

• Chicken Broth: This is the lifeblood of the soup. A high-quality broth brings richness, depth, and umami, creating the perfect foundation for all other ingredients. Homemade chicken broth, which you can make from scratch using chicken carcasses and vegetables, tends to have more body and a fuller flavor profile than store-bought.
• Tortillas: These aren’t just for garnishing-they play a crucial role in giving the soup its signature texture. Whether you go with crispy strips or chips, the tortillas absorb some of the broth while maintaining a satisfying crunch, adding both flavor and structure to the soup.
• Tomatoes: Their tanginess balances out the richness of the broth, and they bring a touch of sweetness to the flavor profile. Fresh tomatoes will create a light, clean taste, but canned tomatoes tend to have a more concentrated flavor.
• Chilies: The chilies you choose can dramatically change the flavor and heat level of the soup. Poblano chilies bring mild heat and a smokiness, while jalapeños are sharper and more intense. It’s all about the level of spice you prefer.

Expert Tips

• Control the Spice: If you love heat, add more chilies or use spicier varieties like serranos or habaneros. If you’re a spice wimp, stick with poblano and remove the seeds to dial down the heat.
• Make It Ahead: This soup is a perfect make-ahead meal. In fact, the flavors deepen and meld together beautifully if allowed to sit for a few hours or even overnight.
• For Extra Flavor: Sauté your tomatoes and chilies a little longer to caramelize them before adding the broth. This creates a deeper, richer flavor base.
• Make It Creamier: If you want a creamier texture, you can blend a portion of the soup (before adding the chicken) with an immersion blender or regular blender.

Recipe Variations

This recipe is versatile enough for you to make it your own! Here are a few variations you can try:

• Vegetarian Tortilla Soup: Omit the chicken and use vegetable broth for a plant-based version. Add beans (black beans or pinto beans) for protein.
• Spicy Tortilla Soup: Add chipotle in adobo sauce or smoked paprika to bring more heat and smokiness.
• Taco Soup: If you want to make it heartier, add corn, black beans, or even small chunks of potato. You can also throw in some diced bell peppers for more texture and sweetness.
• Slow Cooker Version: Toss all your ingredients into a slow cooker (minus the tortilla strips and garnishes) and cook on low for 4-6 hours or until the chicken is cooked through. Shred the chicken and finish as directed.

Final Words

There’s something incredibly comforting about a warm, steaming bowl of chicken broth tortilla soup. Whether you’re serving it to family for a cozy dinner or making it for yourself after a long day, it’s a meal that truly satisfies. It’s fresh, flavorful, and so versatile, with a beautiful balance of texture, flavor, and spice.