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–+ servings
Chicken tortilla soup in a white bowl.
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5 from 1 vote

Chicken Tortilla Soup (from scratch!)

Prep Time20 minutes
Cook Time20 minutes
cooking homemade chicken broth1 hour 30 minutes
Total Time2 hours 10 minutes
Servings: 8 servings
Author: Aleksandra

Ingredients

for the chicken broth (or use 8 cups store-bought chicken broth and 3 cups (13 oz/370g) rotisserie/cooked chicken)

  • 3 pounds (1.35kg) bone-in skin-on chicken pieces leg quarters/thighs/drumsticks/wings, NOT breasts
  • 3 carrots
  • 2 celery ribs
  • 1 onion
  • 3 cloves garlic
  • 3 twigs fresh herbs such as cilantro, thyme, parsley, optional
  • 3 bay leaves
  • 20 black peppercorns
  • 10 cups cold water 2.4 L

for the chicken tortilla soup:

  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 red bell pepper
  • 2 celery ribs
  • 4 cloves garlic
  • 2 teaspoons cumin
  • 1 teaspoon chili powder or more, to taste, this is a spice mix, not just ground chili peppers
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 deseeded jalapeno or red pepper flakes optional
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 8 cups chicken broth the whole amount from the recipe above or store-bought
  • 2 cans (14 oz or 400ml each) crushed tomatoes
  • 1 can (14 oz or 400ml) corn drained
  • 1 can (14 oz or 400ml) black or kidney beans drained
  • 3 cups shredded cooked chicken (13 ounces/370g) the whole amount from the recipe above or rotisserie chicken/leftover cooked chicken
  • 1/4 cup (4 Tbsp) lime juice or to taste
  • 3/4 teaspoon sugar you can omit it if using store-bought broth
  • salt and pepper to taste

toppings:

Instructions

make homemade chicken broth:

  • Peel carrots and cut into large chunks. Peel onion and cut in half. Cut celery ribs in large chunks. Peel garlic cloves.
    3 carrots, 2 celery ribs, 1 onion, 3 cloves garlic
  • Add the meat, all the vegetables, spices, and herbs to a very large pot. Pour in cold water.
    3 pounds (1.35kg) bone-in skin-on chicken pieces, 3 twigs fresh herbs, 3 bay leaves, 20 black peppercorns, 10 cups cold water
  • Bring to a boil, remove the foam that will gather at the the top with a small sieve.
  • Simmer the broth at low heat for 1 1/2 hours.
  • Strain the broth. Discard all the vegetables, spices, and herbs (you can leave the carrots for the soup, if you wish).
  • Let the meat cool down a little bit then separate the meat from the bones and skin. Discard the bones and skin. Shred the meat into bite-sized pieces.
  • Now you can use your chicken broth and cooked meat for the soup.

make the soup:

  • Dice the onion and bell pepper, slice the celery, finely chop garlic (with a knife).
    1 medium onion, 1 red bell pepper, 2 celery ribs, 4 cloves garlic
  • Heat olive oil in a large pot over medium heat.
    2 tablespoons olive oil
  • Add bell pepper, onion, and celery. Cook for about 5-7 minutes or until softened.
  • Add garlic, chili powder, oregano, cumin, paprika, jalapeno/chili flakes, tomato paste, and flour. Cook, stirring, for about 1-2 minutes.
    2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon oregano, 1 deseeded jalapeno or red pepper flakes, 1 tablespoon tomato paste, 2 tablespoons flour
  • Add chicken broth, crushed tomatoes, and drained corn.
    8 cups chicken broth, 2 cans (14 oz or 400ml each) crushed tomatoes, 1 can (14 oz or 400ml) corn
  • Bring to a boil and simmer at low heat for 15 minutes.
  • Add shredded chicken and drained beans to the pot. Cook for 2-3 minutes until heated through.
    1 can (14 oz or 400ml) black or kidney beans, 3 cups shredded cooked chicken (13 ounces/370g)
  • Season the soup with lime juice, sugar, salt and pepper.
    1/4 cup (4 Tbsp) lime juice, 3/4 teaspoon sugar, salt and pepper
  • Ladle into bowls and serve with toppings of your choice.
    fried/baked tortilla strips, diced avocado, shredded sharp cheddar cheese, cilantro leaves, sour cream
  • Enjoy!

Notes

  • How to make crispy tortilla strips:
    • Fried: cut tortillas into strips then fry in a 350°F (180°C) oil until golden. Salt immediately.
    • Baked: cut tortillas into strips, place on a baking sheet lined with parchment paper, toss with vegetable oil and salt, spread flat on the baking sheet (strips should not overlap). Bake for about 7 minutes at 400°F (200°C).
    • For detailed instructions, see this post: tortilla strips recipe.
  • If you don't have cooked/rotisserie chicken you can use 1 pound (450g) = 2 large raw breasts that you can cook directly in the soup. Gently poach the meat in the soup until cooked through, take out to a plate, shred into smaller pieces using 2 forks, then add back to the soup.
  • Calories = 1 serving (1/8 of the recipe). This is only an estimate!

Nutrition

Calories: 397kcal