This recipe is: dairy freeegg freegluten freenut free
Seasoned with smoky chipotle peppers and slowly simmered for added flavor, this Mexican chicken tortilla soup is flavorful, filling and so easy to make. Garnish with crispy tortillas, fresh cilantro and creamy avocado for a cozy, warm meal.
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Why I love this tortilla soup recipe
Soup has been my friend lately. The weather is finally getting warmer, and while I’m craving lighter, summer flavors, I still love that cozy, comfort that soup provides.
Plus, it’s easy,healthy and all made in one pot. This chicken tortilla soup, has become a favorite over the year, and I’m always amazed by the complexity of flavor this spicy soup provides even when using the simplest ingredients.
This recipe makes alot of soup, which means you’re going to have leftovers. You can either freeze them or keep them in the fridge to eat throughout the week, but, either way, you’re definitely going to need storage containers.
Ingredients & Substitutions
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Chipotle peppers – These smoky peppers come in a can with adobo sauce. If you want a milder soup, reduce the number of chipotle peppers.
- Chicken – I use a combination of chicken thighs and breast. You can any combination you want, but I recommend using bone-in, skin-on because it adds so much flavor to the soup as it cooks.
- Coconut milk – You can use any dairy free milk you like, but I really like the creaminess this adds to the soup. It gets mixed with the cornmeal to add thickness and create a creamy tortilla soup without actually adding cream.
How to make tortilla soup
Prep your ingredients. Even though it’s called easy chicken tortilla soup, this recipe requires a decent amount of chopping, but one you’ve done that, cooking it is super easy.
I recommend doing all the chopping (other than the garnish) before you start cooking, but you can chop the fresh cilantro while the soup simmers.
Sauté the veggies. Begin by heating a large dutch oven to medium-high heat. Add olive oil and sauté the onion, garlic, chipotle peppers and the adobo sauce. Stir occasionally as they cook, until the onions are translucent.
Simmer the soup. Next, add the remaining ingredients and cover the pot. Increase the heat and bring your soup to a boil. Then, reduce heat to low and simmer for about 15 – 20 minutes, or until the chicken is cooked through.
When the chicken is cooked through, remove it from the pot and shred or chop it. Return it to the pot and bring it back to temperature.
Thicken the soup (optional). In a small bowl, stir the coconut milk and cornmeal together until smooth. Add the the pot and allow the soup to cook until the broth has begun to thicken.
Garnish and serve. Remove the pot from heat and discard the bay leaves. To serve, top each bowl of soup with chopped fresh cilantro and crushed tortilla chips.
Other toppings that would be great on this include: avocado, diced red onion, lime wedges, hot sauce, sour cream & cheese (be sure to use vegan if you’re dairy free).
frequently asked questions: easy chicken tortilla soup
Can I make this soup mild?
You can easily customize the spice level of this soup. I used two cans of tomatoes with green chilies, but if want to tone it down a notch, feel free to replace one or both of those cans with some plain diced tomatoes.
How can I make this soup gluten free?
You’ll want to double check and make sure all of your ingredients are gluten free, especially the broth since not all commercial brands will be. Always check your labels to make sure!
Can I freeze this chicken tortilla soup recipe?
You can absolutely freeze this recipe. Just wait to garnish until you’re ready to eat, since fresh cilantro and tortilla chips won’t withstand freezing.
More healthy soup recipes
- Black eyed pea soup
- Creamy vegetable soup
- Slow cooker lentil soup
- Carrot ginger soup
More chicken recipes you’ll love
- Buffalo chicken chili
- Garlic baked chicken legs
- Baked coconut chicken
- Kung pao chicken
Easy Chicken Tortilla Soup
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Seasoned with smoky chipotle peppers and slowly simmered for added flavor, this Mexican chicken tortilla soup is flavorful, filling and so easy to make. Garnish with crispy tortillas, fresh cilantro and creamy avocado for a cozy, warm meal.
- Author: Melissa Belanger
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 16 servings 1x
Ingredients
Scale
2 tablespoons olive oil
1/2 large onion, chopped
3 garlic cloves, minced
3 – 4 chipotle peppers, chopped
2 tablespoons adobo sauce (from chipotle can)
2 tablespoons tomato paste
4 cups reduced-sodium chicken broth
2 cups water
1 15-ounce can fire-roasted diced tomatoes
3 chicken thighs, bone-in, skin on
1 bone-in, skin on chicken breast
1 teaspoon cumin
1 teaspoon paprika
2 bay leaves
1 cup frozen corn kernels
1 15-ounce can black beans, drained and rinsed
1 lime, juiced
Salt & pepper, to taste
To thicken the soup: 1/4 cup cornmeal + 1/2 cup coconut milk (optional)
Instructions
- In a large stockpot or dutch over, heat olive oil to medium high. Add onions, garlic, chipotle peppers, and adobo sauce. Season with a pinch of coarse salt.
- Sauté, stirring occasionally, until onions are translucent – about 5 minutes.
- Stir in the remaining ingredients, making sure the chicken is submerged in liquid. Cover pot and bring to a boil.
- Reduce heat and simmer for 15 – 20 minutes, or until the chicken has cooked through.
- Remove the chicken from the pot and shred or chop the meat. Discard skin and bones. Return to the pot.
- Whisk the cornmeal and coconut milk together until smooth. Stir into to the soup and allow it to cook until the broth thickens, about 5 minutes.
- Remove from heat and discard bay leaves. Adjust seasoning with salt & pepper, to taste.
- To serve, top each bowl with a small amount of crushed tortilla chips and cilantro.
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 114
- Sugar: 5.2 g
- Sodium: 469.5 mg
- Fat: 3.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 15.7 g
- Fiber: 4.7 g
- Protein: 6.7 g
- Cholesterol: 6.6 mg
Published: May 10, 2022. Updated: January 2, 2024.
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