Best Recipe for Chicken Tortilla Soup
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We’ve been told repeatedly that this is the best chicken tortilla soup ever. With a couple of simple tricks, you can maximize flavor while keeping prep time low. Make it in your crockpot or on your stovetop, either way it’s a delicious Mexican recipe that’s a true crowd pleaser.
When your Latino bestie tells you this is the best chicken tortilla soup he’s ever had, you know the recipe truly earns its name. I’ve always loved chicken tortilla soup, but it took a lot of testing (and many very delicious bowls) to finally land on a version that’s not just good — it’s exceptional.
Three simple tricks take this soup from everyday to unforgettable, and once you know them, you’ll use them in all kinds of soups. Ready to see what they are?
If you’re a chicken soup fan, you might also love my chicken taco soup!
Ingredient notes
- Dried Mexican peppers – we use a combination of guajillo, pasilla, and ancho peppers as we love the flavor and they’re not overly spicy. If you’d like a fiery soup, add a spicy chili such as a chili de arbol.
- Skinless bone-in chicken thighs – bone-in is important as the bones will add so much flavor to the soup!
- Chicken stock – we always use our homemade chicken stock. If you don’t have any, try to use store-bought bone broth.
- Black beans – we use canned for conveneince. Just make sure to drain and rinse them before adding them to the pot. You could go with a different kind of bean if you have something else on hand.
- Frozen corn – you could use drained canned corn instead if you wish. Or get a little fancy and cut the cobs off an ear of corn.
Pro tips
- Use bone-in chicken — this is the real trick. The primary reason chicken tortilla soup falls flat is the store-bought broth. It’s convenient, yes, but it can’t compare to the rich flavor of homemade stock. To keep things easy while boosting flavor, we simmer bone-in chicken right in the pot. As it cooks, the broth becomes fuller, rounder, and almost creamy. It’s such a simple step, but it completely transforms the soup. Keep this trick in your back pocket for other soup recipes, too.
- Blend the onions and garlic — another sneaky tip. Instead of leaving them chunky, sauté the onions and garlic until golden, then blend them with the softened dried peppers and a little water. This creates a smooth, intensely flavorful base that permeates every spoonful. It’s like adding liquid gold to the pot, making the soup taste more complex with almost no extra effort.
- Use dried peppers — this one is a game-changer. Many recipes call for chili powder, but most chili powders don’t have much going on. Dried Mexican peppers, on the other hand, are incredibly flavorful and surprisingly inexpensive. Guajillo, pasilla, and ancho are my favorites; none of them are spicy, but they add a beautiful depth to the broth. Three peppers seem to be the magic number, though the exact mix isn’t critical. Just avoid using three spicy peppers — they bring heat but not much flavor. If you want a little kick, add a single chile de árbol to the blend.
Toppings to try
Don’t even think about skipping those crispy tortilla strips – they’re so good, and I love the crunch that they add. Some of my other favorite toppings:
- Cheese: Queso or grated cheddar are my go-tos, but monterey jack melts beautifully into the soup.
- Dollops: Sour cream or greek yogurt meld right in and adds a luscious creaminess that balances out the spices.
- Avocado: Creamy avocado slices are a must for a texture contrast that balances the heat of the peppers.
- Spice it up: If you LOVE spicy flavors, add some sliced jalapeños, pickled jalapeños, or a drizzle of hot sauce for a fiery finish!
- Herbs: I love fresh cilantro, but you could also use green onions.
- Lime: A squeeze of lime juice is the perfect bright, tangy finish.
- Pico de gallo: For some vibrant freshness, a pico de gallo will meld right into these flavors.
Best Ever Chicken Tortilla Soup Recipe
We've been told repeatedly that this is the best chicken tortilla soup ever. With a couple of easy tricks, you can maximize the flavor while keeping the prep time low. Make it in your crockpot or on your stovetop, either way it's a delicious Mexican recipe that's a true crowd pleaser.
Ingredients
- 3 dried Mexican peppers – guajillo, pasilla, and ancho ( (see notes))
- 1 tablespoon cooking oil (we like avocado oil)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 8 skinless bone-in chicken thighs (see notes)
- 8 cups chicken stock
- 1 tablespoon sea salt
- 15 ounce can diced tomatoes
- 15 ounce can black beans (drained and rinsed)
- 2 cups frozen corn
- Optional toppings: sour cream, queso, limes, cilantro
The Crispy Tortillas
- 1 teaspoon cooking oil
- 4 large tortillas cut into thin strips (use gluten-free, if needed)
Instructions
- Place the dried peppers in a bowl and cover them with about a cup of hot tap water.
- Heat the tablespoon of oil in a large frying pan over medium-high heat. Add the onion and cook until it is well browned, about 7-8 minutes. Add the garlic and cumin and cook for 1 minute more.1 tablespoon cooking oil, 1 medium onion, 3 cloves garlic, 1 teaspoon ground cumin
- Pull the stems off of the peppers. Add the peppers and the soaking water into your blender. Add the cooked onion and blend until smooth. If it is too thick to blend properly, add some of the stock. Pour this liquid into your crockpot or a large soup pot.
- Add the chicken thighs, chicken stock, sea salt, and tomatoes. Set the crockpot to high for 4 hours or low for 8 hours. If cooking in a pot, you want the pot to simmer very gently.8 skinless bone-in chicken thighs, 8 cups chicken stock, 1 tablespoon sea salt, 15 ounce can diced tomatoes
- Remove the chicken from the crockpot or pot. Separate the meat from the bones and discard the bones and shred the meat. Return the meat to the pot and add the black beans and corn and let them heat through.15 ounce can black beans, 2 cups frozen corn
- Serve the chicken tortilla soup with the tortillas on top and any or all of the optional toppings.Optional toppings: sour cream, queso, limes, cilantro
The crispy tortillas
- Preheat your oven to 350 degrees Fahrenheit. Put the tortilla strips on a baking sheet and toss them with the oil. Spread them out on the baking sheet, then put them in your oven. Let them toast for about 10-15 minutes, gently mixing them up twice until they are lightly browned. Remove them from the oven. Note: they will continue to crisp as they cool.1 teaspoon cooking oil, 4 large tortillas cut into thin strips
Video
Notes
Dried peppers: We’ve tried many different combinations of peppers, and every time this soup turns out great. The important part seems to be that you use dried peppers, not necessarily which types. If you would like a spicier soup, add one spicy chili pepper, such as a chile de árbol, to the mix.
Bone-in chicken: Make sure you use bone-in chicken. The bones are what make the soup extra flavorful. Usually, bone-in chicken is sold with the skin on; pull the skin off before putting the chicken in the pot.
Chicken breast: If you and your family prefer chicken breast, opt for bone-in chicken breast, which is often called split chicken breast. This will give you the extra flavor from cooking the bone in the soup, and you’ll be able to enjoy your favorite cut of chicken.
Nutrition
Serving: 2 ½ cups, Calories: 511kcal (26%), Carbohydrates: 53g (18%), Protein: 43g (86%), Fat: 15g (23%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 139mg (46%), Sodium: 2282mg (99%), Potassium: 1280mg (37%), Fiber: 8g (33%), Sugar: 9g (10%), Vitamin A: 207IU (4%), Vitamin C: 16mg (19%), Calcium: 106mg (11%), Iron: 5mg (28%)
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Made it today, sans beans, using three anchos, and it absolutely rocks! I needed to add extra salt since I used low salt broth. Also used a can of fire-roasted diced tomatoes. Next I’m gonna throw in a single chipotle in adobo. Bone-in thighs are the delicious. Thanks for sharing this!
I’m so happy to hear it was a hit!
Just wonderful and it has body. I used a store bought chicken and deboned it and used a pressure cooker to get a flavorful broth. Great. Thanks for this recipe for a cold winters day.
I’m so happy to hear the recipe was a hit!
I have not tried this yet but excited to do so. One thought….It seems like it would be really good if carrots and celery were added. If so what amount would you suggest?
They would be good additions! I would suggest 2 of each. 🙂
I did it a bit differently since I started late today! I insta-potted the chicken, stock, water, salt, and tomatoes… I blended all the rest together and I am planning on throwing it all in and changing the inst=a setting to slow cook for the rest! 🙂
That’s so good to know it can be done in an instant pot! I recently got one myself so will have to try it!
Very tasty. I did add one chicken breast with thighs, and more peppers, we like it spicy, oh, and a touch of chili powder, and sprinkled a little dried cilantro in. Excellent! Thank you for doing all the testing.
I’m so happy you like the recipe!!
Im going to make this recipe over the holidays for my family. It sounds so GOOOOOOD.
I’ve printed it out but it doesn’t say how many people it will serve?
Can you please let me know.
Thank you very much!
It will serve 4!
I made this soup on the stove and followed all instructions but used a store bought rotisserie chicken I shredded and added towards the end of cooking. I’m an avid cook and this was EXCELLENT!! I froze some and it was just as good. So good that I’m having a soup party for the holidays and this is the soup I’m making. Thank you for sharing.
Great call on using rotisserie chicken!
If using rotisserie chicken, do you omit the bone in thighs?
That’s right!
Haven’t made this yet sounds delish! Have a question..Do you leave the chili seeds in or do you remove those with the stem?
I leave them in! But they will add extra heat so if you’re sensitive to heat you may want to remove them. 🙂
Excited to make this tomorrow. If I cook this in a regular pot on my stovetop: how long should it cook before removing the chicken bones?
I made this on the stovetop just the other day! I simmered the soup for an hour an a half and it was great. You could get away with as little as a half hour if you’re rushed for time. I like to let it simmer longer to get as much flavor from the chicken bones as possible. 🙂
I’m making this tomorrow for the first time but I will be using a pressure cooker. Wish me luck. 😉
I’d love to hear how it turned out in your pressure cooker!
This soup changed my life Kristen. I had some dried chilis in my cupboard from my last trip to the States, so we made this last week. I hate to admit I have always made mine with chili powder — never again! I will definitely be blending my onions and garlic more often also 🙂
Such a good trick, right? We often do the same with tomato sauce, too. Blending the onions totally changes it!
Love this receipe! My only wish is that the soup was a bit thicker. I use the combination of Pasilla, guajillo and ancho peppers and it has a nice kick to it without adding a dried chili pepper.
I’m happy to hear you liked the recipe! If you prefer a thicker soup, you could try adding a little cornstarch mixed in cold water at the end of cooking. Or make a roux (butter and flour) and add that to thicken it at the end. 🙂
Another option to thicken the soup would be to dice up about 5-10 corn tortillas. Through them right in the soup and cook them until they fall apart. This will thicken the soup
Good idea!
Tortilla soup is a go-to for me. I LOVE LOVE LOVE to order it at restaurants.
It’s really the best, isn’t it?!!
You say to use three dried chiles and a warning not to use three dried chiles. Can you please clarify?
I’m sorry that wasn’t more clear! What you want to use are dried peppers – but not hot dried chili peppers. The best ones to use are guajillo, pasilla, and/ or ancho. Those three are flavorful but only very mildly spicy. If you like it hot, add a hot chili pepper to the mix. I hope that makes more sense!
Agree. second time I made it I afpdded two chipotles in adobo to the blender. Might add a couple more next time. It added some heat, but nice flavour.
Spicy is always better!
This sounds delicious. I have my own chicken broth, skinless thighs and tenderloins. Can’t wait to make it.
Will probably freeze some for this winter.
If you have your own homemade chicken stock that’s ideal! It freezes very well and such a treat to reheat when you want something cozy and warm but don’t feel like cooking. 🙂
Coincidentally I just made my own version of this soup, which I adapted a few years ago from Sunset magazine (and other sources I don’t remember), and it has always been the best I’ve ever had. So when I saw the title of this recipe, I thought good luck convincing me! But then I saw the blending of dried peppers with the onions and garlic– that’s a great trick Rick Bayless uses in one of his enchilada sauce recipes that’s to die for– and also using bone-in chicken, particularly thighs. Our recipes are quite similar otherwise but I grudgingly had to admit that those two pointers could do nothing but make my version that much more deeply flavorful! I will definitely incorporate them next time. Thanks for the great ideas, Kristen.
P.S. Your beautiful photos sold it as well!
You literally made me laugh out loud! Now I’m off to check out some Rick Bayless recipes. By the sound of it, I like the way he cooks already!