This Mexican-inspired chicken tortilla soup is one of my absolute favorite recipes to make for my family when the weather cools down! I pack this healthy tortilla soup with chicken thighs, black beans, corn, rice, and a kick of spice. It comes together easily on the stovetop, and I love making crispy tortilla strips to go on top!
Top Reader Reviews
Love the flavors in this. The whole family loved it too!
–
So happy that we’re entering soup season again, yay!! This is one of my favorites!
–
Tortilla Soup with Chicken Thighs
I give my chicken tortilla soup its deep, comforting flavor the old-school way–by simmering bone-in chicken thighs directly in water to create a rich stock from scratch. A can of enchilada sauce builds up bold Mexican flavor with zero effort, and the addition of rice makes each bowl extra satisfying. It’s filling, flavorful, and made almost entirely from budget-friendly pantry staples. This healthy and easy chicken tortilla soup tastes like it’s been simmering all day long, but really takes less than two hours!
Prefer to use your slow cooker? Check out my Crockpot chicken tortilla soup! Same great flavor, but even more hands-off!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Build Authentic Mexican Flavor Easily
Most tortilla soup recipes start with boxed or canned chicken broth. However, I use water simmered with bone-in chicken instead, which naturally creates a light homemade stock while the soup cooks. This method is not just easier (one less ingredient to buy), but it’s also more authentic. Traditional Mexican soups often start this way, allowing the flavors of the enchilada sauce, chiles, and chicken bones to develop a deeper, cleaner taste.
Chicken Tortilla Soup Recipe
Equipment
- Baking Sheet
- Dutch Oven or Large Pot
Ingredients
For the Tortilla Strips (Optional):
- 2 (8-inch) corn tortillas
- 1½ tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
For the Soup:
- 10 cups water
- 4 bone-in, skinless chicken thighs (*)
- 10 ounces red enchilada sauce (1 can)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup dry white rice
- 8.5 ounces canned corn (1 can, drained and rinsed )
- 15.25 ounces canned black beans (1 can, drained and rinsed)
- ¼ cup lime juice (from 2 limes)
- 1 cup shredded cheddar cheese
- 1 red chili pepper (chopped)
- ¼ cup chopped fresh cilantro
Instructions
Make the Tortilla Strips:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Cut the tortillas into thin strips.2 (8-inch) corn tortillas
- In a small bowl, mix the tortilla strips, olive oil, and salt. Mix well until tortillas are evenly coated.1½ tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 2 (8-inch) corn tortillas
- Arrange the tortilla strips onto the baking sheet and bake for 5 minutes, or until golden brown. Let cool while you make the soup.
Make the Soup:
- Fill a large pot with 10 cups of water. Add the chicken, enchilada sauce, salt, and black pepper, and bring to a boil.4 bone-in, skinless chicken thighs, 10 ounces red enchilada sauce, 1 teaspoon kosher salt, 10 cups water, 1 teaspoon ground black pepper
- Simmer for 1 hour.
- Add the dry rice, stir, and let it cook for 20 minutes.¼ cup dry white rice
- Add the corn, beans, lime juice, cheddar cheese, and red chili peppers, and simmer for 10 minutes.8.5 ounces canned corn, 15.25 ounces canned black beans, 1 cup shredded cheddar cheese, ¼ cup lime juice, 1 red chili pepper
- Garnish with the tortilla strips, sprinkle with some fresh cilantro, and serve!¼ cup chopped fresh cilantro
Notes
- Simmering chicken with the bones in adds rich collagen and body to the broth. I usually remove, debone, and shred the chicken, then add it back in before serving.
- For an even faster soup, swap the water for chicken stock and stir in shredded rotisserie chicken at the end of simmering just to warm through.
- You can also use store-bought tortilla strips, but I love the flavor and crunch of homemade!
- Taste the soup before serving and add extra salt if needed or a squeeze of lime juice for brightness.
- Avocado slices, diced onions, or a sprinkle of cotija cheese are all great toppings.
- Add the crispy tortilla strips on top right before serving (or serve them on the side) so they stay nice and crunchy.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Tortilla Soup on the Stovetop Thighs Step by Step
Cut the Tortillas: Preheat your oven to 350°F and line a baking sheet with parchment paper. Skip straight to starting the soup if you don’t want to make your own tortilla strips. Cut 2 (8-inch) corn or flour tortillas into thin strips.
Season the Tortilla Strips: In a small bowl, mix the tortilla strips with 1½ tablespoons of extra virgin olive oil and 1 teaspoon of kosher salt. Mix well until the tortillas are evenly coated.
Bake the Tortilla Strips: Arrange the tortilla strips in a single layer on the prepared baking sheet and bake for 5 minutes, or until golden brown. Let them cool while you make the soup. You can make a batch of these ahead of time so they’re ready to use!
Start the Soup: Fill a large pot (I used a 5.5-quart Dutch oven) with 10 cups of water. Add 4 bone-in, skinless chicken thighs (or 2 bone-in leg quarters), 10 ounces (1 can) of red enchilada sauce, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper, and bring to a boil. Simmer for 1 hour.
Add the Rice: Add ¼ cup of dry white rice, stir, and let it cook for 20 minutes.
Simmer the Soup: Next, add 8.5 ounces (1 can) of drained and rinsed corn, 15.25 ounces (1 can) of drained and rinsed black beans, ¼ cup of lime juice, 1 cup of shredded cheddar cheese, and 1 chopped red chili pepper, and simmer for 10 more minutes.
Garnish and Serve: Remove the chicken thighs from the pot, debone and shred, and return to the soup. Serve bowls of chicken tortilla soup with homemade tortilla strips, sprinkle with ¼ cup of fresh cilantro, and serve!
How to Store, Freeze, and Reheat
Store leftover tortilla chicken soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. I recommend storing the tortilla chips separately at room temperature so they don’t get soggy. Let the soup thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. If the soup thickens in the fridge, stir in a splash of water or chicken stock to loosen it up.
More Chicken Soup Recipes to Try!
This recipe was contributed by Michaella at Well + Yum.
Leave a Reply