Chicken Tortilla Soup Recipe

a bowl of authentic chicken tortilla soup, with chicken, tortilla strips, limes, avocado, and more

4.88 from 8 votes

Make authentic chicken tortilla soup from scratch in under two hours! Bone-in chicken thighs simmer in water to create a rich, homemade broth, mixed with black beans, corn, rice, and enchilada sauce for a bold, flavorful soup under 300 calories!

Prep Time15

Cook Time1 20

Total Time1 35

Course: Soup

Cuisine: Mexican

Servings: people

Calories: 273kcal

Author: Becky Hardin

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

Video

Notes

*I like bone-in, skinless chicken thighs, but leg quarters will also work (just use 2 instead). For an even healthier option, use bone-in, skinless chicken breasts.

Tips:

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.

Storage: Store chicken tortilla soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store the tortilla strips in a separate airtight container at room temperature and add to the soup after reheating.

Nutrition