Seriously Good Chicken Tortilla Soup
- PREP 15min
- COOK 50min
- TOTAL 1hrs 5min
We love this super flavorful tortilla soup recipe! Skin-on chicken thighs are the secret to the most delicious soup. I highly recommend them, but if you are starting with skinless chicken, I have provided tips below the recipe! I love ancho chili powder (McCormick has one in most larger stores) or homemade chili powder for this.
You Will Need
1 pound (450g) skin-on, bone-in chicken thighs
2 teaspoons avocado oil or olive oil
1 large onion, finely chopped
5 stalks celery, finely chopped
1 large jalapeño, finely chopped
3 garlic cloves, minced, about 1 tablespoon
1 ¾ teaspoons ancho chili powder, divided, try homemade chili powder
1 ½ teaspoons ground cumin
1 bay leaf
1 ½ cups corn kernels, fresh or frozen
4 (6-inch) corn tortillas, roughly chopped
6 cups (1.4L) chicken stock
1 pound tomatoes, cored and finely chopped, or 1 (14oz) can diced tomatoes
Juice of half a lime
Salt and fresh ground black pepper
For serving: Cilantro, lime wedges, avocado, queso fresco, crispy tortilla strips (see tips)
Directions
Prepare the Chicken
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Note: If you do not have skin-on chicken, you do not need to preheat the oven. See our tips below the recipe for using skinless chicken.
Pat the chicken thighs dry with a paper towel. Then, season them on both sides with 1/2 teaspoon salt and 1/4 teaspoon ancho chili powder.
Heat the 2 teaspoons of oil in a large pot, like a Dutch oven, over medium heat. Add the chicken thighs, skin-side down, and cook, without moving them, until the skin is golden brown, about 12 minutes.
Wiggle the chicken thighs to release them from the pot. Place the thighs skin-side up on the prepared baking sheet. It’s okay if some skin sticks to the bottom of the pot. Scrape up the larger pieces and place them on top of the chicken thighs. Leave the smaller bits in the pot.
Roast the chicken thighs until cooked through, about 20 minutes. Transfer to a plate and allow to rest for 10 minutes. When they are cool enough to handle, remove the skin from the chicken and shred the meat. Either discard the skin or save it as a topping for the soup.
Make Tortilla Soup
You can make the tortilla soup while the chicken roasts in the oven. Remove all but one tablespoon of the chicken fat left in the pot from browning the chicken thighs, then add the onions, celery, jalapeño, garlic, 1 ½ teaspoons chili powder, and 1 ½ teaspoons cumin. Cook until the onions are soft, about 10 minutes.
Stir in the bay leaf, corn kernels, chopped tortillas, and chicken stock. Bring to a boil, lower the heat, season to taste with salt and pepper and simmer uncovered for 20 minutes.
Add the tomatoes and simmer uncovered for 10 minutes.
Stir in the shredded chicken and the lime juice.
If you plan to garnish the soup with crispy chicken skin, just before serving, turn the broiler to high. Then, broil the chicken skin saved from earlier until crisp, for about 1 minute. Watch it closely so that it does not burn. Cut into strips.
Divide the soup between bowls and top with your favorite tortilla soup toppings, such as crispy chicken skin, crispy tortilla strips, extra lime, cilantro, and crumbled cheese.
Adam and Joanne's Tips
- Skin-on chicken thighs: Skin-on chicken adds rich flavor to the soup. First, you’ll render the fat from the skin directly in the soup pot, creating a flavorful base for cooking the onions and other vegetables. This step significantly enhances the overall flavor of our tortilla soup. If you prefer not to use skin-on chicken, see the tip below.
- Skinless chicken thighs or breasts: You can still make a delicious soup with skinless chicken thighs or breasts, although you might lose some of the richness that the skin/rendered fat provides. Skip the searing and roasting steps and add the raw, skinless chicken directly to the soup pot at the same time as the chicken stock. After simmering for 20 minutes, the chicken will be fully cooked. Remove it from the pot, let it cool slightly, and then shred it. Finally, stir the shredded chicken back into the soup just before serving. When cooking the onions and other veggies, use a little oil in the pot.
- Using rotisserie chicken: Add 2 to 3 cups of shredded cooked chicken to the soup when you add the tomatoes.
- Quick homemade tortilla strips: You can buy them or make them yourself. Place a paper towel in the microwave, then arrange thinly sliced corn tortillas in a single layer on top. Microwave for 45 seconds, then check and continue microwaving in 20-second intervals until crisp. Watch them closely to prevent burning. You can also use our homemade tortilla chips recipe as a guide for fried chips.
- Storing: Refrigerate in an airtight container for 3 to 4 days. Or freeze for up to 3 months.
- The nutrition facts provided below are estimates.