Can I use canned chicken or rotisserie chicken for this chicken tortilla soup?

Yes! Canned chicken can be stirred in at the end of cooking, but for the best flavor and texture, fresh or rotisserie chicken is ideal. If using rotisserie, sauté your onions and garlic in a little oil first—since you won’t have rendered chicken fat from the skin.

What kind of dried chiles should I use?

For a mild, earthy flavor, use New Mexico or guajillo chiles. Want more heat? Try chipotle peppers or chiles de árbol. Removing the seeds helps control the spiciness either way.

What if I don’t have dried chiles?

You can substitute 1 tablespoon chili powder, 2 teaspoons smoked paprika, and a pinch of cayenne or chipotle powder. Add them when sautéing the onions and garlic so they can bloom in the oil and deepen the flavor.

Can I freeze chicken tortilla soup?

Absolutely. This soup freezes beautifully—just leave out the tortilla strips and fresh toppings. Store in an airtight container for up to 1 year. Thaw in the fridge overnight and reheat gently on the stove.

How can I make chicken tortilla soup vegetarian?

Swap the chicken for black beans and use vegetable broth instead of chicken broth. You’ll still get that smoky, rich flavor thanks to the dried chiles.

Hearty Chicken Tortilla Soup

Name: Hearty Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 dry ancho chile pepper; 1 dry New Mexico chile pepper; 1 dry guajillo chile pepper; 2 quarts chicken broth, divided; 1 pound skin-on, bone-in chicken thighs, salted; 1 cup finely diced yellow or sweet onion; 4 garlic cloves, minced; 1 (14.5 ounce) can of diced tomatoes, with or without green chilies; 1 tablespoon salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 2 tablespoons lime juice; 8 small corn tortillas, sliced 1" wide; oil or cooking spray; queso fresco or cotija, crumbled; fresh cilantro, roughly chopped; avocado, diced or sliced; jalapeño rings, fresh or pickled; lime wedges

Description

This hearty chicken tortilla soup gets its rich, smoky flavor from dried chile peppers and a deeply savory homemade broth. Whether you’re using bone-in chicken thighs or a quick rotisserie chicken shortcut, this soup is packed with bold taste, tender meat, and crispy tortilla strips. It’s an easy, satisfying one-pot meal that feels restaurant-worthy—perfect for cold nights or anytime you crave comfort in a bowl.

Ingredients

Units Scale

1 dry ancho chile pepper
1 dry New Mexico chile pepper
1 dry guajillo chile pepper
2 quarts chicken broth, divided
1 pound skin-on, bone-in chicken thighs, salted
1 cup finely diced yellow or sweet onion
4 garlic cloves, minced
1 (14.5 ounce) can of diced tomatoes, with or without green chilies
1 tablespoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons lime juice
8 small corn tortillas, sliced 1" wide
oil or cooking spray

Toppings

queso fresco or cotija, crumbled
fresh cilantro, roughly chopped
avocado, diced or sliced
jalapeño rings, fresh or pickled
lime wedges

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Instructions

Salt 1 pound of chicken thighs (about 1/2 teaspoon of salt), getting it under the skin as well, and set aside.
Heat the oven to 400°F.
Warm a large pot on the stove over medium-high heat. Remove the stems from the dry chile peppers. Toast them in a dry pot for 5-7 minutes, turning often, then set them aside. (Discard the seeds inside to have more control of the overall spiciness of the soup)
Wipe the pepper crumbs from the large pot and return it to medium-high heat. Add the chicken thighs, skin side down. Cook the chicken until the skin is crispy, then flip them over and cook for about 5 minutes longer. Set the chicken on a plate, discarding the skin.
Next, add onions and garlic to the chicken fat left in the pot. Cook and stir until they've softened.
Return the skinless chicken thighs to the pot with the diced tomatoes, toasted chile peppers, chicken broth, salt, and black pepper. Simmer for 20 minutes, then remove the chicken pieces with tongs and set them aside until they are cool enough to shred the meat off the bone.
Using an immersion blender, puree the remaining contents in the pot.
Stir in lime juice.
While the soup is simmering, oil or spray the sliced tortilla strips and spread them evenly on a sheet pan. Cook in the oven for about 5-10 minutes or until slightly darkened.
To serve, place tortilla strips and shredded chicken in a bowl and pour the rich broth over them. Add avocado, crumbled cheese, and cilantro for garnish. Serve with a lime wedge.

Notes

If you do not have an immersion blender, you can use a stand blender, but be sure to cool the liquid a bit otherwise the heat could cause the liquids to burst out of the blender.

Delicious additions to this soup include corn or beans, which can be added to the pot after the broth has been pureed to warm up for about 10 minutes before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Oven, stove-top
Cuisine: Mexican