Chicken Tortilla Soup from Scratch

Chicken tortilla soup is one of those recipes that feels like a warm hug in a bowl, and I am so excited to share this from-scratch version with you. This is not your average canned-broth shortcut soup. Bone-in chicken thighs simmer low and slow to build a deeply rich, collagen-packed broth that store-bought stock simply cannot replicate.

I still remember the first time I made this on a cold Tuesday evening with nothing but a pack of chicken thighs and a can of enchilada sauce in my pantry. The whole kitchen filled with this incredible smoky, savory aroma, and by the time I ladled it into bowls and piled on those crispy baked tortilla strips, my family was already asking for seconds. This chicken tortilla soup comes together with mostly hands-off simmering time, and it is hearty enough to feed a crowd while staying under 300 calories per bowl. It is the kind of easy chicken soup recipe that earns a permanent spot in your weekly rotation.

Everything You Need to Build This Bowl

I always say the ingredient list tells you a lot about a recipe, and this one keeps things simple and wholesome. A few pantry staples do most of the heavy lifting here. Pro tip: do not swap the bone-in thighs for boneless. The bones are what create that rich, restaurant-quality broth you simply cannot get any other way.

For the Tortilla Strips (Optional):

• 2 (8-inch) corn tortillas
• 1.5 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

For the Soup:

• 4 bone-in, skinless chicken thighs – the backbone of this chicken tortilla soup, literally
• 10 cups water
• 10 ounces red enchilada sauce (1 standard can) – I prefer a smoky variety for extra depth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 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)
• 1/4 cup lime juice (from about 2 limes) – fresh squeezed makes a real difference here
• 1 cup shredded cheddar cheese
• 1 red chili pepper, chopped
• 1/4 cup chopped fresh cilantro

Equipment needed: a baking sheet, parchment paper, a small mixing bowl, and a Dutch oven or large pot.

How to Make Chicken Tortilla Soup Step by Step

I recommend reading through all the steps once before you start. The process is straightforward, but timing the rice correctly is key to keeping this chicken tortilla soup perfectly textured from start to finish.

Step 1: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2: Cut the corn tortillas into thin, even strips. Toss them in a small bowl with the olive oil and kosher salt until evenly coated.

Step 3: Arrange the strips in a single layer on the baking sheet. Bake for 5 minutes until golden brown and crispy. Watch them closely as they can go from golden to burnt very quickly. Set aside to cool while you prepare the soup.

Step 4: In a large Dutch oven or pot, combine the water, bone-in chicken thighs, red enchilada sauce, salt, and black pepper. Bring to a boil over medium-high heat. You will notice the broth start to deepen in color as it heats up.

Step 5: Reduce heat to a simmer, cover partially, and cook for 1 full hour. Do not rush this step. This is where all the flavor magic happens as the collagen from the bones slowly dissolves into the broth, building richness you simply cannot fake.

Step 6: Carefully remove the chicken thighs with tongs. Let them cool for a few minutes until you can handle them safely. Remove and discard the bones, then shred the chicken using two forks. Return the shredded meat to the pot.

Step 7: Add the dry white rice directly to the pot. Stir and cook for 20 minutes until tender. Do not add the rice earlier or it will turn mushy by the time the soup is done.

Step 8: Stir in the drained corn, black beans, lime juice, shredded cheddar, and chopped red chili pepper. Simmer for 10 more minutes until the cheese is fully melted and everything is heated through.

Step 9: Taste and adjust. Add a pinch more salt or an extra squeeze of lime if the soup needs brightening.

Step 10: Ladle into bowls and top with fresh cilantro and crispy tortilla strips right before serving. Never add the tortilla strips to the pot directly or they will go soggy within minutes.

What to Serve Alongside This Soup

This chicken tortilla soup is bold and satisfying on its own, but the right sides turn it into a full spread worth gathering around. Here are some of the best pairings for this cozy bowl.

Warm flour or corn tortillas: Perfect for tearing and dipping into the broth. The soft texture contrasts beautifully with the crispy strips on top.

Sliced avocado: Adds a creamy, cooling element that balances the smoky heat from the enchilada sauce and chili pepper.

Sour cream: A small dollop stirred in just before eating adds richness and rounds out the acidity from the lime juice.

A simple green salad: A light side of romaine with a citrus vinaigrette keeps things fresh and adds a nice crunch alongside this hearty soup.

Fried egg on top: For a breakfast-inspired bowl, a soft fried egg laid right on top is surprisingly incredible.

More Chicken Soups and Cozy Bowls to Try Next

If this chicken tortilla soup hit the spot, there are plenty more comforting bowls worth bookmarking. The Chicken Noodle Soup is a timeless classic made for cold nights, while the Chicken Poblano Soup brings a smoky, roasted pepper depth that pairs beautifully with the same toppings used here. For something a little richer, the Creamy Crack Chicken Noodle Soup is endlessly satisfying and just as easy to pull together on a weeknight.

This soup also pairs well with a fresh and crunchy side like the High Protein Chicken Street Corn Salad, which shares that same bold Mexican-inspired flavor profile. For a complete dinner spread, try serving a smaller bowl of this alongside the Baked Chicken Tacos for a fun build-your-own taco night with soup on the side.

Keeping It Fresh – Storage and Reheating Tips

This chicken tortilla soup stores beautifully, which makes it a great meal prep recipe. Once cooled, transfer the soup to an airtight container and refrigerate for up to 3 days. Always store the tortilla strips separately in an airtight container at room temperature so they stay crispy and ready for topping.

To reheat, warm the soup gently in a pot over medium-low heat until heated through. Avoid bringing it back to a full boil since the rice can become too soft with repeated high heat. Add your cilantro and tortilla strips fresh after reheating for the best texture and presentation.

To freeze, let the soup cool completely, then pour it into a freezer-safe container leaving about an inch of headspace. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating on the stove. I recommend freezing the soup without tortilla strips and making a fresh batch when you are ready to serve.

Your Questions About Chicken Tortilla Soup, Answered

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