We’ve been told repeatedly that this is the best chicken tortilla soup ever. With a couple of simple tricks, you can maximize flavor while keeping prep time low. Make it in your crockpot or on your stovetop, either way it’s a delicious Mexican recipe that’s a true crowd pleaser.
When your Latino bestie tells you this is the best chicken tortilla soup he’s ever had, you know the recipe truly earns its name. I’ve always loved chicken tortilla soup, but it took a lot of testing (and many very delicious bowls) to finally land on a version that’s not just good — it’s exceptional .
Three simple tricks take this soup from everyday to unforgettable, and once you know them, you’ll use them in all kinds of soups. Ready to see what they are?
If you’re a chicken soup fan, you might also love my chicken taco soup !
Ingredient notes
- Dried Mexican peppers – we use a combination of guajillo, pasilla , and ancho peppers as we love the flavor and they’re not overly spicy. If you’d like a fiery soup, add a spicy chili such as a chili de arbol.
- Skinless bone-in chicken thighs – bone-in is important as the bones will add so much flavor to the soup!
- Chicken stock – we always use our homemade chicken stock . If you don’t have any, try to use store-bought bone broth.
- Black beans – we use canned for conveneince. Just make sure to drain and rinse them before adding them to the pot. You could go with a different kind of bean if you have something else on hand.
- Frozen corn – you could use drained canned corn instead if you wish. Or get a little fancy and cut the cobs off an ear of corn.
Pro tips
- Use bone-in chicken — this is the real trick. The primary reason chicken tortilla soup falls flat is the store-bought broth. It’s convenient, yes, but it can’t compare to the rich flavor of homemade stock. To keep things easy while boosting flavor, we simmer bone-in chicken right in the pot. As it cooks, the broth becomes fuller, rounder, and almost creamy. It’s such a simple step, but it completely transforms the soup. Keep this trick in your back pocket for other soup recipes, too.
- Blend the onions and garlic — another sneaky tip. Instead of leaving them chunky, sauté the onions and garlic until golden, then blend them with the softened dried peppers and a little water. This creates a smooth, intensely flavorful base that permeates every spoonful. It’s like adding liquid gold to the pot, making the soup taste more complex with almost no extra effort.
- Use dried peppers — this one is a game-changer. Many recipes call for chili powder, but most chili powders don’t have much going on. Dried Mexican peppers, on the other hand, are incredibly flavorful and surprisingly inexpensive. Guajillo, pasilla, and ancho are my favorites; none of them are spicy, but they add a beautiful depth to the broth. Three peppers seem to be the magic number, though the exact mix isn’t critical. Just avoid using three spicy peppers — they bring heat but not much flavor. If you want a little kick, add a single chile de árbol to the blend.
Toppings to try
Don’t even think about skipping those crispy tortilla strips – they’re so good, and I love the crunch that they add. Some of my other favorite toppings:
- Cheese : Queso or grated cheddar are my go-tos, but monterey jack melts beautifully into the soup.
- Dollops : Sour cream or greek yogurt meld right in and adds a luscious creaminess that balances out the spices.
- Avocado : Creamy avocado slices are a must for a texture contrast that balances the heat of the peppers.
- Spice it up: If you LOVE spicy flavors, add some sliced jalapeños, pickled jalapeños, or a drizzle of hot sauce for a fiery finish!
- Herbs : I love fresh cilantro, but you could also use green onions.
- Lime : A squeeze of lime juice is the perfect bright, tangy finish.
- Pico de gallo: For some vibrant freshness, a pico de gallo will meld right into these flavors.
Best Ever Chicken Tortilla Soup Recipe
- Pin
Ingredients
- ▢ 3 dried Mexican peppers – guajillo, pasilla , and ancho ( (see notes))
- ▢ 1 tablespoon cooking oil (we like avocado oil)
- ▢ 1 medium onion (chopped)
- ▢ 3 cloves garlic (minced)
- ▢ 1 teaspoon ground cumin
- ▢ 8 skinless bone-in chicken thighs (see notes)
- ▢ 8 cups chicken stock
- ▢ 1 tablespoon sea salt
- ▢ 15 ounce can diced tomatoes
- ▢ 15 ounce can black beans (drained and rinsed)
- ▢ 2 cups frozen corn
- ▢ Optional toppings: sour cream, queso, limes, cilantro
The Crispy Tortillas
- ▢ 1 teaspoon cooking oil
- ▢ 4 large tortillas cut into thin strips (use gluten-free, if needed)
Instructions
- Place the dried peppers in a bowl and cover them with about a cup of hot tap water. 3 dried Mexican peppers – guajillo, pasilla, and ancho
- Heat the tablespoon of oil in a large frying pan over medium-high heat. Add the onion and cook until it is well browned, about 7-8 minutes. Add the garlic and cumin and cook for 1 minute more. 1 tablespoon cooking oil, 1 medium onion, 3 cloves garlic, 1 teaspoon ground cumin
- Pull the stems off of the peppers. Add the peppers and the soaking water into your blender. Add the cooked onion and blend until smooth. If it is too thick to blend properly, add some of the stock. Pour this liquid into your crockpot or a large soup pot.
- Add the chicken thighs, chicken stock, sea salt, and tomatoes. Set the crockpot to high for 4 hours or low for 8 hours. If cooking in a pot, you want the pot to simmer very gently. 8 skinless bone-in chicken thighs, 8 cups chicken stock, 1 tablespoon sea salt, 15 ounce can diced tomatoes
- Remove the chicken from the crockpot or pot. Separate the meat from the bones and discard the bones and shred the meat. Return the meat to the pot and add the black beans and corn and let them heat through. 15 ounce can black beans, 2 cups frozen corn
- Serve the chicken tortilla soup with the tortillas on top and any or all of the optional toppings. Optional toppings: sour cream, queso, limes, cilantro
The crispy tortillas
- Preheat your oven to 350 degrees Fahrenheit. Put the tortilla strips on a baking sheet and toss them with the oil. Spread them out on the baking sheet, then put them in your oven. Let them toast for about 10-15 minutes, gently mixing them up twice until they are lightly browned. Remove them from the oven. Note: they will continue to crisp as they cool. 1 teaspoon cooking oil, 4 large tortillas cut into thin strips
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular chicken soup recipes
For more inspiration, check out all of our soup recipes !
Chicken Vegetable Soup (with the easiest homemade broth)
Lemon Chicken Soup with Cauliflower Rice
Cauliflower Rice Chicken Soup
Creamy Chicken Taco Soup
Best Ever Chicken Tortilla Soup Recipe
Ingredients
- 3 dried Mexican peppers - guajillo, pasilla , and ancho , (see notes)
- 1 tablespoon cooking oil , we like avocado oil
- 1 medium onion , chopped
- 3 cloves garlic , minced
- 1 teaspoon ground cumin
- 8 skinless bone-in chicken thighs , see notes
- 8 cups chicken stock
- 1 tablespoon sea salt
- 15 ounce can diced tomatoes
- 15 ounce can black beans , drained and rinsed
- 2 cups frozen corn
- Optional toppings: sour cream, queso, limes, cilantro
The Crispy Tortillas
- 1 teaspoon cooking oil
- 4 large tortillas cut into thin strips , use gluten-free, if needed
Instructions
- Place the dried peppers in a bowl and cover them with about a cup of hot tap water. 3 dried Mexican peppers - guajillo, pasilla, and ancho
- Heat the tablespoon of oil in a large frying pan over medium-high heat. Add the onion and cook until it is well browned, about 7-8 minutes. Add the garlic and cumin and cook for 1 minute more. 1 tablespoon cooking oil, 1 medium onion, 3 cloves garlic, 1 teaspoon ground cumin
- Pull the stems off of the peppers. Add the peppers and the soaking water into your blender. Add the cooked onion and blend until smooth. If it is too thick to blend properly, add some of the stock. Pour this liquid into your crockpot or a large soup pot.
- Add the chicken thighs, chicken stock, sea salt, and tomatoes. Set the crockpot to high for 4 hours or low for 8 hours. If cooking in a pot, you want the pot to simmer very gently. 8 skinless bone-in chicken thighs, 8 cups chicken stock, 1 tablespoon sea salt, 15 ounce can diced tomatoes
- Remove the chicken from the crockpot or pot. Separate the meat from the bones and discard the bones and shred the meat. Return the meat to the pot and add the black beans and corn and let them heat through. 15 ounce can black beans, 2 cups frozen corn
- Serve the chicken tortilla soup with the tortillas on top and any or all of the optional toppings. Optional toppings: sour cream, queso, limes, cilantro
The crispy tortillas
- Preheat your oven to 350 degrees Fahrenheit. Put the tortilla strips on a baking sheet and toss them with the oil. Spread them out on the baking sheet, then put them in your oven. Let them toast for about 10-15 minutes, gently mixing them up twice until they are lightly browned. Remove them from the oven. Note: they will continue to crisp as they cool. 1 teaspoon cooking oil, 4 large tortillas cut into thin strips
Notes
https://www.theendlessmeal.com/the-best-chicken-tortilla-soup/
We’ve been told repeatedly that this is the best chicken tortilla soup ever. With a couple of simple tricks, you can maximize flavor while keeping prep time low. Make it in your crockpot or on your stovetop, either way it’s a delicious Mexican recipe that’s a true crowd pleaser.
When your Latino bestie tells you this is the best chicken tortilla soup he’s ever had, you know the recipe truly earns its name. I’ve always loved chicken tortilla soup, but it took a lot of testing (and many very delicious bowls) to finally land on a version that’s not just good — it’s exceptional .
Three simple tricks take this soup from everyday to unforgettable, and once you know them, you’ll use them in all kinds of soups. Ready to see what they are?
If you’re a chicken soup fan, you might also love my chicken taco soup !
Ingredient notes
- Dried Mexican peppers – we use a combination of guajillo, pasilla , and ancho peppers as we love the flavor and they’re not overly spicy. If you’d like a fiery soup, add a spicy chili such as a chili de arbol.
- Skinless bone-in chicken thighs – bone-in is important as the bones will add so much flavor to the soup!
- Chicken stock – we always use our homemade chicken stock . If you don’t have any, try to use store-bought bone broth.
- Black beans – we use canned for conveneince. Just make sure to drain and rinse them before adding them to the pot. You could go with a different kind of bean if you have something else on hand.
- Frozen corn – you could use drained canned corn instead if you wish. Or get a little fancy and cut the cobs off an ear of corn.
Pro tips
- Use bone-in chicken — this is the real trick. The primary reason chicken tortilla soup falls flat is the store-bought broth. It’s convenient, yes, but it can’t compare to the rich flavor of homemade stock. To keep things easy while boosting flavor, we simmer bone-in chicken right in the pot. As it cooks, the broth becomes fuller, rounder, and almost creamy. It’s such a simple step, but it completely transforms the soup. Keep this trick in your back pocket for other soup recipes, too.
- Blend the onions and garlic — another sneaky tip. Instead of leaving them chunky, sauté the onions and garlic until golden, then blend them with the softened dried peppers and a little water. This creates a smooth, intensely flavorful base that permeates every spoonful. It’s like adding liquid gold to the pot, making the soup taste more complex with almost no extra effort.
- Use dried peppers — this one is a game-changer. Many recipes call for chili powder, but most chili powders don’t have much going on. Dried Mexican peppers, on the other hand, are incredibly flavorful and surprisingly inexpensive. Guajillo, pasilla, and ancho are my favorites; none of them are spicy, but they add a beautiful depth to the broth. Three peppers seem to be the magic number, though the exact mix isn’t critical. Just avoid using three spicy peppers — they bring heat but not much flavor. If you want a little kick, add a single chile de árbol to the blend.
Toppings to try
Don’t even think about skipping those crispy tortilla strips – they’re so good, and I love the crunch that they add. Some of my other favorite toppings:
- Cheese : Queso or grated cheddar are my go-tos, but monterey jack melts beautifully into the soup.
- Dollops : Sour cream or greek yogurt meld right in and adds a luscious creaminess that balances out the spices.
- Avocado : Creamy avocado slices are a must for a texture contrast that balances the heat of the peppers.
- Spice it up: If you LOVE spicy flavors, add some sliced jalapeños, pickled jalapeños, or a drizzle of hot sauce for a fiery finish!
- Herbs : I love fresh cilantro, but you could also use green onions.
- Lime : A squeeze of lime juice is the perfect bright, tangy finish.
- Pico de gallo: For some vibrant freshness, a pico de gallo will meld right into these flavors.
Best Ever Chicken Tortilla Soup Recipe
- Pin
Ingredients
- ▢ 3 dried Mexican peppers – guajillo, pasilla , and ancho ( (see notes))
- ▢ 1 tablespoon cooking oil (we like avocado oil)
- ▢ 1 medium onion (chopped)
- ▢ 3 cloves garlic (minced)
- ▢ 1 teaspoon ground cumin
- ▢ 8 skinless bone-in chicken thighs (see notes)
- ▢ 8 cups chicken stock
- ▢ 1 tablespoon sea salt
- ▢ 15 ounce can diced tomatoes
- ▢ 15 ounce can black beans (drained and rinsed)
- ▢ 2 cups frozen corn
- ▢ Optional toppings: sour cream, queso, limes, cilantro
The Crispy Tortillas
- ▢ 1 teaspoon cooking oil
- ▢ 4 large tortillas cut into thin strips (use gluten-free, if needed)
Instructions
- Place the dried peppers in a bowl and cover them with about a cup of hot tap water. 3 dried Mexican peppers – guajillo, pasilla, and ancho
- Heat the tablespoon of oil in a large frying pan over medium-high heat. Add the onion and cook until it is well browned, about 7-8 minutes. Add the garlic and cumin and cook for 1 minute more. 1 tablespoon cooking oil, 1 medium onion, 3 cloves garlic, 1 teaspoon ground cumin
- Pull the stems off of the peppers. Add the peppers and the soaking water into your blender. Add the cooked onion and blend until smooth. If it is too thick to blend properly, add some of the stock. Pour this liquid into your crockpot or a large soup pot.
- Add the chicken thighs, chicken stock, sea salt, and tomatoes. Set the crockpot to high for 4 hours or low for 8 hours. If cooking in a pot, you want the pot to simmer very gently. 8 skinless bone-in chicken thighs, 8 cups chicken stock, 1 tablespoon sea salt, 15 ounce can diced tomatoes
- Remove the chicken from the crockpot or pot. Separate the meat from the bones and discard the bones and shred the meat. Return the meat to the pot and add the black beans and corn and let them heat through. 15 ounce can black beans, 2 cups frozen corn
- Serve the chicken tortilla soup with the tortillas on top and any or all of the optional toppings. Optional toppings: sour cream, queso, limes, cilantro
The crispy tortillas
- Preheat your oven to 350 degrees Fahrenheit. Put the tortilla strips on a baking sheet and toss them with the oil. Spread them out on the baking sheet, then put them in your oven. Let them toast for about 10-15 minutes, gently mixing them up twice until they are lightly browned. Remove them from the oven. Note: they will continue to crisp as they cool. 1 teaspoon cooking oil, 4 large tortillas cut into thin strips
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular chicken soup recipes
For more inspiration, check out all of our soup recipes !
Chicken Vegetable Soup (with the easiest homemade broth)
Lemon Chicken Soup with Cauliflower Rice
Cauliflower Rice Chicken Soup
Creamy Chicken Taco Soup
We’ve been told repeatedly that this is the best chicken tortilla soup ever. With a couple of simple tricks, you can maximize flavor while keeping prep time low. Make it in your crockpot or on your stovetop, either way it’s a delicious Mexican recipe that’s a true crowd pleaser.
When your Latino bestie tells you this is the best chicken tortilla soup he’s ever had, you know the recipe truly earns its name. I’ve always loved chicken tortilla soup, but it took a lot of testing (and many very delicious bowls) to finally land on a version that’s not just good — it’s exceptional .
Three simple tricks take this soup from everyday to unforgettable, and once you know them, you’ll use them in all kinds of soups. Ready to see what they are?
If you’re a chicken soup fan, you might also love my chicken taco soup !
Ingredient notes
- Dried Mexican peppers – we use a combination of guajillo, pasilla , and ancho peppers as we love the flavor and they’re not overly spicy. If you’d like a fiery soup, add a spicy chili such as a chili de arbol.
- Skinless bone-in chicken thighs – bone-in is important as the bones will add so much flavor to the soup!
- Chicken stock – we always use our homemade chicken stock . If you don’t have any, try to use store-bought bone broth.
- Black beans – we use canned for conveneince. Just make sure to drain and rinse them before adding them to the pot. You could go with a different kind of bean if you have something else on hand.
- Frozen corn – you could use drained canned corn instead if you wish. Or get a little fancy and cut the cobs off an ear of corn.
Pro tips
- Use bone-in chicken — this is the real trick. The primary reason chicken tortilla soup falls flat is the store-bought broth. It’s convenient, yes, but it can’t compare to the rich flavor of homemade stock. To keep things easy while boosting flavor, we simmer bone-in chicken right in the pot. As it cooks, the broth becomes fuller, rounder, and almost creamy. It’s such a simple step, but it completely transforms the soup. Keep this trick in your back pocket for other soup recipes, too.
- Blend the onions and garlic — another sneaky tip. Instead of leaving them chunky, sauté the onions and garlic until golden, then blend them with the softened dried peppers and a little water. This creates a smooth, intensely flavorful base that permeates every spoonful. It’s like adding liquid gold to the pot, making the soup taste more complex with almost no extra effort.
- Use dried peppers — this one is a game-changer. Many recipes call for chili powder, but most chili powders don’t have much going on. Dried Mexican peppers, on the other hand, are incredibly flavorful and surprisingly inexpensive. Guajillo, pasilla, and ancho are my favorites; none of them are spicy, but they add a beautiful depth to the broth. Three peppers seem to be the magic number, though the exact mix isn’t critical. Just avoid using three spicy peppers — they bring heat but not much flavor. If you want a little kick, add a single chile de árbol to the blend.
Toppings to try
Don’t even think about skipping those crispy tortilla strips – they’re so good, and I love the crunch that they add. Some of my other favorite toppings:
- Cheese : Queso or grated cheddar are my go-tos, but monterey jack melts beautifully into the soup.
- Dollops : Sour cream or greek yogurt meld right in and adds a luscious creaminess that balances out the spices.
- Avocado : Creamy avocado slices are a must for a texture contrast that balances the heat of the peppers.
- Spice it up: If you LOVE spicy flavors, add some sliced jalapeños, pickled jalapeños, or a drizzle of hot sauce for a fiery finish!
- Herbs : I love fresh cilantro, but you could also use green onions.
- Lime : A squeeze of lime juice is the perfect bright, tangy finish.
- Pico de gallo: For some vibrant freshness, a pico de gallo will meld right into these flavors.
Best Ever Chicken Tortilla Soup Recipe
- Pin
Ingredients
- ▢ 3 dried Mexican peppers – guajillo, pasilla , and ancho ( (see notes))
- ▢ 1 tablespoon cooking oil (we like avocado oil)
- ▢ 1 medium onion (chopped)
- ▢ 3 cloves garlic (minced)
- ▢ 1 teaspoon ground cumin
- ▢ 8 skinless bone-in chicken thighs (see notes)
- ▢ 8 cups chicken stock
- ▢ 1 tablespoon sea salt
- ▢ 15 ounce can diced tomatoes
- ▢ 15 ounce can black beans (drained and rinsed)
- ▢ 2 cups frozen corn
- ▢ Optional toppings: sour cream, queso, limes, cilantro
The Crispy Tortillas
- ▢ 1 teaspoon cooking oil
- ▢ 4 large tortillas cut into thin strips (use gluten-free, if needed)
Instructions
- Place the dried peppers in a bowl and cover them with about a cup of hot tap water. 3 dried Mexican peppers – guajillo, pasilla, and ancho
- Heat the tablespoon of oil in a large frying pan over medium-high heat. Add the onion and cook until it is well browned, about 7-8 minutes. Add the garlic and cumin and cook for 1 minute more. 1 tablespoon cooking oil, 1 medium onion, 3 cloves garlic, 1 teaspoon ground cumin
- Pull the stems off of the peppers. Add the peppers and the soaking water into your blender. Add the cooked onion and blend until smooth. If it is too thick to blend properly, add some of the stock. Pour this liquid into your crockpot or a large soup pot.
- Add the chicken thighs, chicken stock, sea salt, and tomatoes. Set the crockpot to high for 4 hours or low for 8 hours. If cooking in a pot, you want the pot to simmer very gently. 8 skinless bone-in chicken thighs, 8 cups chicken stock, 1 tablespoon sea salt, 15 ounce can diced tomatoes
- Remove the chicken from the crockpot or pot. Separate the meat from the bones and discard the bones and shred the meat. Return the meat to the pot and add the black beans and corn and let them heat through. 15 ounce can black beans, 2 cups frozen corn
- Serve the chicken tortilla soup with the tortillas on top and any or all of the optional toppings. Optional toppings: sour cream, queso, limes, cilantro
The crispy tortillas
- Preheat your oven to 350 degrees Fahrenheit. Put the tortilla strips on a baking sheet and toss them with the oil. Spread them out on the baking sheet, then put them in your oven. Let them toast for about 10-15 minutes, gently mixing them up twice until they are lightly browned. Remove them from the oven. Note: they will continue to crisp as they cool. 1 teaspoon cooking oil, 4 large tortillas cut into thin strips
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular chicken soup recipes
For more inspiration, check out all of our soup recipes !
