How To Make Creamy & Delicious Chicken Tortilla Soup
How To Make Creamy & Delicious Chicken Tortilla Soup is a medium Mexican recipe that serves 6. 350 calories per serving. Recipe by Mr. Make It Happen on YouTube.
Prep: 20 min | Cook: 1 hr 12 min | Total: 1 hr 47 min
Cost: $21.13 total, $3.52 per serving
Ingredients
- 1 whole Rotisserie Chicken (Meat removed, bones and skin discarded; cut into bite‑size pieces)
- 1 large Red Onion (Diced)
- 4 cloves Garlic (Minced (about 1½ tbsp))
- 1 Jalapeño Pepper (Stem and seeds removed, diced (optional))
- 2 Tbsp Avocado Oil (For sautéing)
- 0.5 tsp Ancho Chili Powder
- 0.5 tsp Smoked Paprika
- 1 Tbsp Mexican Oregano
- 1 Tbsp Ground Cumin
- 1 tsp Better Than Bouillon Chicken Base (Low‑sodium)
- 1 tsp All‑Purpose Seasoning (low‑sodium)
- 1 tsp Buttery Garlic Pepper
- 1 can (14.5 oz) Diced Tomatoes
- 2 peppers Chipotle Peppers in Adobo (Plus 1 Tbsp adobo sauce, reserved for thickening)
- 6 cups Low‑Sodium Chicken Broth
- 1 can (15 oz) Black Beans (Drained and rinsed)
- 1 cup Corn Kernels (Frozen or canned, drained)
- 0.5 cup Heavy Cream
- 4 Corn Tortillas (Cut into strips for frying)
- 2 cups Vegetable Oil (For shallow frying tortilla strips)
- to taste Salt
- to taste Black Pepper
- 0.25 cup Sour Cream (For garnish)
- 0.5 cup Shredded Mexican Blend Cheese
- 1 Avocado (Diced for garnish)
- 2 Tbsp Fresh Cilantro (Chopped for garnish)
Instructions
Prepare the Chicken
Remove the rotisserie chicken from the bone, discard skin, cartilage and bones, then cut the meat into bite‑size pieces. Set aside; reserve any extra meat for snacks or garnish.
Time: PT10M
Dice the Vegetables
Dice 1 large red onion, remove stem and seeds from the jalapeño and dice it, and mince 4 garlic cloves. Keep everything roughly uniform for even cooking.
Time: PT10M
Sauté Aromatics
Heat 2 Tbsp avocado oil in a large pot over medium heat. Add the diced onion and jalapeño, sauté 3‑4 minutes until softened. Add the minced garlic and cook another 30 seconds, being careful not to burn it.
Time: PT5M
Temperature: Medium heat
Toast the Spices
Stir in ½ tsp ancho chili powder, ½ tsp smoked paprika, 1 Tbsp Mexican oregano, 1 Tbsp ground cumin, 1 tsp Better Than Bouillon chicken base, 1 tsp all‑purpose seasoning, and 1 tsp buttery garlic pepper. Cook 2 minutes, allowing the spices to rehydrate and become fragrant.
Time: PT2M
Temperature: Medium heat
Add Tomatoes and Broth
Pour in 1 can diced tomatoes (including juices) and 6 cups low‑sodium chicken broth. Increase heat to bring the mixture to a gentle simmer.
Time: PT5M
Temperature: Medium‑high heat
Add Beans and Simmer
Stir in the drained black beans. Let the soup simmer for 5 minutes to meld flavors.
Time: PT5M
Temperature: Simmer
Thicken the Soup
Scoop out about 30 % of the solids (beans, tomatoes, and the reserved chipotle peppers with 1 Tbsp adobo sauce) into a blender. Blend until smooth, then return the puree to the pot, stirring well.
Time: PT5M
Temperature: Simmer
Add Chicken and Corn
Stir the bite‑size chicken pieces and 1 cup corn kernels into the soup. Simmer gently for 25 minutes, allowing the chicken to heat through and the corn to soften.
Time: PT25M
Temperature: Simmer
Finish with Cream
Stir in ½ cup heavy cream, reduce heat to low and let the soup cook an additional 15 minutes. The cream will enrich the broth and mellow the heat.
Time: PT15M
Temperature: Low heat
Fry Tortilla Strips
Cut the corn tortillas into thin strips. Heat 2 cups vegetable oil in a skillet over medium‑high heat until shimmering. Fry the strips in batches until crisp and golden, about 1‑2 minutes per batch. Remove with a slotted spoon, place on a wire rack, and immediately sprinkle with salt.
Time: PT10M
Temperature: Medium‑high heat
Garnish and Serve
Ladle soup into bowls. Top each with a dollop of sour cream, a sprinkle of shredded cheese, diced avocado, a handful of fried tortilla strips, and chopped cilantro. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Gluten‑Free (when using corn tortillas), Contains Dairy, High Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Rotisserie Chicken: Boiled shredded chicken breast, Rotisserie turkey
- Instead of Red Onion: Yellow onion, White onion
- Instead of Garlic: Garlic paste, Pre‑minced garlic
- Instead of Jalapeño Pepper: Bell pepper (milder), Serrano pepper (spicier)
- Instead of Avocado Oil: Olive oil, Canola oil
- Instead of Ancho Chili Powder: Paprika, Chipotle powder
- Instead of Smoked Paprika: Regular paprika
- Instead of Mexican Oregano: Regular oregano
- Instead of Ground Cumin: Coriander
- Instead of Better Than Bouillon Chicken Base: Chicken stock concentrate, Miso paste (different flavor)
- Instead of All‑Purpose Seasoning (low‑sodium): Seasoned salt
- Instead of Buttery Garlic Pepper: Garlic salt, Black pepper
- Instead of Diced Tomatoes: Crushed tomatoes, Fresh diced tomatoes
- Instead of Chipotle Peppers in Adobo: Chipotle powder, Smoked paprika
- Instead of Low‑Sodium Chicken Broth: Vegetable broth, Water with bouillon
- Instead of Black Beans: Pinto beans, Kidney beans
- Instead of Corn Kernels: Fresh corn
- Instead of Heavy Cream: Half‑and‑half, Coconut cream (non‑dairy)
- Instead of Corn Tortillas: Flour tortillas (not gluten‑free)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Sour Cream: Greek yogurt, Creme fraiche
- Instead of Shredded Mexican Blend Cheese: Cheddar, Monterey Jack
- Instead of Avocado: Guacamole
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Large Pot or Dutch Oven
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Blender or Immersion Blender
- Frying Pan or Skillet
- Wire Rack
- Ladle or Large Spoon
- Serving Bowls
Critical Steps — Do Not Skip
- Removing chicken bones and cutting meat uniformly
- Sautéing aromatics without burning garlic
- Toasting spices in oil to release flavor
- Blending a portion of the soup for thickening
- Frying tortilla strips and draining on a wire rack
Chef Tips from the Video
- Mexican oregano adds authentic flavor—regular oregano works but is less aromatic
- Reserve a few pieces of chicken skin to fry for an extra crunchy garnish
- Blend only a portion of the soup; over‑blending can make it overly smooth
- Adjust the amount of chipotle adobo to control smokiness and heat
Troubleshooting
Soup is too thin
Blend a larger portion of beans and tomatoes, or add a slurry of 1 Tbsp cornstarch mixed with cold water.
Soup is too spicy
Stir in additional heavy cream or a splash of milk, and add more broth to dilute heat.
Garlic tastes bitter
Remove garlic earlier or lower the heat; burnt garlic becomes bitter.
Fried tortilla strips are soggy
Drain on a wire rack, salt immediately, and serve promptly; avoid paper towels which trap steam.
Chicken is dry
Use rotisserie chicken for moisture; if using boiled chicken, add a bit more broth or cream.
Storage
Refrigerator: Store soup in airtight containers for 3‑4 days
Freezer: Freeze in portion‑size bags for up to 2 months (omit tortilla strips)
Room temperature: Do not store at room temperature
Make-Ahead Tips
- Prep and dice all vegetables up to 24 hours ahead and store in the fridge
- Cook and shred chicken in advance; keep meat separate from broth
- Blend the thickening portion and refrigerate; add to soup just before final simmer
- Fry tortilla strips the morning of serving and keep them in a single layer on a wire rack
Frequently Asked Questions
What is the cultural significance and history of Chicken Tortilla Soup in Mexican cuisine?
Chicken tortilla soup, or sopa de tortilla con pollo, traces its roots to traditional Mexican soups that combine broth, shredded chicken, and fried tortilla strips. It evolved as a comforting, rustic dish often served in homes and street stalls, embodying the balance of smoky, spicy, and creamy flavors typical of Mexican comfort food.
What are the traditional regional variations of Chicken Tortilla Soup in Mexican cuisine?
In central Mexico, the soup often features a tomato‑based broth with chipotle for heat, while coastal versions may add seafood or a splash of lime. Some regions use fried corn tortilla chips instead of strips, and others incorporate roasted poblano peppers for a milder flavor profile.
How is authentic Chicken Tortilla Soup traditionally served in Mexico?
Traditionally, the soup is ladled into a bowl, topped with crisp fried tortilla strips, a drizzle of crema (Mexican sour cream), crumbled queso fresco, diced avocado, and a sprinkle of fresh cilantro. It is usually enjoyed with a side of lime wedges for added brightness.
During which occasions is Chicken Tortilla Soup commonly enjoyed in Mexican culture?
Chicken tortilla soup is popular year‑round but is especially served during cooler evenings, family gatherings, and festive occasions like Día de los Muertos or holiday celebrations where warm, hearty soups are welcomed.
What makes Chicken Tortilla Soup special within Mexican cuisine?
Its unique combination of a rich, creamy broth, smoky chipotle flavor, and crunchy tortilla garnish sets it apart. The balance of textures and the use of rotisserie chicken for depth make it a beloved comfort dish that showcases Mexican flavor layering.
What are the authentic traditional ingredients for Chicken Tortilla Soup versus acceptable substitutes?
Traditional ingredients include rotisserie or poached chicken, dried ancho and chipotle chilies, Mexican oregano, corn tortillas, and crema. Acceptable substitutes are boiled chicken breast, regular oregano, flour tortillas (if gluten‑free isn’t required), and Greek yogurt in place of crema.
What other Mexican dishes pair well with Chicken Tortilla Soup?
Serve it alongside Mexican rice, refried beans, fresh guacamole, or a simple side of queso fundido. A crisp margarita or a glass of Mexican cerveza also complements the soup’s smoky heat.
What are the most common mistakes to avoid when making Chicken Tortilla Soup?
Common errors include overcooking the garlic (causing bitterness), failing to toast the spices (resulting in flat flavor), adding cream too early (which can curdle), and frying tortilla strips on paper towels (making them soggy). Follow the critical steps to avoid these pitfalls.
Why does this Chicken Tortilla Soup recipe use chipotle peppers in adobo for thickening instead of a flour slurry?
Blending beans, tomatoes, and chipotle creates a naturally thick, flavorful base without adding extra starch. This method preserves the soup’s authentic Mexican character and keeps it gluten‑free while enhancing smoky depth.
Can I make Chicken Tortilla Soup ahead of time and how should I store it?
Yes. Prepare the soup up to the cream stage, let it cool, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stove, add fresh cream and garnish just before serving. Freeze without the tortilla strips for up to 2 months.
What does the YouTube channel Mr. Make It Happen specialize in?
The YouTube channel Mr. Make It Happen specializes in practical, budget‑friendly home cooking tutorials that focus on flavorful, approachable recipes for everyday cooks, often highlighting clever techniques and ingredient hacks.
How does the YouTube channel Mr. Make It Happen's approach to Mexican cooking differ from other Mexican cooking channels?
Mr. Make It Happen emphasizes using readily available grocery items like rotisserie chicken and pantry spices, prioritizing speed and cost‑effectiveness while still delivering authentic Mexican flavors, whereas many other channels focus on traditional techniques and specialty ingredients.
Last updated: August 25, 2026
