Restaurant-Style Chicken Tortilla Soup is a gluten-free, restaurant quality soup you can make at home!
Similar to finding the perfect pair of jeans, the perfect Chicken Tortilla Soup recipe can be hard to find.
Try as I might, I can’t get into the thin, brothy styles that are a little too heavy on the lime flavor. When it comes to Chicken Tortilla Soup, I’m looking for a slightly thick, stick-to-your-ribs type dish that’s spiced with the bold flavors of the southwest and piled high with a plethora of yummy toppings.
If you can relate, my bold and satisfying Restaurant-Style Chicken Tortilla Soup is going to satisfy you from the first to the last drop!
Topped with crushed tortilla chips, fresh pico de gallo, and chopped avocado, a bowl of Restaurant-Style Chicken Tortilla Soup is a meal in itself and, like any good soup, just gets better and better as it sits in the fridge.
Try Crock Pot Salsa Chicken
How to Make This Recipe
Start by adding 2 large chicken breasts cut into bite-sized pieces and 1 small chopped onion to 1 Tablespoon vegetable oil in a big soup pot over medium heat.
Next sprinkle in 2 Tablespoons taco seasoning,1/2 teaspoon salt, and 1 Tablespoon paprika.
Not only will these spices give the soup incredible flavor, but they’ll also give it that signature, deep-orange color.
Cook until the chicken is cooked through and the onions are soft, about 10 minutes.
Next add in even more southwest spices: 1/2 teaspoon each chili powder and cumin, and a dash (or two!) of cayenne pepper.
Saute the spices with the chicken and onions for 1 minute, then add in the rest of the goodies:
3 Tablespoons chopped fresh cilantro, pepper (to taste), 1 can rinsed & drained pinto beans, juice of 1/2 lime, and 3-1/2 cups chicken broth.
Simmer the soup for 20 minutes, stirring occasionally.
While the soup is simmering away, stir together 2 Tablespoons gluten-free masa (could use gluten-free all-purpose flour) with 1/2 cup chicken broth in a small bowl. The masa will thicken the soup and give it a wonderfully luxurious texture. Don’t panic if you don’t have any on hand – the soup will still be slightly thick and delicious nonetheless!
As always, check the labels on store-bought products like masa and chicken broth to ensure they are gluten-free.
When the soup has simmered for 20 minutes, stir in the masa/chicken broth mixture and let it simmer for 10 more minutes.
SO GOOD!
Ladle the soup into bowls, then top with lots of crushed tortilla chips, chopped avocado, and fresh pico de gallo.
The flavors in here could not be more delicious. You can taste just a hint of cilantro and lime – just the way I like it – while the chili powder, paprika, cumin, and oregano give this soup an awesome kick.
Many Chicken Tortilla Soup recipes will tell you to add shredded cheddar or jack cheese on top, which I’m not arguing with – what dish couldn’t benefit from the addition of a little cheese?! – but it’s really not necessary. Perfectly yummy on its own. Enjoy!
Equipment
Ingredients
- 1 Tablespoon vegetable oil
- 2 chicken breasts, ~1lb, cut into bite-sized pieces
- 1 small onion, chopped
- 2 Tablespoons taco seasoning, see notes
- 1 Tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper, or more or less
- 3 Tablespoons chopped cilantro
- pepper
- 1 can pinto beans, drained and rinsed
- juice of 1/2 lime
- 32 oz gluten free chicken broth, divided
- 2 Tablespoons gluten free masa, or gluten free flour
- Toppings: pico de gallo, chopped avocado, tortilla chips, fresh cilantro, lime wedges,
Directions
- Heat oil in a large soup pot over medium heat. Add chicken and onion then sprinkle in taco seasoning, paprika, and salt. Stir well then cook until chicken is cooked through and onions are tender, about 10 minutes. Add cumin, chili powder, and cayenne pepper, then saute for one more minute. Add cilantro, pepper to taste, pinto beans, lime juice, and 3-1/2 cups chicken broth then simmer for 20 minutes, stirring occasionally.
- Meanwhile, make pico de gallo, chop avocado, and combine remaining 1/2 cup chicken broth with masa or cornmeal in a small bowl. When soup is done simmering, drizzle in chicken broth/masa mixture, and simmer for 10 more minutes. Serve topped with crushed tortilla chips, chopped avocado, and pico de gallo. Garnish with fresh cilantro and lime wedges, if desired.
Notes
- You can also use my single serving Taco Seasoning Recipe, or a packet of store-bought taco seasoning.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This was delicious with some cheese quesadillas on the side!
We were out of pinto beans so we used black beans, we used leftover cooked chicken and just added it once the onions were softened. We also added some frozen corn with the broth to simmer. Perfection!
Love it!! So glad you were able to make it with what you had on hand – and I love the quesadilla pairing!
I made this exactly as written with the exception of adding a half cabbage head. It is a 5 star soup either way. Thank you for this recipe. Cheers!
NICE – love that idea. Thank you so much for your feedback and recipe rating, Steve!
Planning on making this tonight but adding a can of corn. I’ll let you know how it turns out. I usually prefer black beans, but will use the pinto per the recipe. I don’t think we have had a recipe from you we didn’t like.
Loved it. Was a bit spicier than I expected looking at the ingredients.
Finally made this soup and it hit the spot! Such good flavors! I was afraid it was going to be super spicy but it was perfect. My husband even really enjoyed it, told me to make a double batch next time ?
I have a question, regarding this soup. Our family is eating plant based food, could we substitute chicken breast for a cup of lentils for Instance? Do you have a different idea what I can subscribe it with?
What would you think of adding a 15 oz can of diced fire-roasted tomatoes to this?
I say go for it if you like a chunkier, more tomato-based soup!
I am eating a bowl of this right now and it is AMAZING! I had to make 2 separate batches, one as written, and with “chicken” and veg broth for my vegetarian daughter. The toppings really take it up a notch, especially the homemade Pico de Gallo. Another winning recipe!
I’m getting ready to make this soup for the second time in two weeks – it’s so delicious and quick, perfect for a frigid cold evening! My husband isn’t a big ‘soup for dinner’ person, but he loved this one!
This is BETTER than Chili’s soup. My husband should by stock in Chili’s as often as we eat there and his obsession with their Explosion Salad and a bowl of soup. I made this the other night for him and he had three bowls. This weekend we went to Chili’s and he got a bowl of soup as always and wrinkled his nose at it, then looked at me and said “Your soup is better.” Best Compliment Ever.
How do you make it if you don’t have masa available?
You can just leave it out. The soup won’t be quite as thick but it will still taste great!
…I love love love your adaptation of CHILIS Chix Tortilla soup, Iowa Girl Kristin ! When I lived in Vegas( Ahem- years back, )I would try my hand at duplicating some of the recipes at restaurants.. At the time,I was married to a chef, and I actually duplicated some foods that I found to be so scrumptioulicious ( thats a ‘ shelby word’ lol )when we would partake of going out to eat, rather than dine at home. ( one I made extremely well was the dish at Macaroni Grill- the farfalle with the tomatoes and chix. YUMMM.)
I love this soup, and I ‘m with ya, girl..on the point that I WANT a thick, hearty soup and this one is one of my faves! I salute you and was reading a few of the comments..I am 5’2’ also…lol. Yeah.. the jeans thing..:)I have long legs for being shorter, as I am short waisted….but still have to have most of them hemmed..being 59 years young, I still like to be a reasonably stylish gal…;)