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 looks pretty yummy! Wanted to pass along my favorite Chicken Tortilla soup because it seems to have a slightly different flavor profile than yours, and thickens on it’s own. The only changes I make are that I use Cotija cheese, fire roasted tomoatoes and I add some cumin.
http://acozykitchen.com/chicken-tortilla-soup/
Looks awesome! Is the pasilla chili similar to an ancho? There are piles and piles of anchos at the market and grocery store these days, and I never know what to do with them!
Kinda! The pasilla is the same as the poblano chile, and an ancho is a dried poblano. Took me a few minutes in the store to figure it out when I first bought it :) I’ve never tried using the ancho but would go with the fresh poblano and roast it on your own. The roasting develops the flavor nicely and softens the heat slightly. I’ll be interested though if you find some good uses for the ancho!
Ohhh duh – now I feel silly. I saw ANCHOS for the first time unpacakged and in a bin at Whole Foods the other day, which is why I had them on the brain, but what I meant is I’ve been seeing piles of fresh POBLANOS at the market and stores lately! Glad to know they are similar to the pasilla! I might have to work them into a recipe before they disappear for the season…
Haha, that’s ok! The first time I bought the poblano pepper, I stood there staring at the pepper display looking for the label for the pasilla! Thank goodness for iphones :)
I just recently found a recipe for Italian Wedding Soup…..was it yours?? Gosh, now I can’t remember. I am obsessed because I used to get it in those microwavable bowls from Campbell’s. That’s all I would eat for lunch in college. I had to make my own mini meatballs, though. But that was ok, because I make a bunch and freeze them ahead of time.
Not to toot my own horn or anything, but my recipe (it’s actually my Mom’s recipe) for Italian Wedding Soup is AMAZING. Top 5 I’ve ever made, for sure! https://iowagirleats.com/recipes/?recipe_id=6008348
I am for sure making that tonight since I woke up and central Iowa was 45 degrees today! Brrrrrr
I love to make my mama’s Lasagna Soup and also a classic homemade chicken noodle with homemade noodles (sometimes I do gnoochi instead) I love fall!
As far as bronzer goes, I use “Laguna” from Nars. It’s a tad on the pricey side, but it lasts forever and it’s a really nice sun-kissed shade.
I made a pumpkin, sausage and sage soup a few years ago and it was divine! I need to dig out that recipe soon since my mother-in-law sent five pumpkins home with us. :O
I am loving the soup recipes! They are perfect for this Fall-like weather.
Well, this looks fantastic. Definitely going on the Fall Soups queue. Also, I could not agree with you more about the Loft petite jeans. The only pair of classic straight leg jeans this 4’11 (and 3/4″!!) gal can wear!
I’ve never had chili’s soup before but this makes me want to find a chili’s near me ASAP! Or just make this soup at home!
One of my fave fall stews is a pumpkin chill…spicy, sweet, and comforting all in one.
Don’t think I’ve ever had Chili’s tortilla soup…next time I’m in the states I’ll have to hunt that down. :-)
I’m thinking a sweet potato and black bean chili needs to happen soon – such a fall food.
OMG I agree wholeheartedly 99% with this post! The 1% difference is that I’m a tall, not petite haha. I *cannot* wait to make this soup! Have you ever made it for a tailgate? I’m thinking it would be a good for a game late in the season…hopefully my coworkers agree!
I haven’t – but I’m sure it’d be a win (pun intended!) People always seems to like things they can add their own toppings to. :)
I already dove headfirst into fall foods with about a billion pumpkin recipes last week, as well as chili and jalapeno cornbread muffins. I took the chili & muffins to a Packers vs. Bears party at our neighbors. Everyone raved about both. While lying in bed that night, I realized I completely forgot to put the eggs in the muffins. FAIL!
Physician’s Formula is the BEST! I wish it were more available, though. I wonder if Ulta has it??
That’s where I had to buy it at – nobody else carries it anymore!
Do you take all the photos of your food? If so, you could have a second career in food styling and photography. They’re beautiful photos. And if course good recipes too! :)
I do! Thank you – I find it really fun to do! :)