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 so good! I made your pork tacos with cherry and peach salsa this week and it was a huge hit! Sooo delicious even though I had to use frozen cherries.
Also, for a good cocktail to try: blueberry vodka, soda water, splash of cranberry and a lime wedge. Drink cautiously :)
I also love the LOFT petite jeans! Am waiting for it to cool off a little here in Texas before I get a pair of the colored corduroys. As for the perfect cocktail, have you tried an american mule? It’s 1 part ginger infused vodka to 2 parts ginger ale (i use diet) with a wedge of lime. So good. I love your blog and love all of your recipes! Thanks for sharing :).
I can’t wait to make this! Looks delish! I stumbled upon your site a couple weeks ago when I was making the Crispy Pest Gonocchi with Tomatoes and Goat Cheese that I had pinned. (It was awesome by the way!) Ever since I have found your site, I have pinned all sorts of recipes and I have also thouroughly enjoyed reading your blog. I loved reading about your trip to wine country. We went a few years ago and it is by far one of my most favorite trips. I also find I really enjoy your exercise blogs, they are great motivation for me, and lord knows I need all the motivation I can get! Keep up the great work!
That looks so yummy! I will definitely try it this week. Thank you!! Fall = soup season! :)
Smokey Row has wonderful Chicken Tortilla Soup! Wanted to let you know in case you ever feel like going on ad adventure around DSM trying out everyone’s Chicken Tortilla Soup.
This recipe looks super fallvorfull ;)
Ooo I’ll have to try that – I ADORE their cheeseburger soup!
I absolutely hate super liquidy, brothy soup, and I feel like tortilla soup is usually the biggest offender. I love the addition of masa – it thickens it up and sticks with the Southwestern theme!
Have you tried the Pioneer Woman’s tortilla soup? It’s sort of labor intensive, but absolutely divine. Highly recommend!
I haven’t but I’ve never had a PW recipe fail me yet. I’ll give it a whirl sometime!
Add a splash of OJ and cranberry juice to your vodka soda with lime and VOILA a slightly sweetened not too sweet cocktail. AND it’s pretty, too!
Ah yes, I always forget about the splash of OJ or cran – love the idea of mixing both. :)
I am so happy to see this recipe. I have about a half dozen recipes that I’ve tried for Chicken Tortilla Soup. They were either too brothy or too cheesy. Can’t wait to try cornmeal/masa as a thickener.
Kristin! I just love your recipes and the way you describe them…it just makes me hungry! And, I often find myself changing our dinner plans to try one of your creations!
Although I love Chili’s chicken tortilla soup…My NEW FAVORITE is Emeril Lagasse’s Broccoli and Cheese Soup with Croutons. After making it, I talked about it – no, raved about it for days. It is a life-changing broccoli cheese soup! Here’s the link:
Yuuum – looks super simple, too!
Max & Erma’s tortilla soup is my favorite! My friends and I went there for it all the time in high school, too. Theirs is really cheesy, but this one looks like a healthier alternative!
Cornmeal would work in place of masa?
Yep! I use it to thicken my chili verde and it works great!
I made this last night with black beans instead of pinto. Really really good!
I have the answer to the perfect cocktail that isn’t just vodka, soda and lime. You simply add flavored bitters to that combo! They add the extra kick to the classic drink!
Looks great! I swear I pin just about every recipe you post these days!