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.
Looks super yummy and easy. I reallly want to make this soup but I was wondering if you can do it in the crockpot?
I’ve never tried but I’m sure it would work!
Kristin… you can MOST definitely make this in a crockpot..the second time I made it ( ya know..my ‘ duplicating recipes thing’..) I made it in my slow cooker. turned out fab. :)
I made this soup for my family tonight and everyone loved it! The masa was a great addition. This is the first recipe I have tried from your blog and I will definitely be back.
OK, sorry but I just have to ask…. do you really mean corn MEAL as a substitute for the masa, or corn STARCH? I can’t picture corn meal working as a thickener, but corn starch, yes.
You know what, I made this so long ago I can’t remember, but you’re right that does sound a little funny. I changed it to flour instead! Thanks!
Wow this looks so YUM!!! I love chicken tortilla soups and anything that has a tex-mex style flavoring. I can’t wait to try this. I just found your blog. We are all about eating as healthy as we are able so your site will be a wonderful find for me and my family. Thanks for the wonderful post and I can’t wait to try this out.
Can you create a copycat recipe for Chic Fil A’s chicken tortilla soup?
This was perfect. Thank you for sharing! If only it would remain cool enough it Texas for me to make it again before our two weeks of “winter!”
I’m just as intrigued by your recommendation of jeans as I am by this soup! So, do tell…how tall are you? I’m 5’4″ and petite jeans are almost always just a little too short, but I have to get the long ones hemmed! Love AT Loft, though, so I’m hopeful!
I’m 5’2!
I used to work at Chilis and LOVED ordering a cup of “encha” after work! :)
This is going on my Friday Favorites! Must make this! I honestly don’t think I’ve ever made any soup besides chicken noodle soup…which is pretty stinkin awesome if I do say so myself.
Thanks for sharing! :)
How many one-cup servings does this recipe make?? Sounds yummy.
Very rarely do I manage to get over my laziness to post a comment about a recipe but this soup was so delicious I had to give you props!! I made just the soup-no toppings since I was too la zy to do that as well. The soup was so good even by itself, it didn’t feel like it was missing a thing. Can’t wait to try it again with the extras!
Made it for dinner tonight, a hit with the family! Thank You!
this looks soooo perfect for a chilly fall day (like today where I’m from!). I love that wood bowl for your soup bowl… I need to get something like that, because I’m always putting hot bowls of soup into other bowls… it does not look so nice and pretty :)
I think everyone is craving soup right now! I just posted up my favorite taco soup with turkey, but I’ll definitely try this sometime this fall/winter — I’ve never had Chili’s Chicken soup so this will be new!
Thanks for posting :)