Are you craving a bowl of something warm, comforting, and packed with flavor? Look no further than this amazing Chicken Tortilla Soup from What’s Gaby Cooking! This recipe has become one of my absolute favorites for those chilly evenings when I need something that’ll warm me up from the inside out.
I first discovered Gaby Dalkin’s chicken tortilla soup a few years ago, and let me tell you, it’s been a game-changer in my kitchen. The combination of smoky flavors, tender chicken, and those crispy tortilla strips on top… chef’s kiss – it’s perfection in a bowl!
Why This Chicken Tortilla Soup Is Special
There’s something nostalgic about this particular soup recipe Gaby mentions that it was inspired by a restaurant called Café Terra Cotta in Tucson, Arizona, where she grew up The restaurant may have closed, but this recipe keeps those flavors alive!
What makes this soup really stand out is that it’s:
- Part creamy, part chunky (thanks to the immersion blender trick!)
- Loaded with smoky, spicy flavors
- Ready in under 45 minutes
- Perfect for meal prep
- Customizable with all your favorite toppings
The best part? This isn’t just some boring chicken soup. It’s got that perfect balance of spice, smokiness, and comfort that’ll have you coming back for seconds (and maybe thirds… I won’t judge!).
Ingredients You’ll Need
Here’s everything you need to make this amazing chicken tortilla soup:
For the soup base
- 2 teaspoons olive oil
- 1 onion, roughly chopped
- 3-4 cloves garlic, roughly chopped
- 1 jalapeño pepper, stem and seeds removed and roughly chopped
- Kosher salt and freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 (14-ounce) can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
For the toppings:
- Shredded cheese (colby jack, monterey jack, or pepper jack – your choice!)
- Quartered limes
- Cubed avocado
- Fresh cilantro
- Sliced green onions
- 2 small corn tortillas, cut into thin strips
- Sliced jalapeños (if you’re feeling spicy!)
What I love about this recipe is how flexible it is. Don’t have black beans? Pinto beans work great too! No rotisserie chicken? Leftover turkey works just as well. You can even make it vegetarian by swapping in vegetable stock instead of chicken broth.
Step-by-Step Instructions
Let’s break down how to make this amazing soup:
Step 1: Build Your Flavor Base
Heat a large saucepan over medium-high heat and add the olive oil. Toss in your onion, garlic, and jalapeño, then sauté until the onion becomes translucent and the jalapeño softens up. This is where the magic starts – the flavor begins developing right from the beginning!
Step 2: Add Spices
Now it’s time to season with salt, pepper, dried oregano, cumin, and chipotle pepper. Stir everything together and let the spices toast for 1-2 minutes. This really wakes up the spices and makes the whole kitchen smell amazing!
Step 3: Create the Soup Base
Add the fire-roasted tomatoes and chicken stock, then bring it all to a boil. Once boiling, reduce to a simmer and let it go for about 30 minutes. The patience pays off here – the flavors need time to meld together.
Step 4: Blend It Up
Here’s Gaby’s secret weapon – an immersion blender! Use it to blend the soup until smooth. This gives you that perfect creamy base while still allowing for some chunky goodness later on. If you don’t have an immersion blender, you can carefully transfer it to a regular blender in batches.
Step 5: Add the Chunky Bits
Now stir in the black beans, corn, and shredded chicken. Let everything warm through.
Step 6: Make Crispy Tortilla Strips
While the soup is finishing up, make your tortilla strips! Heat some vegetable oil in a small skillet over medium-high heat. Add the tortilla strips in a single layer and fry for about 30-45 seconds per side until crisp. Transfer to a paper towel-lined plate to drain.
Step 7: Serve and Garnish
Divide the soup between bowls and go wild with toppings! Add cheese, avocado, cilantro, green onions, those amazing crispy tortilla strips, a squeeze of lime, and jalapeño slices if you’re feeling brave.
My Top Tips for the Best Soup
Over the years, I’ve made this soup countless times, and I’ve picked up a few tricks:
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Shred chicken easily – If you’re cooking your own chicken instead of using rotisserie, try Gaby’s hack: use a stand mixer to shred it in just 15 seconds!
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Don’t rush the base – Those first steps of sweating the onions and jalapeños are crucial for developing depth of flavor. Give them time!
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Blend just right – Unlike many chunky tortilla soups, Gaby prefers (and I agree!) a blended base with chunks added after. It gives you the best of both worlds – creamy and chunky in each bite.
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Make extra tortilla strips – They’re so addictive that I always make extra. They tend to “disappear” while I’m cooking… no idea where they go…
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Customize the heat level – If you love spice, keep the seeds in your jalapeño or add more chipotle pepper. If you’re sensitive to heat, remove all seeds and maybe reduce the chipotle.
How to Store Leftover Soup
This soup makes amazing leftovers (honestly, I think it tastes even better the next day). Here’s how to store it:
- Refrigerator: Store in an airtight container for 3-4 days.
- Freezer: This soup freezes beautifully! Keep it in a sealed container for up to 4-5 months.
Just remember to store the soup and toppings separately. Nobody wants soggy tortilla strips!
When reheating, just warm it gently on the stovetop or microwave until hot. Then add your fresh toppings and enjoy all over again.
Variations to Try
One thing I love about this recipe is how versatile it is. Here are some ways I’ve switched it up:
- Make it vegetarian: Skip the chicken and use vegetable broth instead.
- Try different beans: Pinto beans or even white beans work great!
- Add more veggies: Sometimes I toss in diced zucchini or bell peppers.
- Make it creamy: Stir in a splash of heavy cream or a dollop of sour cream at the end.
- Change up the protein: Try shredded pork or ground beef instead of chicken.
Frequently Asked Questions
Can I make this in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, cook all ingredients (except garnishes) on low for 6-8 hours or high for 3-4 hours, then shred the chicken. For an Instant Pot, use the sauté function for aromatics, then pressure cook for 10 minutes, followed by a quick or natural release.
How do I make the soup thicker?
If you want a thicker soup, you can blend more of the ingredients, simmer it longer to reduce, or add a bit of masa harina (corn flour).
What kind of chicken works best?
Rotisserie chicken is super convenient and adds great flavor, but you can also use boneless, skinless chicken breasts or thighs that you cook yourself.
Is this soup spicy?
It has a moderate kick from the jalapeño and chipotle, but you can easily adjust the heat level by changing the amount of spices or removing the seeds from the jalapeño.
What can I serve with chicken tortilla soup?
This soup is pretty hearty on its own, but it pairs wonderfully with a simple green salad or some cornbread on the side!
Why You’ll Love This Recipe
I’ve made many versions of tortilla soup over the years, but this one from What’s Gaby Cooking has become my go-to. The balance of flavors is just perfect, and that technique of blending the base makes it so much more interesting than other recipes.
My family requests this soup regularly, especially during the colder months. It’s filling enough to be a complete meal but doesn’t leave you feeling heavy afterward. Plus, the leftovers are fantastic for lunch the next day!
If you’re looking for something comforting, flavorful, and relatively quick to prepare, you’ve got to try this chicken tortilla soup. It’s the perfect blend of traditional flavors with a few smart twists that make it truly special.
So grab your pot and your immersion blender, and get ready to enjoy one of the best soups you’ll ever make! I promise, once you try Gaby’s chicken tortilla soup, it’ll become a regular in your meal rotation too.
Happy cooking!
This recipe is as easy as cooking or buying a chicken and opening a bunch of cans.
No joke. I’ve named it the pantry chicken tortilla soup because it largely consists of ingredients that live on your pantry shelves. Most of the items are likely be regulars, and a few can easily become go-to stocking items so you’re always prepared to make this super easy, super delicious soup.
While this recipe has been wildly popular on Instagram because of the how-to video in my stories “Let’s Cook”, but I cannot take credit for this recipe. I’ve adapted it from my mother-in-laws recipe book. I jazz it up by adding lime, cilantro, lots of cumin, and plenty of toppings, and tell you instead to poach the chicken or use a rotisserie chicken from the grocery story. The cans and their proportions are all her.
I don’t really have any recipe notes on this one, other than ADD LIME. I think this soup can handle a TON. I’m talking juice of at least 2 if not 3 limes. However, I call for less in the recipe to start because you need to taste as you go and add in as needed. You can’t take it back once it’s in.
Chicken. If you don’t have time, use a rotisserie chicken, or leave it out altogether. It can hold its own as a vegetarian soup. However, if you have raw chicken breast I suggest you poach it. Simply bring water or chicken broth to a boil, drop in the breasts and cook until the internal temperature reaches 160 degrees. Remove from the liquid, set aside to cook slightly, then cube or shred with a fork.
