I always find myself making Chuy’s Chicken Tortilla Soup recipe. It’s rich, spicy, and loaded with tender chicken, black beans, and crispy tortilla strips.
I’ve recreated it many times, tweaking it to capture that perfect restaurant flavor. This soup isn’t just delicious—it’s filling, nourishing, and incredibly easy to make.
I keep it in my meal rotation year-round because it comes together quickly and tastes even better the next day. If you’re looking for a one-pot meal that delivers flavor and comfort, this recipe won’t disappoint. Let me show you exactly how I make it.
How To Prepare Chuy’s Chicken Tortilla Soup Recipe?
🕒 Recipe Overview
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Course: Main Course
- Difficulty: Easy
- Cuisine: Mexican-American
- Yield: 4 servings
🍳 Equipment Needed
- Large stockpot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
- Serving bowls
📝 Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 pound boneless, skinless chicken breasts
- 1 lime, juiced
For the Toppings:
- 1 avocado, diced
- Fresh cilantro, chopped
- Tortilla strips or chips
- Shredded cheese (e.g., Colby Jack or Monterey Jack)
- Sour cream (optional
👩🍳 Step-by-Step Instructions
1. Prepare the Chicken
In a large stockpot, bring the chicken broth to a boil. Add the chicken breasts and cook until fully cooked, about 15-20 minutes. Remove the chicken, shred it using two forks, and set aside.
2. Sauté the Vegetables
In the same pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes.
3. Combine the Ingredients
Return the shredded chicken to the pot. Add the diced tomatoes, black beans, corn, cumin, chili powder, and lime juice. Season with salt and pepper to taste. Stir well to combine.
4. Simmer the Soup
Reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
5. Prepare the Toppings
While the soup is simmering, prepare your desired toppings: dice the avocado, chop the cilantro, and shred the cheese.
6. Serve
Ladle the soup into bowls and top with tortilla strips, diced avocado, chopped cilantro, shredded cheese, and a dollop of sour cream if desired. Serve hot and enjoy!
🍽️ Serving Suggestions
This Chicken Tortilla Soup recipe pairs wonderfully with a side of warm, crusty bread or a simple green salad. For a heartier meal, consider serving it with a side of Mexican rice or a cheese quesadilla.
💡 Tips and Variations
- Spice Level: Adjust the heat by adding more or less chili powder, or include diced jalapeños for an extra kick.
- Vegetarian Version: Omit the chicken and use vegetable broth for a meat-free alternative.
- Thicker Soup: For a thicker consistency, blend a portion of the soup before adding the shredded chicken back in.
- Additional Toppings: Consider adding sliced radishes, green onions, or a squeeze of extra lime juice for added flavor.
🥦 Health Benefits
This soup is not only delicious but also packed with nutrients. The chicken provides a lean source of protein, while the beans and corn add fiber and essential vitamins.
The variety of vegetables contributes antioxidants and minerals, supporting overall health. Additionally, the use of spices like cumin and chili powder can aid digestion and boost metabolism.
📝 Note
For a more authentic flavor, consider roasting the tomatoes and corn before adding them to the soup. This extra step enhances the depth of flavor and brings out the natural sweetness of the vegetables.
How To Store
I always store the leftover soup in an airtight container once it cools completely. I keep it in the fridge for up to 4 days.
When I want to reheat it, I just warm it on the stove over medium heat or microwave it in a bowl. If it thickens, I add a splash of broth or water.
For longer storage, I freeze it in freezer-safe containers for up to 2 months. I let it thaw overnight in the fridge before reheating.
🏁 Conclusion
I always come back to this Chuy’s Chicken Tortilla Soup recipe whenever I want something hearty, bold, and satisfying. It hits every flavor note—zesty, savory, and just the right amount of spice.
I love how easy it is to make and how comforting it feels with every spoonful. Whether I’m making it for a quick dinner or meal prepping for the week, it never fails me. The toppings let me get creative, and the leftovers are just as delicious.
If you’re craving a restaurant-style soup made right in your own kitchen, give this one a try. I promise—it’s worth every stir, simmer, and bite.