Similar to finding the perfect pair of jeans (finally tried Madewell and wasn’t that impressed,) 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 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 thickened, 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.
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!
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