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A steaming bowl of homemade chicken tortilla soup topped with crispy tortilla strips, fresh avocado, and cilantro.

Velvety Chicken Tortilla Soup

This isn't a typical thin-broth soup; it's a rich, velvety chicken tortilla soup with a soul. Its luxurious texture comes from a secret ingredient, masa harina, creating a masterpiece of smoky chipotle, fire-roasted tomatoes, and tender shredded chicken, making it a complete and unforgettable meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course, Soup
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1-2 chipotle peppers in adobo sauce, minced, plus 1 tsp of the sauce
  • 3 tbsp masa harina
  • 1/2 cup cold water
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1 large lime
  • Salt and freshly ground black pepper, to taste
  • For Topping: Crispy tortilla strips
  • For Topping: Shredded Monterey Jack or cotija cheese
  • For Topping: Diced avocado
  • For Topping: Sour cream or Greek yogurt
  • For Topping: Extra fresh cilantro
  • For Topping: Lime wedges

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Small bowl
  • Whisk
  • Two forks (for shredding chicken)
  • Ladle
  • Instant-read thermometer

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and jalapeño, and cook, stirring occasionally, until they have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the chili powder, cumin, smoked paprika, and oregano to the pot. Stir constantly for about 30-60 seconds to bloom the spices. Stir in the minced chipotle peppers and adobo sauce, cooking for another minute to incorporate the smoky flavor.
  3. Pour in the can of fire-roasted tomatoes with their juices and use a spoon to scrape up any browned bits from the bottom of the pot. Pour in the chicken broth, stir everything together, and bring the mixture to a gentle simmer.
  4. Carefully nestle the raw chicken into the simmering broth, ensuring it is mostly submerged. Reduce the heat to low, cover the pot, and let the chicken gently poach for 18-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
  5. Remove the cooked chicken from the pot and place it on a cutting board. Let it rest for a few minutes until cool enough to handle, then use two forks to shred it into bite-sized pieces.
  6. While the chicken rests, whisk together the masa harina and ½ cup of cold water in a small bowl until you have a smooth, lump-free slurry. Slowly pour the slurry into the simmering soup, whisking constantly. Let the soup simmer for another 5-10 minutes, uncovered, until it has thickened to a velvety consistency.
  7. Return the shredded chicken to the pot. Stir in the chopped fresh cilantro and the freshly squeezed lime juice. Give it a final taste and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and serve immediately with your favorite toppings.

Notes

To ensure success, always mix the masa harina with cool water in a separate bowl before adding it to the hot soup to prevent clumps. Poach the chicken on a gentle simmer, not a rolling boil, to keep it tender and juicy. For a shortcut, you can use 3-4 cups of shredded rotisserie chicken, added at the end. For a vegetarian version, omit the chicken, use vegetable broth, and add a can of rinsed black beans and pinto beans. To make the soup creamier, stir in a splash of heavy cream or a few ounces of softened cream cheese at the very end.