This Chicken Tortilla Soup is anything but ordinary. Made with roasted Hatch chiles, charred tomatoes, and tender shredded chicken, it's layered with deep, smoky flavor and finished with all your favorite toppings. Choose between a rich, hearty soup thickened with corn tortillas or a lighter, brothy version, this recipe gives you both options. And it's ready in under an hour!
What is Tortilla Soup?
Chicken tortilla soup is a traditional Mexican dish made with a tomato-based broth, shredded chicken, and a variety of toppings: usually crispy tortilla strips, avocado, crema, and cilantro. This version gets a flavor boost from flame-roasted Hatch chiles, cumin, and broiled tomatoes that are blended into a rich, savory base.
If you've got questions about Hatch chiles, we've got you covered with answers and a roundup of our all-time favorite Hatch chile dishes.
Ingredients
For the Soup:
- 4 large summer tomatoes
- ¼ cup extra-virgin olive oil, divided
- ½ white onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 (32 oz) box reduced-sodium chicken broth
- 4 Hatch chiles, roasted, stemmed, seeded, and diced
- 4 cups cooked, shredded chicken (about 1 rotisserie chicken)
Optional Add-Ins:
- 4-5 corn tortillas, torn into strips (for a thicker texture)
Toppings:
- Chopped fresh cilantro
- Crushed tortilla chips
- Sliced avocado
- Sour cream
- Shredded cheese
- Lime wedges
Step-by-Step Instructions
- Broil the tomatoes: Slice in half, place cut-side down on a baking sheet, drizzle with oil, and broil until skins blacken (about 5 minutes).
- Sauté aromatics: In a large pot or Dutch oven, heat olive oil. Sauté onion until softened, then add garlic and cumin.
- Blend the base: Add tomatoes and their juices, then pour in chicken broth. Simmer for 10-15 minutes, then puree with an immersion blender until smooth.
- Simmer the soup: Add shredded chicken and Hatch chiles. Simmer for 10-15 minutes.
- Optional thickening: For a heartier texture, add corn tortillas and simmer for up to 1 hour until they dissolve into the broth.
- Finish and serve: Stir in chopped cilantro, taste and adjust seasoning, then ladle into bowls and top as desired.
Expert Tips
- Use freshly roasted Hatch chiles for best flavor (or frozen if out of season)
- Char your tomatoes - it makes all the difference in the broth!
- This soup gets better with time, so making it ahead of time is not only doable but recommended if possible.
- Make your own tortilla chips by cutting corn tortillas into small rectangles, spraying them lightly with cooking spray, then baking them for approximately 15 minutes at 375F, stirring halfway through (single layer on a baking sheet). Store-bought tortilla chips will also work or just omit them if you prefer.
Variations & Substitutions
- Vegetarian: Use vegetable broth and swap the chicken for black beans and/or diced, roasted sweet potatoes
- Thick vs. Brothy: Add corn tortillas for a thicker base, or skip for a lighter texture
- No Hatch chiles? Substitute Anaheim or poblano peppers
- Spicy: Add a minced chipotle in adobo (or just a few tablespoons of the sauce from a can of chipotle peppers in adobo sauce) or use hot Hatch chiles
Storage & Freezing Instructions
- Store: Refrigerate leftovers for up to 4 days
- Freeze: Freeze in an airtight container (without toppings) for up to 3 months
- Reheat: Thaw and warm gently on the stovetop, stirring often
Frequently Asked Questions
Can I make this ahead of time?
Yes! This soup actually tastes better the next day. Just store it without the toppings.
Can I use canned tomatoes instead of fresh?
Absolutely. Use fire-roasted canned tomatoes to help add some charred flavor.
What are Hatch chiles, and can I substitute?
Hatch chiles are grown in New Mexico and offer a unique, slightly sweet heat. If you can't find them, substitute Anaheim or poblano peppers.
What's the difference between adding tortillas or not?
Torn corn tortillas will disintegrate to help thicken the soup and give it a traditional body. Leaving them out creates a lighter, brothier version.
What to Serve with Chicken Tortilla Soup
Chicken Tortilla Soup is hearty enough to enjoy on its own, but pairing it with the right sides or toppings can turn it into a truly satisfying meal. Here are a few delicious ideas:
- Mexican-Style Rice: A scoop of flavorful rice on the side, or even stirred into the soup, makes it extra filling.
- Sweet Corn Cake or Creamed Corn: These sweet, creamy sides balance the soup's smoky spice and are always a hit.
- Crusty Bread: Bread is perfect for dipping!
- Cheesy Quesadillas: they're our favorite pairing with chicken tortilla soup and feels similar to a grilled cheese and tomato soup.
- Simple Green Salad: A salad is a nice contrast to the soup's bold flavor.
If you're loving the bold, smoky flavor of Hatch chiles, you're in for a treat! Try our roasted Hatch chile queso dip for your next party, or cozy up with a bowl of corn and Hatch chile soup. This enchilada sauce with Hatch chiles is rich, bold, and spicy and is a must for next-level enchiladas. And don't miss this creamy Hatch chile tomato soup, perfect for dipping grilled cheese.
Chicken Tortilla Soup with Hatch Chiles
If you prefer a thicker soup, add corn tortillas to the soup (see recipe below).
Hatch chiles are the preferred chile for this recipe, but you can substitute anaheim or poblano.
Ingredients
- 4 large summer tomatoes
- ¼ cup extra-virgin olive oil, divided
- ½ white onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 32- ounce box reduced-sodium chicken broth
- 4 hatch chiles, roasted, stemmed and seeded, then diced
- 4 cups shredded chicken, or as much as one whole rotisserie chicken
- 4-5 corn tortillas, torn into large strips (optional; see step 4 below)
- ¼ cup cilantro, chopped
- toppings: sour cream, crushed tortilla chips, chopped cilantro, avocado
Instructions
- Preheat broiler. Slice tomatoes in half then place cut side down onto a baking sheet. Drizzle with 2 tablespoons of the olive oil, season with salt. Broil for about 5 minutes or until the skins are starting to blacken.
- Preheat a dutch oven over medium heat. Add remaining olive oil then add onions, cooking for about five minutes or until starting to soften. Add garlic and cumin, cook for another minute or two, stirring frequently.
- Add tomatoes and their juices to pan. Pour in chicken broth and stir well. Allow to simmer for 10-15 minutes, then blend the mixture well with a hand blender (alternatively you can pour the mixture into a blender in batches then pour back into the pot). Stir in the shredded chicken and roasted chiles.
- For the quick version: Allow it to simmer for another 10-15 minutes. For the longer version: Add the corn tortillas at this point and allow it to simmer for about 1 hour, or until the tortillas have disintegrated and "melt" into the soup.
- Stir in the chopped cilantro and ladle the soup into bowls. Add toppings as desired and serve immediately.
Notes
Note: Nutrition facts do not account for toppings and do include the corn tortillas.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 414Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 86mgSodium: 496mgCarbohydrates: 21gFiber: 6gSugar: 6gProtein: 32g
This data was provided and calculated by Nutritionix.
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Valentina Rossi says
this was great...i used a can of fire roasted tomatoes instead of fresh, and added roasted corn and black beans as well as toasted (baked) tortilla strips. Finished with lime and queso fresco. I roasted a ton of hatch chiles, so i'm not sure how many i chopped and used, but might have been more than 4. It's a great template.
Char says
Hiya, can I sub canned diced tomatoes for the fresh ones? I'm trying to use up ingredients I already have on hand .
Kristy Bernardo says
Hi Char, sorry for my late reply, this comment was in my spam folder for some reason. Yes, absolutely!
becky says
after you blacken the tomatoes, do you remove the skins? also, are hatch peppers about the same degree of hotness as poblanos?
becky says
after you blacken the tomatoes, do you remove the skins? also, are hatch peppers about the same degree of hotness as poblanos?
Kristy Bernardo says
Hi becky, publishing your comments but have already replied via email so you should be good to go!
Laura Retzlaff says
Do you have a suggestion on what to substitute for the cilantro? My family detests cilantro and its used in so many mexican recipes. Please HELP! lol Thank you!
Kristy Bernardo says
Hi Laura, you could use parsley or simply omit it altogether. Thanks!
Gloria says
This recipe is very simple looking so I was in doubt as to how good it really would be. I made it tonight and I'm sorry that I didn't make a huge batch to freeze. I'm going to do that later this week. This is one of the best tasting tortilla soup broths I've ever experienced. The hatch chilies make it an over-the-top recipe. Thank you so much for posting it it's far far better than I thought it would be!
Kristy Bernardo says
I'm so glad to hear you loved it so much! I'm a believer that sometimes simple is best. Thanks so much, Gloria!
Nibbles By Nic says
What a yummy soup to add to the repertoire! Loving the crunchy tortillas on top too. Great texture!
Lorena says
Absolutely love Chicken Tortilla Soup!! Totally understand your obsession for hatch chiles. Whoever doesn't like them doesn't know what's goooood!
Christine from Cook the Story says
I need to get my hands on my hatch chiles. The flavors in this soup sound amazing!
Mary says
Where are the chiles in this recipe? I've read it three tines and it doesn't mention when to add them. Please contact me w/this info.
Better yet;, revise it and add further instructions! Thank you.
Kristy Bernardo says
Hi Mary, I checked the recipe and it does indicate where to add the chiles; it's in step 3. Hope that helps!
Jodee Weiland says
This looks delicious...love hatch chiles! What a great recipe...thanks for sharing!
Kristy Bernardo says
Thank you, Jodee!
ashley - baker by nature says
Oh my lord, girl! This soup is just calling my name!!! I love it!
Kristy Bernardo says
Thanks, Ash! It's sooo good, I've already made it again but with poblanos (since I'm sadly out of Hatch).
AllCookedUP says
Keep the hatch chile recipes coming. I'm still trying to figure out how to use up my bumper crop this year. Your recipes are delicious and helping me burn through the heat in my veggie drawer!
Kristy Bernardo says
Hey there, All Cooked Up! Sadly, I'm already through my hatch chile stash so no more hatch chile recipes until next year. I'm thrilled that I'm helping you use yours up! Cheers 🙂
Karen (Back Road Journal) says
This is a terrific way to use some of the last tomatoes from my garden. The soup sounds delicious.
Kristy Bernardo says
Thank you, Karen!
Living The Sweet Life says
I could totally get, wanting to make this over and over --- it sounds amazing!! And that bold colour, I LOVE it!!
Kristy Bernardo says
Thank you, LTSL!