Chicken Tortilla Soup – Chuy’s Copycat Recipe

December 31, 2024

A Flavorful and Customizable Soup for Any Season

Chicken Tortilla Soup is one of my all-time favorite dishes at Chuy’s, and I love it so much that I order it year-round. After searching for the perfect recipe, I came across a few versions online, but many included chicken base, which I prefer to avoid.

So, I created my own homemade version that is just as delicious—if not better.

One of the things I love most about this soup is that it’s a “build your own” style dish. You start with a flavorful chicken stock base and then customize it with your favorite toppings and add-ins.

It’s warm, comforting, and completely adaptable to your preferences.

Why You’ll Love This Recipe

Simple and Fresh – Made with real ingredients and no processed chicken base
Customizable – Add only the ingredients you love
Make-Ahead Friendly – The broth can be prepared and frozen for easy weeknight meals
Naturally Gluten-Free – Made with corn tortillas and fresh ingredients

And if you prefer beans in your soup, feel free to add them in! This version is bean-free, but it can be easily adjusted to fit your taste.

Chicken Tortilla Soup – Chuy’s Copycat Recipe

Print Recipe

Servings: 6 People

Ingredients Method Notes

Ingredients

For the Chicken

¼ cup olive oil
1 lb chicken thighs bone-in, skin-on
1 lb chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chicken seasoning divided
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon dried oregano
2 teaspoons ground cumin divided

For the Broth

¾ cup yellow onion diced
¾ cup celery diced
¾ cup carrots diced
2 teaspoons minced garlic
8 cups chicken bone broth

For the Tortilla Strips

5 corn tortillas
1 tablespoon avocado oil
Flaky salt to taste

Toppings (Customize to Your Taste)

Fire-roasted corn
½ cup shredded white cheddar cheese
Diced avocado
Diced fresh cilantro
Diced fresh tomatoes

Method

Step 1: Prepare the Chicken

Preheat oven to 375°F.
Line a shallow pan with parchment paper. Pat chicken dry with a paper towel and place it on the pan.
Drizzle with avocado oil and season with salt, pepper, 1 teaspoon of chicken seasoning, 1 teaspoon of cumin, and the remaining spices. Rub evenly to coat.
Roast for 40-45 minutes, or until the internal temperature reaches 165°F.
Remove from oven, let cool, then shred the chicken, discarding the skin and bones. Set aside.

Step 2: Make the Broth

While the chicken is roasting, heat a Dutch oven over medium-high heat.
Add 8 cups of chicken bone broth and bring to a rolling boil.
Add carrots, celery, onions, and garlic to the pot.
Stir in 1 teaspoon of chicken seasoning and 1 teaspoon of cumin.
Cook for 10 minutes, or until the carrots are fork-tender.
Reduce heat to a simmer until ready to serve.

Step 3: Prepare the Tortilla Strips

Cut 5 corn tortillas into thin strips.
Toss with avocado oil and place in an air fryer at 400°F. Cook for 8-10 minutes, turning halfway through.
(Alternatively, bake in the oven. Cooking times may vary.)
Let cool and use as a garnish.

Step 4: Assemble Your Soup

Place shredded chicken in a serving bowl.
Add any optional toppings like fire-roasted corn, cilantro, cheese, tomatoes, and avocado.
Pour hot chicken broth over the ingredients.
Garnish with crispy tortilla strips and flaky salt.
Serve with warm tortillas or chips and enjoy.

Notes

Fire-roasted corn: If you can’t find frozen fire-roasted organic corn kernels, regular corn works just as well.
Chicken broth: I use store-bought chicken broth, but homemade stock or bone broth makes a great substitute.
Seasoning: Adjust salt and spice levels to your preference—taste as you go.

Meal Prep Tip: The chicken broth base can be made ahead and frozen. Simply heat it up, add freshly cooked chicken and toppings, and enjoy a quick, hearty dinner.

Serve this soup with warm tortillas or chips, and make it your own.

Make It Your Own

This soup is incredibly versatile. Try these variations:

Spice it up – Add diced jalapeños, cayenne pepper, or hot sauce.
Make it creamy – Stir in a splash of heavy cream or coconut milk.
Add beans – Black beans or pinto beans work great.
Use rotisserie chicken – Save time by using pre-cooked shredded chicken.

Final Thoughts

This Chuy’s-inspired Chicken Tortilla Soup is comforting, fresh, and completely customizable. Whether you keep it simple or load it up with toppings, it is guaranteed to be a family favorite.

Try it out, and let me know how you customize it. Enjoy!