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Chicken Tortilla Soup – Chuy’s Copycat Recipe

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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
  1. Preheat oven to 375°F.
  2. Line a shallow pan with parchment paper. Pat chicken dry with a paper towel and place it on the pan.
  3. 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.
  4. Roast for 40-45 minutes, or until the internal temperature reaches 165°F.
  5. Remove from oven, let cool, then shred the chicken, discarding the skin and bones. Set aside.
Step 2: Make the Broth
  1. While the chicken is roasting, heat a Dutch oven over medium-high heat.
  2. Add 8 cups of chicken bone broth and bring to a rolling boil.
  3. Add carrots, celery, onions, and garlic to the pot.
  4. Stir in 1 teaspoon of chicken seasoning and 1 teaspoon of cumin.
  5. Cook for 10 minutes, or until the carrots are fork-tender.
  6. Reduce heat to a simmer until ready to serve.
Step 3: Prepare the Tortilla Strips
  1. Cut 5 corn tortillas into thin strips.
  2. Toss with avocado oil and place in an air fryer at 400°F. Cook for 8-10 minutes, turning halfway through.
  3. (Alternatively, bake in the oven. Cooking times may vary.)
  4. Let cool and use as a garnish.
Step 4: Assemble Your Soup
  1. Place shredded chicken in a serving bowl.
  2. Add any optional toppings like fire-roasted corn, cilantro, cheese, tomatoes, and avocado.
  3. Pour hot chicken broth over the ingredients.
  4. Garnish with crispy tortilla strips and flaky salt.
  5. 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.