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Chicken Tortilla Soup – Chuy’s Copycat Recipe

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Servings 6 People

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

Instructions
 

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.