The Ultimate Creamy Chicken Tortilla Soup with a Toasted Pepita Twist

This is the soup that first got me into soup.

My husband and I were on a little weekend getaway to Austin, Texas, and we ducked into a small, bustling cafe to escape a sudden downpour. The soup that day was warm and comforting, but the broth felt a little thin, a little one-note. It was good, but I knew it could be great.

When I got back to my own kitchen, I couldn’t get it out of my head. I wanted that same comforting warmth but with more body, more depth, something that felt truly substantial. I started thinking about traditional Mexican cooking techniques and remembered reading about using nuts and seeds to thicken sauces and stews.

A little lightbulb went off. Pepitas!

I grabbed a bag of raw pumpkin seeds, toasted them in a dry pan until they started to pop, and blended them with some of the sautéed onions and broth. When I stirred that creamy, nutty puree back into the pot, I knew I had found the secret. It completely transformed the soup, giving it a luxurious, velvety texture and an incredible, earthy flavor that no amount of extra spice could achieve on its own. This Chicken Tortilla Soup is now a staple in our home, a recipe that turns a simple soup into a truly special meal.

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Why This Chicken Tortilla Soup Recipe Works

Chicken Tortilla Soup, or Sopa Azteca, has its roots in central Mexico. It’s a dish born from simplicity and resourcefulness, traditionally featuring a straightforward broth made from tomatoes, garlic, onion, and chiles, all poured over crispy fried tortilla strips. It’s a classic for a reason. The combination of savory broth, tender chicken, and that essential corn tortilla crunch is universally beloved.

Its popularity comes from its heartiness and its incredible versatility. It’s a full meal in a single bowl, and the endless topping possibilities mean everyone can customize their own perfect bowl. It’s the kind of dish that’s just as welcome on a busy weeknight as it is at a casual dinner party with friends. It feels both comforting and a little bit festive, which is a combination I just love.

So, what makes my version stand out in a sea of recipes? The answer is one simple, game changing ingredient: toasted pepitas. Most Chicken Tortilla Soup recipes rely on just broth, which can sometimes result in a soup that feels watery or thin. My method changes all of that without adding any heavy cream or cheese to the base.

By toasting raw pepitas and blending them into a smooth puree with some of the aromatics and broth, we create a naturally creamy and rich foundation for the soup. This technique not only gives the soup a wonderful, velvety body but also imparts a deep, nutty, and slightly earthy flavor that complements the smoky spices perfectly. It elevates the entire dish from a simple soup to a rich, complex, and utterly satisfying meal. It’s that little extra step that makes all the difference and will have your family and friends asking for your secret.

Ingredients for Chicken Tortilla Soup

The magic of this soup comes from building layers of flavor with quality, accessible ingredients. While the list might look a little long, each component plays a crucial role in creating that signature taste. And of course, there’s my secret weapon for a creamy, rich broth.

The star of the show, the ingredient that gives this Chicken Tortilla Soup its incredible texture, is the raw, unsalted pepitas. Using raw pepitas is important because we want to control the toasting process ourselves to bring out their natural, nutty flavor without any added salt or oils. They are the key to creating that rich, creamy base without any dairy.

For the broth’s foundation, I always reach for fire-roasted diced tomatoes. The smokiness from the roasting process adds a layer of complexity that you just don’t get from regular diced tomatoes. It’s a small detail that makes a big impact. Similarly, using low-sodium chicken broth allows you to control the final seasoning perfectly. A good quality broth really does shine through.

• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 1 jalapeño, minced (seeds removed for less heat)
• 4 cloves garlic, minced
• 1/2 cup raw, unsalted pepitas (hulled pumpkin seeds)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 (15 oz) can fire-roasted diced tomatoes, undrained
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded (about 3 cups)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen or canned corn
• 1/2 cup chopped fresh cilantro
• Juice of 1 large lime
• Salt and black pepper to taste
• For Garnish: Crispy tortilla strips, diced avocado, crumbled cotija cheese, sour cream or Mexican crema, lime wedges, fresh cilantro

Step-by-Step Instructions For Making Chicken Tortilla Soup

Following these steps will help you build those beautiful layers of flavor we talked about. Don’t rush the process. Let the ingredients get to know each other in the pot, and you’ll be rewarded with a truly spectacular soup. A heavy bottomed Dutch oven is your best friend here, as it distributes heat evenly and prevents scorching.

Step 1: Toast the Pepitas

Place your Dutch oven or a heavy pot over medium heat. Don’t add any oil. Add the dry, raw pepitas to the pot in a single layer. You’ll want to stir them frequently to ensure they toast evenly. After about 3 to 4 minutes, you’ll start to smell a wonderful, nutty aroma, and you may hear a few of them start to pop. That’s your cue they’re done. Immediately remove them from the pot and set them aside in a bowl to stop the cooking process. Be careful not to let them burn, or they will taste bitter.

Step 2: Sauté the Aromatics

Add the olive oil to the now empty pot. Once it’s shimmering, add your chopped yellow onion and minced jalapeño. Sauté them, stirring occasionally, for about 5 to 7 minutes until they’ve softened and the onion is translucent. This builds the first layer of flavor. Now, add the minced garlic and all your spices: the chili powder, cumin, smoked paprika, and oregano. Cook for just one more minute, stirring constantly. This step is called “blooming” the spices, and it’s crucial for waking up their essential oils and maximizing their flavor.

Step 3: Create the Creamy Base

Here comes the magic. Transfer about half of that fragrant onion mixture from the pot into a blender. Add the toasted pepitas you set aside earlier and one cup of the chicken broth. Blend everything on high speed until the mixture is completely smooth and creamy. You shouldn’t see any flecks of pepitas. This may take a minute or two depending on the power of your blender. Be patient, a silky smooth puree is what you’re after.

Step 4: Combine and Simmer

Pour that beautiful pepita puree back into the pot with the remaining onion mixture. Stir everything together well. Now, pour in the rest of your chicken broth and the entire can of undrained fire roasted tomatoes. Stir to combine all the ingredients.

Step 5: Let the Flavors Marry

Bring the soup to a boil over medium high heat, then immediately reduce the heat to low. Cover the pot and let the soup simmer gently for at least 20 minutes. This simmering time is so important. It allows all those individual flavors from the spices, the toasted pepitas, and the smoky tomatoes to meld together into a single, cohesive, and delicious broth.

Step 6: Add the Fillings

After the soup has simmered, stir in your cooked and shredded chicken, the rinsed and drained black beans, and the corn. Let it continue to simmer for another 5 to 10 minutes. This is just to heat everything through. You don’t want to overcook these ingredients, especially the chicken, which can become tough.

Step 7: Finish with Freshness

Turn off the heat completely. This is a key step for the final ingredients. Stir in the freshly chopped cilantro and the juice of one large lime. Adding these bright, fresh flavors at the end, off the heat, preserves their vibrancy and cuts through the richness of the soup. Give it a final taste and season generously with salt and black pepper until it tastes just right.

Step 8: Garnish and Serve

Ladle your gorgeous Chicken Tortilla Soup into bowls. Now for the best part, the toppings! Don’t be shy here. The garnishes are an essential part of the experience, adding texture, flavor, and freshness. Load each bowl up with crispy tortilla strips, creamy diced avocado, salty cotija cheese, and a dollop of sour cream or crema. Serve immediately with extra lime wedges on the side.

How To Serve Chicken Tortilla Soup

Serving this Chicken Tortilla Soup is all about the presentation and the toppings. I find the best way to serve it, especially for a crowd, is to set up a toppings bar. It makes the meal so interactive and fun, allowing everyone from your picky nephew to your adventurous best friend to build their perfect bowl. Just ladle the hot soup and let your guests go to town.

This soup is a hearty meal all on its own, but it also plays well with others. Here are a few of my favorite ways to serve it:

• As the Main Event: For a simple and satisfying dinner, I love serving this soup with a side of warm, cheesy quesadillas for dipping or a slice of skillet cornbread slathered in honey butter. A simple green salad with a citrusy vinaigrette also provides a nice, fresh contrast.
• For a Party: If you’re hosting a game day get together or a casual party, this soup is a guaranteed hit. You can keep it warm in a slow cooker and let guests serve themselves. It’s also lovely served in smaller mugs or cups as a starter for a larger Mexican feast.
• Heartier Portions: To make the meal even more substantial, you can serve the soup over a scoop of fluffy cilantro lime rice. The rice soaks up the delicious broth and makes for an incredibly filling and satisfying dish.

No matter how you choose to serve it, remember that the garnishes are not just a suggestion, they are an integral part of the dish. The crunch of the tortilla strips, the creaminess of the avocado, the saltiness of the cheese, and the coolness of the crema all come together to create a perfect bite every single time. It’s the combination of textures and temperatures that makes this Chicken Tortilla Soup so special.

How To Store & Reuse Chicken Tortilla Soup Leftovers

One of the best things about this Chicken Tortilla Soup is that the leftovers are absolutely fantastic. The flavors continue to meld and deepen overnight, so that second day bowl is something truly special. Storing it properly is key to making sure it’s just as good the next day.

First and foremost, always store the soup and the toppings separately. If you add toppings like tortilla strips, avocado, or sour cream to the main pot, they will become soggy and unpleasant upon reheating. It’s always best to add fresh toppings to each individual bowl as you serve it.

Here’s how I handle the leftovers in my kitchen:

• Refrigerating: Allow the soup to cool down for a bit at room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 4 or 5 days. When you’re ready to eat, you can reheat it gently.
• Reheating: For the best results, I recommend reheating the soup on the stovetop over medium-low heat. Stir it occasionally until it’s warmed all the way through. You can also reheat individual portions in the microwave, stopping to stir every minute or so to ensure it heats evenly.
• Freezing: This soup freezes like a dream! Let it cool completely, then ladle it into freezer-safe containers or zip-top bags. Be sure to leave a little room at the top for expansion. It will last in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat as directed above. The creamy texture from the pepitas holds up perfectly.

When I reheat a bowl of leftover soup, I always like to give it a little refresh. A fresh squeeze of lime juice or a sprinkle of new cilantro can really wake up the flavors and make it taste like it was just made. Then, I add all my favorite toppings and dig in. It’s the easiest and most delicious lunch you could ask for.

Substitutions & Variations For Chicken Tortilla Soup

While I believe this recipe is pretty perfect as is, I also know that one of the joys of cooking is making a recipe your own. This Chicken Tortilla Soup is wonderfully adaptable, so feel free to play around with it to suit your tastes or what you happen to have in your pantry. The pepita base is a fantastic canvas for all sorts of delicious variations.

Whether you need to accommodate a dietary restriction or you just want to add a different spin, here are a few ideas to get you started:

• For a Vegetarian or Vegan Version: This is an easy swap! Simply omit the chicken and use a high quality vegetable broth instead of chicken broth. To make it hearty, you can add an extra can of beans (pinto beans work well) or some roasted vegetables like sweet potatoes or butternut squash. For a vegan version, just be sure to skip the cheese and sour cream garnish or use your favorite dairy free alternatives.
• To Adjust the Spice Level: If you love heat, you can easily turn it up. Leave the seeds in your jalapeño, add a pinch of cayenne pepper with the other spices, or my personal favorite, stir in one or two minced chipotle peppers in adobo sauce along with the fire roasted tomatoes for a deep, smoky heat. If you prefer it milder, you can omit the jalapeño entirely.
• Protein Swaps: Don’t have chicken on hand? No problem. This soup is incredible with leftover shredded turkey, making it a perfect post Thanksgiving meal. Shredded pork carnitas are also a fantastic and flavorful substitution.
• Add Different Veggies: Feel free to add other vegetables to the mix. Diced zucchini or yellow squash can be added during the last 10 minutes of simmering. You can also stir in a handful of fresh spinach at the very end until it wilts for an extra dose of greens. For a more traditional Sopa Azteca feel, swap the corn for a can of rinsed hominy.

Think of this recipe as a guide. The core technique of creating the creamy pepita base is what truly makes it special, but the other components can be customized to your heart’s content. Don’t be afraid to experiment and discover your family’s new favorite combination.

5 FAQs About Chicken Tortilla Soup

Here are some straightforward answers to the most common questions I receive about this Chicken Tortilla Soup recipe.

Can I make Chicken Tortilla Soup in a slow cooker?

You absolutely can adapt this recipe for the slow cooker, and it’s a fantastic way to have dinner waiting for you. The only part you can’t skip on the stovetop is building that initial flavor base. You will still need to toast the pepitas in a dry skillet and sauté the onion, jalapeño, garlic, and spices in a little oil. This step is essential for developing the deep, rich flavors that make the soup so good.

Once you have sautéed the aromatics, you’ll create the creamy pepita base in the blender exactly as the recipe directs. Then, pour that puree into your slow cooker along with the remaining broth and the fire-roasted tomatoes. Give it a good stir, cover, and cook on low for 4 to 6 hours or on high for 2 to 3 hours. About 30 minutes before serving, stir in the cooked shredded chicken, black beans, and corn. Just before you ladle it into bowls, stir in the fresh cilantro and lime juice. Using a slow cooker is a great hands-off method that yields wonderful results.

What’s the best way to get shredded chicken for Chicken Tortilla Soup?

There are several great ways to get perfectly tender shredded chicken, and the best method often depends on how much time you have. My number one shortcut is to buy a pre-cooked rotisserie chicken from the grocery store. It’s flavorful, moist, and a huge time-saver. Simply pull the meat from the bones and shred it with your fingers or two forks.

If you prefer to cook your own, poaching is a simple method. Just place boneless, skinless chicken breasts or thighs in a pot and cover them with chicken broth or water. Bring to a simmer and cook for about 15-20 minutes, or until cooked through. For even more tender chicken, I love using my slow cooker. Just place the chicken in the cooker with a splash of broth and cook on low for 4-6 hours until it’s falling apart. My favorite trick for shredding, though, is to place the warm, cooked chicken in the bowl of a stand mixer and use the paddle attachment on low speed. It shreds the chicken perfectly in under a minute!

Why is my Chicken Tortilla Soup so thin?

A thin or watery broth is a very common issue with many Chicken Tortilla Soup recipes. Most are just simple tomato-and-chile broths, which are delicious but lack body. My recipe specifically solves this problem with the addition of the toasted and blended pepitas. They act as a natural thickener, creating a luxuriously creamy and full-bodied soup without the need for dairy or flour.

If you’ve made a different recipe and found it to be too thin, you have a few options. You could try my pepita trick by toasting and blending them with a cup of the hot broth and stirring it back in. Another traditional method is to use masa harina, the corn flour used to make tortillas. Whisk one or two tablespoons of masa harina with about a half-cup of cool water to make a smooth slurry, then slowly whisk it into the simmering soup. Let it simmer for another 5-10 minutes and it will thicken up nicely while adding a subtle corn flavor. I would advise against using all-purpose flour or cornstarch, as they can sometimes give the soup a gummy texture.

Are tortilla chips the same as tortilla strips for Chicken Tortilla Soup?

While they come from the same family, tortilla chips and tortilla strips are not quite the same, and the difference matters in a bowl of hot soup. Tortilla strips are typically made from whole corn tortillas that have been cut into thin strips and then fried or baked until golden and crispy. They are generally thicker and sturdier than the average tortilla chip.

This sturdiness is key. When you add them to your hot Chicken Tortilla Soup, they hold their wonderful crunch for longer, providing a great textural contrast to the creamy broth. Bagged tortilla chips, on the other hand, are often thinner and more delicate, and they tend to get soggy almost immediately upon hitting the soup. While crushed chips will certainly work in a pinch, taking a few extra minutes to make your own strips by baking or frying corn tortillas will elevate your soup experience significantly. You can also find bags of pre-made tortilla strips in the salad topping aisle of most grocery stores.

How do I keep my avocado from browning on my Chicken Tortilla Soup?

Ah, the age-old avocado question! There’s nothing sadder than a beautiful bowl of soup topped with brown, unappetizing avocado. The key to keeping it fresh and green is all about timing and a little bit of citrus. The browning, or oxidation, starts as soon as the avocado flesh is exposed to air.

The very best strategy is to wait to cut your avocado until the absolute last minute, right before you are ready to ladle the soup and serve. Dice it up, and if it’s going to sit out for even a few minutes on a toppings bar, gently toss the diced pieces with a squeeze of fresh lime juice. The acid from the lime juice significantly slows down the browning process. For leftovers, it is crucial that you do not store avocado in the soup. Always add fresh avocado to each reheated bowl just before serving for the best color, flavor, and texture.

Try These Recipes Next

If you loved the cozy and satisfying flavors of this Chicken Tortilla Soup, I know you’ll enjoy these other recipes from my kitchen. They are perfect for getting a delicious and impressive meal on the table any night of the week.

• 110 Easy Dinner Ideas That Taste Great
• Cheap Meal Ideas & Budget Friendly Recipes
• Thanksgiving Dinner Ideas (Pro-tip: Use your leftover turkey in this soup!)