If you love a chicken tortilla soup that is smoky, rich, hearty, and full of Mexican-inspired flavor, this recipe is a great one to try at home. The method featured by Chef Tom from All Things BBQ uses fire-roasted Anaheim peppers and cherry tomatoes, chipotle-garlic-infused chicken stock, tender chicken thighs, black beans, and a simple cornmeal slurry to create a thick, satisfying soup.
Unlike a thin broth-based tortilla soup, this version cooks down to a rich, chili-like consistency. It is finished with crispy fried corn tortillas, cotija cheese, Mexican crema, and pickled jalapeños for crunch, creaminess, acidity, and heat.
The original video also demonstrates the use of a wood-fired pellet grill to roast the chicken and vegetables, giving the soup an extra smoky character.
What Makes This Chicken Tortilla Soup Special?
The main flavor-building technique in this recipe is roasting the chicken, Anaheim peppers, and cherry tomatoes before adding them to the soup.
The peppers are blistered until their skins blacken and loosen, while the tomatoes develop char and concentrated flavor. The chicken thighs are also cooked until tender before being added to the soup.
Another important step is the homemade quick-flavored stock. Instead of making chicken stock from scratch, the recipe starts with store-bought chicken stock and enhances it with garlic and dried chipotles.
Finally, a cornmeal slurry is added near the end of cooking. This thickens the soup and gives it the hearty consistency that makes this version different from a lighter tortilla soup.
Ingredients
The video does not provide exact measurements for every ingredient, so the list below follows the ingredients and quantities specifically mentioned in the supplied script.
For the Chicken
- About 1½ pounds chicken thighs
- Mexican-style seasoning, such as the seasoning used in the video
- Duck fat, for the roasting pan
For the Chipotle-Garlic Stock
- Store-bought chicken stock
- Garlic
- Dried chipotles
For the Roasted Vegetables
- Anaheim peppers
- Cherry tomatoes
- Yellow onion
- Chili oil
You can also use Hatch peppers or poblano peppers instead of Anaheim peppers, as mentioned in the video.
For the Soup
- Prepared chipotle-garlic chicken stock
- Roasted cherry tomatoes
- Roasted and peeled peppers
- Cooked chicken thighs
- Black beans
- Cornmeal
- Water
- Kosher sea salt
- Citrus juice
For Serving
- Pickled jalapeños
- Fried corn tortillas or totopos
- Cotija cheese
- Mexican crema
Equipment Used in the Video
The original recipe uses a wood-fired cooking setup inside a pellet grill. For the video method, you will need:
- Pellet grill or wood-fired oven
- Sheet pan
- Dutch oven
- Knife and cutting board
- Pot for preparing the stock
- Bowl or bag for steaming the roasted peppers
- Spoon or spatula
A regular oven can be used for the general cooking process, but the supplied video specifically uses a pellet grill at 450°F to develop the roasted and smoky flavors.
How to Make Restaurant-Quality Chicken Tortilla Soup at Home
1. Prepare the Chipotle-Garlic Stock
Start by preparing the quick stock that will form the flavorful base of the soup.
Pour store-bought chicken stock into a pot and add garlic and dried chipotles.
Bring the stock to a simmer and allow it to cook for about 45 minutes. This gives the garlic and chipotle time to infuse their flavor into the stock.
The stock will be strained before it goes into the soup, so there is no need to worry about removing the skins from the garlic or chipotles at this stage.
2. Season the Chicken Thighs
Take about 1½ pounds of chicken thighs and season them with the Mexican-style seasoning used in the video.
The recipe uses chicken thighs rather than chicken breast because the thighs bring additional richness to the soup.
The video intentionally leaves some of the fat on the chicken thighs to help add richness during cooking.
3. Roast the Chicken, Peppers, and Tomatoes
Prepare a sheet pan with a little duck fat.
Place the Anaheim peppers and cherry tomatoes onto the pan.
The original video cooks the ingredients in a pellet grill running at approximately 450°F.
The chicken is placed inside first, with the vegetables roasting alongside it.
The goal is to cook the chicken completely while also developing color on the peppers and tomatoes.
After several minutes, turn the chicken over so it can brown on the other side.
The peppers should develop significant blistering and blackened areas on their skin. The cherry tomatoes should also develop visible char.
Why Roast the Vegetables?
The roasting step is important because it adds a deeper, smoky flavor to the soup.
The blackened peppers develop roasted flavor, while the charred cherry tomatoes add another layer of richness.
4. Steam and Peel the Peppers
Once the Anaheim peppers are nicely blackened, place them into a bag or covered container so they can steam.
Allowing the peppers to steam helps loosen their skins.
When they are ready, remove the tops, split the peppers open, and remove the seeds.
Peel away the loosened skins. If some of the skin does not come off easily, scrape it away.
Give the peeled peppers a rough chop and set them aside.
5. Shred the Cooked Chicken
Once the chicken thighs are fully cooked, remove them from the cooking area.
The video shows the chicken reaching the 170s°F before being considered fully cooked.
Let the chicken cool enough to handle, then tear it into pieces.
You can leave some larger pieces if you want more texture, or shred the chicken more finely so it blends into the soup.
6. Strain the Chipotle-Garlic Stock
Strain the prepared stock through a strainer, separating the liquid from the garlic and chipotles.
The resulting stock has already been infused with the flavors of the chipotle and garlic.
This seasoned stock becomes the liquid base of the tortilla soup.
7. Brown the Onion
Place a Dutch oven over heat and add about 1 tablespoon of chili oil.
Thinly slice a yellow onion and add it to the Dutch oven.
Cook the onions until they develop good color.
The video uses the same Mexican-style seasoning on the onions that was used on the chicken.
Thinly sliced onions cook and brown more quickly, helping build the flavor base of the soup.
8. Add the Tomatoes and Stock
Once the onions have developed some color, add the roasted cherry tomatoes.
Pour in the prepared chipotle-garlic chicken stock.
The video adds a small amount of stock first to help deglaze the bottom of the Dutch oven, loosening the flavorful browned bits created while cooking the onions.
Then add the remaining stock.
9. Add the Black Beans
Add the black beans to the Dutch oven.
At this point, the soup begins to come together as the roasted tomatoes, seasoned stock, onions, and beans combine.
10. Add the Peppers and Chicken
Add the peeled and roughly chopped roasted peppers.
Then add the shredded chicken thighs.
Give everything a good stir so the ingredients are evenly distributed throughout the broth.
11. Simmer the Soup
Cover the Dutch oven with a lid and allow the soup to simmer.
The video lets the mixture cook down for approximately 45 minutes to an hour, allowing the flavors to combine and the chicken to become even more tender.
As the soup cooks, the chicken breaks down further and becomes incorporated into the rich broth.
The soup also reduces during this stage, making it thicker and more concentrated.
12. Make the Cornmeal Slurry
The final texture comes from a simple cornmeal slurry.
Combine fine cornmeal with water to make a slurry.
Once the soup has reduced and developed its rich consistency, stir the cornmeal slurry into the pot.
Continue cooking for several minutes.
According to the video, the soup thickens noticeably in about five minutes or less.
The finished consistency is quite thick—almost similar to chili—while still being served as a tortilla soup.
13. Taste and Adjust the Seasoning
Before serving, taste the soup.
The video finds that it needs a little additional salt and citrus at this stage.
Add kosher sea salt as needed.
Then add plenty of citrus juice to brighten the rich flavors.
The supplied script mentions both lime and lemon during this section, so the important point is to finish the soup with fresh citrus for acidity and balance.
14. Add the Tortilla Soup Toppings
Now comes the best part: assembling the bowl.
Ladle the hot chicken tortilla soup into a serving bowl and add the toppings.
Pickled Jalapeños
Add pickled jalapeños for acidity and heat.
Their sharp, pickled flavor helps balance the richness of the soup.
Fried Corn Tortillas
Top the soup with fried corn tortillas or totopos.
You can use homemade fried corn tortilla pieces or corn chips.
They provide the crunchy texture that makes tortilla soup distinctive.
Cotija Cheese
Sprinkle cotija cheese over the top for a salty, creamy element.
Mexican Crema
Finish with Mexican crema for additional creaminess.
The combination of crema, cheese, pickled jalapeños, and crispy tortillas creates a contrast of textures and flavors.
What Does This Chicken Tortilla Soup Taste Like?
This version is rich, smoky, hearty, and thick.
The roasted Anaheim peppers and charred tomatoes contribute smoky roasted flavors, while the chipotle and garlic give the chicken stock additional depth.
Chicken thighs make the soup rich and tender, while black beans add heartiness.
The cornmeal slurry creates a thick consistency that is closer to chili than a traditional thin soup.
The toppings then balance that richness with:
- Crunch from the fried corn tortillas
- Creaminess from Mexican crema
- Saltiness from cotija cheese
- Acidity and heat from pickled jalapeños
- Brightness from fresh citrus
Tips for Making This Recipe
Roast the Peppers Until the Skin Blisters
The peppers should have noticeably blackened and blistered skin. This makes the skins easier to remove after steaming and contributes to the roasted flavor.
Don’t Skip the Stock Infusion
The recipe simplifies the process by using store-bought chicken stock, but the addition of garlic and dried chipotles gives the stock much more flavor.
Let the Onions Brown
Thinly sliced onions should develop good color before the tomatoes and stock are added. This creates an important layer of flavor in the soup.
Choose Your Chicken Texture
The chicken can be shredded into small pieces or left in larger chunks. Smaller pieces will blend more into the soup, while larger pieces provide more noticeable texture.
Add the Cornmeal Slurry Near the End
The cornmeal slurry is used to finish and thicken the soup. Add it after the soup has reduced rather than at the beginning of cooking.
Balance the Richness With Citrus
The finished soup is rich and thick, so citrus is an important finishing element. Taste the soup before serving and add salt and citrus as needed.
How to Serve Chicken Tortilla Soup
Serve this soup hot with plenty of toppings.
A simple bowl can be finished with:
Chicken tortilla soup + pickled jalapeños + crispy tortilla strips + cotija cheese + Mexican crema + fresh citrus
The crispy tortillas should be added at the end so they provide contrast against the thick, hearty soup.
Frequently Asked Questions
Can I use a different pepper?
Yes. The video specifically mentions Hatch peppers and poblano peppers as alternatives to Anaheim peppers.
Do I have to make chicken stock from scratch?
No. This recipe intentionally simplifies the process by using store-bought chicken stock and adding garlic and dried chipotles for additional flavor.
What makes this soup thick?
The soup becomes thick through reduction and the addition of a cornmeal-and-water slurry near the end of cooking.
Can I use corn chips instead of fried tortillas?
Yes. The video specifically notes that corn chips can be used instead of freshly fried corn tortillas.
What cheese should I use?
The video uses cotija cheese as the finishing cheese.
Why are pickled jalapeños added?
Pickled jalapeños provide acidity and heat, helping offset the richness of the thick soup.
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Final Thoughts
This Chicken Tortilla Soup takes a simple store-bought chicken stock and builds layers of flavor around it. Fire-roasted peppers, charred cherry tomatoes, chipotle, garlic, browned onions, chicken thighs, and black beans create the hearty base, while cornmeal gives the soup its distinctive thick consistency.
The final toppings are just as important. Crispy corn tortillas, cotija cheese, Mexican crema, pickled jalapeños, and citrus add the crunch, creaminess, acidity, and freshness needed to balance the rich soup.
If you want a chicken tortilla soup that is smoky, substantial, and closer to a chili-like consistency, this method is a flavorful option to make at home.