Easy Chicken Tortilla Soup (Freezer-Friendly Recipe)

Introduction

Whether you are looking for a quick weeknight dinner or reliable homemade chicken tortilla soup to stock your freezer, this recipe delivers bold flavors with minimal effort. This Easy Chicken Tortilla Soup is smoky, zesty, and the ultimate way to turn a simple rotisserie chicken and a few pantry staples into a soul-warming, complex meal. In moments you will have a vibrant, flavorful soup that tastes like it simmered for hours. Best yet the batch is big enough to eat some for dinner and freeze the rest for later.

Originally published in 2022, we have refreshed this recipe in honor of Earth Day to focus on zero-waste in the kitchen. We have updated the recipe steps to ensure every ingredient is utilized, from simmering the chicken carcass, using veggie peels into a rich homemade broth, swapping ingredients to use what’s in your pantry, and also freezing leftover chipotle peppers for future recipes.

Why you will Love This Easy Chicken Tortilla Soup (Freezer-Friendly Recipe)

• Speed - By using pre-cooked chicken and a few pantry staples, this easy chicken tortilla soup goes from stovetop to table in under an hour. It’s the definition of a low-stress meal.
• Chipotle gives depth - Using chipotle peppers in adobo sauce adds a smoky, restaurant-quality complexity that tastes like it simmered all day.
• Masa Harina gives thickness - The secret to that velvety, rich texture? A masa harina slurry. It provides an authentic corn flavor and a hearty consistency that sets this apart from watery canned versions.
• Freezer friendly - This is the ultimate chicken tortilla soup freezer meal. It maintains its texture and flavor perfectly after thawing, making it a staple for meal preppers.

Key Ingredients & Substitutions & Variations

Broth options - While you can use premade broth (including a chicken broth, bone broth, or even vegetarian broth), we love making a broth from the rotisserie chicken’s carcass. If you don't want to make your own broth or have some you've cooked previously, bone broth or chicken stock are great substitutes too.

Why use White corn vs. Yellow Corn? White corn kernels tend to be slightly creamier and less sweet than yellow corn, which allows the smoky chipotle and lime to shine. However, if you only have yellow corn (frozen, canned, or fresh), it will still taste delicious! If using canned corn, rinse and drain before placing in the pot. If using fresh corn, you do not need to cook it in advance.

Why use Yellow Onion vs. White Onion? Yellow onions have a higher sugar content and become beautifully sweet when sautéed, providing a balanced base for the spicy jalapeños and chipotle. White onions are more pungent and better suited as a raw garnish.

Can I substitute the chicken and make it vegetarian? Yes, you can substitute using chicken and broth by using vegetable broth and add extra black beans, pinto beans or sautéed mushrooms.

Can I use pinto beans instead of black beans? Yes! For the beans, we recommend black beans but if you don’t have black beans or don’t like them, you can also use kidney beans or pinto beans.

What can I do with the leftover can of chipotle peppers in adobo? Take the leftovers and freeze in our 2-tablespoon tray for later use. We like to place one chipotle per well and divide the sauce equally.

Step-by-Step Instructions

Prep your ingredients - Finely dice your yellow onion and jalapeno (remove the seeds unless you want serious heat). Crush your garlic cloves and measure out your spices.

Sauté Veggies - Heat avocado oil in a large pot. Sauté the onion and jalapeno until translucent, about 4 minutes. Add the garlic, cumin, and oregano, stirring for 30 seconds until fragrant.

Simmer with Tomatoes and Broth - Add the fire-roasted tomatoes and 7 cups of broth and bring to a boil to combine.

Thickening and Blending - Whisk the remaining 1 cup of broth with the masa harina. Pour the slurry into the pot along with the chipotle pepper and adobo sauce. Use an immersion blender to combine everything into a smooth, thick base. If you prefer a more mild soup, remove the chipotle pepper before blending and use tongs to take out before serving.

Add Hearty Ingredients - Stir in the black beans, corn, and reserved shredded chicken. Simmer for at least 30 minutes to let the flavors meld, then finish with fresh lime juice.

The Secret to Thick, Restaurant-Style Soup: Masa Harina Slurry

In a standard soup you might use a flour roux or cornstarch to thicken the liquid, but those can leave a bland taste and gummy texture. Masa is the secret sauce behind this soup that gives both texture and toasted, earthy and nutty aroma of fresh tortillas. Whisking the masa into soup gives it a creamy texture by creating a silky and full-bodied mouthfeel that makes it seem like the soup has simmered for hours. The masa also helps bind the broth with the fats of the oil and chicken, ensuring that the soup does not separate.

What is Masa Harina? It is a very fine flour made from nixtamalized corn (corn soaked in lime water). It’s the same dough used to make corn tortillas. Adding a masa harina slurry is essential for thickening the soup and giving it that signature "toasted corn" aroma. If you can’t find it at your local grocery store, check a market that specializes in Hispanic foods or find it online via Amazon or Walmart.

Which Broth to Use for Easy Chicken Tortilla Soup

Any stock will work in this recipe, whatever you have on hand. A homemade stock will give you better control of your flavor and salt content, but store-bought works perfectly too! This recipe specifically uses a rotisserie chicken’s bones to make the chicken broth but if you decide you want to use a different broth, here are a few of our favorite broth recipes to use. You will need 8 cups of broth and 2 cups of shredded chicken for the recipe:

• Our Family’s Chicken Broth - Classic and light.
• Oxtail bone broth - For a deeper, beefier undertone.
• Vegetable broth - A great lighter alternative.

If you plan to follow the recipe and use a rotisserie chicken for the meat in the soup, don't toss the carcass! You can use the carcass to make chicken stock for this soup, or save it and place it in the freezer in a freezer bag for later. Another practice is to save all of your vegetable trimmings from peeling carrots, to trimming celery and onions skins and place in a freezer-safe bag for future use.  If you do decide to make the broth right away from the rotisserie chicken, use the bones of the chicken and some mirepoix to make a homemade broth and use the meat for the chicken in the soup. This should yield about 6 cups of broth and 2 cups of shredded chicken, exactly enough to use in the recipe.

Don’t have rotisserie chicken on hand or leftover chicken? You can easily poach fresh chicken breasts or thighs directly in the pot! To do so, take 6 cups of chicken broth or bone broth and add 1 pound raw chicken to the simmering liquid. Poach until the internal temperature is 165°F and chicken is fully cooked, about 15 minutes. Remove the meat to a cutting board and shred it with two forks. 

Chicken Tortilla Soup Toppings and Garnishes

Wondering what to serve with chicken tortilla soup? The toppings are half the fun! They add crunch, creaminess, and a fresh contrast to the warm broth. Here are some favorites:

• Tortilla chips - A must for that signature crunch. Crush up and add on top! Even better, try making homemade tortilla chips. Start by buying corn tortillas, cut them into small strips, and fry them in hot oil for 1–2 minutes until golden. Sprinkle it with salt immediately.
• Sliced Avocado - Adds a cool, creamy element.
• Cheese - Shredded aged white cheddar or Monterey Jack complements it best.
• Freshness - Radish slices, cilantro, raw onion, and a squeeze of extra lime

Tips for Easy Chicken Tortilla Soup 

Make it Creamy - Stir in a dollop of sour cream or Greek yogurt just before serving.

Spice Level - Keep the whole chipotle pepper in during blending for a kick, or remove it before blending for a milder flavor.

The Lime Rule - Always add fresh lime juice at the end of cooking to keep the flavor bright; cooking lime juice for too long can make it turn bitter.

Don't skip the Masa - It truly defines the texture of a real chicken tortilla soup recipe.

Refrigerator Storage Tips in Souper Cubes Trays

If you plan on eating the soup within a few days, you can store it directly in the fridge. Store in airtight containers in the fridge for up to 4 days. Keep the garnishes (like avocado and chips) separate until the moment you eat.  

How to Freeze Easy Chicken Tortilla Soup in Souper Cubes Trays

This is the ultimate chicken tortilla soup freezer meal for busy weeknights and fits perfectly into Souper Cubes Freezer Meal system.

• Fill - Our favorite way to freeze the Chicken Tortilla Soup Recipe is to ladle the soup into your Souper Cubes 2-cup trays or Souper Cubes 1-cup trays, up to the fill line.
• Cool - Let the soup cool to room temperature to avoid ice crystals and heating up your freezer.

• Freeze - Place the lid on, label the lid with our labeling tape or water-based paint markers and set the tray flat in your freezer and stack remaining trays on top and freeze overnight. Once the soup is frozen solid you can leave your broth in the Souper Cube trays, but then that ties up your trays for freezing other meals until you use the chicken tortilla soup.

• Pop & Store - Once frozen, pop the cubes out and transfer the frozen Chicken Tortilla Soup cubes to a freezer-safe bag like our Pre-cut Vacuum Sealed Bags, freezer safe zipper bag, or reusable bag to save space or for longer storage, than in the tray itself. Store in the freezer for up to 4 months! If using a vacuum sealed bag, the chicken tortilla soup will stay fresh for 12+ months.

How to Reheat Easy Chicken Tortilla Soup

How to Reheat Easy Chicken Tortilla Soup in the Microwave?

Place the soup in a microwave-safe bowl or Souper Cubes 5-inch Square Ceramic Baking Dish, for 2-cup portions or Souper Cubes 5-inch Rectangle Ceramic Baking Dish, for 1-cup portions. Heat on 50% power for 2 minutes, then on HIGH for about 2-4 minutes, stirring in between to ensure even heating and bring up to 165°F, testing with a thermometer. If the soup has thickened too much in the freezer, add a splash of water or broth before heating. 

How to reheat Easy Chicken Tortilla Soup Recipe on the stovetop? 

Place your frozen or thawed chicken tortilla soup cube(s) into a pot over medium-low heat. Add a splash of water before heating to help, if frozen. Cover and stir occasionally until it reaches an internal temperature of 165°F or is simmering. To keep the chicken tender, we recommend reheating slowly. If the soup has thickened too much, thin it out with a bit of water or broth. Pro Tip:  Do not reheat the garnishes! Always add your cheese, avocado and tortilla strips, fresh after the soup is hot.