Rio Grande Style Chicken Tortilla Soup
A comforting chicken soup inspired by the Rio Grande region, featuring tender shredded chicken, smoky chipotle, and crisp tortilla strips. This mexican-inspired soups ready in about 50 minutes pairs boneless skinless chicken breasts, chicken broth, (14.5 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless skinless chicken breasts
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 1 pepper chipotle peppers in adobo, chopped
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 4 corn tortillas
- 2 tbsp vegetable oil
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro leaves, chopped
- 1 medium avocado, diced
Instructions
- Step 1: In a large pot, combine 1 lb boneless skinless chicken breasts, 6 cups chicken broth, 1 can (14.5 oz) diced tomatoes, 1 diced medium white onion, 3 minced garlic cloves, 1 chopped chipotle pepper in adobo, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes until chicken is cooked through.
- Step 2: Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the pot and stir in 2 tbsp lime juice.
- Step 3: While soup simmers, cut 4 corn tortillas into thin strips and heat 2 tbsp vegetable oil in a skillet over medium-high heat. Fry tortilla strips until crispy and golden brown, about 3-4 minutes. Drain on paper towels.
- Step 4: Ladle soup into bowls and top each serving with crispy tortilla strips, 1/4 cup chopped fresh cilantro, and diced avocado from 1 medium fruit. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rio Grande Style Chicken Tortilla Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rio Grande Style Chicken Tortilla Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Rio Grande Style Chicken Tortilla Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rio Grande Style Chicken Tortilla Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rio Grande Style Chicken Tortilla Soup?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
