Slow-Simmered Chicken Tortilla Soup with Fire-Roasted Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A warm, comforting chicken soup enriched with smoky fire-roasted tomatoes and topped with crispy tortilla strips for texture. This mexican-inspired chicken (gluten free) ready in about 70 minutes pairs boneless skinless chicken thighs, fire-roasted diced tomatoes, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 thighs
• 14 oz can fire-roasted diced tomatoes
• 6 cups chicken broth
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1, seeded and finely chopped jalapeño pepper
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4, sliced into thin strips corn tortillas
• 3 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 finely chopped seeded jalapeño pepper, cooking for 1 minute until the spices release their aroma.
3. Step 3: Add 1 pound boneless skinless chicken thighs and 14 oz can fire-roasted diced tomatoes with their juices, stirring to combine.
4. Step 4: Pour in 6 cups chicken broth, bring the soup to a boil, then reduce heat to low and simmer uncovered for 45 minutes until the chicken is tender.
5. Step 5: Meanwhile, in a small skillet over medium-high heat, fry 4 sliced corn tortillas in 1 tablespoon vegetable oil until golden and crisp, about 2 minutes per side. Drain on paper towels.
6. Step 6: Remove the chicken from the soup, shred it with two forks, and return it to the pot. Season the soup with 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 2 tablespoons fresh lime juice.
7. Step 7: Ladle the soup into bowls, garnish with 1/4 cup chopped fresh cilantro and the crispy tortilla strips. Serve hot for a satisfying meal.