Slow-Simmered Chicken Tortilla Soup with Roasted Tomato

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

A comforting bowl of slow-simmered chicken soup enriched with roasted tomatoes, smoky spices, and crisp tortilla strips for authentic Tex-Mex warmth. This mexican-inspired chicken (gluten free) ready in about 75 minutes pairs boneless skinless chicken thighs, roma tomatoes, yellow onion 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
• 4 medium roma tomatoes
• 1 large yellow onion
• 4 garlic cloves
• 6 cups chicken broth
• 1 jalapeño pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 4 large corn tortillas
• 1/4 cup chopped fresh cilantro leaves
• 1 lime
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Halve 4 roma tomatoes and place cut side up on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Roast for 20 minutes until softened and slightly charred.
2. Step 2: While tomatoes roast, dice 1 large yellow onion and mince 4 garlic cloves. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
3. Step 3: Remove seeds from 1 jalapeño and finely dice it. Add jalapeño, 1 tsp ground cumin, 1 tsp dried oregano, and 1/2 tsp smoked paprika to the pot. Stir and cook for 1 minute to toast spices.
4. Step 4: Add roasted tomatoes, 6 cups chicken broth, and 1 lb boneless skinless chicken thighs to the pot. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer gently for 45 minutes until chicken is tender.
5. Step 5: Remove chicken thighs and shred with two forks. Return shredded chicken to the pot and keep soup simmering on low.
6. Step 6: Slice 4 corn tortillas into thin strips. Heat a dry skillet over medium-high heat and toast tortilla strips for 3-4 minutes until crisp and golden, tossing frequently.
7. Step 7: Ladle soup into bowls and garnish with 1/4 cup chopped fresh cilantro and a squeeze of juice from 1 lime. Top each bowl with a handful of toasted tortilla strips for crunch.