Best Roasted Chicken Tortilla Soup Recipe
Bone-in, skin-on chicken is roasted to juicy perfection before added to a veggie packed, tomato and broth-based tortilla soup! You’ll love this flavorful, easily low carb recipe.
IT’S SOUP SEASON!!!!!!!! Okay, maybe it’s not quite cold yet in Texas, but in my opinion, soup season is year-round. I’m here to share one of my absolute favorites: Roasted Chicken Tortilla Soup. This recipe brings together juicy, roasted chicken with a flavorful, veggie-packed broth that’s perfect for any time of the year. Whether it’s a sunny September day or a chilly winter evening, this soup is a versatile and satisfying choice.
Let’s talk about what makes this roasted chicken tortilla soup truly special. The secret lies in the combination of roasted bone-in, skin-on chicken, and a broth that’s rich and flavorful without being overly heavy. This soup is perfect for those days when you want a filling meal, but also want something light enough to enjoy on warmer days as well.
Why You’ll Love This Recipe!
You’ll love this roasted chicken tortilla soup for its versatility and ease. It’s a recipe you can easily customize based on what’s in your kitchen. If you’re short on time, swapping in rotisserie chicken or using an instant pot can speed things up, though roasting your own chicken adds an unbeatable depth of flavor.
This soup is also perfect for busy weeknights; you can prepare it in advance and store it in an airtight container in the fridge for up to a week. Plus, it freezes well, so you can make a big batch and enjoy it whenever you need a quick, comforting meal. With minimal effort and maximum flavor, this recipe is great for any time of year and is sure to be a hit with the whole family.
Ingredients
- 2 bone-in, skin-on chicken breasts (will remove skin later but it’s great for roasting!)
- 2 tbsp. oil (I used avocado oil)
- 1 tsp. cumin
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 5 baby bell peppers in different colors, sliced
- 1 15-oz. can diced roasted tomatoes
- 1 tsp. salt + pepper each
- 6 cups low sodium chicken broth
- 2 cups grain-free tortillas, crunched
How to Make Roasted Chicken Tortilla Soup
- Preheat your oven to 400º.
- Line a sheet pan with aluminum foil and place the chicken on it. Drizzle the chicken skin with a little oil, then season the breasts well with salt, pepper, and cumin.
- Roast the chicken for 40 minutes. Remove from the oven and set aside to cool.
- While the chicken roasts, start the rest of the soup. Heat 2 tbsp. of oil in a Dutch oven, or deep-sided pot, then add onions, baby bell peppers, and garlic. Season with a little salt and pepper and cook until soft, about 5 minutes.
- Add in the canned tomatoes and chicken broth, 1 tsp. each of salt and pepper and bring to a boil. Lower heat to simmer.
- When chicken has cooled slightly, remove the skin and, using two forks, shred the chicken, discarding the rib bones. Add the roasted chicken to simmering soup along with crunched-up tortilla chips. Taste for seasoning and adjust if needed.
- Divide soup into bowls, top with toppings, and enjoy!
This recipe requires two dishes to make, about 60 minutes of time but almost 50 minutes of that time is hands-off… I love a set it and forget it recipe!! That’s savvy cooking 🙂
Storing and Reheating
This soup keeps well in the fridge for several days, and the flavors often deepen the next day. For storage, let the soup cool completely before transferring it to an airtight container. Reheat on the stovetop over medium heat, stirring occasionally.
More Soup Recipes: Chicken Chickpea Noodle Soup, Stuffed Bell Pepper Soup, Tortellini Minestrone Soup, Skinny Chicken Pot Pie Soup, Creamy Butternut Squash, Carrot + Ginger Soup, Vegan Broccoli + Cheddar Soup, Thai Coconut Chicken Soup
FAQs
I hope you’ve enjoyed this easy chicken tortilla soup recipe! It’s a family favorite that’s sure to impress, with its filling, delicious flavors and simple preparation. Keep this great recipe on hand for your next meal and savor a bowl of the best chicken tortilla soup!
Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!
Happy cooking and enjoy your delicious bowl of Roasted Chicken Tortilla Soup!
Roasted Chicken Tortilla Soup
Ingredients
- 2 bone-in, skin-on chicken breasts will remove skin later but it's great for roasting!
- 2 tbsp. oil I used avocado oil
- 1 tsp. cumin
- 1 small yellow onion diced
- 2 cloves garlic minced
- 5 baby bell peppers in different colors sliced
- 1 15-oz. can diced roasted tomatoes
- 1 tsp. salt + pepper each
- 6 cups low sodium chicken broth
- 2 cups grain-free tortillas crunched
optional toppings
- fresh cilantro, fresh green onions, shredded Mexican cheese, sliced avocado + sliced radishes
Instructions
- Preheat oven to 400º.
- Line a sheet pan with aluminum foil then place on chicken. Drizzle chicken skin with a little oil then season the two breasts well with salt, pepper and cumin.
- Roast chicken for 40 minutes. Remove from oven and let cool.
- Meanwhile while chicken roasts, start soup. Heat 2 tbsp. oil to dutch oven or deep sided pot then add onions, baby bell peppers and garlic. Season with a little salt and pepper and cook until soft, about 5 minutes.
- Add in canned tomatoes and chicken broth, 1 tsp. each of salt and pepper then bring to a boil. Lower heat to simmer.
- When chicken has cooled slightly, remove the skin and using two forks, shred the chicken, discarding the rib bones. Add chicken to simmering soup along with crunched up tortilla chips. Taste for seasoning and adjust if needed.
- Divide soup into bowls then top with toppings!
