The Best Chicken Tortilla Soup You’ll Ever Make

My chicken tortilla soup starts with homemade chicken bone broth — rich, savory, and layered with flavor — and finishes with a tallow-fried tortilla strip that adds the perfect crunch. It’s fresh, spicy, and hearty and the perfect dinner for those busy week nights with the fam.

Ingredients (Serves 4–6)

For the Bone Broth

• 1 whole chicken carcass (or 2 lbs chicken wings, backs, or bones)

• 1 onion, quartered

• 2 carrots, chopped

• 3 cloves garlic, smashed

• 2 stalks celery, chopped

• 1 tbsp apple cider vinegar (helps extract collagen)

• 10 cups filtered water or until bones are just covered

• 1 tsp salt

• 1 tsp whole peppercorns

• Optional: fresh herbs like thyme or parsley stems

For the Soup

• 1 tbsp olive oil or tallow

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 2 jalapeños, finely minced (remove seeds for less heat)

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• 1 (10 oz) can fire-roasted diced tomatoes

• 4 cups homemade chicken bone broth

• 1 (15 oz) can black beans, rinsed and drained

• 1 cup corn kernels (fresh or frozen)

• 2 cups shredded cooked chicken (rotisserie or leftovers work too)

• Juice of 2 limes

• Salt & pepper, to taste

For the Tallow-Fried Tortilla Strips

• 5–6 street-size corn tortillas

• ½ cup beef tallow (or use avocado oil)

• Chili powder + salt, for sprinkling

Toppings

• Avocado slices

• Fresh cilantro

• Lime wedges

• Crumbled queso fresco or shredded cheese

• Extra fried tortilla strips

Step-by-Step Directions

Step 1: Make the Bone Broth (24-36 hours)

1. Add chicken carcass, onion, carrots, celery, garlic, vinegar, herbs, and water to a large stockpot.

2. Bring to a gentle simmer and skim off any foam that rises.

3. Lower the heat and simmer 24-36 hours, covered, until rich and golden.

4. Strain and set aside 4 cups for this recipe. (Store extra in jars — it freezes beautifully!)

💡 Shortcut: If you already have broth on hand, skip ahead and use about 4 cups for the soup base.

Step 2: Build the Soup Base (25 minutes)

1. In a large pot or Dutch oven, heat olive oil or tallow over medium heat.

2. Add onion, bell pepper, and jalapeños. Sauté until softened, about 5–7 minutes.

3. Stir in garlic, cumin, chili powder, and smoked paprika; cook for 1 minute until fragrant.

4. Add the fire-roasted tomatoes and cook another 2 minutes to deepen flavor.

5. Pour in bone broth, black beans, and corn. Bring to a boil, then lower heat to a gentle simmer for 15 minutes.

6. Stir in shredded chicken, simmer 5 more minutes, and finish with lime juice. Taste and adjust seasoning.

Step 3: Make the Crispy Tallow-Fried Tortilla Strips

1. Cut street corn tortillas into thin strips (about ½ inch wide).

2. Heat tallow in a skillet over medium-high heat until shimmering.

3. Fry tortilla strips in batches, about 1–2 minutes per side, until golden and crisp.

4. Remove with tongs and place on paper towels.

5. Immediately sprinkle with salt and chili powder while hot.

✨ They’re addictive — you might want to double this batch for snacking.

Step 4: Assemble & Serve

Ladle the soup into bowls and top with:

• A handful of crispy tortilla strips

• Avocado slices

• Cilantro

• Queso fresco

• A squeeze of fresh lime

Serve warm, ideally with a side of cornbread or grilled cheese for dipping.

This soup is a reminder that cozy doesn’t have to be complicated. It’s a little rustic, a little bold, and full of soul — the kind of meal that makes a chilly night feel special.

Once you try frying your own tortilla strips in tallow, you’ll never go back to the store-bought version. This one’s going straight into your weekly rotation — I promise.