Tired of juggling multiple pots and pans for dinner? This one pot tortilla soup is your ultimate solution for a stress-free, flavor-packed meal.
With tender chicken, smoky chipotle, and a vibrant tomato broth, it’s a dish that brings hearty comfort to your table without the hassle of excessive cleanup.
Why Tortilla Soup Stands Out
This one pot tortilla soup is all about simplicity meeting bold flavors. The ingredients combine to create a harmonious blend of smoky, garlicky, and tangy notes.
The store-bought broth makes it accessible, while the fresh vegetables and herbs bring a homemade touch.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
What sets it apart is the layers of garnishes—from creamy avocado to crunchy tortilla chips—making every bite exciting.
Perfect for weeknights or gatherings, this soup doesn’t compromise on taste while keeping things simple. Its vibrant flavors and ease of preparation make it a staple for anyone craving a one pot recipe wonder.
Tips for Perfecting Your Tortilla Soup
- Use bone-in chicken for the broth. It adds a deeper flavor to the base that’s hard to achieve with boneless cuts.
- Don’t skip the chipotle. Its smoky heat is the soul of this recipe, and you can adjust the amount for your spice preference.
- Opt for store-bought broth for convenience. Enhance it with fresh herbs like cilantro and oregano for a from-scratch flavor.
- Prep your garnishes. Diced avocado, crumbled cotija cheese, and fresh lime wedges are not just toppings—they complete the dish.
Garnishes That Elevate the Soup
The garnishes take this tortilla soup to a new level. Avocado adds creamy richness, cotija cheese contributes a salty tang, and tortilla chips bring a satisfying crunch.
Fresh lime juice ties everything together, adding a pop of brightness.
For extra flair, consider:
- Chopped fresh cilantro for a burst of herbaceous freshness.
- A dollop of sour cream or Greek yogurt for creaminess.
- Additional jalapeño slices for heat lovers.
These small touches transform the soup into a customizable culinary experience.
One Pot Recipe Cooking Benefits
Cooking this tortilla soup in a single Dutch oven simplifies the process and enhances the flavors.
The chicken is poached directly in the broth, absorbing all the seasonings. The same pot is used to cook the tomato-chipotle puree, allowing it to develop its signature depth of flavor without losing any tasty bits.
Clean-up is a breeze, too. With just one pot to wash, you can focus more on enjoying your meal and less on scrubbing pans.
Make It Your Own
This tortilla soup is incredibly versatile. Adjust the recipe to suit your needs:
- Make it vegetarian: Swap the chicken for hearty black beans or chickpeas and use vegetable broth.
- Go gluten-free: Double-check your tortilla chips and opt for gluten-free varieties.
- Turn up the spice: Add extra chipotle or a splash of your favorite hot sauce.
No matter how you customize it, this one pot recipe soup recipe remains a cozy, satisfying choice for any occasion.
Recipe
Tortilla Soup One Pot Recipe
Equipment
- Dutch oven
- food processor
- Fine mesh strainer
Ingredients
- 2 12-ounce bone-in split chicken breasts, trimmed
- 8 cups chicken broth
- 1 large white onion quartered, divided
- 4 garlic cloves peeled, divided
- 8 –10 sprigs fresh cilantro plus extra leaves for serving
- 1 sprig fresh oregano
- 3/4 teaspoon table salt divided
- 2 tomatoes cored and quartered
- 1/2 jalapeño chile seeded
- 1 –2 tablespoons minced canned chipotle chile in adobo sauce
- 1 tablespoon vegetable oil
- 4 ounces tortilla chips crushed into large pieces (4 cups)
- 1 avocado halved, pitted, and diced
- 8 ounces cotija cheese crumbled (2 cups)
- Lime wedges
Instructions
Prepare the Broth:
- In a Dutch oven, combine chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro sprigs, oregano sprig, and ½ teaspoon salt.
- Bring to a simmer over medium-high heat, reduce to low, cover, and cook until the chicken reaches 160°F (about 20 minutes).
- Remove chicken, shred into bite-sized pieces, and discard skin and bones.
- Strain the broth through a fine-mesh strainer, discarding solids.
Make the Base:
- In a food processor, blend tomatoes, jalapeño, chipotle, remaining 2 onion quarters, and remaining 2 garlic cloves until smooth.
- Heat oil in the Dutch oven over high heat until shimmering, then add the tomato-onion puree with the remaining ¼ teaspoon salt. Cook, stirring frequently, until the mixture darkens in color (about 10 minutes).
Assemble the Soup:
- Stir the strained broth into the Dutch oven. Bring to a simmer and cook until flavors meld (about 15 minutes).
- Off heat, stir in shredded chicken and let it sit until heated through (about 2 minutes).
- Adjust salt and pepper to taste.
Serve:
- Ladle soup into bowls and serve with tortilla chips, avocado, cotija cheese, extra cilantro leaves, and lime wedges.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.