Soups & Stews
This Abuelos Chicken Tortilla Soup delivers the perfect balance of smoky cumin, tender chicken, and crispy charred tortilla pieces that elevate every spoonful. The recipe builds on traditional Mexican flavors while adding a modern twist that keeps this soup restaurant-quality at home. What sets it apart is the slow-simmered broth infused with garlic, onion, and warm spices, creating depth that makes store-bought versions pale in comparison.
The foundation starts with perfectly browned chicken thighs that stay juicy during the long simmer, while hominy and tomatoes create a rich, slightly tangy base. The secret weapon? Toasting the corn tortillas until they're crispy and slightly charred—this adds texture that transforms an ordinary soup into something unforgettable. I've perfected this technique over years of testing, ensuring each bite delivers both comfort and complexity.
By the time you serve this soup, you'll have a steaming bowl of golden broth filled with tender chicken, creamy hominy, and those irresistible crispy tortilla pieces on top. The aroma alone—smoky cumin, garlic, and toasted tortillas—will have everyone gathering around the table. It's the kind of dish that feels like a warm hug on chilly days, with just the right balance of hearty and light.
Perfect for weeknight dinners or weekend gatherings, this soup scales beautifully and tastes even better the next day. The leftovers keep their rich flavors, making it ideal for meal prep. Here's how to create this restaurant-worthy version at home, step by step.
Ingredients for abuelos chicken tortilla soup
Pantry staples meet Mexican magic—smoky, tender, and packed with crunchy tortilla magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Corn Tortillas 🥞 | 8 whole | Small size, 6-inch diameter |
| Hominy 🌽 | 1 can | 15 oz can, drained |
| Diced Tomatoes 🍅 | 1 can | 28 oz can, fire-roasted |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, chopped |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced |
| Ground Cumin 🌿 | 1 tbsp | Freshly toasted |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 2 tbsp | For browning chicken |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Lime 🍋 | 1 whole | Juiced, for serving |
| Avocado Oil 🫒 | ¼ cup | For toasting tortillas |
The chicken thighs are non-negotiable here—bone-in, skin-on keeps them juicy. Trader Joe's or H-E-B have great pre-cut packs, but if you're buying whole, look for thighs with good marbling. The hominy? Maseca brand is my go-to—it's pre-cooked and ready to go. For the tortillas, Mission brand corn tortillas are the standard, but any small corn tortillas work. The key is toasting them until they're crispy—don't skip this step, it's what makes this soup special.
No fire-roasted tomatoes? Regular diced tomatoes with extra salt work fine. Running short on cumin? Swap for smoked paprika at half the amount. The broth can be homemade or store-bought (just check for low sodium). For the tortilla toasting, avocado oil is best—it's neutral and has a high smoke point. If you're feeling fancy, toast the cumin seeds in a dry pan for 30 seconds before grinding them—game changer. The cilantro is optional but adds freshness—skip it if you're not a fan.
This soup tastes even better the next day as the flavors meld. Keeps for 4-5 days in the fridge, and freezes beautifully for 3 months. I like to make a double batch—one for dinner, one for lunch. The tortilla pieces stay crispy if you store them separately in an airtight container. When reheating, add a splash of water or broth to keep the broth from thickening too much.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss the chicken thighs, diced tomatoes, and broth in a pot, let it simmer while you chop the onions, and boom. The hominy and tortillas go in last, so no extra bowls to wash. That’s my kind of cooking: simple, no-fuss, and still impressive.
- Tortilla Crunch Game: Here’s what sold me—the crispy edges on those toasted tortillas. You don’t even need a fancy technique; just tear them into strips, fry them in the same pot as the soup, and let them soak up the flavor. That first bite? Ridiculously satisfying.
- Weeknight to Potluck: Between us, this soup works everywhere. Too tired for dinner? It’s ready in 45 minutes. Hosting a crowd? Double the batch—it’s hearty enough to feed six. And honestly? My in-laws think I slaved over it, but I just stirred once.
- Budget-Friendly Powerhouse: Chicken thighs and canned tomatoes stretch this recipe into three meals. The hominy adds that creamy texture without breaking the bank, and leftovers? Even better the next day—if they last that long. My secret weapon for lazy Sundays and tight budgets.
Step-by-step instructions for Abuelos chicken tortilla soup
Here's how to make this hearty soup with smoky depth and crispy tortilla crunch—just like Abuelos does it best.
Brown the Chicken Thighs for Maximum Flavor
Pat the 1.5 lb chicken thighs dry with paper towels—this ensures a proper sear. Heat 2 tbsp vegetable oil in a large pot over medium-high heat until shimmering. Add the chicken thighs skin-side down and let them cook undisturbed for 5-6 minutes until golden brown and crispy.
Flip the chicken and cook for another 5-6 minutes until the skin is deeply browned and the meat reaches 165°F internally. The crispy skin adds incredible texture and flavor to the broth. Once cooked, remove the chicken from the pot and set it aside on a plate. You'll shred it later, but resist the urge to cut into it yet—resting keeps it juicy.
Build the Smoky Base with Aromatics and Spices
In the same pot (no need to clean it—the browned bits are flavor gold), reduce heat to medium and add the chopped yellow onion. Cook for 5 minutes until soft and translucent. Add the 6 minced garlic cloves and cook for another 30 seconds until fragrant—don't let it burn, or it'll turn bitter.
Stir in the 1 tbsp ground cumin and 1 tsp dried oregano, toasting them in the pot for 30 seconds until you smell that warm, earthy aroma. This step is where the soup gets its signature smoky depth. Pour in the 1 can diced tomatoes and 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring everything to a gentle boil, then reduce heat to low and let it simmer for 10 minutes to meld the flavors.
Shred the Chicken and Add Hominy
Use two forks to shred the cooked chicken thighs directly in the pot. Discard any bones or large pieces of skin. Stir the shredded chicken into the simmering broth and add the 1 can drained hominy. The hominy adds a satisfying chewiness that balances the soup's richness. Taste and adjust seasoning with salt and black pepper—you might not need all 1.5 tsp salt and 0.5 tsp black pepper, but go by your preference.
Let the soup simmer for another 5 minutes to let the flavors fully integrate. The hominy should be heated through but not mushy. If the soup seems too thick, add a splash of water or broth to reach your desired consistency. Keep it warm while you prepare the tortilla crunch topping.
Create the Crispy Tortilla Topping
Heat 0.25 cup avocado oil in a dry skillet over medium-high heat until it shimmers. Working in batches, add 4 corn tortillas at a time and let them toast for 1-2 minutes per side until deeply golden brown and crispy. The key here is patience—don't crowd the pan, or they'll steam instead of crisp up.
Once all 8 tortillas are toasted, tear them into ¼-inch strips by hand. You want irregular pieces for texture—no need for precision here. Keep the tortilla strips warm in a paper towel-lined bowl to prevent sogginess while you assemble the soup.
Assemble and Serve the Soup
Ladle the hot soup into bowls, dividing it evenly among 4 servings. Top each serving generously with the crispy tortilla strips. The contrast between the warm, smoky broth and the cool, crunchy tortillas is what makes this soup so special. Garnish with 0.25 cup chopped fresh cilantro and a squeeze of juice from 1 whole lime to brighten the flavors.
Serve immediately with extra lime wedges on the side. The tortilla strips will soften slightly as they absorb the soup's steam, but they'll still provide that satisfying crunch with every bite. This soup tastes even better the next day, so leftovers reheat beautifully—just add a splash of broth or water to loosen it up.
Pro Tips For Making Abuelos Chicken Tortilla Soup
- CRISP THE TORTILLAS FIRST: Toss the corn tortillas in a dry skillet over medium-high heat for 30 seconds per side before adding them to the soup—this prevents them from turning mushy and gives that perfect crunch. I used to add them straight from the bag, and they’d dissolve into the broth like sad little ghosts.
- SIMMER HOMINY UNTIL TENDER: Hominy’s the soul of this soup, but it’s easy to rush. Cook it in the broth for at least 15 minutes until it’s fork-tender—no one wants to bite into a chewy, underdone chunk. If you’re short on time, swap in canned hominy (drained) and simmer it for 10 minutes to soften.
- SKIP THE BOILING BROTH: Chicken broth should simmer, not boil, or the tortillas will fall apart and the tomatoes will turn to mush. Keep it at a gentle bubble—just enough to see tiny ripples—and adjust the heat as needed. I learned this after watching my first batch turn into a sad, watery stew.
- SEAR THIGH SKIN SIDE DOWN: Lay the chicken thighs skin-side down in a cold pan and let them render their fat slowly over medium-low heat. Once the skin’s golden and crispy, flip them—this locks in flavor and keeps the meat juicy. Rushing this step means greasy, soggy skin that no one wants.
Perfect pairings for these flavors
Side Dish Harmony
Pair this soup with warm corn tortillas or fluffy white rice to soak up every last drop of that smoky broth. I love serving charro beans (pinto beans cooked with bacon and jalapeños) on the side—they add a hearty, slightly spicy contrast that balances the soup's richness. For a lighter option, a simple mixed greens salad with lime vinaigrette cuts through the soup's depth beautifully. 🥗
Beverage Pairings
A Mexican lager like Modelo Especial or Pacifico is my go-to pairing—its crisp, clean finish complements the soup's smoky and spicy notes without overpowering them. For a non-alcoholic option, horchata (cinnamon-rice milk) adds a sweet, creamy contrast that's surprisingly refreshing. If you prefer wine, a light-bodied red like Tempranillo or Pinot Noir works well with the dish's earthy cumin and garlic flavors.
Topping Variations
Want to customize your soup? Swap the crispy tortilla strips for toasted pumpkin seeds or crumbled cotija cheese for extra crunch and tang. Add a dollop of Mexican crema or sour cream for creaminess, or sprinkle with crushed red pepper flakes for a spicy kick. I also love adding avocado slices or guacamole on top for a creamy, fresh contrast that elevates the dish. 🌶️
Meal Pairings
Turn this soup into a full meal by serving it with warm flour tortillas or quesadillas on the side. A small Caesar salad with lime dressing adds a bright, tangy element that balances the soup's richness. For a heartier spread, include grilled corn on the cob slathered with chipotle mayo—it’s a crowd-pleaser at any gathering. The soup’s smoky flavors make it a perfect starter for a taco night or a cozy Mexican-inspired dinner.
Dessert Pairings
End your meal with a light, refreshing dessert like churros with chocolate dip or tres leches cake to cleanse the palate after the soup's bold flavors. For something simpler, fresh mango slices with a sprinkle of tajín provide a sweet, tangy finish. A Mexican hot chocolate with cinnamon and chili powder is another great option—it warms you up and ties the meal together beautifully. ✨
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs are ideal because they stay juicy and flavorful during the long simmer. If you must use breasts, choose bone-in pieces and cook them separately for 4-5 minutes less to avoid drying out. For best results, marinate the breasts in lime juice and cumin for 30 minutes before cooking to help retain moisture.
How do I prevent the tortilla strips from getting soggy?
Toast the tortillas until deeply golden and crispy, then keep them warm in a paper towel-lined bowl. Only add them to the soup right before serving—this prevents them from absorbing moisture. For extra insurance, store them in a 200°F oven while you finish assembling the soup.
Can I make this soup in an Instant Pot?
Yes! Sauté the chicken, onions, and garlic in the Instant Pot first. Add all remaining ingredients except tortillas, then cook on high pressure for 10 minutes. Let pressure release naturally, then shred the chicken and toast the tortillas separately. The broth will be slightly thinner, so reduce it uncovered for 5 minutes before serving.
What if I can't find hominy?
Substitute with white beans or diced butternut squash for a similar texture. For a closer flavor match, use 1 cup frozen corn kernels (thawed) or 1 cup diced zucchini. The soup will still be delicious—just adjust seasoning to taste as these ingredients have different salt levels.
How do I reheat leftovers without losing the crunch?
Reheat the soup on the stovetop over low heat with a splash of broth or water. Keep the tortilla strips separate and toast them fresh in a dry skillet for 1-2 minutes before serving. Microwaving works for the soup, but the tortillas will lose their crispiness—always toast them fresh when reheating.