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qdoba tortilla soup recipe

Qdoba Tortilla Soup Recipe

When I need a soup that’s hearty, smoky, and has just enough kick to wake up a cold day, this Qdoba-style tortilla soup always delivers!
Charring the vegetables first over an open flame or broiler is my favorite way to add extra smokiness without needing a smoker.
I also fry the tortilla strips in small batches because it keeps them lighter and crispier than baking ever could.
Using chicken thighs instead of breasts makes the soup richer and juicier without needing extra fat or long simmering times.
Adding a good spoonful of masa harina to the broth thickens it slightly and gives it that true Southwestern feel without making it heavy.
I always offer fresh jalapeños on the side for anyone who wants to kick it up even further!
Prep Time20 minutes
Cook Time30 minutes
Course: Soup
Servings: 6

Ingredients

  • 2 tbsp Vegetable Oil
  • 1 Onion chopped
  • 3 cloves Garlic minced
  • 1 can Tomatoes 14.5 oz., diced, fire roasted preferred
  • 1 can Green Chiles 7 oz., diced
  • 6 cups Chicken Broth
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 cups Cooked Chicken shredded
  • 1 can Black Beans 15 oz., drained and rinsed
  • 1 cup Corn frozen or canned and drained
  • 1/4 cup Cilantro chopped
  • 8 small Corn Tortillas cut into thin strips
  • 1 cup Monterey Jack Cheese shredded, for topping
  • 1 cup Sour Cream for topping
  • 1 Avocado sliced, for topping

Instructions

  • Heat vegetable oil in a large pot over medium heat and toss in the chopped onions.
  • Sauté for about 3-4 minutes until the onions look soft and a bit translucent.
  • Add the minced garlic and stir for a minute, making sure it doesn’t burn.
  • Pour in diced tomatoes and green chiles. Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
  • Let it all mingle for a couple of minutes.
  • Add chicken broth, shredded chicken, black beans, and corn.
  • Turn up the heat to bring it to a gentle boil.
  • Lower the heat and let it simmer without a lid for 20 minutes.
  • While the soup simmers, heat a pan over medium-high with a bit of oil.
  • Fry tortilla strips in batches until they're golden and crispy.
  • Set them on paper towels to drain.
  • Stir in chopped cilantro, then taste and tweak the seasoning if you want more kick or salt.
  • Ladle the soup into bowls. Top with crispy tortilla strips, cheese, a dollop of sour cream, and avocado slices.