Abuelos Chicken Tortilla Soup Recipe: Shredded Chicken and Tortilla Crunch in Tomato-Bacon Broth

This Abuelos chicken tortilla soup recipe delivers the perfect balance of smoky bacon, tender shredded chicken, and crispy tortilla strips in a rich tomato broth. The secret lies in slow-simmered flavors and perfectly toasted tortillas that add crunch to every spoonful.

I developed this version after years of perfecting the technique—it’s the kind of soup that tastes even better the next day.

The broth starts with bacon rendered until crispy, then simmered with onions, garlic, and tomatoes until deeply flavorful. Chicken thighs cook low and slow, ensuring they shred easily and absorb all the savory goodness.

The tortillas get toasted in the same pot as the soup, creating crispy edges that hold up through every bite.

What you’ll end up with is a hearty, family-style bowl that’s packed with texture and depth—creamy from the chicken, rich from the bacon, and bright from the tomatoes. The crispy tortilla strips add a satisfying crunch that contrasts beautifully with the smooth broth.

This recipe serves 6 and comes together in about 1 hour, making it perfect for weeknight dinners or meal prep.

Serve with warm cornbread or a sprinkle of fresh cilantro for extra freshness. The leftovers reheat beautifully, so you’ll have soup for days. Let’s get cooking—this is comfort food at its finest.

Ingredients for abuelos chicken tortilla soup

Smoky bacon, tender chicken, and crispy tortillas—this soup’s heart lies in slow-simmered flavors and perfect texture balance.

The bacon is non-negotiable here—thick-cut renders best for smoky depth. Look for applewood-smoked at Whole Foods or Costco if you want extra flavor. Chicken thighs are essential; they stay juicy while the breasts dry out. Bone-in, skin-on thighs add richness, but boneless works in a pinch. For the tortillas, Mission brand corn tortillas hold up best when toasted. Store them in a dry place—they go stale fast once opened.

No thick-cut bacon? Regular bacon cut into smaller pieces works, but it’ll render faster. Substituting chicken breasts? Use thighs and breasts in equal parts to avoid dryness. The tomato sauce can be homemade (simmer crushed tomatoes with garlic and onion) or store-bought—Rao’s or Muir Glen are solid choices. For extra depth, toast the cumin and oregano in the oil before adding other ingredients. The cilantro is purely for garnish—skip it if you’re sensitive to its flavor.

This soup tastes even better the next day as flavors meld. Store in the fridge for 4-5 days or freeze for 3 months. Reheat gently on the stove with a splash of broth to restore moisture. The tortilla strips crisp up again when reheated—just toast them in a dry skillet for 30 seconds. For meal prep, assemble everything except the tortillas, then toast them fresh when serving. The bacon fat alone makes leftovers irresistible.

Step-by-step instructions for Abuelos chicken tortilla soup

Here's how to build this comforting soup with rich tomato-bacon broth and crispy tortilla strips.

Heat a large Dutch oven over medium heat and add the 2 tablespoons avocado oil. Once shimmering, add the 8 ounces chopped bacon and cook for 5-6 minutes until golden brown and crispy, stirring occasionally. The bacon should render enough fat to coat the bottom of the pot.

Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the diced yellow onion and cook for 4-5 minutes until softened and translucent. Stir in the 4 minced garlic cloves and cook for another 30 seconds until fragrant—this prevents the garlic from burning and creates the soup's aromatic foundation.

Add the 2 cups canned tomato sauce, 4 cups chicken broth, 1 teaspoon cumin, 1 teaspoon oregano, 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon black pepper to the pot. Stir well to combine all ingredients, scraping up any browned bits from the bottom of the pot—they're packed with flavor.

Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for 15 minutes. This allows the flavors to meld and the broth to develop its rich, slightly tangy character. You'll notice the broth deepening in color as it reduces slightly—this indicates the flavors are concentrating.

While the broth simmers, add the 2 pounds bone-in, skin-on chicken thighs to the pot. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to medium-low, cover partially, and simmer for 25-30 minutes until the chicken is cooked through and the meat easily shreds with two forks.

Remove the chicken from the pot and let it rest for 5 minutes before shredding it into bite-sized pieces. Discard the skin and bones, then return the shredded chicken to the pot. The broth should now have a rich, slightly thickened consistency with visible chicken pieces suspended throughout.

Cut the 12 corn tortillas into ½-inch wide strips—this creates the signature crispy texture. Heat a large skillet over medium-high heat and add the tortilla strips in a single layer. Cook for 1-2 minutes per side until golden brown and crispy, stirring occasionally to prevent burning. Remove the strips and set aside.

Return the tortilla strips to the pot with the soup and stir gently to combine. The strips should maintain their crispness while absorbing some of the broth's flavor. Taste the soup and adjust seasoning if needed—you may need to add a pinch more salt or a splash of broth to reach your preferred consistency.

Remove the 2 bay leaves from the soup and discard them. Stir in the 0.25 cup chopped fresh cilantro just before serving to add a bright, fresh contrast to the rich broth. The cilantro should be distributed evenly throughout the soup, adding both visual appeal and a pop of freshness.

Ladle the soup into bowls and serve immediately, garnished with additional tortilla strips and cilantro if desired. The soup should be hot and steaming, with each spoonful delivering a perfect balance of tender chicken, crispy tortilla pieces, and aromatic tomato-bacon broth. The contrast between the warm soup and cool tortilla strips creates the signature texture that makes this dish so satisfying.

Flavor customization for abuelos chicken tortilla soup

Spicy Kick

Add ½ teaspoon cayenne pepper or 1 tablespoon chopped chipotle peppers in adobo sauce when building the tomato-bacon broth. For heat lovers, toast 1 teaspoon smoked paprika with the cumin and oregano at the start.

This transforms the soup into a fiery Tijuana-style version while keeping the same comforting base. 🌶️

Creamy Upgrade

Stir in ½ cup sour cream or ¼ cup Mexican crema just before serving to add richness without overpowering the broth. For extra creaminess, blend 1 cup of the soup with the sour cream and return it to the pot.

This creates a velvety texture that balances the crispy tortillas beautifully.

Cheesy Twist

Top each bowl with ¼ cup shredded Monterey Jack or pepper jack cheese right before serving. The cheese melts slightly from the hot soup, creating a gooey contrast with the crispy tortilla strips. For a smoky flavor, use queso fresco instead—it adds tangy brightness that cuts through the richness.

Herb Variations

Swap out the cilantro for ¼ cup chopped epazote (a traditional Mexican herb) or add 1 teaspoon dried thyme with the oregano. Epazote gives a distinct anise-like flavor, while thyme adds earthy depth. Both work beautifully with the tomato-bacon foundation. 🌿

Extra Protein Boost

Add 1 cup black beans (rinsed and drained) to the pot during the final 10 minutes of simmering. For a heartier version, stir in ½ cup cooked corn kernels and ½ cup diced bell peppers when adding the tortilla strips.

These additions turn the soup into a complete one-pot meal with extra fiber and texture.

Smoky Depth

Boost the smokiness by adding 1 teaspoon liquid smoke (just ½ teaspoon if you're sensitive to strong flavors) when building the broth. For a more authentic approach, use 1 chipotle pepper in adobo sauce (minced) instead of cayenne.

This adds a subtle smoky-sweet complexity that pairs perfectly with the bacon. 🔥

Frequently asked questions