Description

This homemade Qdoba tortilla soup recipe is simple to make and perfect for family dinners, offering a rich, smoky flavor with hints of chipotle and vibrant lime. It’s a comforting and satisfying meal, ideal for busy weeknights, bringing authentic taste to your kitchen.

Ingredients

15 mL (1 tablespoon) olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1.4 L (6 cups) chicken broth
400 g (14.5 ounces) canned diced tomatoes, undrained
30 mL (2 tablespoons) tomato paste
5 mL (1 teaspoon) ground cumin
5 mL (1 teaspoon) chili powder
2.5 mL (0.5 teaspoon) smoked paprika
2.5 mL (0.5 teaspoon) dried oregano
1.5 mL (0.25 teaspoon) black pepper
5 mL (1 teaspoon) salt, or to taste
45 mL (3 tablespoons) masa harina
120 mL (0.5 cup) water
340 g (12 ounces) cooked chicken breast, shredded
30 mL (2 tablespoons) fresh lime juice
240 mL (1 cup) sour cream
1–2 chipotle peppers in adobo sauce, minced
5 mL (1 teaspoon) adobo sauce
5 mL (1 teaspoon) fresh lime zest
15 mL (1 tablespoon) fresh lime juice (for crema)
1.25 mL (0.25 teaspoon) smoked paprika (for crema)
1.25 mL (0.25 teaspoon) salt (for crema)
6 corn tortillas, cut into thin strips
30 mL (2 tablespoons) vegetable oil
30 g (0.25 cup) fresh cilantro, chopped

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Instructions

Prepare Crispy Tortilla Strips: Heat 30 mL (2 tablespoons) vegetable oil in a large skillet over medium-high heat. Add tortilla strips in batches and fry until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon, drain on paper towels, and season lightly with salt. Set aside.
Prepare Smoky Chipotle-Lime Crema: In a small bowl, combine 240 mL (1 cup) sour cream, 1-2 minced chipotle peppers, 5 mL (1 teaspoon) adobo sauce, 5 mL (1 teaspoon) lime zest, 15 mL (1 tablespoon) lime juice, 1.25 mL (0.25 teaspoon) smoked paprika, and 1.25 mL (0.25 teaspoon) salt. Whisk until smooth and well combined. Taste and adjust seasoning as needed. Set aside in the fridge.
Saute Aromatics: In a large pot or 6-quart Dutch oven, heat 15 mL (1 tablespoon) olive oil over medium heat. Add 1 medium diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add 3 minced garlic cloves, 5 mL (1 teaspoon) ground cumin, 5 mL (1 teaspoon) chili powder, 2.5 mL (0.5 teaspoon) smoked paprika, and 2.5 mL (0.5 teaspoon) dried oregano. Cook for 1 minute more until fragrant, stirring constantly.
Build The Base: Stir in 30 mL (2 tablespoons) tomato paste and cook for 2 minutes, allowing it to deepen in color. Pour in 1.4 L (6 cups) chicken broth, 400 g (14.5 ounces) undrained canned diced tomatoes, 5 mL (1 teaspoon) salt, and 1.5 mL (0.25 teaspoon) black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it gently cook for 15 minutes.
Add Hearty Goodness: In a small bowl, whisk 45 mL (3 tablespoons) masa harina with 120 mL (0.5 cup) water until a smooth slurry forms. Slowly pour this masa slurry into the simmering soup, whisking continuously to prevent lumps. Continue to simmer, stirring occasionally, for 5-7 minutes, until the soup has slightly thickened. Stir in 340 g (12 ounces) shredded cooked chicken and 30 mL (2 tablespoons) fresh lime juice. Heat through gently for 2-3 minutes until the chicken is warmed.
Serve Soup: Ladle the hot soup into individual bowls. Spoon a generous dollop of Smoky Chipotle-Lime Crema onto the center, swirl gently, then arrange crispy tortilla strips and sprinkle generously with fresh chopped cilantro.

Notes

For a healthier alternative to sour cream in the crema, use plain Greek yogurt. A pre-cooked rotisserie chicken is a great shortcut for quick meals. To adjust thickness, stir in more broth if needed.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1.5 cups soup with toppings
Calories: 450 calories
Sugar: 5 g
Sodium: 850 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 80 mg