Don Pablo’s Chicken Tortilla Soup: Authentic Mexican Comfort in a Bowl

This recipe is by fellow viewer Gregg. This is his personal version of the Don Pablo Tortilla soup. It is quite tasty, and soon to have become a favorite of our viewers.

Why This Recipe Works

The magic of this soup lies in its layered development of flavors. Starting with homemade chicken stock creates a rich foundation that commercial broth can’t match. The long, slow simmering allows the vegetables to release their flavors while ensuring the chicken is tender. Adding the Rotel tomatoes later in the cooking process preserves their distinct texture and bright flavor, while the touch of cream transforms the soup from a standard tortilla soup into Don Pablo’s signature version. The freshly fried tortilla strips maintain their crunch better than store-bought chips, creating the perfect textural contrast to the creamy soup. Finally, the melted Monterey Jack cheese adds richness and slight tanginess that balances the heat from the three types of pepper.

Ingredients

• Split chicken breast – Provides rich flavor and tender meat for the soup
• Water – Forms the base of the homemade chicken stock
• Carrots – Adds sweetness and vibrant color to the soup
• Celery – Contributes aromatic base flavor to the broth
• Onion – Creates depth and sweetness in the soup base
• Garlic – Delivers essential savory notes
• Salt – Enhances all the flavors throughout the soup
• White pepper – Adds subtle heat without visible specks
• Black pepper – Provides traditional peppery warmth
• Cayenne pepper – Delivers clean, bright heat
• Cumin – Contributes earthy, distinctively Mexican flavor
• Cilantro – Adds fresh, herbaceous notes
• Rotel tomatoes – Brings acidity, texture, and mild heat
• Heavy whipping cream – Creates the signature creamy texture
• Corn – Adds sweetness and traditional Tex-Mex flavor
• Corn tortillas – Forms the crispy topping that gives the soup its name
• Monterey Jack cheese – Provides rich, melty, mild flavor that complements the spices

Step-by-Step Instructions

1. In a large stockpot, add 1½ pounds split chicken breast, 1 gallon of water, 3 sliced carrots, 3 sliced celery stalks, ½ cup chopped onion, and 2 tablespoons chopped garlic.
2. Add 4 teaspoons salt, 1 teaspoon white pepper, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper to the pot.
3. Bring the pot to a boil over high heat, then reduce to a simmer.
4. Cover partially with a lid and let simmer for 1-2 hours, until the chicken is very tender and easily pulls away from the bone.
5. Carefully remove the chicken breasts from the pot and set aside to cool.
6. While the chicken is cooling, add 1 can of Rotel tomatoes, ¼ cup chopped cilantro, ½ can of corn, and ½ teaspoon cumin to the pot.
7. Stir well to combine all ingredients in the broth.
8. Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
9. Return the shredded chicken to the pot and stir to combine.
10. Slowly pour in ½ pint of heavy whipping cream while stirring continuously.
11. Allow the soup to simmer gently for an additional 15 minutes to meld the flavors.
12. While the soup finishes simmering, prepare the tortilla strips.
13. Cut 36 corn tortillas into narrow strips about ¼-inch wide.
14. Heat peanut oil in a large skillet to 350°F.
15. Working in batches, fry the tortilla strips until crispy and golden brown, approximately 2-3 minutes.
16. Remove the fried strips with a slotted spoon and drain on paper towels.
17. Season the fresh fried tortilla strips with a light sprinkle of salt.
18. To serve, place a generous handful of crispy tortilla strips in the bottom of each bowl.
19. Sprinkle 1 ounce of shredded Monterey Jack cheese over the tortilla strips.
20. Ladle the hot soup over the cheese and tortillas.
21. Garnish with additional cilantro if desired.
22. Serve immediately while hot and the cheese is melting.

Chef’s Notes

For the most authentic flavor, use bone-in chicken breasts rather than boneless. The bones contribute significantly to the richness of the broth. If you prefer a soup with more heat, use the original instead of mild Rotel tomatoes, or leave the seeds in a fresh jalapeño and add it to the initial simmer. The key to the perfect consistency is adding enough cream to achieve a slightly creamy color and texture without making the soup too rich or heavy. If you need to make this ahead of time, prepare everything except the tortilla strips and final assembly. The soup itself improves with flavor overnight in the refrigerator.

Storage and Reheating Instructions

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• For more extended storage, freeze the soup (without cream) in freezer-safe containers for up to 3 months.
• When freezing, leave out the cream and add it after reheating.
• Store fried tortilla strips separately in an airtight container at room temperature for up to 2 days.
• Warm gently on the stovetop over medium-low heat to reheat refrigerated soup, stirring occasionally.
• If the soup has been frozen, thaw overnight in the refrigerator before reheating.
• When reheating soup with cream, be careful not to boil as this may cause the cream to separate.
• Assemble with fresh tortilla strips and cheese just before serving for the best texture.

Love Tortilla soup? Try some of these tortilla soup recipes.

Mason Jar Tortilla Soup
Luby’s Tortilla Soup