El Torito Chicken Tortilla Soup Recipe: Loaded with Fresh Vegetables

Step into the vibrant world of Mexican cuisine with this extraordinary chicken tortilla soup that elevates the beloved classic to restaurant-quality perfection. El Torito’s version stands apart from ordinary tortilla soups through its generous abundance of fresh vegetables and the brilliant addition of fresh mint alongside traditional cilantro. This isn’t just soup, it’s a celebration of flavors that pays homage to traditional Mexican cooking while offering a sophisticated twist that made El Torito restaurants legendary in Los Angeles.

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Why This Recipe Works

The secret to El Torito’s exceptional tortilla soup lies in its fresh vegetable-forward approach and the careful timing of ingredient additions. Poaching the chicken directly in the broth ensures maximum flavor extraction while keeping the meat incredibly tender. The combination of chipotle chilies and pickled jalapeños provides complex heat, while the addition of sweet sherry adds unexpected depth that sets this soup apart from typical versions.

What makes the El Torito Copycat Chicken Tortilla soup so good?

Many chicken tortilla soups are rather bland and have little in them. This soup is perfect because it has fresh zucchini, squash, carrots, potatoes, and more.

I love that this soup is packed full of fresh vegetables. It also has fresh cilantro and mint to brighten it up. It’s surely an upgraded rendition of classic chicken tortilla soup, and you’re missing out on an indulgent experience if you don’t try it.

El Torito Tortilla Soup recipe ingredients

This soup is loaded with chicken, vegetables, and Mexican spices. While the list of what you need looks extensive, you’ll know it’s worth it once you have a taste of this incredible soup.

• Boneless skinless chicken breast – Provides lean, tender protein that shreds beautifully
• Chicken broth – Forms the flavorful liquid base for poaching and soup foundation
• Red onion – Adds sweet, mild onion flavor and beautiful color
• Carrots – Contributes natural sweetness and appealing texture
• Potato – Provides substance and helps thicken the broth naturally
• Tomato paste – Adds concentrated tomato flavor and rich color
• Bay leaf – Contributes aromatic depth and traditional flavor
• Fresh garlic – Provides essential savory foundation and aromatic complexity
• Chipotle chili in adobo – Creates smoky heat and authentic Mexican flavor
• Pickled jalapeños – Adds tangy heat and acidic brightness
• Dried Mexican oregano – Contributes authentic herbal notes distinct from regular oregano
• Ground cumin – Provides warm, earthy spice essential to Mexican cuisine
• Salt and black pepper – Essential seasonings that enhance all other flavors
• Zucchini – Adds fresh, mild vegetable flavor and appealing texture
• Yellow summer squash – Contributes sweet, delicate flavor and color variety
• Red bell pepper – Provides sweet pepper flavor and vibrant color
• Fresh lime juice – Adds bright acidity that balances rich flavors
• Sweet sherry – Creates unexpected depth and complexity
• Fresh cilantro – Contributes classic Mexican herb brightness
• Fresh mint – Adds unique aromatic lift that sets this soup apart
• Corn tortillas – Forms the crispy garnish strips
• Oil for frying – Creates golden, crispy tortilla strips
• Shredded Monterey Jack cheese – Provides creamy richness and authentic topping
• Avocado – Adds creamy texture and healthy fats as garnish

How to Make El Torito Chicken Tortilla Soup

1. Poach the chicken breast in simmering chicken broth until done. Shred the chicken once it is cool enough to handle.
2. Combine chicken broth, shredded chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin, salt, and pepper in a large pot or saucepan over high heat. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
3. Add zucchini, squash, pepper, lime juice, and sherry. Bring again to a boil, then reduce heat and simmer for 15 minutes.
4. Add cilantro and mint. Stir and remove the soup from the heat.

5. Cut the tortillas into strips.
6. Fry tortilla strips in hot oil until crisp.
7. Drain the fried tortilla strips on paper towels.
8. Ladle hot soup into warm soup bowls and top with shredded cheese and tortilla strips. Garnish with an avocado slice and cilantro. Serve immediately.

Toppings for Chicken Tortilla Soup

For me, soups that have a Tex-Mex or inspiration from Mexico means that you have a variety of options for toppings. Here are some of my favorite toppings.

• Crispy corn tortilla strips
• Avocado slices
• Lime wedges or slices
• Shredded cheese
• Sour cream
• Chopped fresh cilantro
• Tabasco chipotle sauce

What to serve with El Tortio chicken tortilla soup

Depending on how you serve it, you can enjoy this soup as a side dish or main course. If you want to replicate the experience of eating at El Torito, try serving this soup with Mexican Caesar salad, fajita salad, or crispy flautas.

Other delicious accompaniments include chips and creamy avocado dip, quesadillas, cilantro rice, or Mexican cornbread.

How to store the leftovers

Lucky for you, you can either refrigerate or freeze this soup to extend its shelf life if you can’t eat it all at once! When stored in the refrigerator, the soup lasts 3-5 days. In the freezer, it lasts for 2-4 months.

With either method, allow it to cool first. Then, transfer it to a container with an airtight lid. You can also use soup freezing trays to freeze the soup into small portions to make it easier on yourself later. 

What is the best way to reheat this soup?

If you have the time, reheating the soup by bringing it to a gentle simmer is best because the flavors taste fresh.
However, you can always quickly heat it in the microwave if necessary. Just cover it and stir it every 30-45 seconds so it heats evenly.

Copycat Tortilla Soup Recipe FAQs

El Torito’s Chicken Tortilla Soup

Rich chicken tortilla soup packed with fresh vegetables, tender chicken, and Mexican spices just like El Torito! Fresh cilantro and mint add brightness.

5 from 10 votes

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Course: Soup

Cuisine: Mexican

Keyword: El Torito’s Tortilla Soup, Tortilla Soup

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 321kcal

Author: Stephanie Manley

Ingredients

• 1 pound boneless skinless chicken breast
• 3 quarts chicken broth
• 1 cup diced red onion
• 1 cup diced carrots
• 1 cup diced potato
• 1/4 cup tomato paste
• 1 bay leaf
• 2 teaspoons chopped garlic
• 1/2 teaspoon chipotle peppers in adobo sauce pureed
• 1 teaspoon pickled jalapeño seeded and chopped
• 1 teaspoon dried Mexican oregano
• 1/8 teaspoon cumin
• salt and pepper to taste
• 1 pound diced zucchini
• 1 pound diced yellow squash
• 1/2 red bell pepper diced
• 2 tablespoons lime juice
• 2 tablespoons sweet sherry preferably Harvey’s Bristol Cream
• 1 tablespoon chopped fresh mint
• 3 tablespoon chopped cilantro divided use
• vegetable oil for frying
• 4 6-inch soft corn tortillas cut into thin strips
• 1/2 pound shredded Jack cheese
• 1 avocado sliced

Instructions

• Poach the chicken breast in simmering chicken broth until it reaches an internal temperature of 165°F, about 10 minutes. Remove the chicken from the broth (reserve the broth) and set aside to cool slightly. When it is cool enough to handle, shred the poached chicken breast.
• In a large saucepan over high heat, combine the reserved chicken broth, shredded chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeño peppers, oregano, cumin, salt, and pepper. Bring to a boil. Reduce the heat to low and simmer for 20 minutes. Taste and adjust the seasoning, if necessary.
• Add the zucchini, squash, red bell pepper, lime juice, and sherry. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add the mint and 1 tablespoon of cilantro. Stir and remove from the heat.
• Pour vegetable oil into a small pot until it reaches a dept of 1/2 inch. Fry the tortilla strips in hot oil until crisp. Drain the fried tortilla strips on paper towels and set aside.
• Ladle the soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slices and the remaining cilantro. Serve immediately.

Nutrition

Calories: 321kcal | Carbohydrates: 23g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 1622mg | Potassium: 1246mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3615IU | Vitamin C: 66.1mg | Calcium: 294mg | Iron: 3.2mg

Love homemade soup? Try these recipes!

• Chicken Gumbo Soup
• Chicken Tortellini Soup
• Creamy Chicken Gnocchi Soup
• Italian Sausage Lentil Soup
• Olive Garden Tuscan Soup
• Panera Autumn Squash Soup
• Panera Broccoli Cheddar Soup
• Senate Bean Soup

Favorite Mexican Recipes

• Chicken Quesadilla
• Chili Verde
• Chipotle Barbacoa
• Taco Bell Tacos
• Taco Casserole

Check out more of my easy soup recipes and the best Mexican food recipes here on CopyKat!

El Torito’s Chicken Tortilla Soup is from El Torito Mexican restaurant, Los Angeles, CA. Source Los Angeles Times 12-26-96.