Costco Chicken Tortilla Soup Recipe

Chicken tortilla soup is one of those comforting, crowd-pleasing dishes that are as flavorful as they are satisfying. If you’ve ever been to Costco and walked past their food court or wandered down their refrigerated section, you may have stumbled upon their version of this soul-warming soup. Known for its rich broth, tender chicken, and the delightful crunch of tortilla chips, Costco’s Chicken Tortilla Soup has earned a fanbase that keeps coming back for more.

If you’re craving a bowl of this hearty soup but don’t want to head out to Costco (or maybe you’d prefer the convenience of making it at home), then you’re in for a treat! With the right ingredients and a bit of patience, you can recreate Costco’s Chicken Tortilla Soup recipe right in your own kitchen, and trust me, it’s worth every bit of effort.

Let’s break it down so you can make your very own batch at home and impress friends, family, or just enjoy a hearty meal on a cozy night.

Costco Chicken Tortilla Soup Recipe

This recipe is an easy, flavorful take on Costco’s delicious Chicken Tortilla Soup. The balance between the smoky, spicy flavors of the broth and the freshness of the toppings like cilantro, lime, and crispy tortilla strips make this dish a favorite. The recipe can be made in a single pot, so cleanup is minimal, and the soup can be tailored to fit your taste buds perfectly.

Ingredients Needed

You’re just a few ingredients away from recreating this soup, and most of these you probably already have in your kitchen. Here’s what you’ll need to get started:

• Chicken: About 2 chicken breasts (boneless, skinless) or 1 rotisserie chicken (for extra flavor and convenience)
• Olive oil: For sautéing the vegetables and adding a little richness
• Onion: 1 medium yellow onion, finely chopped
• Garlic: 3 cloves, minced
• Bell pepper: 1 red bell pepper, diced (adds a slight sweetness)
• Jalapeño: 1, diced (adjust for spice level)
• Canned diced tomatoes: 1 can (14.5 oz) – this gives the soup a rich, acidic depth
• Chicken broth: 4 cups (use low-sodium for better control over salt levels)
• Taco seasoning: 1 packet (or homemade if you prefer control over the spices)
• Cumin: A teaspoon (adds that earthy warmth)
• Chili powder: A teaspoon (for the smoky, spicy kick)
• Corn kernels: 1 cup (frozen or fresh)
• Lime: 1 lime for freshness and acidity
• Tortilla chips: A couple of handfuls to top the soup (use thick ones for crunch)
• Cilantro: A small bunch for garnish (optional but adds freshness)
• Shredded cheese: Cheddar or Mexican blend for a cheesy topping
• Sour cream: Optional, for a creamy finish

Cooking Instructions

Ready to dive in? This is the fun part where everything comes together. It’s simple, but the flavors meld into something truly spectacular.

1. Prep The Chicken

   • If using chicken breasts, cook them first. You can pan-sear them with a little olive oil until golden brown and cooked through, or simply boil them in a pot of water until tender. Shred the cooked chicken using two forks. If you’re using rotisserie chicken, just shred it and set aside.

2. Sauté The Vegetables

   • Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, toss in your chopped onion and bell pepper. Sauté for about 5 minutes until the veggies are soft and fragrant.
   • Add the garlic and jalapeño, and sauté for another minute or so. You want the garlic to release its aromatic flavor but not burn.

3. Add The Spices

   • Stir in the taco seasoning, cumin, and chili powder. This is where the magic happens as the spices toast in the oil, releasing their bold, smoky aroma.

4. Add Tomatoes And Broth

   • Pour in the diced tomatoes (with their juices) and chicken broth. Stir everything together, scraping up any bits of onion and garlic stuck to the bottom of the pot. This adds extra flavor to your broth.

5. Simmer

   • Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes. This gives the flavors time to meld and the soup to thicken slightly.

6. Add The Chicken And Corn

   • Once the soup has simmered, add your shredded chicken and corn kernels. Stir them into the broth and cook for an additional 5-10 minutes.

7. Finish The Soup

   • Squeeze in the juice of one lime for brightness. Taste and adjust the seasoning-add salt or pepper if needed.

8. Serve

   • Ladle the soup into bowls and top with crumbled tortilla chips, shredded cheese, cilantro, and a dollop of sour cream. Serve immediately while the soup is hot!

Ingredient Insights

Every ingredient in this recipe serves a specific purpose that builds flavor, texture, and depth.

• Chicken: The chicken is the heart of the soup, providing a juicy, tender base. Using rotisserie chicken can infuse the soup with more flavor, saving you time and adding a nice richness to the broth.
• Taco Seasoning and Spices: Taco seasoning blends a variety of spices like chili powder, cumin, paprika, and garlic powder, which give the soup a signature, bold flavor. Cumin especially imparts a warm, earthy undertone that rounds out the dish.
• Canned Tomatoes: They contribute acidity and depth to the broth, balancing out the richness of the chicken and tortilla chips.
• Tortilla Chips: These are not just for garnish! As they soak up the broth, they add a satisfying crunch and slightly salty bite. Plus, they contribute to that signature tortilla flavor.

Expert Tips

• For a richer flavor: Consider roasting the veggies (onions, peppers, garlic) in the oven before adding them to the soup. This will bring out a caramelized sweetness and depth that will take the soup to the next level.
• Make it spicier: Add more jalapeños or even a splash of hot sauce for a fiery kick.
• Extra creamy: Stir in a little heavy cream or half-and-half toward the end of cooking for a velvety, richer soup.
• Make it a meal: Add black beans or pinto beans for extra protein and fiber to make it more filling.
• Texture boost: If you like your soup with more texture, blend a portion of it in a blender and then stir it back in for a creamier, thicker base.
• Meal prep: This soup actually improves in flavor overnight, so it’s perfect for meal prep. Just store it in an airtight container and refrigerate for up to 4 days.

Recipe Variations

This basic recipe is quite flexible and can be adapted to your tastes or dietary needs.

• Vegetarian: Omit the chicken and add more beans or even roasted vegetables like zucchini, corn, or sweet potatoes.
• Low-carb/Keto: Skip the tortilla chips and substitute with low-carb crackers or crushed pork rinds for crunch. You can also skip the corn if you’re looking to reduce carbs.
• Spicy version: If you love spice, throw in some extra hot peppers or chili flakes. You can also use a smoky chipotle pepper for an added smoky depth.
• Cheesy: For a creamier soup, add shredded cheese directly to the soup when serving, or even stir in some cream cheese while the soup simmers for a rich, creamy texture.

Final Words

Making Costco’s Chicken Tortilla Soup at home is not only doable but also deeply satisfying. The depth of flavor from the combination of spices, vegetables, and chicken-paired with the texture of the tortilla chips-creates a meal that’s both hearty and refreshing. Plus, customizing it to suit your taste makes it an even more personal and enjoyable experience.

This recipe gives you everything you love about Costco’s version but with the benefit of being homemade. And the best part? You can make it just the way you like!