Kirkland chicken tortilla soup, sold in the refrigerated deli section at Costco, is a beloved shortcut meal—a rich, tomato-based broth loaded with shredded chicken, black beans, corn, and crispy tortilla strips. This copycat recipe recreates that same comforting flavor at home with pantry staples, and it comes together in about 30 minutes. It’s perfect for weeknights when you want something warm, hearty, and satisfying without a long list of ingredients.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 can (14.5 oz / 411 g) fire-roasted diced tomatoes, with their juices
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (165 g) frozen corn kernels (or canned, drained)
- 4 cups (960 ml) low-sodium chicken broth
- 2 cups (280 g) shredded cooked chicken (rotisserie or leftover)
- 1 tablespoon (15 ml) fresh lime juice
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- For serving: tortilla chips or strips, shredded Monterey Jack cheese, diced avocado, chopped cilantro, sour cream or crema, lime wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and jalapeño (if using) and cook for 1 minute more, until fragrant.
- Stir in the cumin, chili powder, and smoked paprika. Cook for 30 seconds to toast the spices.
- Add the fire-roasted tomatoes (with their juices), black beans, corn, and chicken broth. Stir to combine. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 10 minutes to let the flavors meld.
- Add the shredded chicken and lime juice. Simmer for another 5 minutes, until the chicken is heated through. Season with salt and pepper to taste.
- Ladle the soup into bowls. Top with crushed tortilla chips or strips, shredded cheese, avocado, cilantro, and a dollop of sour cream if desired. Serve with lime wedges on the side.
Tips
- Substitutions: No fire-roasted tomatoes? Use regular diced tomatoes plus a pinch of sugar. Swap black beans for pinto or kidney beans. Use vegetable broth and omit the chicken for a vegetarian version.
- Make it spicier: Keep the jalapeño seeds, or add a minced chipotle pepper in adobo sauce along with the spices for a smoky kick.
- Thicker soup: If you prefer a thicker broth, mash some of the beans with a fork before adding them, or stir in a tablespoon of tomato paste with the spices.
- Don’t overcook the chicken: Since the chicken is already cooked, add it only in the last few minutes to keep it tender and juicy.
Serving Suggestions
This soup is a meal in itself, but it pairs beautifully with a simple green salad dressed with lime vinaigrette, or with warm cornbread or quesadillas. For a low-carb option, skip the tortilla chips and top with extra avocado and cheese.
Variations
- Chicken Tortilla Soup with Rice: Add 1 cup (185 g) cooked white or brown rice during the last 5 minutes of simmering for a heartier texture.
- Slow Cooker Version: Sauté the onion and garlic in a skillet, then transfer everything except the chicken and lime juice to a slow cooker. Cook on low for 4–6 hours. Add the shredded chicken and lime juice in the last 30 minutes.
- Instant Pot Version: Use the sauté function for the onion and garlic, then add all ingredients except the chicken and lime juice. Cook on high pressure for 5 minutes, then quick-release. Stir in the chicken and lime juice and let sit for 5 minutes.
- Creamy Version: Stir in ½ cup (120 ml) heavy cream or a splash of milk at the end for a richer broth.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight. To reheat, warm on the stovetop over medium heat, stirring occasionally, until steaming (about 5–7 minutes). You can also microwave individual portions in 1-minute intervals, stirring between each. The soup will thicken slightly upon standing; add a splash of broth or water when reheating if needed. Freeze the soup (without toppings) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use raw chicken instead of cooked? Yes. If using raw chicken breasts or thighs, add them to the pot with the broth and simmer for 15–20 minutes until cooked through. Remove the chicken, shred it, and return it to the soup. Ensure the chicken reaches an internal temperature of 165°F (74°C) as measured with a food thermometer.
How do I make crispy tortilla strips at home? Cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 375°F (190°C) for 10–12 minutes, or until golden and crisp. Alternatively, fry them in hot oil for 1–2 minutes.
Can I make this soup in advance? Absolutely. The soup tastes even better the next day as the flavors meld. Prepare it fully, let it cool, and refrigerate for up to 4 days. Reheat gently on the stovetop.
Is this soup gluten-free? Yes, as written, all ingredients are naturally gluten-free. Just check that your chicken broth and spices are certified gluten-free if you have celiac disease.
What can I use instead of fire-roasted tomatoes? Regular diced tomatoes work fine; add a pinch of smoked paprika or a drop of liquid smoke to mimic the roasted flavor.
How can I thicken the soup? Blend a cup of the soup in a blender and stir it back in, or mash some of the beans against the side of the pot with a spoon.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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