Zupas Copycat Yucatan Chicken Tortilla Soup Recipe
Zupas Copycat – Yucatan Chicken Tortilla Soup Recipe!
I love Cafe Zupas soups! And the Yucatan Chicken Tortilla Soup is one of my favorites! Well, maybe my second favorite after the Wisconsin Cauliflower Soup. 😉
I love a good copycat recipe too and this chicken tortilla soup copycat is pretty close to the original! This soup is easy to make and healthy too!
Ingredients and Tips
The ingredient list may seem long, but it is actually pretty simple and versatile. You can use leftover chicken shredded, canned chicken, raw chicken, cooked chicken, whatever you have or whatever is easiest for you!
When I don’t have a rotisserie chicken or leftover chicken on hand, it is easiest for me to just cut up some raw chicken and throw it in. The small, bite-size pieces cook quickly in the simmering soup!
For the rice, you can make it really easy for yourself and use leftover rice, Minute Rice, or those pouches of rice that you cook in the microwave for a minute or two.
Adding chile-lime or some sort of lime fiesta seasoning can take the flavor up a notch! If you have some, go ahead and add it, to taste. If you don’t, no worries!
This Zupas copycat chicken tortilla soup recipe isn’t very spicy as written and if you remove the Serrano pepper seeds, so feel free to adjust the level of spiciness to your liking.
Cooking Style
I use my 6.5 quart enameled Dutch oven for this recipe. Make sure you use a large enough stockpot or Dutch oven!
This soup freezes well too. I love to make a big batch and freeze the leftovers for another day!
Topping Ideas
Some of my favorite topping ideas for Yucatan chicken tortilla soup are tortilla strips or crushed tortilla chips, cilantro, shredded cheese, and sour cream.
See more of our favorite soup recipes:
- Slow Cooker Homemade Beef Stew Freezer Meal Recipe
- Easy Albondigas Soup Recipe
- Easy Cheeseburger Soup Recipe
- Quick Hearty Chili Recipe
- 18 Simple Instant Pot Chicken Recipes
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Zupas Copycat Yucatan Chicken Tortilla Soup Recipe
Equipment
- Large stock pot
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ to 1 small Serrano pepper diced (optional - take out seeds for less heat)
- 7 cups chicken broth
- 14 ounce can diced tomatoes not drained
- 4 ounce can diced green chilies not drained
- ⅓ cup lime juice
- 14 ounce can black beans drained and rinsed
- 1 cup frozen corn optional
- 2 cups cooked rice
- 1 to 2 pounds shredded or cubed chicken cooked or raw (about 2 to 4 cups, depending on preference)
- ¼ cup chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried leaf oregano
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper to taste
- Salt and pepper or any other seasoning you’d like to add
Instructions
- In a large stock pot, heat the olive oil over medium-high heat.
- Add the onion, garlic and Serrano pepper. Saute until onion is slightly tender and translucent, about 3 minutes.
- Add broth, tomatoes, green chilies, and lime juice. Bring to a boil.
- Add the black beans, corn, rice, chicken, cilantro and seasonings. Reduce heat and simmer for about 10 minutes, or until chicken is done if it was raw.
- Top with tortilla strips, guacamole, sour cream, grated Parmesan, shredded cheese, etc.
Recipe Notes
Nutrition
Recipe Adapted From: Kimmy Kist
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I was wondering why this version has twice the amount of calories than the Zuppas? Any thoughts on that?
The nuturition calculator seems a bit glitchy right now. I’d enter it into myfitnesspal and see how it rates!
I was wondering the same thing, its because Zupas doesn’t put black beans or rice in their soup. I checked the ingredients list.