Copycat Houston’s chicken tortilla soup

Since we moved back to Atlanta (and most times we visited prior) one of our favorite restaurants to go to is Houston’s. And besides the ribs…and fries…and house-made veggie burger…and anything else on the menu, our absolute favorite is their chicken tortilla soup.

We have always tried to find a recipe similar to their recipe, which has a warm, smoky flavor and bisque-like texture. After lots of trial and error, we finally found a copycat recipe online that came pretty close from, a New Orleans newspaper. We’ve tweaked it to make it our own, so give it a shot!



2 Tbsp of butter

1 cup diced carrots

1 cup diced celery

1 cup diced onions

1/2 tsp garlic powder

4 (14-ounce) cans chicken broth

1 (15-ounce) can diced tomatoes

1 (15-ounce) can Ro-Tel tomatoes, diced

1 (1.25-ounce) packet taco seasoning

10 small soft flour tortillas

12 oz. cooked chicken, shredded or diced

8 oz. shredded Monterey jack cheese, divided

1 cup milk

Fried flour tortilla strips



Melt butter in a large soup pot, adding chopped trinity (carrots, celery, onions) and garlic powder. Saute for 15 minutes over medium low heat, adding S&P to taste (about a tsp each should help bring out flavors.)


Add chicken stock, taco seasoning, and 7-10 flour tortillas ripped into small pieces. Raise heat to high and bring to boil for 5 minutes.


Reduce heat to low and use immersion blender to blend vegetables and tortillas to make a bisque-like texture.

Raise temperature to medium and add tomatoes and Ro-tel (with their juices), and shredded chicken, cooking for about 5 minutes.


-Turn off heat and allow to cool slightly. Add about half of the shredded cheese, stirring constantly*

*If you add cheese to a very hot soup, it will separate and make for a less than pretty mess of a beautiful soup :) Let it cool!

Ladle soup into bowls and top each bowl with some of the reserved cheese and tortilla strips.










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