Newks Chicken Tortilla Soup Recipe

Newks Chicken Tortilla Soup Recipe sits right at the heart of comfort food for me. This soup comes from Southwest-style tortilla soups that became popular across Texas and the South, known for bold flavor and warm spice.

Last winter, after a long drive, I stopped at Newks looking for something hot and filling. The staff suggested the chicken tortilla soup with a sandwich. One sip was enough.

The broth tasted smoky, rich, and smooth. Not heavy, but full. The chicken was tender. The beans made it feel real and hearty. That moment stayed with me.

Since then, I wanted to make a copycat Newks chicken tortilla soup at home that brings the same warmth. What makes this soup special is the balance. It’s not too spicy. It’s not bland.

The fire-roasted tomatoes, chipotle peppers, and slow-simmered broth all work together. This homemade version keeps that same soul but lets you control the taste.

Serve it hot with crispy tortilla strips on top. You’ll enjoy it even more with sour cream and fresh avocado on your bowl.

Why My Newks Chicken Tortilla Soup Copycat Taste Better Than Original?

That first bowl at Newks set the bar for me. I didn’t want to change the soup. I wanted to recreate that same smoky, rich feeling at home and see if it could be even better. Once I started cooking it myself, I noticed where the difference comes from.

At home, the soup gets time. The onion softens slow. The spices sit in the pot long enough to release real flavor. Nothing tastes rushed.

What pushes this copycat version further is how the soup comes together:

• Part of the beans and tomatoes get blended, so the broth turns thick and smooth without cream.
• Using both dark and white chicken keeps the texture tender and full.
• The heat stays warm and smoky, not sharp or overpowering.

Newks Chicken Tortilla Soup Perfect For

• Cold Weather Comfort: This soup shines when the air feels cold and you want something warm that hits fast.
• Weeknight Dinners: One pot, simple steps, and dinner is ready without a mess left behind.
• Lunch the Next Day: It reheats smooth and still tastes rich, making it great for work or home lunches.
• Easy Meal Prep: Cook once and enjoy it for a few days without the flavor falling flat.
• Light but Filling Meals: It fills you up without feeling heavy or creamy.
• Casual Family Nights: Serve it straight from the pot and let everyone top their own bowl.

Newks Chicken Tortilla Soup Ingredients

Soup Base

• 1 tablespoon vegetable oil – I use vegetable oil because it has a neutral taste and handles medium heat well. It helps soften the onion evenly and carries the spices without adding extra flavor that could distract from the soup.
• 1 medium red onion, diced – Red onion adds a light sweetness once cooked, which balances the smoky and spicy parts of the soup. When diced small, it melts into the broth instead of standing out as large chunks.
• 3 garlic cloves, finely minced – Fresh garlic gives the soup a deep, warm base aroma. Minced garlic spreads evenly through the pot, so every spoon gets flavor without harsh bites or raw garlic taste.
• 1 teaspoon Better Than Bouillon chicken base – This adds strong chicken flavor without making the broth salty. I like it because it deepens the soup taste and makes store-bought broth taste more slow-cooked and rich.
• 1½ teaspoons smoked paprika – Smoked paprika brings that signature smoky flavor found in Newks chicken tortilla soup. It adds depth without heat, making the soup taste bold but still smooth and easy to enjoy.
• 1 teaspoon ancho chili powder – Ancho chili powder gives mild heat and a slightly sweet pepper flavor. It adds warmth without overpowering the soup, which helps keep the balance close to the original Newks style.
• 1 teaspoon dried oregano – Dried oregano adds an earthy note that ties the tomatoes, beans, and broth together. It’s subtle, but without it, the soup can taste flat and one-note.
• ¼ teaspoon ground cumin – Cumin brings a warm, slightly nutty flavor that feels classic in tortilla soup. A small amount goes a long way, helping round out the spice blend without taking over.
• 1 packet Sazón seasoning – Sazón adds color and that familiar savory taste found in many restaurant soups. It helps recreate the flavor memory of Newks chicken tortilla soup in a simple, reliable way.
• 1½ teaspoons all-purpose seasoning – This blend handles the salt, pepper, garlic, and onion all at once. It keeps the seasoning even and saves time, especially helpful for readers who want consistent flavor every time.
• 6 cups chicken broth or stock – Chicken broth forms the body of the soup. I prefer low-sodium so the seasoning stays in your control. A good broth makes the soup taste full instead of watery.

Add-Ins

1 can black beans, drained and rinsed – Black beans add thickness and protein. Once simmered, they soften and blend into the broth, making the soup feel hearty without needing cream or flour.

1 can red kidney beans, drained and rinsed – Kidney beans give a firm bite that contrasts the softer beans. They hold their shape well and make each spoonful feel more filling and satisfying.

1 can fire-roasted diced tomatoes – Fire-roasted tomatoes bring a smoky, slightly tangy flavor that builds depth. They also add natural acidity, which brightens the broth and balances the richness.

2–3 chipotle peppers in adobo sauce – Chipotle peppers add heat and deep smoke. Start small and adjust. They’re key for that bold Newks-style flavor, but too many can overpower the soup.

½ cup corn kernels – Corn adds a light sweetness and texture. It’s optional, but I like how it breaks up the smoky flavors and adds small pops of color in the bowl.

3–4 cups rotisserie chicken, chopped – Rotisserie chicken saves time and adds strong flavor. Using both dark and white meat keeps the chicken juicy and prevents it from drying out while simmering.

Tortilla Strips

• 4 corn tortillas – Corn tortillas fry crisp and hold their crunch on the soup. They add texture and that classic tortilla soup finish that makes the bowl feel complete.
• Oil for frying – Hot oil gives the tortilla strips a golden crunch. Clean oil matters here, so the strips taste fresh and not greasy or heavy.
• Salt, to taste – A light sprinkle of salt right after frying boosts flavor and keeps the tortilla strips from tasting bland once they hit the soup.

Optional Toppings

• Sour cream
• Shredded Fontina cheese (or cheese of choice)
• Diced avocado
• Fresh cilantro

Ingredients Substitutions & Variations

• No smoked paprika: Use regular paprika and add a tiny drop of liquid smoke to keep that warm, smoky flavor close to the original.
• Out of kidney beans: Pinto beans work just fine and still give the soup a hearty bite without changing the overall taste.
• No rotisserie chicken: Canned or leftover cooked chicken works, but rotisserie chicken gives better flavor and stays juicier in the broth.
• Don’t have chipotle peppers: Use chili powder with a splash of hot sauce to bring heat without losing balance.
• Prefer mild soup: Use only one chipotle pepper or remove the seeds before blending.
• Want a thicker soup: Blend a little more of the beans and tomatoes before adding them back to the pot.
• Like it thinner: Add extra chicken broth until it reaches your perfect consistency.
• Cheese swap: Fontina melts smooth, but cheddar, Monterey Jack, or a Mexican blend all work well.

How To Make Newks Chicken Tortilla Soup

Step 1 | Prepare the Vegetables

Finely mince the garlic cloves and dice the red onion into even pieces. Set both aside so they are ready to go once the oil is heated.

Step 2 | Prep the Chicken

Remove all skin, bones, and cartilage from the rotisserie chicken. Use the breast meat and some dark meat. Chop into bite-sized pieces. The chicken will break down slightly more once added to the soup, so rough cuts work well. Set aside.

Step 3 | Sweat the Aromatics

Place a Dutch oven over medium heat and add the vegetable oil. Once warm, add the diced onion and cook for 1–2 minutes until it begins to soften. Add the minced garlic and stir continuously for about 30 seconds, just until fragrant, making sure it does not burn.

Step 4 | Build the Flavor Base

Stir in the chicken base and allow it to melt into the onion mixture. Add the smoked paprika, ancho chili powder, dried oregano, cumin, Sazón packet, and all-purpose seasoning. Stir well. Let the spices toast briefly over medium heat until a thick, fragrant paste forms at the bottom of the pot.

Step 5 | Add the Broth

Pour in the chicken broth. Use a spatula to scrape the bottom and sides of the pot, loosening all the cooked spices and flavor. Bring the soup to a gentle simmer.

Step 6 | Add Beans and Tomatoes

Stir in the black beans, kidney beans, and fire-roasted tomatoes. Mix well, cover with a lid, and let simmer for 15–20 minutes. Stir every few minutes to prevent sticking and allow the flavors to come together.

Step 7 | Thicken the Soup

Scoop about 1½ to 2 cups of the soup contents, focusing on beans and tomatoes, into a large measuring cup. Add the chipotle peppers in adobo. Blend using an immersion blender until completely smooth. Pour the blended mixture back into the pot and stir well. Bring back to a gentle simmer until the soup thickens.

Step 8 | Finish the Soup

Once the beans are tender, add the chopped chicken and corn. Stir and simmer for another 3–5 minutes. Taste and adjust seasoning with more all-purpose seasoning or salt and pepper if needed.

Step 9 | Make the Tortilla Strips

Cut the corn tortillas into thin strips. Fry in 350°F oil until golden and crispy, about 1–2 minutes. Transfer to paper towels and immediately season with a pinch of salt.

Step 10 | Serve

Ladle the soup into bowls. Top with sour cream, shredded cheese, avocado, crispy tortilla strips, and fresh cilantro as desired. Serve hot.

What If I Want To Make This Soup Using Slow Cooker?

Prep aromatics first: Sauté onion, garlic, and spices on the stove before adding them to the slow cooker. This step wakes up the flavors and prevents the soup from tasting flat.

Slow cook carefully: Transfer sautéed ingredients, broth, beans, tomatoes, and chipotle peppers to the slow cooker. Cook on low for 3–4 hours. Add chicken and corn during the last 30 minutes to keep meat tender and flavors fresh. Finish with toppings just before serving.

My Special Tips for a Perfect Warm Newks Chicken Tortilla Soup

• Toast spices slowly: Let the spices heat in the oil just enough to release aroma. This adds depth without burning or bitterness.
• Blend part of the soup: Puree only a portion of beans and tomatoes. This thickens the broth naturally while keeping texture in every bite.
• Use fresh oil for tortilla strips: Old oil can taste heavy or bitter. Fresh oil ensures crispy, light, golden strips that stay crunchy in the soup.
• Taste after adding chicken: Chicken absorbs flavors quickly. Adjust seasoning after adding it to ensure the soup is perfectly balanced before serving.
• Let it sit briefly before serving: Allow the soup to rest five minutes off heat. Flavors meld together, and every spoonful tastes richer and more rounded.

Mistakes To Avoid While Making Newks Chicken Tortilla Soup

1. Burning garlic early: Garlic cooks fast. Keep heat medium to avoid bitterness, or it can overpower the subtle smoky flavors in the soup.
2. Skipping the blend step: Blending part of the beans and tomatoes thickens the broth naturally. Without it, the soup can taste watery and flat.
3. Using all white meat: White meat alone can dry out and lacks flavor. Mix with dark meat for juicier, richer bites.
4. Overfrying tortilla strips: Fry just until golden. Too long and they taste burnt or greasy, losing the satisfying crunch on your soup.
5. Adding chicken too early: Chicken cooks quickly. Adding it too soon makes it dry. Add near the end to stay tender and juicy.

Creative Ways To Serve This Newks Chicken Tortilla Soup

I don’t always serve this soup the same way, and that’s what I love about it. One of my favorite tricks is pouring it over a handful of crushed tortilla chips. It turns each bite into a fun, forkable meal with a little crunch in every spoonful.

Sometimes I like it thinner, almost like a stew, so I add extra broth and sip it straight from the bowl. It’s perfect for a cozy night when I want something warm and soothing.

For a heartier meal, spoon the soup over a bowl of rice or grains. The beans, chicken, and broth soak in, making each bite filling and comforting.

I’ve even tried serving it in a bread bowl for a casual dinner, or using leftovers as taco filling the next day. Just reduce it slightly, and it tastes just as bold and flavorful.

Newks Chicken Tortilla Soup Recipe FAQs

Can I make Newks Chicken Tortilla Soup ahead of time?
You can prepare the soup a day in advance. Let it cool completely, store in an airtight container in the fridge, and reheat gently on the stove. Add toppings like avocado or tortilla strips just before serving for freshness.

Is Newks Chicken Tortilla Soup spicy?
The soup has a gentle warmth rather than a strong burn. Chipotle peppers give smoky depth. If you prefer mild, reduce the peppers or remove seeds. The flavor stays rich without overwhelming your palate.

Can I freeze this soup?
Yes, you can freeze it for later use. Skip the toppings, store in airtight containers, and freeze up to two months. Thaw in the fridge overnight and reheat slowly on the stove for best texture and flavor.

What chicken works best for this recipe?
Rotisserie chicken is ideal because it’s already cooked, juicy, and full of flavor. Using a mix of white and dark meat keeps the soup tender and adds depth compared to using breast alone.

Can I use flour tortillas instead of corn?
Corn tortillas are best for frying as they hold their crispiness. Flour tortillas tend to absorb oil and become soft quickly, which changes the texture. For authentic Newks-style strips, stick with corn tortillas whenever possible.

How do I thicken the soup more?
To thicken, blend a portion of the beans and tomatoes until smooth and return them to the pot. Simmering longer uncovered also concentrates the broth naturally, giving a richer, heartier texture without altering flavor.

How long does it last in the fridge?
Stored properly in an airtight container, this soup stays fresh for up to four days. Always cool completely before refrigerating and reheat slowly to maintain texture and flavor, adding fresh toppings when ready to serve.

This Newks Chicken Tortilla Soup Recipe is one of those meals that sticks with you. I’ve cooked it more than once, and it always hits the same warm note.

The smoky broth, tender chicken, and crispy tortilla strips come together easy. You don’t need skill. You just need time and care.

This copycat Newks Chicken Tortilla Soup brings comfort without fuss. Make it your way. Adjust heat. Add toppings you love. Sit down with a full bowl and enjoy it slow.