Newk’s Chicken Tortilla Soup Recipe
When it rains, I head to my kitchen with a big pot and follow this easy version of Newk’s Chicken Tortilla Soup Recipe, which yields tender shredded chicken, hearty beans, sweet corn, and a rich, smoky tomato broth.
It warms me up and tastes fresh, just like the original recipe, but I make some simple changes for home cooking.
I use simple ingredients you can find at any store. The steps are easy to follow so that anyone can make this recipe. I improved this recipe by making it multiple times until it was perfect. The key is to use dried chilis and let everything simmer so the flavors mix.
This soup is warm, flavorful, and worth your time. I will now show you how to make it at home, from the broth to the toppings.
What Is Newk’s Chicken Tortilla Soup?
Newk’s Chicken Tortilla Soup is a filling dish made with shredded chicken in a smoky tomato broth. It has a slightly thick texture and includes black beans, pinto beans, and sweet corn. The soup has strong flavors and a mild smokiness from dried chilies. It’s a little spicy and warm, making you want another spoonful.
This soup is more Tex-Mex than traditional Mexican tortilla soup, which is usually lighter and uses a pasilla or guajillo chili base with fried tortilla strips. Newk’s soup is richer and redder compared to New Mexico-style soups, which often feature green chilis.
Compared to Panera Bread’s tortilla soup, Newk’s is heartier and smokier, offering a comforting depth that many people love.
Can You Really Copy a Restaurant Soup at Home?
Making Newk’s soup at home can be challenging because restaurants use big equipment and ready-made ingredients. They probably use a central stock of chicken for a consistent taste. This recipe gets you about 95% of the way there.
A key part of Newk’s soup is the mix of dried chiles, especially New Mexico and Ancho chiles. These give the broth a deep red color and smoky taste. Simmering these chiles in chicken broth and blending them makes a richer, more layered soup than just adding chili powder.
While it may not be the same, this method really boosts the flavor.
Homemade vs. Buying It – Which One Wins?
You can buy Newk’s Chicken Tortilla Soup at any Newk’s Eatery location. Some locations offer family-sized to-go orders. Right now, you can’t order it online for national shipping, so you’ll need to pick it up in-store. If there isn’t a Newk’s near you, your best choice is to make it at home.
Making it at home is much cheaper. A full pot that serves 6 to 8 people costs about the same as 2 bowls at the restaurant. Plus, when you cook it yourself, you can control the salt, spice, and thickness to your liking.
Homemade soup tastes about 85-90% like Newk’s version. You can match the broth, chicken texture, and overall flavor. However, you might not be able to replicate Newk’s special seasoning blend perfectly.
Still, homemade soup is fresher, customizable, and very satisfying. If you want full control over what goes into your bowl, making it yourself is the better option.
Ingredients for Newk’s Chicken Tortilla Soup
For the Chicken and Broth:
4 boneless chicken breasts: These are your main protein. They cook easily and absorb the broth’s flavor. You can also use bone-in chicken thighs for a richer taste.
14 cups of water: This is the base of your broth. You can use low-sodium chicken stock for more flavor.
¾ of a medium white onion (for broth): This adds a mild sweetness to the broth while it simmers. You can also use a yellow onion.
½ head of garlic (about 5–6 cloves) for the broth: This adds savory flavor. Pre-minced jarred garlic works as well.
1 bunch fresh cilantro: This adds brightness and a slight herbal flavor. If you don’t like cilantro, you can use flat-leaf parsley.
2 bay leaves: These add a light woodsy flavor. A small pinch of dried thyme can be used instead.
1 teaspoon whole black peppercorns: These give mild warmth. You can also use ½ teaspoon of pre-ground black pepper.
5 tablespoons chicken bouillon powder: This boosts flavor quickly by adding depth and saltiness. You can use about 5 low-sodium bouillon cubes instead.
For the Chili Sauce:
5 New Mexico dried chili pods: These red dried chilis have a mild, sweet heat and give the soup its red color. You can swap them for dried California chilis.
1 dried ancho chili: This dried poblano pepper adds a rich, smoky flavor. You can also use dried mulato chilis.
5 Roma tomatoes: These are firm and low in moisture, making a thick sauce. You can use one 14.5 oz can of drained whole peeled tomatoes instead.
¼ white onion (for sauce): This adds sharpness to the sauce.
3 garlic cloves (for sauce): This adds a punch of raw garlic flavor. You can use roasted garlic for a milder taste.
1 teaspoon ground cumin: This adds warm, earthy Tex-Mex flavor. You can also use toasted and ground cumin seeds.
1 teaspoon chicken bouillon (for sauce blend): This seasons the sauce before cooking.
Salt to taste
For the Beans and Corn:
1 can black beans (15 oz), drained and rinsed: These add texture and protein. You can use kidney beans if that’s what you have.
1 can pinto beans (15 oz), drained and rinsed: These are creamy and work well here. You can also use cannellini beans.
1 can sweet corn (15 oz), drained: This adds sweetness to balance the smoky broth. Thawed frozen corn can be used as well.
For the Tortilla Strips:
20 corn tortillas: Cut into strips and fry until crispy for topping. You can bake them if you prefer not to fry.
Frying oil (vegetable or canola): Use enough oil to shallow fry. Neutral oils like avocado oil also work well.
Optional Toppings:
- Mexican shredded cheese blend
- Sour cream
- Fresh serrano chili slices
- Lime juice (½ lime per bowl)
- Sliced avocado
- Crumbled queso fresco
The Right Tools Make All the Difference
- Large stockpot (6–8 quart): Use this to hold broth and chicken.
- Blender or immersion blender: This makes the chili sauce smooth.
- Large frying pan or skillet: This evenly fries the tortilla strips.
- Fine-mesh strainer: This strains the broth cleanly.
- Tongs: These safely remove chicken.
- Cutting board and sharp knife: Use these to cut tortilla strips neatly.
- Ladle: This serves soup without splashing.
- Heat-resistant bowls: These keep soup hot at the table.
How to Make Newk’s Chicken Tortilla Soup
1. Make the Broth: In a large pot, bring 14 cups of water to a boil. Add three-quarters of an onion (cut into quarters), half a garlic bulb, a bunch of cilantro, 2 bay leaves, 1 teaspoon of black peppercorns, and 5 tablespoons of chicken bouillon.
2. Cook the Chicken: Add 4 chicken breasts to the boiling water. Lower the heat to medium, cover the pot, and cook for 25 minutes until the chicken is fully cooked.
3. Prepare Crispy Tortilla Strips: Cut corn tortillas into strips. Fry them in hot oil until golden and crispy. Place the strips on paper towels to drain.
4. Cook Tomatoes and Chilis: Remove the chicken from the pot. In the same broth, add 5 Roma tomatoes and 5 chilis (remove stems and seeds). Let it simmer for 10 minutes. Strain the broth to remove the solids.
5. Blend the Chili Sauce: Blend some broth with the cooked tomatoes, chilis, the remaining onion, garlic, cumin, and chicken bouillon. If needed, thicken it by adding more broth. Use two forks to shred the cooled chicken.
6. Assemble the Soup: Heat the pot again. Add the blended sauce and the strained broth. Let it simmer and taste for salt. Stir in the shredded chicken, black beans, pinto beans, and sweet corn. Let it simmer for another 5 minutes.
7. Add Final Toppings and Serve: Ladle the soup into bowls. Add tortilla strips, cheese, sour cream, serrano peppers, avocado, queso fresco, and lime juice on top before serving.
7 Mistakes That Ruin the Flavor (And How I Fix Them)
1. Don’t Skip the Dried Chilis: Canned tomatoes and chili powder can taste flat. Use dried New Mexico and ancho chilis for a smoky flavor that makes the soup special.
2. Always Strain the Broth: If you skip straining, your broth will be cloudy. Straining removes used spices, giving a cleaner taste.
3. Balance Acidity, Smokiness, and Salt: Make sure these flavors balance well. A pinch of sugar can reduce sharpness, while more salt or lime can improve flatness. Be careful not to over-toast chilis to avoid bitterness.
4. Add Toppings at the Right Time: If you add tortilla strips too early, they’ll become soggy. Add them right before serving to keep them crunchy.
5. Let the Soup Simmer Long Enough: Simmering for an extra 5–10 minutes after combining ingredients helps the flavors mix and grow.
6. Use the Right Tomatoes: Fresh Roma tomatoes are better than watery beefsteaks because they create a richer sauce.
7. Adjust Broth Consistency: If your broth is too thick, add warm broth a little at a time. If it’s too thin, simmer uncovered for about 10 minutes to reduce it. Aim for a broth that lightly coats the spoon.
Ways to Change It Up and Make It Your Own
Creamy Version: Before you add the chicken back in, mix in 4 oz of softened cream cheese or about ½ cup of heavy cream. Let it melt slowly to create a rich, velvety soup.
Healthier or Low-Calorie Version: Skip frying the tortilla strips. Instead, spray them with cooking spray, sprinkle with salt, and bake at 375°F for 10-12 minutes until crispy. Use half the beans and double the shredded chicken for extra protein.
Low-Carb or Keto Alternative: Omit the beans and corn. Add more shredded chicken and some diced zucchini.
Dairy-Free and Gluten-Free Options: This recipe is already both! Just leave off the sour cream and cheese on top, or use dairy-free cheese instead. Corn tortillas are naturally gluten-free.
Vegetarian Version: Remove the chicken. Use vegetable stock instead of chicken bouillon. Add an extra can of pinto beans and a can of hominy to make it filling.
How to Top, Serve, and Present It Like a Pro
Toppings are an important part of this meal, not just decoration. I always set up a topping bar so everyone can customize their bowls. The best toppings include crispy tortilla strips, diced avocado, a dollop of sour cream, shredded Monterey Jack cheese, fresh chopped cilantro, and a wedge of lime.
Add the strips last so they stay crunchy. If you mix them in too early, they become soft. For quick meals, I grab thin “Cantina Style” chips from the store; they hold up better than thick chips.
To make the bowl look nice, I place it on a small plate with a lime wedge on the side. For sides, I keep it simple with a green salad and tangy vinaigrette; it balances the richness of the soup perfectly.
Storing, Freezing, and Reheating Without Losing Flavor
This soup is easy to store, making it my favorite weekend project. To save leftovers, let the soup cool completely. Then, put it in an airtight container and refrigerate. It will be good for up to 4 days. You can freeze the broth, too.
However, the beans and corn may get mushy when thawed, but the flavor will still be good. Freeze it in individual portions for up to 3 months. When you reheat it, do it gently on the stovetop over medium-low heat.
If it thickens overnight, add a little water or extra broth. Add the tortilla strips and fresh avocado right before eating. Do not reheat them in the soup.
Three Ways to Cook It
1. Stovetop Method: This method lets you control the broth and taste it as you cook. It usually takes 60-75 minutes. Follow the step-by-step instructions above.
2. Slow Cooker Method: For an easy meal, use a slow cooker. Combine raw chicken breasts, canned tomatoes, dried chilis, onion, garlic, cumin, bouillon, beans, corn, and water. Cook on low for 6–8 hours or on high for 3–4 hours.
Shred the chicken, blend the liquid and chilis until smooth, and return it to the pot. Stir and serve. This method is perfect for busy days!
3. Instant Pot Method: Set your Instant Pot to sauté mode and cook the onion and garlic for 2-3 minutes. Add all ingredients except the beans and corn, then pressure-cook on high for 20 minutes.
Quick-release the lid, shred the chicken, blend the sauce, and return everything to the pot. Stir in the beans and corn and sauté for 5 minutes. This method is fast but may not have as much flavor as stovetop cooking.
Frequently Asked Questions
Should tortilla soup be brothy, creamy, or thick?
This version of Newk’s tortilla soup falls in the middle. The blended chiles and tomatoes make it smooth and thicker than clear broth, but it’s not as heavy as a creamy soup.
What gives Newk’s soup its smooth yet hearty texture?
The soup gets its texture from blending rehydrated New Mexico and Ancho chiles with cooked tomatoes. This puree thickens the soup naturally, without using flour or cornstarch.
How many calories are in Newk’s Chicken Tortilla Soup?
A typical bowl from the restaurant has about 330 to 450 calories before you add cheese or extra chips. My homemade version is similar, but you can control the oil in the strips.
Is Newk’s tortilla soup healthy?
Yes, it’s high in protein from the chicken and fiber from the beans. Watch the sodium content, though. If you make it at home, you can reduce the salt and make it a balanced meal.
How spicy is it really?
It’s mild. The New Mexico and Ancho chiles add smoky flavor, not heat. If you want it spicier, add a fresh-sliced Serrano pepper on top as I do.
Newk’s Chicken Tortilla Soup Recipe
Make this easy Newk's Chicken Tortilla Soup Recipe at home with smoky chilis, shredded chicken, beans, and corn. Bold, hearty, and totally satisfying.
Ingredients
For the Broth:
- 4 boneless chicken breasts
- 14 cups water
- ¾ medium white onion
- ½ head garlic (5–6 cloves)
- 1 bunch fresh cilantro
- 2 bay leaves
- 1 tsp whole black peppercorns
- 5 tbsp chicken bouillon powder
For the Chili Sauce:
- 5 dried New Mexico chili pods (seeded, rinsed)
- 1 dried ancho chili (seeded, rinsed)
- 5 Roma tomatoes
- ¼ white onion
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp chicken bouillon powder
- Salt to taste
For the Beans and Corn:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained
For the Tortilla Strips:
- 20 corn tortillas, cut into strips
- Vegetable or canola oil for frying
Optional Toppings:
- Shredded Mexican cheese blend
- Sour cream
- Sliced fresh serrano chili
- ½ lime per bowl (juiced)
- Sliced avocado
- Crumbled queso fresco
Instructions
- In a large pot, bring 14 cups of water to a boil. Add three-quarters of an onion (cut into quarters), half a garlic bulb, a bunch of cilantro, 2 bay leaves, 1 teaspoon of black peppercorns, and 5 tablespoons of chicken bouillon.
- Add 4 chicken breasts to the boiling water. Lower the heat to medium, cover the pot, and cook for 25 minutes until the chicken is fully cooked.
- Cut corn tortillas into strips. Fry them in hot oil until golden and crispy. Place the strips on paper towels to drain.
- Remove the chicken from the pot. In the same broth, add 5 Roma tomatoes and 5 chilis (remove stems and seeds). Let it simmer for 10 minutes. Strain the broth to remove the solids.
- Blend some broth with the cooked tomatoes, chilis, the remaining onion, garlic, cumin, and chicken bouillon. If needed, thicken it by adding more broth. Use two forks to shred the cooled chicken.
- Heat the pot again. Add the blended sauce and the strained broth. Let it simmer and taste for salt. Stir in the shredded chicken, black beans, pinto beans, and sweet corn. Let it simmer for another 5 minutes.
- Ladle the soup into bowls. Add tortilla strips, cheese, sour cream, serrano peppers, avocado, queso fresco, and lime juice on top before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 285
With Newk’s Chicken Tortilla Soup Recipe, you get delicious flavor in your bowl without much effort. The dried chilis, blended tomato sauce, and slow cooking do the work for you.
Once you make it, you’ll understand why this soup has so many loyal fans across the country.
