Description
If you’re craving a warm, hearty meal that perfectly balances rich flavors with vibrant ingredients, look no further than Mexican Chicken Tortilla Soup. This dish celebrates bold Mexican flavors—spicy, savory, and satisfying—offering everything from tender chicken to crispy tortilla strips in one bowl. Whether you’re looking for a cozy weeknight dinner, a comforting weekend dish, or a way to impress your guests, Mexican Chicken Tortilla Soup has got you covered.
Ingredients
For the Soup Base:
2 tablespoons olive oil (or vegetable oil)
1 medium onion, chopped
3 cloves garlic, minced
1 medium carrot, diced
1 celery stalk, diced
1 (14.5-ounce) can of diced tomatoes, with juices
1 (4-ounce) can of diced green chilies
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika (for a smoky depth of flavor)
1/4 teaspoon cayenne pepper (optional, for heat)
4 cups chicken broth (low-sodium if preferred)
2 cups cooked, shredded chicken (preferably rotisserie or grilled chicken)
1 (15-ounce) can of black beans, drained and rinsed
1 (15-ounce) can of corn kernels, drained (optional but recommended for added sweetness)
Salt and pepper, to taste
For the Tortilla Strips:
4 small corn tortillas
1 tablespoon olive oil
Salt, to taste
For Garnishing:
Fresh cilantro, chopped
Lime wedges
Sour cream or Greek yogurt
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Avocado slices
Crumbled tortilla chips
Instructions
Step 1: Prepare the Tortilla Strips
Preheat the oven to 375°F (190°C).
Cut the tortillas into thin strips, about 1/2-inch wide. Arrange the strips in a single layer on a baking sheet and drizzle with olive oil. Toss to coat, then season with a pinch of salt.
Bake in the preheated oven for 10-12 minutes, or until golden brown and crispy. Once done, set aside.
Step 2: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery.
Sauté the vegetables for 5-7 minutes, or until they are softened and fragrant.
Step 3: Build the Soup Base
Add the canned diced tomatoes (with juices), diced green chilies, cumin, chili powder, smoked paprika, and cayenne pepper (if using).
Stir everything together and let it cook for 2 minutes to allow the spices to bloom and release their flavors.
Step 4: Add the Broth and Simmer
Pour in the chicken broth and bring the soup to a boil. Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together. Add salt and pepper to taste.
Step 5: Add the Chicken and Beans
Add the shredded chicken, black beans, and corn (if using) to the pot. Stir well to combine.
Let the soup simmer for another 5-10 minutes until everything is heated through.
Step 6: Serve
Once the soup is ready, ladle it into bowls and top with the crispy tortilla strips, a dollop of sour cream or Greek yogurt, shredded cheese, cilantro, lime wedges, and avocado slices.
If you like, you can also sprinkle some crumbled tortilla chips on top for extra crunch.
Notes
Chicken Options: Rotisserie chicken works well because it’s already cooked and adds great flavor. You can also use leftover grilled chicken or poached chicken breast for this recipe.
Broth Choices: If you prefer a richer broth, you can use regular chicken broth instead of low-sodium broth. For a lighter option, you can substitute with vegetable broth.
Spice Level: The cayenne pepper and chili powder add a mild heat, but if you like your soup spicier, feel free to increase the amount of cayenne or add jalapeños when sautéing the vegetables. If you want a milder version, omit the cayenne pepper.
Tortilla Strips: Make sure to bake the tortilla strips until they’re crispy, as this gives them the perfect texture for topping the soup. If you don’t want to bake, you can also fry them for a quicker method, but baking is healthier.
Customization: This soup is very versatile. If you prefer a more hearty texture, you can blend a portion of the soup base (after it has simmered) for a creamier consistency. Alternatively, you can leave it as a chunky soup for more texture.
Vegan/Vegetarian Version: To make this soup vegan, simply replace the chicken with a plant-based protein (such as tofu or tempeh) and use a vegan sour cream alternative for the garnish. You can also add more vegetables like bell peppers, zucchini, or corn for extra flavor and nutrition.
Make-Ahead: This soup is great for meal prep! The flavors improve as it sits, so you can store it in the fridge for a couple of days. Just keep the tortilla strips separate until serving so they remain crispy.
Toppings: Experiment with different garnishes based on your preferences. A squeeze of fresh lime juice adds a nice zesty contrast to the richness of the soup. You could also try topping with fresh radishes, chopped green onions, or even a few extra chili flakes for added heat.
Freezing Tip: When freezing the soup, make sure to store the tortilla strips separately to maintain their crispiness. Reheat the soup and add fresh tortilla strips when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 300-400 per serving (varies with toppings)
- Sugar: 6 g
- Sodium: 500-600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: chicken tortilla soup, Mexican soup, comfort food, tortilla strips