Mexican Chicken Tortilla Soup
on Sep 10, 2021, Updated Feb 20, 2024
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This divine soup is scented with chili, cumin, and coriander and topped with all kinds of deliciousness, like avocado and tortilla crisps. This is one of my favorite soups of all time.
I find it to be a source of great comfort that pretty much every culture and every cuisine has its own interpretation of chicken soup. The Mexican version, in particular, really speaks to me, scented with chilis and spices like cumin and coriander and riddled with slightly softened tortilla chips. This is one of my favorite soups of all time.
I like to serve this hearty soup with a light grilled corn salad and some cheese quesadillas if everyone’s really hungry. But it’s also great on its own, warming you up on a rainy day or spurring you on while you watch the big game.
Table of Contents
Mexican Chicken Tortilla Soup: This divine soup is scented with chili, cumin and coriander, and topped with all kinds of deliciousness, like avocado and tortilla crisps.
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Mexican Chicken Tortilla Soup Ingredients
- Oil – Use olive oil to sauté the aromatics and canola or vegetable oil to fry the tortillas in the recipe.
- Onions – Give the soup a nice base of layered flavor.
- Garlic – Mince the garlic finely for the most flavor.
- Cumin – Adds warmth.
- Coriander – Ground coriander is the seed of the cilantro plant, adding a slightly citrusy lift to the soup.
- Ancho chile powder – In Mexico, whole chilis may be used, often toasted and crumbled into the soup. I rely on dried chili powder, pure ancho if you can find it, but in this recipe, regular blended chili powder also works just fine.
- Crushed tomatoes – Crushed tomatoes give this soup a nice smooth texture.
- Chicken broth – Low-sodium broth is best.
- Chicken breasts – These will be cooked in the soup, providing deep flavor to both the soup and the chicken, then shredded.
- Corn tortillas – The tortillas get cut into strips and fried until crispy, bringing crunch and a toasty flavor to the soup.
- Lime – Brightens up the soup with some much-welcome acidity.
- Garnishes – The garnishes are what make this soup so special. Do not be timid with the offerings; an assortment of shredded cheese, diced avocado, fresh cilantro, salsa or Pico de Gallo, and lime wedges will turn a comforting soup into a feast. And, of course, the fried tortillas!
How to Make Chicken Tortilla Soup
- Cook the aromatics: Sauté the onions and garlic, then add the cumin, coriander, and chili powder and cook until fragrant, 1 minute.
- Make the soup base: Add the tomatoes and chicken broth and bring to a simmer over high heat.
- Cook the chicken: Add the chicken breasts and simmer uncovered until the chicken is just barely cooked through, about 12 minutes. Cool and shred the chicken.
- Fry the tortillas: Meanwhile, pan-fry the tortilla strips in batches until they are crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot. See below for more detailed instructions on frying tortilla strips.
- Serve: Stir the chicken into the soup, and serve hot with the tortilla strips and other toppings of your choice.
FAQs
Obviously, chicken, and obviously tortillas. But the rich, savory flavor comes from a blend of cumin, chili powder, coriander, plus tomatoes, onions and garlic, all of which season the rich broth.
First, cook the chicken in the base of the soup, then remove it and cool. Use two forks or your fingers to pull apart the chicken with its natural grain. Cooking the chicken breasts in the broth enriches both the broth with the chicken and the chicken with the broth. If you are in a rush, go right ahead and use about 3 cups of plain shredded cooked chicken, maybe from a rotisserie chicken.
Frying Tortilla Strips for Chicken Tortilla Soup Recipe
Frying tortilla strips could not be easier. You literally heat up some oil, and while the oil heats, thinly slice up some flour or corn tortillas. After a couple of minutes of cooking in the hot oil, remove them with a slotted spoon and drain on paper towels. Salt lightly. Try not to eat them all while you make the soup.
Shortcuts and Tips
- Skip the frying of the tortillas, grab a bag of tortilla chips, lightly crush a few handfuls, and use those instead.
- You can use about 3 cups of plain shredded cooked chicken, maybe from a rotisserie chicken, instead of cooking the chicken in the soup.
Make Ahead and Storage
You can make the soup ahead through adding the shredded chicken and keep it refrigerated for up to 4 days. Reheat, adding the lime juice when you are ready to serve (and, of course, prep the toppings and hold to the side until just before serving!). You can also make the fried tortilla strips a few days ahead and keep them in a tightly sealed container.
What to Serve With Mexican Chicken Tortilla Soup
More Chicken Soup Recipes
- Thai Chicken Noodle Soup
- Spicy Thai Chicken and Rice Noodle Soup
- The Easiest Shortcut Chicken Ramen Noodle Soup
- Chicken Tomato Soup
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Mexican Chicken Tortilla Soup
Ingredients
For the Soup
- 2 tablespoons extra-virgin olive oil
- 2 medium-size onions (chopped)
- 2 cloves garlic (minced)
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon pure ancho chile powder
- 1 can (14.5-ounce) crushed tomatoes
- 6 cups chicken broth (preferably low-sodium)
- Kosher salt and freshly ground black pepper (to taste)
- 3 skinless boneless chicken breasts (about 1 1/2 pounds)
- Juice of 1 lime
For the Tortilla Strips
- Canola or vegetable oil (for pan-frying)
- 6 corn tortillas (halved and cut crosswise into thin strips)
To Serve (Optional, Pick and Choose)
- 1 or 2 avocados (peeled and diced)
- 1 cup shredded Monterey Jack cheese
- ½ cup coarsely chopped fresh cilantro leaves
- Salsa or Pico de Gallo
- 1 lime (cut into wedges)
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and sauté until tender and golden, 5 minutes. Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat.
- Add the chicken breasts and lower the heat to medium-low. Simmer uncovered (don’t let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes. Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat.
- Meanwhile, pour the oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat. Line a plate with a couple of paper towels. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until they are crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.
- Shred the slightly cooled chicken, and stir it and the lime juice into the soup.
- Ladle the soup into soup bowls and top with the fried tortilla strips, along with your choice of diced avocado, cheese, cilantro, salsa, and lime wedges.
Notes
- Skip the frying of the tortillas, grab a bag of tortilla chips, lightly crush a few handfuls, and use those instead.
- You can use about 3 cups of plain shredded cooked chicken, maybe from a rotisserie chicken, instead of cooking the chicken in the soup.
- In Mexico, whole chilis may be used, often toasted and then crumbled into the soup. I rely on dried chili powder, pure ancho if you can find it, but in this recipe, regular blended chili powder also works just fine.
An easy and delicious recipe, and a great quick dinner idea! It’s surprising how little time is involved for this homemade version of a restaurant favorite.
How do you make it in the slow cooker?
I haven’t tried it yet, Sierra – it’s on my cooking bucket list!
This is number one on a list of what to do with leftover shredded chicken, but it calls for fresh chicken!
in someof the recipes the chicken is cooked in the recipe but you can skip that step if you use premade shredded chicken!
This is a keeper recipe! I used fire-roasted tomatoes and added a bit of chipotle chili powder for added warmth and a little kick. Delicious!
This soup is FABULOUS!!! I tried it yesterday for dinner and WOW!!! YUM YUM!!!
It might be my most favorite soup!