Easy Mexican Chicken Tortilla Soup Recipe

If you’re craving something cozy, flavorful, and downright satisfying, this Easy Mexican Chicken Tortilla Soup Recipe is going to be your new best friend in the kitchen. I love it because it’s packed with layers of spice and freshness but still super approachable to make on busy weeknights. Plus, it’s a one-pot wonder, so cleanup is a breeze—something I appreciate after a long day!

When I first tried this soup, I was blown away by how the simple ingredients came together to create something so comforting and vibrant. Whether you’re looking to warm up on a chilly evening or impress friends with an easy crowd-pleaser, this recipe has you covered. Trust me, once you make it, you’ll keep coming back for more.

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Ingredients You’ll Need

These ingredients come together beautifully to create that perfect balance of smoky, spicy, and fresh flavors. I’ve picked ingredients that are easy to find and come together quickly, so you don’t have to stress while shopping or cooking.

• Olive oil: Adds a subtle fruitiness and is perfect for sautéing the veggies until tender.
• Kosher salt and freshly ground black pepper: Essential for seasoning and bringing out the flavors.
• Onion: Provides a sweet base and depth to the broth.
• Celery stalks: Adds a nice vegetal crunch and background flavor.
• Carrots: Bring a mild sweetness that balances the spices.
• Garlic: Gives that unmistakable warm aroma and bite.
• Jalapeño pepper: For a gentle heat—adjust to your spice tolerance.
• Ground cumin: The heart of Mexican flavors, earthy and warming.
• Ground coriander: Adds a bright, citrusy note that enhances the soup.
• Chicken breast halves (bone in, skin on): Using bone-in and skin-on means richer broth and more flavor.
• Chicken broth: The liquid base that carries everything together.
• Whole canned tomatoes in puree: Provides acidity, body, and a hint of sweetness.
• Fresh cilantro leaves: Stirred in for a burst of fresh herbal brightness.
• Corn tortillas: Thinly sliced to add texture inside the soup.
• Toppings: Chopped avocado, tortilla chips, shredded cheese, limes, sour cream, extra cilantro, jalapeños—pick your favorites to customize your bowl.

Variations

I love tweaking this Easy Mexican Chicken Tortilla Soup Recipe depending on what’s in my fridge or the season. Feel free to make it your own — that’s part of the fun! Here’s how I like to mix things up.

• Spice It Up: When I want extra heat, I throw in a few chipotle peppers in adobo or extra jalapeños—it gives the soup a smoky kick I adore.
• Veggie Boost: Sometimes, I add black beans or corn for extra texture and heartiness; it turns into a meal-in-a-bowl!
• Slow Cooker Version: I’ve done this recipe in my slow cooker on days when I’m out—just toss everything in (except tortillas), and shred the chicken at the end.
• Make It Dairy-Free: Skip the sour cream and cheese, and use avocado and fresh cilantro for creaminess and brightness instead.

How to Make Easy Mexican Chicken Tortilla Soup Recipe

Step 1: Sauté Your Veggies to Build a Flavor Base

Start by heating olive oil in a large stockpot or Dutch oven over medium heat. Toss in the chopped onion, celery, and carrots, then let them cook for about 8 minutes until they’re soft and fragrant. This slow softening process is key to layering deep flavors, so don’t rush it! Stir occasionally so everything cooks evenly without burning.

Step 2: Add Aromatics and Spices

Next up, add your garlic, jalapeño, ground cumin, and coriander. Stir everything together and cook for another 2 minutes. This step wakes up the spices and lets them bloom in the oil, which makes all the difference in the final flavor. You’ll know it’s ready when you can smell that warm, fragrant aroma filling your kitchen.

Step 3: Cook the Chicken and Build Your Broth

Place the chicken breasts (with skin and bones for extra flavor) into the pot. Season generously with salt and pepper. Pour in the chicken broth and canned tomatoes—make sure the chicken is covered; add a little water if needed. Toss in the chopped cilantro and the thinly sliced corn tortillas. Bring everything to a boil, then reduce to a gentle simmer for about 30 minutes. This slow cooking extracts rich flavor from the chicken and melds it all perfectly.

Step 4: Shred the Chicken and Finish the Soup

Once the chicken is cooked through, carefully remove it from the pot and let it rest on a cutting board until cool enough to handle. Remove and discard the skin and bones, then shred the meat using two forks. (Pro tip: I recently tried shredding chicken in my stand mixer using the paddle attachment—it’s a game changer for saving time!) Stir the shredded chicken back into the soup and warm through on low heat.

How to Serve Easy Mexican Chicken Tortilla Soup Recipe

Garnishes

I always serve this soup with a colorful spread of garnishes—chopped avocado for creaminess, crunchy tortilla chips for texture, a squeeze of fresh lime for brightness, and a dollop of sour cream to cool things down. A handful of shredded cheese and extra cilantro make it feel extra special. Inviting everyone to top their soup their own way turns dinner into a fun, interactive experience.

Side Dishes

My go-to sides with this soup are simple: warm crusty bread or a fresh corn salad adds a little variety without stealing the show. Sometimes, I make a quick Mexican street corn salad (esquites) on the side—it pairs beautifully and keeps things festive.

Creative Ways to Present

For casual dinners with friends, I like setting out all the toppings in small bowls so everyone can customize their soup. For a festive twist, I’ve also served the soup in mini cast iron skillets with cheese-melted tortilla strips on top—everyone loved the cozy vibe it created!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, making the soup taste even better the next day. Just keep any crunchy toppings separate until ready to serve.

Freezing

This soup freezes really well! I like to freeze it minus the toppings to maintain texture. Just pack it in a freezer-safe container or bag for up to 3 months. When you want it, thaw overnight in the fridge before reheating gently on the stove.

Reheating

When reheating, I do it slowly on the stovetop over low heat to avoid breaking apart the chicken or overcooking the veggies. Give it a good stir and add a splash of water or broth if it feels too thick. Then, reintroduce the fresh garnishes after warming.

FAQs

Final Thoughts

This Easy Mexican Chicken Tortilla Soup Recipe hits all the right notes for me: comforting, full of flavor, and surprisingly simple to pull together. I often make it when I want a fuss-free dinner that still impresses. I really hope you give it a try and enjoy the process as much as the delicious results—you’re going to love how easy it is to make something so fantastic right at home!

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