Description
This Easy Mexican Chicken Tortilla Soup is a flavorful, comforting dish featuring tender shredded chicken simmered with fresh vegetables, aromatic spices, and tangy tomatoes. Topped with crispy tortilla strips and your favorite garnishes, it’s a perfect, hearty meal inspired by classic Mexican flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper, to taste
- 1 onion, chopped
- 4 celery stalks, thinly sliced
- 4 carrots, thinly sliced
- 5 cloves garlic, chopped
- 1 jalapeño pepper, chopped
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 large (or 3 small) chicken breast halves, bone in, skin on
- 1 1/2 quarts chicken broth
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 1/4 cup chopped fresh cilantro leaves
- 4 corn tortillas, thinly sliced
Toppings (Choose Your Favorites)
- Chopped avocado
- Tortilla chips
- Shredded cheese
- Lime wedges
- Sour cream
- Fresh cilantro
- Extra jalapeño slices
Instructions
- Sauté Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots, cooking until they soften and become fragrant, about 8 minutes.
- Add Aromatics and Spices: Stir in garlic, chopped jalapeño, ground cumin, and ground coriander. Cook for another 2 minutes to release their flavors.
- Add Chicken and Liquids: Place the chicken breast halves into the pot. Season liberally with kosher salt and freshly ground black pepper. Pour in chicken broth and crushed whole tomatoes with their puree to cover the chicken. If necessary, add water so the chicken is submerged.
- Add Cilantro and Tortilla Strips: Stir in chopped fresh cilantro leaves and thinly sliced corn tortillas, which will soften and add body to the soup.
- Simmer Soup: Bring the soup to a boil, then reduce heat and let it simmer gently for about 30 minutes. Test the chicken’s doneness by cutting into the thickest part; it should be fully cooked.
- Shred Chicken: Remove the chicken from the pot and let it cool on a cutting board for a few minutes. Once cool enough to handle, discard the skin and bones. Shred the chicken using two forks or a stand mixer for convenience.
- Rewarm and Serve: Return the shredded chicken to the soup and warm through. Ladle the soup into bowls and offer an array of toppings like chopped avocado, tortilla chips, shredded cheese, lime wedges, sour cream, fresh cilantro, and extra jalapeño slices for guests to customize their bowls.
Notes
- You can substitute boneless chicken breasts if preferred but bone-in adds extra flavor.
- Adjust jalapeño quantity based on your preferred spice level or omit entirely for a milder soup.
- Homemade crushed tomatoes can be used instead of canned to enhance freshness.
- Leftover soup keeps well refrigerated for up to 3 days and freezes beautifully.
- For a thicker soup, add more tortilla strips or reduce the liquid by simmering a bit longer.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
