If you’re on the hunt for a comforting, vibrant, and utterly satisfying soup that feels like a warm hug from the inside, this Easy Mexican Chicken Tortilla Soup Recipe is about to become your new favorite. Bursting with fresh vegetables, tender shredded chicken, and just the right balance of spices, this soup brings the beloved flavors of Mexico straight to your kitchen in a way that’s approachable and fun to make. Whether it’s a chilly evening or you’re just craving something packed with flavor and soul, this recipe delivers every time, proving that simple ingredients can create spectacular meals.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a star role in building the layers of flavor and texture in this soup. From the bright kick of jalapeño to the silky softness of shredded chicken, every item is essential to making this dish shine.
- Olive oil: The perfect base for sautéing veggies and blooming spices to unlock their aroma.
- Kosher salt and freshly ground black pepper: Simple seasonings that lift every single ingredient.
- Onion, celery, and carrots: Classic mirepoix elements that create a flavorful, textured foundation.
- Garlic: Adds depth and a little punch of savory goodness.
- Jalapeño pepper: Gives the soup its signature Mexican heat and brightness; removing seeds softens the spice.
- Ground cumin and coriander: Warm, earthy spices that paint the soul of this dish.
- Chicken breasts (bone-in, skin-on): They provide juicy meat and extra flavor to the broth.
- Chicken broth: The comforting liquid base that ties everything together perfectly.
- Crushed whole tomatoes in puree: Bring natural sweetness and tang, enriching the soup’s color and taste.
- Fresh cilantro: Adds bright herbal notes essential for authenticity.
- Corn tortillas: Thin strips soaked into the broth, adding a hearty texture and corn goodness.
- Chopped avocado, tortilla chips, shredded cheese, lime wedges, sour cream, extra cilantro, sliced jalapeño: These delightful garnishes let you personalize each bowl with creaminess, crunch, zest, and extra heat.
How to Make Easy Mexican Chicken Tortilla Soup Recipe
Step 1: Sauté Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in your chopped onion, celery, and carrots. Let them cook gently until they soften and fill your kitchen with that inviting aroma, about 8 minutes. This vegetables base builds a naturally sweet, tender backbone for the soup.
Step 2: Add Aromatics and Spices
Next, stir in fresh garlic, the chopped jalapeño, and your ground cumin and coriander. Cooking these together lets the spices release their full, earthy fragrance while the garlic and jalapeño kick up the flavor with a fresh zing that’s totally unbeatable.
Step 3: Add Chicken and Liquids
Place the seasoned chicken breasts right into the pot and pour over the chicken broth combined with crushed tomatoes. The chicken boils gently in this savory, vibrant liquid, soaking up all the delicious flavors. Adding fresh cilantro and sliced corn tortillas right now means the soup starts melding textures early on.
Step 4: Simmer Soup
Bring everything to a boil then reduce the heat, letting it simmer steadily for 30 minutes. This slow cooking softens ingredients perfectly and cooks the chicken through so it’s tender and juicy.
Step 5: Shred Chicken
Carefully remove the chicken and let it cool slightly. When it’s easy to handle, shred the meat with forks, discarding skin and bones. This step transforms the chicken into bite-sized pieces that will soak up the broth’s magic.
Step 6: Combine and Reheat
Return the shredded chicken to your pot and stir well. If needed, give it a gentle reheat on low, allowing all those flavors to come together one last time before serving.
How to Serve Easy Mexican Chicken Tortilla Soup Recipe
Garnishes
This is where your soup truly becomes a celebration. Offer chopped avocado for creaminess, crunchy tortilla chips for texture, and shredded cheeses like cheddar or Monterey Jack for melty richness. Lime wedges add a zesty brightness, while sour cream and extra cilantro bring a cool, fresh contrast. Slices of jalapeño spice things up for those who want an extra kick. These garnishes make each bowl a personalized fiesta of flavors.
Side Dishes
Pair this soup with simple, complementary sides to round out the meal. A crisp green salad with a light vinaigrette or warm, fluffy Mexican cornbread are fantastic choices. You can also serve it alongside freshly made guacamole and chips for a fun, festive spread everyone will love.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bell peppers or small, oven-safe bowls topped with a crispy tortilla round. You might also use edible tortilla bowls for a playful crunch-with-every-spoonful experience. Adding a sprinkle of toasted pepitas or a few drops of smoky chipotle sauce on top can elevate the flavor and presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors and hearty textures. The chicken stays tender and the broth remains vibrant, making leftovers just as delightful as the first serving.
Freezing
You can freeze this soup to enjoy at a later date. Make sure to cool it completely before transferring it to freezer-safe containers. It’s best to freeze the soup without garnishes so they stay fresh and crisp when added later. Frozen soup can last up to 3 months without losing any of its amazing taste.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. Avoid boiling to keep the chicken tender and prevent the garnishes’ flavors from becoming muted. Add fresh garnishes after reheating to bring that same fresh, lively touch.
FAQs
Can I use cooked chicken instead of raw chicken breasts?
Absolutely! If you have leftover cooked chicken, you can add it in towards the end of cooking just to warm it through. This will save time while still giving you all the delicious flavors.
How spicy is this Easy Mexican Chicken Tortilla Soup Recipe?
The spice level is moderate thanks to the jalapeño. You can adjust heat by removing the seeds or adding more jalapeño slices as a garnish. This flexibility makes it perfect for all taste preferences.
Can I make this soup in a slow cooker?
Yes! Start by sautéing the veggies and spices on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender. Shred the chicken before serving.
What can I use instead of corn tortillas?
If you don’t have corn tortillas, you can use flour tortillas or even tortilla chips added just before serving for crunch. The corn flavor is traditional, but the soup will still be delicious with these swaps.
Is this soup gluten-free?
This Easy Mexican Chicken Tortilla Soup Recipe can be gluten-free if you use gluten-free corn tortillas and carefully check your chicken broth ingredients. It’s a naturally wholesome and safe option for gluten-sensitive eaters.
Final Thoughts
There’s something incredibly satisfying about cozying up with a bowl of homemade soup that’s brimming with heart and flavor. This Easy Mexican Chicken Tortilla Soup Recipe is a keeper for all your soup cravings—it’s simple to make, versatile, and irresistibly delicious. I can’t wait for you to try it and enjoy that perfect balance of warmth, zest, and comforting textures with every spoonful. Your new favorite weeknight meal is waiting!
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Easy Mexican Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy Mexican Chicken Tortilla Soup is a flavorful and comforting dish that combines tender shredded chicken, fresh vegetables, and a blend of aromatic spices in a rich tomato and chicken broth base. Perfect for a satisfying weeknight meal, it features classic Mexican ingredients like cumin, coriander, jalapeño, and cilantro, finished with crunchy tortilla strips and customizable toppings like avocado, cheese, and sour cream.
Ingredients
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 (remove seeds for less heat)
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 large (or 3 small) chicken breast halves, bone-in, skin-on
- 1 1/2 quarts (6 cups) chicken broth
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 1/4 cup chopped fresh cilantro leaves
- 4 corn tortillas, thinly sliced into strips
Toppings
- Chopped avocado
- Tortilla chips
- Shredded cheese (e.g., cheddar or Monterey Jack)
- Lime wedges
- Sour cream
- Additional fresh cilantro
- Sliced jalapeño
Instructions
- Sauté Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8 minutes.
- Add Aromatics and Spices: Stir in the chopped garlic, jalapeño, ground cumin, and ground coriander. Cook for another 2 minutes to release their flavors, stirring frequently to prevent burning.
- Add Chicken and Liquids: Place the chicken breasts into the pot. Season generously with kosher salt and freshly ground black pepper. Pour the chicken broth and crushed tomatoes over the chicken so it is fully submerged. If necessary, add a bit of water to cover the chicken completely. Stir in the chopped cilantro and sliced corn tortillas.
- Simmer Soup: Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Cover loosely and cook for about 30 minutes, or until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken breasts from the pot and place on a cutting board. Allow to cool slightly until safe to handle. Discard skin and bones, then shred the meat finely with two forks or a stand mixer.
- Combine and Reheat: Return the shredded chicken to the pot. Stir well to combine all ingredients. Warm the soup over low heat until heated through, adjusting seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls. Offer a variety of toppings such as chopped avocado, tortilla chips, shredded cheese, lime wedges, sour cream, extra cilantro, and sliced jalapeño so each person can customize their bowl to taste.
Notes
- For less heat, remove the seeds from the jalapeño before adding.
- You can use boneless, skinless chicken breasts as a substitute, but bone-in adds more flavor to the broth.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust the thickness of the soup by adding more broth or water if it becomes too thick from the tortillas.
- For a vegetarian version, omit the chicken and use vegetable broth instead; add extra beans or veggies for protein.
