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Mexican Chicken Tortilla Soup
This chicken tortilla soup delivers authentic Mexican flavors in just 45 minutes, making it perfect for busy weeknights or weekend family gatherings. Packed with tender shredded chicken, vibrant vegetables, and aromatic spices, this hearty soup provides essential nutrients while satisfying your comfort food cravings. The combination of protein-rich chicken and fiber-loaded vegetables creates a balanced meal that supports muscle health and digestive wellness.
Why You'll Love This Recipe
- Quick 45-minute preparation makes it perfect for busy schedules while delivering restaurant-quality flavors
- Budget-friendly ingredients cost under $15 total, serving four people generously with leftovers
- High protein content from chicken supports muscle health and keeps you satisfied longer
- Customizable toppings allow each family member to personalize their bowl according to taste preferences
- One-pot cooking method minimizes cleanup while maximizing flavor development through ingredient layering
Why This Chicken Tortilla Soup Recipe Works
This recipe succeeds because it builds layers of flavor through proper technique. Simmering chicken directly in broth infuses the liquid with rich protein essence, while sautéing aromatics creates a flavorful base.
The timing ensures vegetables maintain their texture without becoming mushy. Fresh cilantro added at the end preserves its bright flavor, while crispy tortilla strips provide essential textural contrast.
Using low-sodium broth allows you to control salt levels perfectly. The cumin and diced tomatoes with green chilies deliver authentic Mexican taste without overwhelming heat, making it family-friendly.
What You’ll Need for Perfect Chicken Tortilla Soup
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Boneless chicken breasts | 3 pieces (1.5 lbs) | Main protein source, easily shredded |
| Low-sodium chicken broth | 4 cups | Soup base, controls sodium content |
| Medium onion | 1 piece, diced | Aromatic foundation, adds sweetness |
| Fresh garlic | 3 cloves, minced | Flavor enhancer, aromatic depth |
| Diced tomatoes with green chilies | 1 can (14.5 oz) | Adds acidity and mild heat |
| Corn kernels | 1 cup | Natural sweetness, textural variety |
| Fresh cilantro | ½ cup, chopped | Fresh herb finish, authentic flavor |
| Tortilla strips | 1 cup | Crunchy topping, authentic garnish |
| Ground cumin | 1 teaspoon | Earthy Mexican spice, warmth |
Tools
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven | Main cooking vessel for simmering soup |
| Two forks | Shredding cooked chicken efficiently |
| Sharp knife | Dicing vegetables and mincing garlic |
| Cutting board | Safe surface for food preparation |
| Wooden spoon | Stirring ingredients without scratching pot |
How to Make Mexican Chicken Tortilla Soup
| Step | Instructions |
|---|---|
| Step 1: Cook Chicken | In large pot over medium heat, combine chicken breasts and chicken broth. Bring to simmer and cook 15 minutes until chicken reaches 165°F internal temperature. |
| Step 2: Shred Chicken | Remove chicken from pot and shred using two forks. Set aside shredded chicken, keeping broth in pot. |
| Step 3: Sauté Aromatics | In same pot with broth, sauté diced onion and minced garlic until translucent, about 5 minutes. |
| Step 4: Combine Ingredients | Stir in shredded chicken, canned tomatoes, corn kernels, salt, pepper, and cumin. Mix thoroughly. |
| Step 5: Final Simmer | Let soup simmer additional 10 minutes to meld flavors and heat through completely. |
| Step 6: Serve | Serve hot in bowls topped with crispy tortilla strips and fresh cilantro. |
Chef's Helpful Tips
- Save time by using rotisserie chicken instead of cooking breasts, simply shred and add during final simmer
- Make homemade tortilla strips by cutting corn tortillas into strips and baking at 400°F for 8-10 minutes
- Freeze corn kernels for 30 minutes before adding to prevent them from making soup watery
- Double the recipe and freeze half in portions for quick future meals that reheat beautifully
- Add lime juice just before serving to brighten flavors without cooking out the citrus essence
Serving and Storage Tips for Chicken Tortilla Soup
Serving Tips
Serve this chicken tortilla soup immediately while hot for best flavor experience. Offer additional toppings like diced avocado, shredded cheese, or sour cream on the side.
Pair with warm cornbread or crusty rolls for a complete meal. This soup works perfectly for casual family dinners, potluck gatherings, or meal prep sessions.
Store leftovers in refrigerator for up to 4 days. Keep tortilla strips separate to maintain crispiness. Reheat gently on stovetop, adding extra broth if needed to achieve desired consistency.
Mistakes to Avoid while making Chicken Tortilla Soup
Don’t overcook the chicken as it becomes tough and stringy. Remove it promptly when internal temperature reaches 165°F. Avoid adding cilantro too early since heat destroys its fresh flavor.
Never skip sautéing the onions and garlic, as this step builds essential flavor foundation. Don’t add tortilla strips directly to soup as they’ll become soggy instead of providing textural contrast.
Avoid using high-sodium broth without tasting first, as canned tomatoes also contain salt. Check out this comprehensive tortilla soup guide for additional technique tips.
You Must Know
- Always cook chicken to 165°F internal temperature for food safety, using meat thermometer for accuracy
- Fresh corn kernels work best, but frozen corn should be thawed and drained before adding
- Soup tastes better the next day as flavors meld, making it perfect for meal prep
- Adjust spice level by choosing mild or hot diced tomatoes with green chilies according to preference
Suggestions for Chicken Tortilla Soup
Transform this basic recipe by adding black beans for extra protein and fiber. Roasted bell peppers contribute sweetness and vibrant color. Try adding diced jalapeños for heat lovers.
Create a creamier version by stirring in cream cheese or heavy cream during final minutes. For meal prep, consider pairing with our Ultimate Chicken Casserole for weekly planning.
Make it a complete Mexican feast alongside our Creamy Garlic Shrimp Pasta for variety. This soup also freezes beautifully for up to 3 months.
FAQs:
Yes, combine all ingredients except cilantro and tortilla strips in slow cooker. Cook on low 6-8 hours or high 3-4 hours. Shred chicken in final hour, then add cilantro and serve with tortilla strips.
Mash some corn kernels against pot sides, or add 2 tablespoons cornstarch mixed with cold water. Simmer 5 minutes until thickened. Alternatively, blend 1 cup of soup and stir back in.
Use vegetable broth for lighter flavor, or dissolve chicken bouillon cubes in water. Bone broth adds extra nutrition and richness. Always choose low-sodium options to control salt levels.
Properly stored chicken tortilla soup lasts 3-4 days refrigerated in airtight containers. Keep toppings separate to maintain texture. Reheat gently on stovetop, adding broth if needed.
Yes, freeze soup without toppings for up to 3 months in freezer-safe containers. Leave 1-inch headspace for expansion. Thaw overnight in refrigerator and reheat slowly, stirring occasionally.
Conclusion
This Mexican chicken tortilla soup combines authentic flavors with practical preparation methods, creating a satisfying meal that works for any occasion. The recipe’s flexibility allows customization while maintaining its essential character.
With proper technique and quality ingredients, you’ll create restaurant-worthy soup at home. The balance of protein, vegetables, and spices provides both nutrition and comfort in every bowl.
Start making this soup today and discover why it becomes a family favorite that you’ll return to again and again.
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📖 Recipe Card
Chicken Tortilla Soup
- Total Time: 45 minutes
- Yield: 15 total, serving 1x
Description
A hearty and flavorful Mexican-inspired soup featuring tender shredded chicken, vegetables, and aromatic spices, topped with crispy tortilla strips and fresh cilantro.
Ingredients
- 3 pieces (1.5 lbs) boneless chicken breasts
- 4 cups low-sodium chicken broth
- 1 piece, diced medium onion
- 3 cloves, minced fresh garlic
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup corn kernels
- ½ cup, chopped fresh cilantro
- 1 cup tortilla strips
- 1 teaspoon ground cumin
Instructions
- Step 1: Cook Chicken – In large pot over medium heat, combine chicken breasts and chicken broth. Bring to simmer and cook 15 minutes until chicken reaches 165°F internal temperature.
- Step 2: Shred Chicken – Remove chicken from pot and shred using two forks. Set aside shredded chicken, keeping broth in pot.
- Step 3: Sauté Aromatics – In same pot with broth, sauté diced onion and minced garlic until translucent, about 5 minutes.
- Step 4: Combine Ingredients – Stir in shredded chicken, canned tomatoes, corn kernels, salt, pepper, and cumin. Mix thoroughly.
- Step 5: Final Simmer – Let soup simmer additional 10 minutes to meld flavors and heat through completely.
- Step 6: Serve – Serve hot in bowls topped with crispy tortilla strips and fresh cilantro.
Notes
- Save time by using rotisserie chicken instead of cooking breasts, simply shred and add during final simmer
- Make homemade tortilla strips by cutting corn tortillas into strips and baking at 400°F for 8-10 minutes
- Double the recipe and freeze half in portions for quick future meals that reheat beautifully
- Add lime juice just before serving to brighten flavors without cooking out the citrus essence
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 8g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: chicken tortilla soup, Mexican soup, homemade soup, comfort food, easy dinner recipe
