This classic Mexican chicken tortilla soup is hearty and delicious, making it the perfect dish for the cooler months. Packed with savory chicken, spicy seasonings, and fresh toppings, it’s a comforting blend of flavors that will warm you from the inside out. The combination of cumin, chili powder, and lime juice brings the perfect balance of heat and zest, while the crispy tortilla chips and creamy avocado add a satisfying texture that makes each spoonful even better.

About This Recipe

Almost everyone has their favorite version of chicken tortilla soup, but over the years, I’ve taken what I’ve loved from several different recipes and created this one. It’s simple, fast, and full of flavor, with just the right balance of spice. You can easily customize it to your taste by adding more jalapeños, including poblano peppers, or even leaving some seeds in for extra heat. If you like, throw in some corn for a little extra sweetness and texture, or add some beans for an extra boost of protein and heartiness. This soup is versatile and perfect for making it your own!

Chicken Tortilla Soup

Recipe by Kristie BookerCourse: SoupsDifficulty: Medium

Servings

4-6

servings

Total time

45

minutes

This classic Mexican chicken tortilla soup is a hearty, flavorful blend of savory chicken, spicy seasonings, and fresh toppings, perfect for cooler months. With cumin, chili powder, and a splash of lime, it strikes the perfect balance of heat and zest. Customize it to your taste with extra jalapeños, corn, or beans, and enjoy the comforting crunch of tortilla chips and creamy avocado in every spoonful.

Ingredients

• 1 rotisserie chicken, shredded

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 carrots, chopped

• 2 stalks of celery, chopped

• 1-2 jalapeno peppers, seeds removed and chopped

• 3-4 cloves of garlic, minced

• 1 teaspoon cumin

• 1 teaspoon ground coriander

• 4-6 cups low-sodium chicken broth

• 1 28 oz can whole tomatoes, pureed in blender

• 1/4 cup chopped fresh cilantro

• 6 six inch fresh corn tortillas, cut into strips (or corn meal, see note below)

• salt and pepper

• sour cream, for serving

• sliced avocado, for serving

• sprigs of fresh cilantro, for serving

• shredded Monterey jack or cheddar cheese, for serving

• tortilla chips, for serving

Directions

• Heat oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and saute for 10 minutes until the onion is translucent.
• While vegetables are cooking shred the chicken and cut corn tortillas into 1/2 inch strips.
• Add the garlic, jalapeno pepper, cumin, coriander, 1 tablespoon salt, 1 teaspoon pepper. Stir until fragrant, about 1 minute.
• Add chicken stock, tomatoes, cilantro, and tortillas. Bring soup to a boil, then simmer over low heat for 25 minutes.
• Add the shredded chicken and more salt and pepper if needed.
• Serve with sour cream, sliced avocado, spring of cilantro, shredded Monterey jack or cheddar cheese, and tortilla chips.

Notes

• If your soup calls for corn tortillas but they’re unavailable or not breaking down well, use fine cornmeal instead. Whisk 1 cup of hot cooking liquid from your soup with the cornmeal in a small bowl until smooth, then stir the mixture back into the pot.