If you’re a devotee of Mexican cuisine, then this Mexican Chicken Tortilla Soup recipe is a must-try. Packed with juicy chicken, beans, corn, and spicy flavors, this delectable soup is a hearty and flavorful dinner that’s perfect for a relaxing and snug night at home.
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Ingredients For Mexican Chicken Tortilla Soup:
Chicken breasts: This recipe puts the spotlight on the chicken, contributing a considerable amount of protein to the soup.
Onion: The soup’s taste profile is elevated by incorporating onions, which impart a delectable combination of sweet and savory flavors while also providing ample fiber for added nutrition.
Garlic: The soup’s flavor is heightened by the incorporation of garlic, which not only lends a piquant taste but also delivers a range of health benefits, including the strengthening of the immune system.
Jalapeno pepper: Adding jalapeno pepper to the soup infuses it with heat, yet you have the flexibility to regulate the level of spiciness as per your taste buds.
Tomatoes: With the addition of tomatoes, the soup acquires a delectable sweet and tangy taste that is further fortified by the vitamin C and antioxidants contained in these nutritious fruits.
Black beans: The soup gains a smooth and creamy mouthfeel from the inclusion of black beans, which also furnish the meal with important protein, fiber, and iron content.
Corn: The soup’s taste profile is elevated by the inclusion of corn, which lends a satisfying crunch and a boost of fiber and antioxidants.
Chicken broth: The soup’s core ingredient is the chicken broth, infusing it with a mouth-watering and savory flavor.
Cumin: The soup’s flavor profile is enhanced by the earthy and warm notes of cumin, which additionally offers health benefits such as reducing inflammation and aiding in digestion.
Chili powder: With its smoky and spicy notes, the chili powder is a key ingredient in the soup, bringing with it a host of health benefits that range from enhancing metabolism to alleviating inflammation.
Salt: Salt not only amplifies the flavors of the soup but also acts as a means to offset the sweetness and spiciness in perfect proportion.
How to make Mexican Chicken Tortilla Soup:
Saute the garlic, onion, and jalapeno pepper in a large pot or Dutch oven on medium heat until the onion is clear and the scent is strong.
Place the shredded chicken, black beans, diced tomatoes, corn, cumin, chicken broth, chili powder, and salt in the pot, and give everything a good stir until the ingredients are thoroughly combined.
Start by boiling the soup and then reduce the heat to low, allowing it to simmer for about 20 minutes, or until the chicken is soft and the vegetables are cooked to perfection.
As the soup simmers, prepare the tortilla strips by slicing the tortillas into slender strips and submerging them in hot oil.
Fry them until they become crispy and acquire a beautiful golden hue, then dab them dry with a paper towel to remove any excess oil.
When presenting, transfer the soup to bowls using a ladle and finish it off with crispy tortilla strips, shredded cheese, and fresh cilantro for added flavor.
My Best Tips:
- To elevate the creaminess of your soup, introduce a can of cream chicken soup or a cup of heavy cream into the mix for a decadent and luxurious flavor.
- If you’re pressed for time, utilizing pre-shredded chicken or a rotisserie chicken as a replacement for cooking your own chicken breasts can be a convenient solution.
The step-by-step instructions for Mexican Chicken Tortilla Soup can be found in the recipe card below
Questions And Answers About Mexican Chicken Tortilla Soup
Mexican tortilla chicken soup variations:
Choose a plant-based alternative by forgoing the chicken and using vegetable broth in place of chicken broth. Enhance the protein value by incorporating additional beans or tofu.
If you want to add some spiciness to your soup, you can use hot sauce or throw in some extra jalapeno peppers.
Achieve a more luscious and creamy consistency in your soup by adding a can of cream chicken soup or heavy cream.
If you desire a more robust soup, refrain from blending it and leave it with chunks.
Upgrade the soup’s taste with a burst of greenness by adding a handful of chopped cilantro and diced avocado to it.
Have a look at our other recipes, how about or
What Do You Serve with chicken tortilla soup Mexican?
Serve a portion of tortilla chips alongside the dish to use for dipping.
For an extra burst of taste, serve your soup with homemade guacamole that you’ve prepared yourself.
Cook up some savory quesadillas stuffed with cheese to serve as a delightful side.
Complete your dish with a refreshing side salad composed of crisp leafy vegetables and a piquant dressing.
Elevate your meal with a taste of the South by creating some cornbread to serve alongside your main dish.
Can You Freeze Mexican tortilla chicken soup?
To enjoy Mexican Chicken Tortilla Soup at a later time, you can freeze it. Allow the soup to cool entirely, then place it in an airtight container or freezer bag and store it in the freezer for up to three months. When you’re ready to reheat it, thaw the soup in the fridge overnight, and then heat it on the stove over medium-low heat until it’s heated thoroughly.
How do you store Mexican Chicken Tortilla Soup?
You can store any unused Mexican tortilla chicken soup in an airtight container in the refrigerator for up to four days. To reheat it, use either the stove or microwave until it’s warmed through.
Calories in the Recipe:
Depending on how much you serve and what components you include, Mexican Chicken Tortilla Soup can contain anywhere from roughly 350 to 400 calories per serving.
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Mexican Chicken Tortilla Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 onion diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1 cup frozen corn kernels
- 1 can dice tomatoes with green chilies, undrained
- 2 claves garlic, minced
- 1 teaspoon chili powder
- 4 cup chicken broth
- 1 can black beans, drained and rinsed
- 2 tablespoons lime juice
- 1 jalapeno pepper, seeded and minced
- Tortilla chips, shredded cheese, sour cream, and chopped cilantro for garnish
Instructions
- To get started, preheat your oven to 375°F and then apply some salt and pepper to the chicken breasts before arranging them on a baking sheet.
- Cook until done by baking for 20-25 minutes, then give time to cool off and utilize a fork to shred.
- Increase the warmth of the olive oil within a sizable pot at a moderate level.
- Put the onion, garlic, and jalapeno pepper in the pan and cook until they soften, approximately for 5 minutes.
- Sprinkle the cumin and chili powder into the dish and stir regularly for a minute while cooking.
- Combine the chicken broth, diced tomatoes, black beans, and corn in the pot.
- Place the mixture on low heat and cook it for 15-20 minutes until it reaches a simmer.
- Combine the shredded chicken and lime juice with the pot's contents, and let it cook for an extra 5 minutes.
- Enhance the taste of the food by seasoning it with salt and pepper to your taste.
- Give your dish a flavorful touch by topping it off with tortilla chips, sour cream, shredded cheese, and cilantro for a decorative and delicious garnish.
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