• Skip to main content
  • Skip to primary sidebar

Words of Deliciousness

  • Recipes
  • Easy meals
  • Bread Recipes
  • About Me
    • Contact me
You are here: Home / Soup / Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup

February 17, 2022 By Dawn 9 Comments

Sharing is caring!

29 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Mexican Chicken Tortilla Soup bursting with flavor, the perfect comfort food. This soup is easy to make and comes together in no time. Perfect for those cold winter nights.

Looking down at a bowl of Mexican chicken tortilla soup.

Soup is the perfect comfort food. When the weather is cold and the snow is falling. As always I like simple recipes with simple ingredients. This is just that with just enough seasoning that I am sure you will fall in love with, just as I have.

You can have this soup ready for the table in about an hour or less. Perfect for any time of the week. It will be a recipe that I am sure you will keep making over and over again.

Side angle view of a bowl of chicken tortilla soup.

Helpful Tips:

  • The chicken can be cooked the day before the soup is made or you can use leftover chicken.
  • When using store bought broth use low sodium broth for a healthier soup.
  • For a little less heat, remove the seeds from the jalapeno pepper.
  • The tortilla chips can be make out of corn or flour tortilla shells, or if you prefer use store bought tortilla chips.
  • Be careful not to over salt the soup. I like to salt at the end of the cooking. Tasting as you go is the best.
  • Store the soup in an airtight container for 3 to 4 days.

Steps for making Mexican Chicken Tortilla Soup

Step one

In a Dutch oven heat the olive oil

  • Dutch oven with onions, peppers, and garlic in it.
  • Cooked vegetable for soup.

Step two

Add the onion, green pepper, jalapeno pepper, and garlic. Saute until the vegetables are slightly tender.

  • Chopped cooked chicken is stirred into the vegetables.

Step three

Stir in the tomatoes, green chilis, cilantro, and seasonings. Stir in the chicken and then next add the broth and lime juice.

Step four

Bring the soup to a boil, reduce heat and simmer until vegetables are tender.

  • Mexican chicken tortilla soup in a Dutch oven.

Step five

While the soup is simmering make the tortilla chips. Fry them in batches until brown and crisp.

  • F;our tortilla on cutting boad to cut with a knife.
  • Fried tortilla strips on a plate.

Step six

Add soup to bowls and serve with tortilla chips, slices of jalapenos, cheese, or whatever you desire.

A side view of a bowl of Mexican tortilla chicken soup.

Here are some more soup recipes that you may enjoy:

  • Chicken and Wild Rice Soup
  • Chicken Tortellini Soup
  • Italian Meatball Soup
  • Polish Sausage and Sauerkraut Soup

If you make this Mexican Chicken Tortilla Soup I would love to hear about them! Please leave me a comment and a rating.

Looking down at a bowl of Mexican chicken tortilla soup.

Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup bursting with flavor, the perfect comfort food. This soup is easy to make and comes together in no time. Perfect for those cold winter nights.
Print Pin Rate
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Mexican chicken tortilla soup, Mexican chicken tortilla soup recipe
Prep Time: 25 minutes minutes
Cook Time: 35 minutes minutes
Servings: 7 servings
Calories: 201kcal
Author: Dawn

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 cup green pepper chopped
  • 1 large jalapeno pepper chopped
  • 2 cloves garlic minced
  • 1 14 ounce can diced tomatoes
  • 1 7 ounce can roasted green chiles
  • 3 large skinless boneless cooked chicken breast
  • 48 ounces chicken broth
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon cumin
  • 1 1/2 teaspoons oregano
  • salt and pepper to taste.

Tortilla strips

  • 3 – 6 tablespoons olive oil
  • 3 8-inch tortillas flour or corn
  • salt to taste

Instructions

  • In a Dutch oven heat 2 tablespoons of olive oil.
  • Add the onions, onion, green pepper, and jalapeno pepper. Saute over medium heat until the vegetables are slightly tender.
  • Stir in the diced tomatoes, roasted green chiles, cilantro, cumin, and oregano. Add the cooked chicken and mix in.
  • Add the broth and lime juice, mix well. Bring to a boil. Once it boils reduce heat and simmer for about 30 minutes or until vegetables are tender.
  • While the soup is simmering make the tortilla strips.
  • Cut tortilla shells into about 1/4- inch strips. Heat about 3 tablespoons of olive oil in a skillet. Fry the strips in small batches until golden brown. Salt lightly.
  • Add additional as needed.
  • Serve the tortilla strips in the soup. Top with shredded cheese, additional slices of jalapeno, lime slices, or what you desire.

Notes

  1. The chicken can be cooked a day ahead if you desire or leftover chicken can be used.
  2. If using store-bought broth use low sodium broth for a healthier soup. 
  3. Do not drain the juice from the tomatoes. This will add additional flavor.
  4. If you are not a fan of cilantro, you can substitute parsley.
  5. Store leftovers in an airtight container in the refrigerator for up to four days.
 
 
 
Nutrition information is an estimate and may vary with the brands of ingredients used. The calories do not include the tortilla strips.

Nutrition

Calories: 201kcal | Carbohydrates: 8g | Protein: 23.8g | Fat: 7.8g | Saturated Fat: 0.9g | Cholesterol: 47mg | Sodium: 1132mg | Potassium: 240mg | Fiber: 2.9g | Sugar: 3.9g | Calcium: 53mg | Iron: 2mg

This recipe was originally published on January 20, 2012. It has been updated with new content and pictures on February 17, 2022.

Filed Under: Soup

See what’s cooking. Sign up for the newsletter.

Previous Post: « Banana Blueberry Scones
Next Post: Amazing Orange Cookies »

Reader Interactions

Comments

  1. Anonymous

    January 20, 2012 at 5:26 pm

    Great recipe and so easy too! I stopped using flour tortillas ages ago because of lard, and only use the corn ones now, which were delicious with this recipe, and I left out the cheese to save on calories. A wonderful soup day choice.

    Reply
  2. Pam

    January 20, 2012 at 7:59 pm

    It’s soup weather here too. This looks and sounds wonderful!

    Reply
  3. Catherine

    January 21, 2012 at 7:13 pm

    This is a delicious looking soup. It sure is cold here in NY today too!! I think soup will be on the minds of a lot of people today!! I like the choice of using the salsa. I am sure that it added so much flavor. Keep warm and well, Blessings, Catherine xo

    Reply
  4. Reeni

    January 22, 2012 at 6:21 pm

    I’d love to curl up with a big bowl of your delicious soup! One of my favorites – I love to make a big pot to have on hand for lunches too!

    Reply
  5. Lizzy

    January 23, 2012 at 12:18 pm

    Oh, yeah, this is a winner! I’ve been eating a lot of soup, too…perfect for lunch or dinner!

    Reply
  6. The Dainty Dolls House

    January 26, 2012 at 9:39 am

    That looks mega!! Must try this soon!! Bet it smells great too!! Thanks ever so much for your comment and visit, hope you’ll come again soon!! Have a great day!! xx

    Reply
  7. Jeff the Chef

    February 18, 2022 at 8:59 am

    I love to add fried tortilla strips to soup! And I love the flavors in your recipe.

    Reply
  8. Chef Mimi

    February 18, 2022 at 10:24 am

    Your soup is beautiful. I’ve always loved this soup, because of all the various ingredients that can be added to it. Beans, chorizo, chipotle… so many great flavors. I like your recipe, though, and I should make it soon. I usually just wing it!

    Reply
  9. John / Kitchen Riffs

    February 22, 2022 at 5:01 pm

    It’s getting really cold here tonight, and going to snow tomorrow — double weather whammy! Definitely ideal soup weather, and this wold be so good and comforting. Nice recipe — thanks.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet the Blogger!

Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
Read more about Dawn

Get The Newsletter

Feature Your Favorites

Shredded Spicy Chicken

A side view of a bowl of cranberry orange dip on a plate with fruit and crackers.

Cranberry Cream Cheese Dip

Smothered Chicken Breast

Rosemary Roasted Chicken

Apple Bars

Shrimp Dip

Copyright © 2025 · Privacy Policy

29 shares
  • Facebook
  • Twitter
  • Pinterest

Updated on February 17, 2022