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.
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.
- 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
In a Dutch oven heat the olive oil
Add the onion, green pepper, jalapeno pepper, and garlic. Saute until the vegetables are slightly tender.
Stir in the tomatoes, green chilis, cilantro, and seasonings. Stir in the chicken and then next add the broth and lime juice.
Bring the soup to a boil, reduce heat and simmer until vegetables are tender.
While the soup is simmering make the tortilla chips. Fry them in batches until brown and crisp.
Add soup to bowls and serve with tortilla chips, slices of jalapenos, cheese, or whatever you desire.
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.
Mexican Chicken Tortilla Soup
- 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.
- 3 – 6 tablespoons olive oil
- 3 8-inch tortillas flour or corn
- salt to taste
- 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.
- The chicken can be cooked a day ahead if you desire or leftover chicken can be used.
- If using store-bought broth use low sodium broth for a healthier soup.
- Do not drain the juice from the tomatoes. This will add additional flavor.
- If you are not a fan of cilantro, you can substitute parsley.
- Store leftovers in an airtight container in the refrigerator for up to four days.
This recipe was originally published on January 20, 2012. It has been updated with new content and pictures on February 17, 2022.