Mexican Chicken Tortilla Soup
Mexican Chicken Tortilla Soup layers smoky guajillo and ancho chiles with fire-roasted corn, tender shredded chicken, and a tomato base for a warming, moderately spicy bowl. Finished with crisp tortilla strips for texture, it’s a satisfying weeknight soup that shines in cooler weather or anytime you crave bold chile depth and comforting flavors.
- Prep15 mins
- Cook1 hr 10 mins
- Serves6
- DifficultyMedium
- 1
Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until the peppers soften, about 10 minutes. Turn off the heat, drain the peppers, and let them cool.
- 2
Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until the meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer the chicken to a plate and shred with 2 forks when cool enough to handle. Strain the broth into a bowl and set it aside for the soup.
- 3
Combine diced tomatoes and the cooled chile peppers in a blender; blend until smooth.
- 4
Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in the onion. Cook and stir until the onion softens and turns translucent, about 5 minutes. Add oregano and paprika; cook, stirring, until the onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add the remaining 2 tablespoons oil. Add the pureed tomato–chile pepper mixture to the hot oil; it should sizzle. Stir the sauce to combine with the onions and cook until heated through, about 3 minutes.
- 5
Add the shredded chicken to the pot and stir until completely coated in the sauce; simmer for 3 minutes. Stir in the reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce the heat and simmer until the flavors have blended, about 10 minutes, adding additional chicken broth if the soup is too thick.
- 6
Ladle the soup into bowls and top with tortilla strips.
- Calories 298.43 kcal Moderate
- Protein 23.57 g Good Source
- Carbs 13.15 g Moderate
- Total Fat 17.31 g High
- Saturated Fat 4.02 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 101.7 mg High
- Sodium 471.59 mg High
- Fiber 2.99 g Moderate
- Sugar 3.13 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 35.11 mg Low Source
- Iron 2.12 mg Moderate
- Potassium 361.28 mg Low Source
- Vitamin A 191.45 mcg_rae Good Source
- Vitamin C 5.83 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Mexican Chicken Tortilla Soup is a Mexican dinner recipe made with 14 ingredients. It takes about 1 hr 25 mins, serves 6, and is rated medium. Key ingredients include Boneless Chicken Thigh, Chicken Bouillon, Chicken Broth, and Cooking Oil. Each serving provides about 298.43 kcal, and is a good source of protein.
Recipe Questions
- What is Mexican Chicken Tortilla Soup?
- It is a Mexican soup recipe made with 14 ingredients, usually served for dinner or lunch or soup.
- What is Mexican Chicken Tortilla Soup made of?
- The main ingredients are Boneless Chicken Thigh, Chicken Bouillon, Chicken Broth, Cooking Oil, Diced Tomatoes. The full list of 14 is above.
- What goes well with Mexican Chicken Tortilla Soup?
- Explore these Mexican side-dish recipes.
- How long does it take to make Mexican Chicken Tortilla Soup?
- About 1 hr 25 mins in total: 15 mins to prepare and 1 hr 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 298.43 kcal. The full nutrition breakdown is above.
- Is Mexican Chicken Tortilla Soup easy to make?
- This recipe is rated medium, with 14 ingredients and 6 steps.
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