I put a chicken tortilla soup on the table in under thirty minutes that tastes like it simmered for hours and finishes with an unexpected crunchy kick you’ll have to keep reading to find out.

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I obsess over this Mexican chicken tortilla soup because it tastes like real-deal street food in a bowl. I love the way shredded rotisserie chicken gives it instant, smoky-salty depth and how crisped corn tortillas rain in at the end for that addictive crunch.

The broth hits like a bright, savory slap, complex without fuss, tangy notes balancing the heat. And the texture contrasts?

Pure joy. Not precious.

Just honest, messy, ridiculously satisfying soup that pulls me back to the stove for seconds before I even finish my first bowl every time. I eat it way too often, zero regrets.

Ingredients

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Basically the protein backbone, tender and filling.
It’s the warm, comforting, savory base.
Adds bright acidity and smoky notes if fire roasted.
Sweetness and body, it grounds the soup.
Punchy aromatics, it won’t let it be boring.
Adds heat and green brightness, seeds up to you.
Sweet pops and little texture surprises.
Extra heft and fiber, makes it hearty.
Crunchy topping once fried, pure tortilla soul.
Crisps those strips, don’t skimp on this.
Earthy warmth, that classic Mexican scent.
Deep chile flavor and gentle heat.
Herbaceous background, slightly woody and warm.
Brings everything forward, taste as you go.
Subtle bite that lifts the flavors.
Plus, fresh zing from chopped cilantro.
Bright acid burst you’ll squeeze on top.
Creamy coolness that calms the spice.
Melty tang, makes it feel like comfort.
Sharp crunchy rings if you want garnish.

Ingredient Quantities

1 pound boneless skinless chicken breasts or 2 cups shredded rotisserie chicken

6 cups low sodium chicken broth (use more if you like it thinner)

1 (14.5 oz) can diced tomatoes, fire roasted if you can find em

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 jalapeño, seeds removed and finely chopped (keep seeds if you want more heat)

1 cup frozen or canned sweet corn, drained

1 (15 oz) can black beans, rinsed and drained (optional but good)

6 small corn tortillas, cut into strips

2 tablespoons vegetable or canola oil for frying the tortillas

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon dried Mexican oregano or regular oregano

Salt, about 1 to 1 1/2 teaspoons, to taste

Freshly ground black pepper, about 1/2 teaspoon or to taste

1/2 cup chopped fresh cilantro plus extra for garnish

2 limes, cut into wedges for serving

1 ripe avocado, diced for topping

1/2 cup shredded Monterey Jack or queso fresco for topping

Optional: sliced scallions or red onion for garnish

How to Make this

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1. If using raw chicken breasts, season them with a little salt and pepper and poach in 6 cups low sodium chicken broth for about 12 minutes until cooked through; remove, shred with two forks and return shredded chicken to the pot. If using rotisserie chicken, shred and add to hot broth instead.

2. While chicken cooks, heat 2 tablespoons vegetable or canola oil in a skillet over medium high heat and fry the 6 corn tortilla strips in batches until crisp and golden, about 1 to 2 minutes per side; drain on paper towels and sprinkle a pinch of salt on them.

3. In a large pot set to medium heat add a splash of the cooking oil if needed, then sauté the finely chopped yellow onion until translucent, about 4 minutes; add the 3 minced garlic and the chopped jalapeño and cook another minute until fragrant.

4. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder and 1/2 teaspoon dried oregano and toast the spices for 30 seconds to bring out the flavor.

5. Add the (1
4.5 oz) can diced tomatoes with their juices, 1 cup sweet corn, and the (15 oz) can black beans (if using) to the pot; pour in the chicken broth with the shredded chicken and bring to a simmer.

6. Simmer uncovered for 8 to 10 minutes so the flavors meld and the soup reduces slightly; taste and season with about 1 to 1 1/2 teaspoons salt and freshly ground black pepper to taste.

7. Stir in 1/2 cup chopped fresh cilantro right at the end so it stays bright, reserving a little for garnish.

8. Ladle the soup into bowls and top with the fried tortilla strips so they stay crunchy, then add diced ripe avocado and 1/2 cup shredded Monterey Jack or crumbled queso fresco.

9. Serve with lime wedges on the side for squeezing over each bowl and offer extra chopped cilantro, sliced scallions or thinly sliced red onion if desired.

10. If you want a quicker cheat, use store bought tortilla chips instead of frying, and rotisserie chicken to cut prep time; soup still tastes best fresh and hot.

Equipment Needed

1. Large stock pot for simmering the soup and poaching chicken
2. Heavy skillet (cast iron or nonstick) for frying the tortilla strips
3. Cutting board and a sharp chef’s knife for chopping onion, jalapeño and cilantro
4. Pair of forks for shredding the cooked chicken
5. Measuring cups and spoons for broth, spices and canned ingredients
6. Slotted spoon or tongs for removing tortilla strips from hot oil
7. Colander or fine mesh strainer for rinsing black beans and draining corn
8. Ladle and soup bowls for serving, plus paper towels to drain the fried tortillas

FAQ

Q: Can I use rotisserie chicken instead of cooking raw breasts?

A: Yes, totally. Using 2 cups shredded rotisserie chicken cuts cook time and adds flavor. Just stir it in at the end so it warms through and doesn't dry out.

Q: How can I make this soup spicier or milder?

A: For more heat keep the jalapeño seeds or add a pinch of cayenne or chipotle powder. To make it milder remove all seeds and use less chili powder. Taste as you go, you can always add more but cant take it away.

Q: Can I make this vegetarian?

A: Yep. Swap the chicken for extra beans, diced veggies or shredded jackfruit and use vegetable broth instead of chicken broth. The cumin and oregano still give it a Mexican feel.

Q: How do I get crispy tortilla strips without them getting soggy?

A: Fry the cut corn tortillas in hot oil until golden and drain on paper towels right before serving. You can also bake them tossed in oil at 425 F for 8 to 12 minutes, flipping once. Add them to bowls just before ladling soup.

Q: Can I make this ahead and reheat it?

A: Yes, soup actually tastes better the next day. Store in the fridge up to 4 days or freeze up to 3 months. Keep toppings like avocado, cheese and tortilla strips separate until serving.

Q: My soup tastes flat, how do I fix it?

A: Brighten it with a squeeze of lime and a handful of chopped cilantro. Add a little extra salt if needed, or a splash of vinegar if it needs more acidity. Small adjustments go a long way.

Authentic Mexican Chicken Tortilla Soup Recipe (Easy!) Substitutions and Variations

Chicken (1 lb boneless breasts or rotisserie): swap with shredded rotisserie turkey, cooked shredded pork, or firm tofu crumbles for a vegetarian twist. Tofu soaks up the broth real nice, just press it first.
Chicken broth (6 cups): use low sodium vegetable broth if you want meatless, or dissolve 6 tsp chicken bouillon in 6 cups hot water if thats what you have on hand. You can also use half broth half water to cut salt.
Corn tortillas (for frying): use store bought tortilla chips or baked tortilla strips for crunch, or thin flour tortillas cut and toasted in the oven. Chips save time and still taste great.
Cilantro (1/2 cup): replace with flat leaf parsley if you dont like cilantro, or use extra lime juice and scallions to get fresh bright flavor without the soapy taste some people get.

Pro Tips

1) Poach the chicken with extra aromatics. Throw in a halved onion, a smashed garlic clove and a few cilantro stems while the chicken cooks, then strain them out. The broth will taste way more rounded, not flat. Don’t overcook the chicken though, 10 to 12 minutes is enough or it gets stringy.

2) Toast the spices in the pot before adding liquids, but watch them closely or they’ll burn. If they start smelling bitter add a splash of broth or a little oil to calm them down. Toasting makes cumin and chili powder actually taste like something, not just powder.

3) Keep the tortilla strips crispy by frying or baking them last minute and draining on paper towels. If you must make them ahead, cool completely, store in a single layer and re-crisp in a hot oven for 3 to 5 minutes. Also, toss the strips with a pinch of lime zest and salt right after frying for an extra pop.

4) Finish with acid and texture, not more salt. A squeeze of lime at the end brightens everything more than extra salt ever does. Add avocado and cheese right before serving so they dont turn limp or get soggy. If you want it creamier without dairy, stir a couple spoonfuls of blended corn or a little plain yogurt into one bowl, then add the crispy toppings.

Authentic Mexican Chicken Tortilla Soup Recipe (Easy!)

Recipe by Nicky Smith

0.0 from 0 votes

I put a chicken tortilla soup on the table in under thirty minutes that tastes like it simmered for hours and finishes with an unexpected crunchy kick you'll have to keep reading to find out.

Servings

servings

Calories

408

kcal

Equipment: 1. Large stock pot for simmering the soup and poaching chicken
2. Heavy skillet (cast iron or nonstick) for frying the tortilla strips
3. Cutting board and a sharp chef’s knife for chopping onion, jalapeño and cilantro
4. Pair of forks for shredding the cooked chicken
5. Measuring cups and spoons for broth, spices and canned ingredients
6. Slotted spoon or tongs for removing tortilla strips from hot oil
7. Colander or fine mesh strainer for rinsing black beans and draining corn
8. Ladle and soup bowls for serving, plus paper towels to drain the fried tortillas

Ingredients

1 pound boneless skinless chicken breasts or 2 cups shredded rotisserie chicken
6 cups low sodium chicken broth (use more if you like it thinner)
1 (14.5 oz) can diced tomatoes, fire roasted if you can find em
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeño, seeds removed and finely chopped (keep seeds if you want more heat)
1 cup frozen or canned sweet corn, drained
1 (15 oz) can black beans, rinsed and drained (optional but good)
6 small corn tortillas, cut into strips
2 tablespoons vegetable or canola oil for frying the tortillas
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried Mexican oregano or regular oregano
Salt, about 1 to 1 1/2 teaspoons, to taste
Freshly ground black pepper, about 1/2 teaspoon or to taste
1/2 cup chopped fresh cilantro plus extra for garnish
2 limes, cut into wedges for serving
1 ripe avocado, diced for topping
1/2 cup shredded Monterey Jack or queso fresco for topping
Optional: sliced scallions or red onion for garnish

Directions

If using raw chicken breasts, season them with a little salt and pepper and poach in 6 cups low sodium chicken broth for about 12 minutes until cooked through; remove, shred with two forks and return shredded chicken to the pot. If using rotisserie chicken, shred and add to hot broth instead.
While chicken cooks, heat 2 tablespoons vegetable or canola oil in a skillet over medium high heat and fry the 6 corn tortilla strips in batches until crisp and golden, about 1 to 2 minutes per side; drain on paper towels and sprinkle a pinch of salt on them.
In a large pot set to medium heat add a splash of the cooking oil if needed, then sauté the finely chopped yellow onion until translucent, about 4 minutes; add the 3 minced garlic and the chopped jalapeño and cook another minute until fragrant.
Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder and 1/2 teaspoon dried oregano and toast the spices for 30 seconds to bring out the flavor.
Add the (1
5 oz) can diced tomatoes with their juices, 1 cup sweet corn, and the (15 oz) can black beans (if using) to the pot; pour in the chicken broth with the shredded chicken and bring to a simmer.
Simmer uncovered for 8 to 10 minutes so the flavors meld and the soup reduces slightly; taste and season with about 1 to 1 1/2 teaspoons salt and freshly ground black pepper to taste.
Stir in 1/2 cup chopped fresh cilantro right at the end so it stays bright, reserving a little for garnish.
Ladle the soup into bowls and top with the fried tortilla strips so they stay crunchy, then add diced ripe avocado and 1/2 cup shredded Monterey Jack or crumbled queso fresco.
Serve with lime wedges on the side for squeezing over each bowl and offer extra chopped cilantro, sliced scallions or thinly sliced red onion if desired.
If you want a quicker cheat, use store bought tortilla chips instead of frying, and rotisserie chicken to cut prep time; soup still tastes best fresh and hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.