I’m excited to share my Easy Tortilla Soup Recipe featuring a blend of aromatic olive oil, fresh garlic, and zesty jalapeno together with succulent chicken and fire roasted tomatoes. A hint of cumin and chili powder lends a lively kick while lime and cilantro finish this bowl of flavorful comfort.

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I’ve always loved a good bowl of chicken tortilla soup that packs a punch of flavor and this Authentic Mexican Chicken Tortilla Soup recipe does not disappoint. I first experimented with this dish when I saw an old family recipe mixed with some modern twists – kinda like the best chicken tortilla soup recipes I read about from places like Qdoba and Cpk.

I heat 2 tbsp olive oil in a pot and toss in 1 chopped medium onion, 3 minced garlic cloves and even a jalapeno, seeded and chopped, for a nice spicy kick. I then stir in 1 tsp ground cumin, 1 tsp chili powder and 1/2 tsp dried oregano to build all that deep flavor before pouring in 4 cups chicken broth and a (14.5 oz) can fire roasted diced tomatoes.

After it simmers just a bit, I add in 2 cups shredded cooked chicken, a squeeze of lime juice, salt and pepper to taste, and finish with a sprinkle of chopped fresh cilantro and tortilla strips. Enjoy every bite of this Mexican twist!

Why I Like this Recipe

I really dig this recipe because it’s super easy to put together and it’s ready in under thirty minutes so it’s perfect for those busy days. I love how the spices like cumin and chili powder really hit my taste buds and give it that awesome kick. The lime juice and fresh cilantro add a cool, refreshing burst of flavor that makes each bite interesting. And honestly, the crunchy tortilla strips on top are a game changer – they add a satisfying texture that makes me look forward to every bowl.

Ingredients

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Olive oil: Provides good fats and adds a smooth, rich flavor to the dish.
Onion: Offers natural sweetness and fiber that helps build a tasty base.
Garlic: Packs a punch of flavor and is known for its immune boosting power.
Jalapeno: Brings in some spice and heat, upping the soup’s vibrancy.
Chicken broth: Loads the soup with protein and gives it a savory depth.
Fire roasted tomatoes: Deliver tangy, sweet notes and natural vitamin C benefits.
Fresh cilantro: Adds a zesty freshness with a boost of antioxidants.
Tortilla strips: Offer a crunchy texture and simple carbs for a perfect finish.

Ingredient Quantities

2 tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 jalapeno, seeded and chopped (if you like it spicy)

1 tsp ground cumin

1 tsp chili powder

1/2 tsp dried oregano

4 cups chicken broth

1 (14.5 oz) can fire roasted diced tomatoes

2 cups shredded cooked chicken

Salt and pepper, to taste

Juice of 1 lime

1/4 cup chopped fresh cilantro

Tortilla strips made from 4 corn tortillas

How to Make this

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1. Heat the olive oil in a large pot over medium heat, then add the chopped onion and minced garlic and cook until the onion gets soft.

2. Toss in the jalapeno and stir for a couple of minutes until it softens a bit.

3. Sprinkle in the ground cumin, chili powder and dried oregano, stirring constantly so the spices release their flavors.

4. Pour in the chicken broth and add the fire roasted diced tomatoes along with the shredded chicken.

5. Bring everything up to a simmer and let it cook for about 10 minutes to let the flavors blend together.

6. Season with salt and pepper, then squeeze in the juice of one lime and mix in the chopped cilantro right before serving.

7. Ladle the soup into bowls and top each serving with crispy tortilla strips made from the corn tortillas. Enjoy your meal!

Equipment Needed

1. A large pot for cooking the soup
2. A cutting board for chopping the onion, garlic, and jalapeno
3. A chef’s knife to cut and mince the ingredients
4. Measuring spoons and cups to accurately add spices and broth
5. A can opener for the fire roasted diced tomatoes
6. A citrus juicer or reamer for squeezing the lime juice
7. A frying pan to crisp the tortilla strips
8. A ladle for serving the soup into bowls
9. Soup bowls for enjoying your soup

FAQ

Q: Can I use store-bought rotisserie chicken instead of shredded cooked chicken?

A: Yeah, you can use rotisserie chicken its already precooked and shredded. Just make sure to remove the skin and bones if any.

Q: What if I don't like spicy food or can't find a jalapeno?

A: No problem, you can leave out the jalapeno or replace it with a milder pepper. It will still taste great.

Q: How do I make the tortilla strips for the soup?

A: You can cut the corn tortillas into thin strips and fry them in a bit of olive oil until crispy or bake them in the oven at 375°F for about 10 minutes.

Q: Can I make this soup ahead of time and store it?

A: Sure, you can make it ahead of time and store it in the fridge for up to 3 days. Just add the tortilla strips and a squeeze of lime before serving.

Q: What if I don't have a can of fire roasted tomatoes?

A: If you dont have fire roasted tomatoes, you can use plain diced tomatoes. Just add a bit extra chili powder or cumin to bring in that rich flavor.

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

If you dont have olive oil, you can use vegetable or canola oil instead.
Instead of a medium white onion, you can use a red onion for a slightly different sweetness.
If you want less or a different heat, try swapping the jalapeno for a mild green bell pepper.
You can replace fire-roasted diced tomatoes with regular diced tomatoes; just add a pinch of smoked paprika to bring in that smoky flavor.
If chicken broth is unavailable, vegetable broth works fine; it will give a slightly different twist to the soup.

Pro Tips

1. When you’re heating the oil and starting to cook the onion and garlic, keep stirring so they don’t burn – that helps to bring out more of the flavors in the dish.
2. Let the spices sit in the oil for about a minute before you add your liquids; it really makes a difference in how the soup tastes.
3. Add the lime juice and cilantro at the very end because if u add them too early they lose their fresh zing, and trust me, it makes your soup way more vibrant.

Authentic Mexican Chicken Tortilla Soup Recipe (Easy!)

Recipe by Dan Coroni

0.0 from 0 votes

I'm excited to share my Easy Tortilla Soup Recipe featuring a blend of aromatic olive oil, fresh garlic, and zesty jalapeno together with succulent chicken and fire roasted tomatoes. A hint of cumin and chili powder lends a lively kick while lime and cilantro finish this bowl of flavorful comfort.

Servings

servings

Calories

300

kcal

Equipment: 1. A large pot for cooking the soup
2. A cutting board for chopping the onion, garlic, and jalapeno
3. A chef’s knife to cut and mince the ingredients
4. Measuring spoons and cups to accurately add spices and broth
5. A can opener for the fire roasted diced tomatoes
6. A citrus juicer or reamer for squeezing the lime juice
7. A frying pan to crisp the tortilla strips
8. A ladle for serving the soup into bowls
9. Soup bowls for enjoying your soup

Ingredients

2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 jalapeno, seeded and chopped (if you like it spicy)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
4 cups chicken broth
1 (14.5 oz) can fire roasted diced tomatoes
2 cups shredded cooked chicken
Salt and pepper, to taste
Juice of 1 lime
1/4 cup chopped fresh cilantro
Tortilla strips made from 4 corn tortillas

Directions

Heat the olive oil in a large pot over medium heat, then add the chopped onion and minced garlic and cook until the onion gets soft.
Toss in the jalapeno and stir for a couple of minutes until it softens a bit.
Sprinkle in the ground cumin, chili powder and dried oregano, stirring constantly so the spices release their flavors.
Pour in the chicken broth and add the fire roasted diced tomatoes along with the shredded chicken.
Bring everything up to a simmer and let it cook for about 10 minutes to let the flavors blend together.
Season with salt and pepper, then squeeze in the juice of one lime and mix in the chopped cilantro right before serving.
Ladle the soup into bowls and top each serving with crispy tortilla strips made from the corn tortillas. Enjoy your meal!

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.