I made this Easy Tortilla Soup Recipe that blends tender chicken, diced onions, garlic, and jalapeno into a spicy broth. Ground cumin, chili powder, tomatoes, and corn mingle with a squeeze of lime and crispy tortilla strips to create an inviting bowl of flavor. I truly relish this dish.

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I recently discovered this Authentic Mexican Chicken Tortilla Soup and I couldn’t wait to share it. I was surprised at how easy it was to pull together a bowl of flavor packed deliciousness in under thirty minutes.

I started by heating up 2 tablespoons of vegetable oil then tossed in bite-size chicken breast pieces with diced onion, minced garlic and a bit of chopped jalapeno. The aroma made my kitchen feel like it was filled with the spirit of Mexico as I sprinkled in a teaspoon each of ground cumin and chili powder.

Soon, 6 cups of chicken broth and a can of diced tomatoes joined the party along with some frozen corn kernels. A squeeze of lime juice brightened everything up, while tortilla strips and a sprinkle of fresh cilantro ensured every spoonful was satisfying.

This soup reminded me a bit of the best chicken tortilla recipes out there and is a must try if you like bold flavors!

Why I Like this Recipe

I really like this recipe because it’s super easy to whip up even when I’m in a hurry, and it only takes about 30 minutes from start to finish. I also love how the mix of spices, especially the cumin, chili powder and a little kick from the jalapeno, comes together to make a warm, flavorful soup that’s just really comforting. Another thing that gets me is the fun texture from the tortilla strips; i like how they add a little crunch that makes every spoonful interesting. Finally, the sour hit from the lime juice and the freshness of the cilantro make the soup feel balanced and remind me of home cooking, which i truly appreciate.

Ingredients

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Chicken breasts: Provide lean protein that make the soup hearty and filling for energy.
Onion: Add natural sweetness and fiber while enhancing the overall flavor profile of the dish.
Garlic: Boost flavor intensity and supply antioxidants that help support the immune system.
Jalapeno: Gives a spicy kick and fresh zest that revive the soup with vibrant heat.
Lime: Offers tangy sour notes that brighten flavors and add a boost of vitamin C.
Tortilla strips: Provide crunchy texture and easy carbs for added energy and rich taste.
Cilantro: Bring fresh herb flavor with a hint of earthiness that finish the dish nicely.

Ingredient Quantities

2 tablespoons vegetable oil

1 lb boneless, skinless chicken breasts, cut into bite size pieces

1 medium onion, diced

3 garlic cloves, minced

1 jalapeno, seeded and roughly chopped

1 teaspoon ground cumin

1 teaspoon chili powder

6 cups chicken broth

1 (14.5 oz) can diced tomatoes

1 cup frozen corn kernels

Salt and pepper to taste

Juice of 1 lime

1 cup tortilla strips, plus extra for serving

Fresh cilantro, chopped (for garnish)

How to Make this

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1. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the diced onion and minced garlic and cook until they’re soft and a bit translucent.

2. Toss in the bite-sized chicken pieces along with the roughly chopped, seeded jalapeno. Cook until the chicken starts to brown on all sides.

3. Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of chili powder and stir for about a minute so the spices get toasty.

4. Pour in 6 cups of chicken broth, then add the 1
4.5 oz can of diced tomatoes and 1 cup of frozen corn kernels. Give it a good stir.

5. Bring the mixture to a simmer then reduce the heat and let it cook for around 15 minutes, or until the chicken is cooked through.

6. Season the soup with salt and pepper to taste and squeeze in the juice of one lime.

7. Stir in 1 cup of tortilla strips, letting them soften a little in the broth.

8. Remove the pot from heat and let the soup sit for a few minutes so that the flavors merge well.

9. Ladle the soup into bowls and garnish each serving with fresh chopped cilantro and extra tortilla strips if desired.

10. Serve hot and enjoy your easy, authentic Mexican Chicken Tortilla Soup!

Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons and measuring cup
5. Can opener
6. Stirring spoon
7. Ladle
8. Soup bowls
9. Citrus juicer (or fork)

FAQ

Q: Can I use a different cut of chicken for this soup?

A: Sure, you can use thighs if you want. They might add a bit more flavor but make sure to adjust cook time so they don't overcook.

Q: What if I don't have fresh lime juice?

A: You can use bottled lime juice in a pinch, but fresh is always best for that bright, tangy flavor.

Q: How do I get my tortilla strips nice and crispy?

A: I usually cut my tortillas into thin strips and fry them in a little oil until they crisp up. If you prefer a lighter version, you can also bake 'em in the oven.

Q: Can I swap in fresh corn for frozen corn?

A: Absolutely, you can use fresh corn. Just add it in towards the end of cooking so it stays sweet and crunchy.

Q: Can I make this soup ahead of time?

A: Yeah, you can. Just let it cool and store it in the fridge. When you reheat it, add the tortilla strips right before serving so they stay crispy.

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

Instead of vegetable oil you can use canola oil or olive oil, they work great in this recipe
If you can’t get chicken breasts, you can substitute boneless, skinless chicken thighs for a flavor boost
Don’t have jalapeno? Try using serrano peppers or even a few mild green chiles if you want less spice
You can swap chicken broth with vegetable broth or water mixed with bouillon cubes when you’re short on time
If you don’t have tortilla strips, simply slice some corn tortillas into strips and bake them until crispy

Pro Tips

1. When browning the chicken, its best to do it in small batches so the pieces really get a good sear and don’t steam in the pan.
2. Toast the cumin and chili powder in the oil for about a minute before adding the broth – it really helps bring out the spices flavor and makes a big difference.
3. If you like your soup a bit spicy, you can leave a few jalapeno seeds in or add an extra pinch of chili powder to suit your taste.
4. Adding the tortilla strips near the end helps them get soft but still hold a little crunch, so be careful not to mix them in too early or they’ll be mushy.

Authentic Mexican Chicken Tortilla Soup Recipe (Easy!)

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons and measuring cup
5. Can opener
6. Stirring spoon
7. Ladle
8. Soup bowls
9. Citrus juicer (or fork)

Ingredients

2 tablespoons vegetable oil
1 lb boneless, skinless chicken breasts, cut into bite size pieces
1 medium onion, diced
3 garlic cloves, minced
1 jalapeno, seeded and roughly chopped
1 teaspoon ground cumin
1 teaspoon chili powder
6 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 cup frozen corn kernels
Salt and pepper to taste
Juice of 1 lime
1 cup tortilla strips, plus extra for serving
Fresh cilantro, chopped (for garnish)

Directions

Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the diced onion and minced garlic and cook until they’re soft and a bit translucent.
Toss in the bite-sized chicken pieces along with the roughly chopped, seeded jalapeno. Cook until the chicken starts to brown on all sides.
Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of chili powder and stir for about a minute so the spices get toasty.
Pour in 6 cups of chicken broth, then add the 1
5 oz can of diced tomatoes and 1 cup of frozen corn kernels. Give it a good stir.
Bring the mixture to a simmer then reduce the heat and let it cook for around 15 minutes, or until the chicken is cooked through.
Season the soup with salt and pepper to taste and squeeze in the juice of one lime.
Stir in 1 cup of tortilla strips, letting them soften a little in the broth.
Remove the pot from heat and let the soup sit for a few minutes so that the flavors merge well.
Ladle the soup into bowls and garnish each serving with fresh chopped cilantro and extra tortilla strips if desired.
Serve hot and enjoy your easy, authentic Mexican Chicken Tortilla Soup!

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.