Mexican chicken soup combines fresh ingredients with a delicious blend of spices. Make this recipe for a comfort food meal in under an hour!
Serve this soup with some gluten-free cornbread for a delicious and comforting meal.
More commonly known as chicken tortilla soup, this is a great recipe for when you need an easy meal that feeds a large family.
Or, make a pot for yourself and save the leftovers for a week’s worth of lunches!
This shredded chicken soup is not only filling, but it also has a great balance of protein and vegetables.
Even better, all of the ingredients are cooked in the same pot. As a result, there is no multitasking, and fewer dishes to clean at the end of the night!
Difference between chicken tortilla soup and chicken enchilada soup
While the answer will vary depending on the recipe, it basically comes down to the base of the soup.
Chicken tortilla soup usually has a thinner broth base, while enchilada soup recipes have a thicker, creamier base and often include red or green enchilada sauce.
Both are typically topped with crunchy tortilla strips or crushed tortilla chips, but tortilla soup is the only one that contains pieces of whole tortillas.
Ingredients You’ll Need
- Chicken – Boneless, skinless breasts are preferred, but chicken thighs would also work in this recipe. Just be sure to use the same amount of meat by weight.
- Chicken stock – Broth will work just as well. Try to stick with chicken broth for the flavor, but vegetable broth can be used if needed.
- Crushed Tomatoes: Give the soup a great tomato flavor without big chunks of tomato.
- White corn tortillas – Using these allows the soup to be gluten free. They also give the soup a delicious flavor!
- Toppings: sliced avocado, sour cream, grated cheese, tortilla chips
How to Make Mexican Chicken Soup
- Soften vegetables: First, saute the chopped vegetables in oil until the onions are translucent.
- Add garlic and jalapeno: Stir in the garlic and pepper and cook until fragrant.
- Stock and tomatoes: Next, combine the stock, tomatoes, and spices with the other ingredients in the pot.
- Add chicken, then boil: Place the whole chicken breasts into the pot along with the tortilla strips. Bring to a boil, then simmer until the chicken is cooked through.
- Shred chicken: Remove the chicken and shred by pulling the meat apart with two forks.
- Add back to pot: Scrape the shredded chicken back into the soup along with the chopped cilantro and stir to combine.
Recipe Notes
- Storage and reheating – Keep leftovers in the refrigerator for up to 4 days. Then, heat in the microwave or on the stove until warmed through.
- Freezing – This Mexican chicken soup can be frozen for up to 6 months. Make sure to leave room in the container for the soup to expand. Because the texture of the tortilla strips may be unpleasant when thawed, it would be best to leave those out and instead add them during reheating.
- Slow cooker – Make this recipe in the crockpot by combining everything but the tortilla strips and cilantro, then cook on High for 4-6 hours or Low for 6-8 hours. During the last hour of cooking, shred the chicken and add it back in with the tortilla strips. Stir in the cilantro just before serving.
- Add a twist – Turn this into chicken enchilada soup by replacing 1 cup of the chicken stock with red enchilada sauce and adding black beans and corn. To make it extra creamy, melt in some cream cheese at the end as well.
More Soup Recipes to Try
For the same flavors in a fraction of the time, try my Instant Pot Chicken Tortilla Soup. Otherwise, here are some other soups that are also gluten free:
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Mexican Chicken Soup
Ingredients
- 2 chicken breasts
- 2 tablespoons avocado oil, or olive oil
- 1 cup chopped onions, 1 onion
- 1/2 cup chopped celery, 2 stalks
- 1 cups chopped carrots, 2 carrots
- 1 jalapeno pepper, seeds/ribs removed and minced
- 2 cloves garlic, minced
- 1 quart chicken stock
- 14 oz canned crushed tomatoes, you may have to use 1/2 of a 28ounce can of crushed tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 4 6-inch white corn tortillas, cut into strips
- 1/4 cup chopped fresh cilantro leaves
- Toppings: fresh limes, sliced avocado, sour cream, grated cheese, and tortilla chips
Instructions
- Heat the oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to softened. Add the garlic and cook for 30 seconds.
- Add the chicken stock, crushed tomatoes, jalapenos, cumin, coriander, chili powder and salt. Add the chicken breast to the pot whole.
- Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes.
- Take the chicken out and shred. Add back to the soup with the cilantro. Serve with a squeeze for fresh lime and desired toppings. Enjoy!
Recipe Notes
- Storage and reheating – Keep leftovers in the refrigerator for up to 4 days. Then, heat in the microwave or on the stove until warmed through.
- Freezing – This Mexican chicken soup can be frozen for up to 6 months. Make sure to leave room in the container for the soup to expand. Because the texture of the tortilla strips may be unpleasant when thawed, it would be best to leave those out and instead add them during reheating.
- Slow cooker – Make this recipe in the crockpot by combining everything but the tortilla strips and cilantro, then cook on High for 4-6 hours or Low for 6-8 hours. During the last hour of cooking, shred the chicken and add it back in with the tortilla strips. Stir in the cilantro just before serving.
- Add a twist – Turn this into chicken enchilada soup by replacing 1 cup of the chicken stock with red enchilada sauce and adding black beans and corn. To make it extra creamy, melt in some cream cheese at the end as well.
(recipe adapted from Ina Garten)
joanna wilde says
Yumm! I need to come over to your place to eat! 😉
Erin Collins says
Hi Sarah!
I think if you put in just 2 jalapenos with their cores and seeds removed it won't be too spicy! Let me know how it goes 🙂
Erin
Sarah Anne Fleming says
How spicy does this come out? I like a small amount of spice (none is bland, but I don't have a high tolerance), should I cut down the amount of jalepenos?
Jaqui says
do you think this meal could be cook in the crockpot and if so how would you go abouts doing it?
Erin Collins says
Yes this would work great in the slow-cooker! I would use 2 uncooked chicken breasts instead of cooked rotisserie meat. Place everything in the slow-cooker except the corn tortillas. Cook on low for 4-6 hours. Then 15 minutes before you want to eat add the tortillas and take the chicken out and shred it. I hope this helps!
GardenofEP says
Thanks for another great recipe. I made a 1/2 recipe to try it out before using up a lot of my homemade chicken stock. Next time I’ll make a full recipe and just freeze the leftovers.
Erin Collins says
I’m glad you liked it!
Grace says
Am I just missing it or is the recipe ingredients list missing how much chicken is needed?
Maddie says
This tortilla soup is so flavorful and super easy to make. Thanks for sharing such a delicious recipe!