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)
