Mexican Chicken Soup

6 servings

Comforting Mexican chicken soup with a flavorful broth thickened with sweet corn tortillas.

Course Soup

Cuisine American, Mexican

Prep Time 10

Cook Time 15

Total Time 25

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

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!

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.