My kids are much more interested in soup when there are tortilla chips involved. I serve this Mexican chicken tortilla soup with bowls of avocado, lime, cheese, and chips on the table, so everyone can add the toppings they like.
The soup has seasoned chicken, beans, corn, and small pieces of potato in a tomato broth. It has plenty of flavor without being too spicy, although I usually keep some sliced jalapeño nearby for anyone who wants more heat.
Everything cooks in the same pot, and the leftovers are easy to reheat the following day. Just store the tortilla chips separately and add them shortly before serving so they stay crisp.
Mexican Chicken Tortilla Soup Recipe
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6
Ingredients
For the chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 jalapeño, seeded and finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 can crushed tomatoes, 14 ounces
- 5 cups chicken broth
- 2 medium potatoes, peeled and cut into small cubes
- 1 can pinto or kidney beans, 15 ounces, drained and rinsed
- 1 cup corn, fresh, frozen, or canned
- Salt and black pepper to taste
- Juice of 1 lime
For serving
- 1 avocado, sliced
- Tortilla chips
- Lime wedges
- Chopped cilantro
- Crumbled cotija or feta cheese, optional
Instructions
- Pat the chicken dry. Season both sides with the smoked paprika, cumin, chili powder, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Cook the chicken for 5 to 7 minutes per side, until browned and cooked through. The center should reach 165°F (74°C). Transfer it to a plate and let it rest.
- Add the remaining tablespoon of olive oil to the same pot. Add the onion and jalapeño, then cook for 4 to 5 minutes until softened.
- Add the garlic, cumin, chili powder, and smoked paprika. Cook for 30 seconds, stirring constantly.
- Pour in the crushed tomatoes and chicken broth. Stir well, scraping any browned pieces from the bottom of the pot.
- Add the cubed potatoes and bring the soup to a boil. Reduce the heat and simmer for 12 to 15 minutes, until the potatoes are almost tender.
- Add the beans and corn. Simmer for another 5 minutes. Taste and season with salt and black pepper.
- Slice the cooked chicken. Stir half of it into the soup and reserve the rest for serving.
- Remove the pot from the heat and stir in the lime juice.
- Ladle the soup into bowls. Top each serving with sliced chicken, avocado, tortilla chips, cilantro, lime wedges, and cheese if using.
Notes
Cut the potatoes into small, evenly sized cubes so they cook quickly.
For a thicker soup, mash a few pieces of potato and some of the beans against the side of the pot.
Rotisserie chicken can replace the chicken breasts. Add the shredded chicken with the beans and corn.
Keep the tortilla chips separate until serving so they remain crisp.
Add more jalapeño or a pinch of cayenne pepper for extra heat.
Frequently Asked Questions
Is Mexican chicken tortilla soup spicy?
This version has mild heat from the jalapeño and chili powder. Remove the jalapeño seeds or leave it out for a milder soup. Add cayenne pepper, hot sauce, or extra jalapeño if you prefer more heat.
Can I use cooked chicken?
Yes. Rotisserie chicken or leftover cooked chicken will save time. Add about 3 cups of shredded or chopped chicken during the final 5 minutes of cooking.
Can I use chicken thighs?
Boneless, skinless chicken thighs work well and stay juicy during cooking. They may need a few additional minutes to reach an internal temperature of 165°F (74°C).
Which beans are best for tortilla soup?
Pinto, black, or kidney beans all work. Drain and rinse canned beans before adding them to the soup.
Do I have to add potatoes?
No. The potatoes make the soup thicker and more substantial, but you can leave them out. Reduce the broth by about 1 cup if you prefer a less brothy soup.
Can I add other vegetables?
Bell peppers, zucchini, carrots, and diced green chiles can all be added. Cook firm vegetables with the onion and add softer vegetables during the final 10 minutes.
How can I thicken the soup?
Mash some of the beans and potatoes against the side of the pot. You can also stir in a handful of crushed tortilla chips and simmer the soup for a few minutes.
How should I store the leftovers?
Refrigerate the cooled soup in an airtight container for up to four days. Store the avocado, lime, cheese, and tortilla chips separately.
Can I freeze chicken tortilla soup?
Yes. Freeze the soup without the toppings in an airtight container for up to three months. Thaw it overnight in the refrigerator and reheat it on the stove. Add fresh avocado and tortilla chips after reheating.
How do I reheat the soup?
Reheat it in a saucepan over medium heat until steaming, stirring occasionally. You can also microwave individual portions in 60-second intervals.
How do I keep the tortilla chips from becoming soggy?
Add the chips immediately before eating. You can place a few in the bottom of each bowl and serve more on the side for dipping.
What can I serve with chicken tortilla soup?
The soup can be served on its own or with cheese quesadillas, cornbread, Mexican rice, or a simple green salad.