Easy Mexican Chicken Tortilla Soup Recipe

If you’re craving a comforting bowl that’s packed with flavor but quick enough for any weeknight, you have to try this Easy Mexican Chicken Tortilla Soup Recipe. I absolutely love how vibrant and satisfying it turns out every single time—rich broth infused with cumin and coriander, tender shredded chicken, and those irresistible crispy tortilla strips that give each spoonful a perfect crunch. This is exactly the kind of meal where you want a big bowl and a cozy spot on the couch.

When I first tried this recipe, it quickly became a family favorite because it’s so forgiving and adaptable. Whether you’re feeding a hungry crowd or just want a delicious lunch to reheat, this Easy Mexican Chicken Tortilla Soup Recipe fits the bill. Plus, it’s brilliant for using pantry staples and fresh ingredients in an easy-to-follow way that anyone can nail, even if you don’t cook fancy often.

Ingredients You’ll Need

These ingredients come together to create a balanced, hearty, and colorful soup. The fresh veggies and seasonings provide depth, while chicken breast keeps it lean and protein-packed. You can easily find all these in most grocery stores!

• Olive oil: Use a good quality extra virgin olive oil for sautéing; it adds a nice fruitiness.
• Kosher salt and freshly ground black pepper: Essential to season properly, so have them handy.
• Onion: Yellow or white onion works well; it builds a savory base flavor.
• Celery stalks: Thinly sliced to add subtle crunch and freshness.
• Carrots: Thin slices bring a hint of sweetness to balance the spices.
• Garlic cloves: Fresh garlic is a must here for that aromatic punch.
• Jalapeño pepper: Adjust to your spice tolerance, or remove seeds for milder heat.
• Ground cumin: Gives the soup that classic earthy, smoky Mexican flavor.
• Ground coriander: Adds a touch of citrusy brightness.
• Chicken breast halves (bone-in, skin-on): Using bone-in helps create a richer broth; skin-on adds flavor too.
• Chicken broth: Use low sodium if you want more control over saltiness.
• Whole tomatoes in puree (canned): Crushed for a luscious, slightly tangy broth.
• Fresh cilantro leaves: Stirred in and for garnish—they brighten the whole dish.
• Corn tortillas: Thinly sliced and cooked right in the soup for that crunchy texture.
• Toppings: My favorites are avocado, tortilla chips, shredded cheese, limes, sour cream, additional cilantro, and jalapeño slices—pick what you love!

Variations

One of my favorite things about this Easy Mexican Chicken Tortilla Soup Recipe is how easy it is to tweak based on what you have on hand or your dietary preferences. I often switch up the heat level or swap out toppings depending on the season or mood.

• Spicy Version: When I want extra kick, I add an extra jalapeño or a few dashes of hot sauce right before serving. My family goes crazy for the heat, but you can always tone it down.
• Vegetarian Twist: Try swapping the chicken for black beans or chickpeas and use vegetable broth instead. It’s surprisingly hearty and still full of flavor.
• Slow Cooker Option: I’ve found this soup works beautifully in a slow cooker—just toss everything in and cook on low for 6-7 hours, then shred the chicken as usual.
• Cheesy Boost: Sprinkle plenty of shredded Mexican blend cheese or pepper jack on top for melty goodness whenever we’re craving comfort food.

How to Make Easy Mexican Chicken Tortilla Soup Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by warming olive oil in a large stockpot or dutch oven over medium heat. I like to get that nice shimmering oil before adding chopped onion, celery, and carrots. Sauté these together until they become soft and fragrant, about 8 minutes. This slow softening is key—it releases natural sweetness and layers the flavor for the broth, so don’t rush this part!

Step 2: Add Aromatics and Chicken

Next, stir in chopped garlic, jalapeño, ground cumin, and coriander. Cook this fragrant combo for 2 minutes to toast the spices lightly—this step wakes up their flavors wonderfully. Then nestle your chicken breast halves right into the pot and season liberally with salt and pepper. Don’t be shy here; proper seasoning at this stage makes all the difference later on.

Step 3: Pour in Liquids and Simmer

Now pour in the chicken broth and canned whole tomatoes in puree, making sure the chicken is submerged. If it’s not fully covered, add a little water until the chicken is just under the surface. Toss in chopped cilantro and the sliced corn tortillas—they’ll soften and thicken the soup as it simmers. Bring everything to a boil, then reduce heat to low and let it simmer gently for about 30 minutes. You’ll know the chicken is done when it’s cooked through and tender—cut into a piece to check.

Step 4: Shred the Chicken and Reheat

Remove the chicken breasts from the pot and let them cool just enough to handle. I always remove and discard the skin and bones before shredding the meat with two forks. Here’s a fun trick: I’ve started using my stand mixer with the paddle attachment to shred chicken effortlessly—it saves time and gives perfectly shredded pieces every time. Return the shredded chicken to the soup, stir well, and warm it through for a few minutes.

Step 5: Serve and Customize Your Bowl

Ladle the soup into bowls and let everyone pile on their favorite toppings. I love how this makes dinner feel interactive and fun—some friends go heavy on the avocado and sour cream, while others keep it simple with tortilla chips and lime. The fresh cilantro and jalapeños on top add that final bright, fresh pop that brings the whole soup together.

How to Serve Easy Mexican Chicken Tortilla Soup Recipe

Garnishes

I always keep a variety of garnishes ready because they let you customize your bowl and add extra layers of texture and flavor. My go-to toppings are diced avocado for creaminess, crunchy tortilla chips for extra crunch, a squeeze of fresh lime juice to brighten everything up, shredded cheese for gooey indulgence, and a dollop of sour cream to mellow out any heat. Don’t forget plenty of fresh cilantro and sliced jalapeños if you’re feeling adventurous!

Side Dishes

This soup is hearty enough to stand on its own, but I love pairing it with warm cornbread or a simple green salad for a complete meal. Sometimes, I serve classic Mexican rice on the side if guests are extra hungry.

Creative Ways to Present

For special occasions, I like to serve this soup in mini crock bowls and set out all the toppings buffet-style so everyone can build their masterpiece. Adding crispy tortilla strips shaped like little stars or hearts has been a fun way to jazz it up for kids’ dinners!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, and it keeps beautifully for up to 4 days. Because the tortillas soften over time, I often keep some fresh tortilla chips or strips on the side to add right before serving.

Freezing

This soup freezes well if you skip the tortillas before freezing (they get mushy). Just thaw it in the fridge overnight, reheat gently on the stove, and add fresh tortilla strips and toppings when ready to eat.

Reheating

I reheat leftovers on the stove over low heat to keep the broth from reducing too much, stirring occasionally. Adding a splash of broth or water helps to loosen it back up if it’s thickened too much while cold.

FAQs

Final Thoughts

This Easy Mexican Chicken Tortilla Soup Recipe really feels like a warm hug in a bowl to me. It’s one of those dishes I turn to when I want something nourishing, full of flavor, and yet effortless to make. I hope you’ll love this recipe as much as my family and I do—try it with your favorite toppings and discover how easy comfort food can truly be. Trust me, once you make it, you’ll find yourself reaching for it again and again!

Print