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    Hearty Mexican Chicken Tortilla Soup

    clock-icon60 minutes
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    Pixicook editorial team

    A rich and flavorful chicken tortilla soup with fresh and crunchy toppings.

    Ingredients for Hearty Mexican Chicken Tortilla Soup

    units in
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    units in
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    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Chicken Stock

    quarts

    Substitute chevron-down

    Chicken Breast Half, with skin and bones

    each

    Substitute chevron-down

    Peanut Oil

    cups

    Substitute chevron-down

    Corn Tortillas, cut into ½-inch strips

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Anaheim Green Pepper, seeded and thinly sliced

    each

    Substitute chevron-down

    Yellow Onion, thinly sliced

    each

    Substitute chevron-down

    Garlic Clove, thinly sliced

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Tomatoes, peeled, seeded, and diced

    0 oz

    Substitute chevron-down

    Dried Chipotle Chile, seeds removed

    each

    Substitute chevron-down

    Cilantro, chopped

    cups

    Substitute chevron-down

    Lime Wedges

    each

    Substitute chevron-down

    Queso Fresco, crumbled

    0 oz

    Substitute chevron-down

    Jicama, peeled and shredded

    cups

    Substitute chevron-down

    Radish, julienned

    cups

    Substitute chevron-down

    Avocado, cubed

    each

    Substitute chevron-down

    How to Make Hearty Mexican Chicken Tortilla Soup

    1. Cook Chicken

    Start by heating the chicken broth in a large pot until it reaches a gentle simmer. Add the chicken breast half to the simmering broth. Let it cook for about 20 minutes, until it's fully cooked through. Turn off the heat, transfer the chicken to a plate, and let it cool. Once cool enough to handle, remove the skin and bones, discard them, and shred the chicken meat into bite-sized pieces.

    2. Fry Tortilla Strips

    Next, heat the peanut or vegetable oil in an 8-inch heavy-bottomed skillet over medium heat. Once the oil is hot, fry the tortilla strips in batches until they are crisp and golden. Drain them on paper towels and season with a pinch of salt while they're still warm.

    3. Cook Vegetables

    Heat the olive oil in a large heavy pot over medium heat. Add the thinly sliced Anaheim green pepper, yellow onion, and garlic. Season with a pinch of salt and cook, stirring occasionally, for about 5 minutes until the vegetables are softened and fragrant.

    4. Simmer Soup

    Pour the hot broth into the pot with the cooked vegetables. Add the diced tomatoes and the dried chipotle chile. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. During this time, the flavors will meld together beautifully, and the broth will become slightly thickened and fragrant.

    5. Add Chicken

    Add the shredded chicken meat back into the pot and heat through. Taste the soup and adjust the seasoning with more salt if necessary.

    6. Serve

    To serve, ladle the soup into bowls and garnish each serving with crispy tortilla strips, chopped cilantro, a lime wedge, crumbled queso fresco or grated Monterey Jack cheese, shredded jicama, julienned radish, and cubed avocado. Enjoy your Hearty Mexican Chicken Tortilla Soup with all the fresh and crunchy toppings that make it so special.


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