Enjoy Mexican spices, chicken, and vegetables in a warming, filling bowl of soup.
I don’t often think about ordering soup when I go out to eat at Mexican restaurants, although there are typically one or two options on the menu. I’m always too interested in chips, salsa, guacamole, and tacos or enchiladas. However, at home, I’m all about making at least one pot of soup each week, and this chicken tortilla soup is in regular rotation for my meal planning.
This soup is bursting with smoky heat and flavor from the fire-roasted tomatoes, jalapeño pepper, cumin, and chili powder. Those flavors come together so beautifully, creating what I like to call a taste explosion in my mouth. I also consider it to be a healthy meal in a bowl, as I try to cook meals that are well-rounded without a lot of useless calories or fat. This is a soup I feel good about making and eating, especially when I add more veggies or a can of black beans. By switching up the ingredients, the soup always feels fresh and new.
What vegetables do I like to add to this soup? It depends on what I have in the refrigerator that week. It can include bell peppers, yellow squash, mushrooms, zucchini, peas, carrots, and celery. I also like to add chopped spinach, although you could swap that for kale or collard greens.
When choosing your toppings, there are plenty of options. I’m not a cilantro lover, so I like to garnish my bowl with chopped fresh parsley. Chopped green onions are a terrific way to add a burst of fresh flavor. Adding a dollop of sour cream or plain Greek yogurt gives it a nice, refreshing touch. For the cheese, it’s always best to shred it fresh rather than buy pre-shredded cheese. You not only get fresher flavor but also eliminate the cellulose that is added to prevent sticking. Cellulose also hinders melting, so shredding it yourself means you wind up with nice, melty cheese. Monterey Jack, pepper Jack, and cheddar cheese are all good options. For a nondairy option, go with your favorite brand of plant-based cheese.
Make it in a Crock-Pot
You can make this soup in a slow cooker or Crock-Pot with far less effort. Place the onion through the tomatoes in the Crock-Pot and cook on low for four hours or on high for two to three hours. Add the shredded cooked chicken and corn during the last 30 minutes of cooking. To make this soup with raw chicken, add the chicken and the rest of the soup ingredients to the slow cooker and cook on low for eight hours or on high for five hours. Add the corn during the last 30 minutes of cooking.
How do I store leftovers?
Allow leftover chicken tortilla soup to cool, then store it in airtight containers in the refrigerator for up to 4 days. Once chilled, you can freeze it in freezer-safe containers or zippered bags for up to 4 months. Defrost it overnight in the refrigerator, or heat it from frozen in the microwave or on the stove over medium-low heat until warm.
Serving suggestions
A cup of chicken tortilla soup is the perfect way to start a meal, and we have some great options to add to your Mexican fiesta. This Spicy Guacamole Recipe really hits the spot, especially when you swap sliced jicama and cucumbers for the tortilla chips. Try something outside the norm and go with some Mexican Spaghetti for a main course.
Or, if you want to serve the soup in bowls as a main course, add this veggie-packed Mexican Chopped Salad for the perfect south-of-the-border soup and salad combo. In either scenario, a drizzle of Mexican Crema over the soup elevates its flavor profile even higher. This Taffy Apple Salad is the perfect refreshing dessert.
Ingredients
- 6 corn tortillas 6-inches, cut into thin strips
- 2 tablespoons olive oil divided
- pinch of salt for tortilla strips
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 medium jalapeño pepper seeded and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder plus more, to taste
- 4 cups low-sodium chicken broth
- 1 can crushed tomatoes (14 1/2 ounces) preferably fire-roasted
- 1 1/2 cups shredded cooked chicken
- 1 cup frozen corn
- Juice of 1 lime
- Salt and pepper to taste
- Diced avocado, shredded Monterey Jack cheese, chopped fresh cilantro, lime wedges optional toppings
Instructions
- Preheat your oven to 375°F. In a bowl, toss the tortilla strips with 1 tablespoon olive oil and a pinch of salt. Spread them on a baking sheet and bake for 12-15 minutes until crisp.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the ground cumin and chili powder; cook for 1 minute until fragrant. Pour in the chicken broth and crushed tomatoes. Bring to a simmer, then add the shredded chicken and frozen corn. Let the soup simmer for 20 minutes so the flavors meld.
- Stir in the lime juice and season with salt and pepper. Remove the pot from heat.
- Ladle the soup into bowls. Top each serving with the crisp tortilla strips and garnish with optional toppings like diced avocado, shredded cheese, chopped cilantro, and a wedge of lime.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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