Chiapas Chicken Tortilla Soup Recipe

Name: Chiapas Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken thigh; 1 small yellow onion, chopped; 4 garlic cloves, peeled; 2 jalapeno peppers, 1 halved and seeded, 1 seeded and minced; 1 bunch fresh cilantro, stems reserved, leaves chopped; 1 celery rib, chopped; 1 carrot, peeled and chopped; 6 cups water; 2 tablespoons olive oil; 1 large yellow onion, minced (about 2 cups); 3 tablespoons minced garlic; 6 corn tortillas, torn into 1 inch pieces; 1 tablespoon chili powder; 2 tablespoons ground cumin; 1 tablespoon dried oregano leaves; 2 1/2 cups seeded and chopped fresh tomatoes or 2 1/2 cups canned tomatoes; 1 lime, juice of; 2 teaspoons salt

Servings: persons

1 lb chicken thigh
1 small yellow onion, chopped
4 garlic cloves, peeled
2 jalapeno peppers, 1 halved and seeded, 1 seeded and minced
1 bunch fresh cilantro, stems reserved, leaves chopped
1 celery rib, chopped
1 carrot, peeled and chopped
6 cups water
2 tablespoons olive oil
1 large yellow onion, minced (about 2 cups)
3 tablespoons minced garlic
6 corn tortillas, torn into 1 inch pieces
1 tablespoon chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano leaves
2 1/2 cups seeded and chopped fresh tomatoes or 2 1/2 cups canned tomatoes
1 lime, juice of
2 teaspoons salt

1
Combine the chicken thighs, chopped onion, garlic cloves, halved jalapeno, whole cilantro stems, celery, carrot and water in a medium saucepan.
2
Bring to a boil over high heat.
3
Reduce the heat to low and simmer gently for 1 hour.
4
Strain the stock, reserving the cooking liquid and the chicken thighs separately; discard the other solids.
5
When the chicken thighs are cool enough to handle, remove the meat.
6
Dice and reserve it.
7
Heat the olive oil in a large nonreactive saucepan set over medium heat until it ripples.
8
Add the minced onion and cook until translucent, about 5 minutes.
9
Add the minced garlic and minced jalapeno and cook for 3 minutes.
10
Add the tortillas, chili powder, cumin and oregano, and cook for 1 minute.
11
Stir in the chopped tomatoes and 3 1/2 cups of the reserved chicken broth.
12
Reduce the heat to low and simmer until the tortillas have dissolved and the soup has thickened, about 30 minutes.
13
Add the diced chicken.
14
If the soup looks too thick, add some of the reserved broth.
15
To serve, stir in the lime juice and salt.
16
Ladle into warmed bowls and top with the reserved chopped cilantro.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb chicken thigh, 1 small yellow onion, chopped, 4 garlic cloves, peeled, 2 jalapeno peppers, 1 halved and seeded, 1 seeded and minced, and more.

Yes, Chiapas Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiapas Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions