Mexican Tortilla Chicken Soup Recipe

Name: Mexican Tortilla Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium white onion, chopped fine; 2 garlic cloves, minced; 1 large jalapeno, seeded and minced; 3 medium ripe tomatoes, chopped; 8 cups chicken stock; salt & freshly ground black pepper; corn tortilla chips, crushed (optional); 5 cups chopped cooked chicken (about); 2 avocados, halved, pitted, peeled, and diced (optional); 1 cup shredded monterey jack cheese (optional); 1/2 cup coarsely chopped fresh cilantro leaves, for garnish; 1 lime, cut in wedges, for serving

Servings: persons

2 tablespoons extra virgin olive oil
1 medium white onion, chopped fine
2 garlic cloves, minced
1 large jalapeno, seeded and minced
3 medium ripe tomatoes, chopped
8 cups chicken stock
salt & freshly ground black pepper
corn tortilla chips, crushed (optional)
5 cups chopped cooked chicken (about)
2 avocados, halved, pitted, peeled, and diced (optional)
1 cup shredded monterey jack cheese (optional)
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

1
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
2
Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
3
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
4
Top with the diced avocado and crushed tortilla and cheese if using.
5
Garnish with cilantro and serve with lime wedges.

1575

kcal

Calories

Fat

Carbs

254

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium white onion, chopped fine, 2 garlic cloves, minced, 1 large jalapeno, seeded and minced, and more.

Yes, Mexican Tortilla Chicken 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.

Mexican Tortilla Chicken Soup

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