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: 4 Tablespoons Extra Virgin Olive Oil; 2 Medium Sized White Onions, Diced; 5 cloves Garlic, Smashed; 3 Medium Jalapenos, Diced (Seeded If You Want Less Heat); 28 ounces, fluid Canned San Marzano Tomatoes, Hand Crushed; 3 pounds Roasted Chicken Or Rotisserie Chicken, Shredded; 1 Tablespoon Adobo All-purpose Seasoning (optional); 2 quarts Chicken Stock; Vegetable Oil, For Frying; 24 whole Corn Tortillas Cut Into Strips; Pink Himalayan Sea Salt Or Kosher Sea Salt, Finely Ground For Sprinkling

Servings: persons

4 Tablespoons Extra Virgin Olive Oil
2 Medium Sized White Onions, Diced
5 cloves Garlic, Smashed
3 Medium Jalapenos, Diced (Seeded If You Want Less Heat)
28 ounces, fluid Canned San Marzano Tomatoes, Hand Crushed
3 pounds Roasted Chicken Or Rotisserie Chicken, Shredded
1 Tablespoon Adobo All-purpose Seasoning (optional)
2 quarts Chicken Stock
Vegetable Oil, For Frying
24 whole Corn Tortillas Cut Into Strips
Pink Himalayan Sea Salt Or Kosher Sea Salt, Finely Ground For Sprinkling

1
["Heat a heavy-bottomed stockpot or large Dutch oven over medium-high heat. Add extra virgin olive oil and heat for 30 seconds, then add onions, garlic, jalapenos, and hand crushed San Marzano tomatoes. Cook, stirring for 15 minutes, until vegetables soften. Add chicken and adobo seasoning, then pour in stock and simmer on low for 45 minutes.", "Meanwhile, heat 2 inches of vegetable oil over medium-high heat. When oil begins to ""roll,"" add the tortilla strips in batches and fry until they are golden and crisp. Remove to a paper-towel-lined rack and sprinkle with finely ground pink Himalayan sea salt while they are hot.", "Ladle hot soup into bowls or serve family style. Garnish with your choice of toppings, such as Mexican melting cheese, sliced jalapenos, sliced avocados, fresh cilantro, lime wedges, pico de gallo, sour cream. And then add the crispy corn tortilla strips."]

1350

kcal

Calories

Fat

127

Carbs

142

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 11 ingredients. The key ingredients include: 4 Tablespoons Extra Virgin Olive Oil, 2 Medium Sized White Onions, Diced, 5 cloves Garlic, Smashed, 3 Medium Jalapenos, Diced (Seeded If You Want Less Heat), 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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