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; 2 medium white onions, diced; 2 garlic cloves, minced; 2 jalapenos, seeded and minced; 3 ripe medium tomatoes, chopped; 1 quart chicken stock; salt & freshly ground black pepper; canola oil, for pan-frying; 8 corn tortillas, cut into 1/8-inch-thick strips; 1 ½ cups shredded cooked chicken; 2 avocados, diced; 1 cup shredded monterey jack cheese (optional); ½ cup coarsely chopped fresh cilantro leaves, for garnish; 1 lime, cut in wedges, for serving

Servings: persons

2 tablespoons extra virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock
salt & freshly ground black pepper
canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 ½ cups shredded cooked chicken
2 avocados, diced
1 cup shredded monterey jack cheese (optional)
½ 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.
2
Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
3
Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
4
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame.
5
When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides.
6
Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
7
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
8
Top with the diced avocado and fried tortilla strips (and cheese if using).
9
Garnish with cilantro and serve with lime wedges.

660

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 medium white onions, diced, 2 garlic cloves, minced, 2 jalapenos, 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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