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.

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 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.

That's it — enjoy your meal!

Mexican Tortilla Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions