Dinner
Mexican Tortilla Soup - Crispy Chicken Tomato Soup
Prep
20 min
Cook
30 min
Servings
4
Level
Medium
Tortilla Soup is a classic Mexican soup with a savory, fresh tomato broth, tender shredded chicken, and a crispy sprinkle of fried tortilla strips on top. The blend of sweet-tangy tomato flavor, rich chicken broth, and that crunchy-soft sensation in every bowl makes this soup an irresistible comfort food. Perfect to enjoy on a cold day or as a warming dinner menu.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams boneless chicken breast
- 4 pieces corn tortillas or flour tortillas
- 5 pieces ripe red tomatoes
- 1 piece onion
- 4 cloves garlic
- 1 piece jalapeño pepper or large green chili
- 1000 ml chicken broth
- 150 grams sweet corn kernels
- 3 sprigs fresh cilantro
- 1 piece lime
- 4 tbsp cooking oil
- 1 tsp paprika powder
- 1/2 tsp cumin powder
- 1 tsp salt
- 1/2 tsp granulated sugar
- 1/4 tsp ground black pepper
- 50 grams shredded cheddar cheese, for topping
- 1 piece ripe avocado, for topping
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👩🍳 Instructions
- 1 Cut the tortillas into thin strips, about 1 cm (1/2 inch) wide. Heat 2 tbsp of oil in a skillet and fry the tortilla strips until dry and golden crispy. Remove, drain on paper towels, and set aside.
- 2 Boil the chicken breast in enough water until cooked through, about 15 minutes. Remove and shred the meat; set aside the cooking broth if you'd like to use it.
- 3 Blend the tomatoes, half of the onion, garlic, and jalapeño pepper until smooth to form a coarse tomato sauce.
- 4 Heat the remaining oil in a large pot and sauté the rest of the chopped onion until soft and fragrant.
- 5 Add the blended tomato sauce and cook over medium heat, stirring, for 5-7 minutes until slightly thickened and the raw tomato smell is gone.
- 6 Add the paprika powder, cumin, salt, sugar, and black pepper. Stir well until the seasonings are fully combined.
- 7 Pour the chicken broth into the pot, stir well, and cook over medium heat until it comes to a boil.
- 8 Add the shredded chicken and corn kernels, and cook for another 10 minutes until everything is cooked through and the flavors have soaked in.
- 9 Taste and adjust the salt and sugar as needed. Turn off the heat.
- 10 Pour the soup into serving bowls, top with the fried tortilla strips, shredded cheddar cheese, avocado slices, and chopped cilantro. Squeeze fresh lime juice over the top before serving while warm.
💡 Tips
• Use tomatoes that are fully ripe so the soup tastes naturally sweeter and has a rich, deep red color.
• If you like it spicy, leave the seeds in the jalapeño when blending, or add bird's eye chilies to taste.
• It's best to fry the tortilla strips close to serving time so they stay crispy and don't get soggy from the broth.
• This soup also makes a great vegetarian version—just swap the chicken and chicken broth for mushrooms and vegetable broth.
📊 Nutrition Facts / serving
310 kkal
Calories (kcal)
22 gramg
Protein
14 gramg
Fat
26 gramg
Carbs
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