Mexican Chicken Soup with Tortillas

Meet your ultimate "soul-soothing" bowl - the Mexican Chicken Soup with Tortillas Recipe. Packed with zesty shredded chicken, diced tomatoes, black beans, and corn, it's a vibrant and hearty addition to your table. This homemade creation comes with a little bit of heat, perfect for embracing those crisp, chilling evenings with a comforting fiery embrace.

I've been on a bit of a soup spree lately, and can you blame me? After all, it's the perfect way to welcome the Fall season. There's a unique warmth and satisfaction that comes from a steaming bowl of homemade soup, especially when the gloomy sky keeps that longed-for-sunlight at bay. I must confess though, I can find beauty in an overcast sky, especially when it means a cozy fire, a simmering pot of soup, and losing myself in a captivating book. While these times may not come around often, I've learned to heed my own advice and simply "linger" a while. 

If you're in the mood for more soup recipes that offer a bit of warmth, look no further. My Chicken and Wild Rice Soup is both healthy and delicious. You'll find it loaded with veggies and a wild rice blend. Also, don't forget to add this Homemade Chicken Noodle Recipe or Easy Tomato Soup with Basil to your must-have soup collection; they are both deeply gratifying. And while my Ground Turkey Chili isn't exactly soup, it is equally satisfying and worth a try. 

Are Mexican Chicken Soup, Tortilla Chicken Soup, and Caldo de Pollo Soup similar?

These three chicken soups share similarities in several delicious ways. They each feature tender succulent chicken, incorporate a medley of aromatic spices, and finally, they come garnished with an array of toppings such as crispy tortilla strips and creamy avocados. While each soup has its own flair, they all share the warmth and comfort that is quintessentially Mexican. 

Ingredients for Mexican Chicken Soup

• Homemade Spice Rub. Chili Powder, Smoked Paprika, Cayenne Pepper, Garlic/Onion Powder, Dried Thyme and Oregano, and Salt and Pepper.
• Sweet Onion. These are used in the soup to add a mild, sweet flavor that balances the spices and complements other ingredients.
• Poblano & Jalapeño Peppers. These add a moderate level of spiciness and a distinct smoky flavor to enhance the overall taste. 
• Garlic Cloves. Garlic imparts a rich and aromatic flavor to any soup.
• Ground Cumin and Coriander. When added to this Mexican Chicken Soup, it conveys depth, warmth, and an authentic flavor. 
• Tomato Paste. Adds a concentrated tomato flavor and thickness to the broth which improves the soup's taste profile.
• Chicken Stock. I prefer stock over broth because it has a richer, more complex flavor.
• Petite Diced Tomatoes. I prefer Glen Muir Fire Roasted tomatoes. 
• Rotel Tomatoes with Cilantro and Lime Juice. It provides a zesty, tangy kick with a refreshing herbal note. 
• Black Beans. Adds heartiness, protein, and a creamy texture while contributing to its overall depth and nutrition.
• Frozen Corn. This brings in a texture along with a sweetness to the soup.
• Baked Spice Rubbed Chicken (see recipe below). The seasonings and spices that coat the chicken create a more robust and authentic taste in the soup. 
• Fresh Cilantro. This gives it a citrusy herbal freshness and creates a zesty twist.
• Fresh Lime Juice. Adding the juice to this soup provides a bright, tangy, and refreshing flavor.
• Spicy Tortilla Strips (see recipe below). You can make your own with corn tortillas or purchase a bag in the potato chip aisle of your grocery store. 

How to make this Mexican Chicken Soup Recipe

• Make the Spice Rub and Coat the Chicken. Mix together chili powder, smoked paprika, onion and garlic powder, thyme, and oregano along with salt and pepper. Coat the chicken breasts on all sides. Reserve some of the spice blend to be sprinkled on the homemade tortilla strips. 

• Bake the Spice Rubbed Chicken. Brush the baking dish with some olive oil and place the coated breasts in the dish. Bake these at 350°F for 25-35 minutes depending on how big the chicken breasts are. 
• Shred the Chicken. Hold a fork in each hand, using one to secure the cooked chicken and the other to shred it into small pieces. Return the shredded chicken to the pan, allowing it to absorb the remaining juices, then set it aside for later use in the soup. 

• Sauté Onions, Poblano, Jalepeño peppers, and spices. Cook the onions, peppers, salt, cumin, and coriander for 5-6 minutes, until the onions and peppers are slightly tender. 
• Sauté garlic for one minute. 

• Add the Tomato Paste. Stir in the paste after the garlic is sautéed and cook for one more minute. 

• Add Diced Tomatoes, Rotel, and Chicken Broth, Spice Rub Mixture. Simmer for about 20 minutes. 

• Add Black Beans Frozen Corn and Spicy Chicken. Stir until all is combined. 

• Add Cilantro and Lime Juice. Remove the pan from the heat and add these two ingredients.

What to Serve Mexican Chicken Soup (Caldo de Pollo) Recipe

• Spice Rubbed Tortilla Strips (see recipe card). These provide a spicy crunch to the softer elements in this soup. Save the tortilla strips for the final touch; add them after ladling the soup into bowls and just before serving to ensure they stay wonderfully crispy.
• Dollops of Sour Cream. The creaminess of sour cream adds a velvety texture. Also, the sourness of the cream contrasts with the savory, earthy flavors of the soup.
• Shredded Cheddar Cheese. Because of its sharp, tangy flavor, cheddar cheese can complement the other flavors in this Mexican soup. Although this is not a traditional ingredient in Mexican cuisine, it does work well as a Tex-Mex addition.
• Avocados. Sliced or cubed, these green jewels will add a silky and smooth texture they will also thicken the soup and make it more creamy. 

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Mexican Tortilla Soup Variations

• Swap out the Chicken for Shredded Rotisserie Chicken. For that desired fiery kick, toss the rotisserie chicken with the rub spices before adding it to the soup.
• Add Cooked Long Grain Brown Rice. Incorporating rice would introduce a satisfyingly chewy texture to the soup, resulting in a heartier and more filling final dish.
• A Variety of Vegetables. Potatoes, sweet potatoes, butternut squash, bell peppers, zucchini, spinach, kale, etc. This is such a great way to clean out those leftover vegetables in your fridge. 

Storing Leftovers

A quick heads-up: this recipe yields a substantial quantity of soup, approximately 6 quarts in total. If you're aiming for a smaller batch, feel free to halve the recipe to better suit your needs.

• Storing In the Refrigerator. You can store Mexican Chicken Soup in the refrigerator for a maximum of five days. To do so, make sure the soup has cooled down entirely, and then carefully transfer it into an airtight container for freshness.
• Storing in the Freezer. You have the option to freeze this soup for a duration of up to three months. Let it cool completely. Also, I would suggest portioning it into smaller sizes and using freezer-safe containers.
  • If you decide to freeze a portion, it's best to add the cilantro and lime juice after thawing, heating, and serving the soup.

All of these ingredients make for an enticing Mexican Chicken Tortilla Soup that is absolutely over-the-top AMAZING!! You'll be so addicted once you put one spoonful of this soupy satisfaction in your mouth. It's a flavor experience that speaks for itself. Don't reach for the soup can on the grocery shelf. I guarantee there is absolutely no comparison. 

Lookin' for more Soups and/or Chilis?

Tomato Basil Soup

Wild Rice Chicken Soup

Homemade chicken and Noodles

Ground Turkey Chili

Beef Short Rib Chili

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