Mexican tortilla soup – Best chicken tortilla soup

Updated on April 1, 2018

Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.

This is the best chicken tortilla soup I’ve made! I highly recommend trying this easy recipe at your home. No need to visit any Mexican restaurant to order the soup! Just regulate your spiciness level, as it is really hot.

Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.

However it is pleasantly backed with crunchy bites of tortilla and rich and soft avocado. Total flavor celebration in your mouth!

What I like about this Mexican soup, it is so colorful and warming, perfect for enjoying on a chilly rainy day.

Mexican tMexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up. ortilla soup – best chicken tortilla soup.

How to make Mexican tortilla soup

Easy chicken tortilla soup is made with chicken broth and regular canned vegetables like beans and corn, as well as tomatoes. I recommend using tomatoes and kidney beans with juice, but discard the liquid from the corn.

If you have already made chicken broth, it will be much easier and faster for you! I’ve made chicken broth, using chicken backs. Then I made the soup with the rest of vegetables and added spices.

autumn pumpkin curry soup

Crispy tortilla chips

To my mind, tortilla chips are really one of the main elements of this chicken soup! Just cut the stripes from your favorite tortilla, then cook them in hot oil in a pan until crisp. Don’t forget to flip the chips, as they may burn fast! And watch that your family members doesn’t leave you any tortilla chips for the soup, as they are delicious on their own.

Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.

Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.

Mexican tortilla soup – Best chicken tortilla soup

Cooking Journey
5 from 3 votes
Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.
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Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Soup
Cuisine Mexican
Servings 8
Calories 320 kcal
Equipment
  • large pot
  • pan
  • spoon


Ingredients
 
 
For the broth:
  • chicken backs
  • water 
  • whole black pepper
  • bay leaves
  • tbsp  sea salt
For the Mexican tortilla soup:
  • 400 g kidney beans with liquid canned
  • 290 g sweet corn canned
  • 1-2  chili peppers
  • bell pepper
  • 800 g tomatoes in juice  canned
For 2 servings:
  • avocado
  • 1/2  lime
  • tbsp  parsley
  • 2 tortilla
  • tbsp  vegetable oil  for tortilla chips


Instructions
 
  • Place all the ingredients for the broth in a pot on a high heat. Let it boil, then reduce the heat to medium and cook for 30 minutes.
    3  chicken backs, 1  L  water , 5  whole black pepper, 3  bay leaves, 1  tbsp  sea salt
  • Meanwhile, chop chili peppers and bell pepper.
    1-2  chili peppers, 1  bell pepper
  • Remove bay leaves and pepper from the broth. Remove cooked chicken backs too and put them aside to use later.
  • Add all canned vegetables with the liquid (except corn liquid), add chopped chili and bell pepper and cook for 20 minutes.
    400 g kidney beans with liquid, 290 g sweet corn, 1-2  chili peppers, 800 g tomatoes in juice , 1  bell pepper
  • Meanwhile, make tortilla chips. Heat oil on a pan. Cut tortilla wraps to the long stripes, about 1 inch/ 2,5 cm width. Fry them for about a minute until golden crisp, then flip and cook 1 minute more.
    3  tbsp  vegetable oil 
  • Serve the soup individually with avocado slices, parsley, lime and tortilla chips.
    1  avocado, 1/2  lime, 2  tbsp  parsley, 2 tortilla
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Notes
Discard the seeds from chili peppers, if you don't want it to be so hot and spicy in the end.
Nutrition Facts
Mexican tortilla soup – Best chicken tortilla soup
Amount per Serving
Calories
320
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
7
g
Cholesterol
 
33
mg
11
%
Sodium
 
1069
mg
46
%
Potassium
 
776
mg
22
%
Carbohydrates
 
30
g
10
%
Fiber
 
8
g
33
%
Sugar
 
8
g
9
%
Protein
 
15
g
30
%
Vitamin A
 
1206
IU
24
%
Vitamin C
 
40
mg
48
%
Calcium
 
78
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword easy, filling, spicy chicken

COMMENTS:

  1. This looks so good, I love all the flavors in tortilla soup and it just so happens that this is a soup kind of day… it’s cold and rainy today so soup hits the spot. 🙂

  2. 5 stars
    This soup looks delicious! It’s starting to get warm in my neck of the woods but I firmly believe soups are to me enjoyed year round! I can tell this one is going to be a hit in my home!

    1. Cooking Journey

      Sometimes it is chilly in the evening, so Mexican tortilla soup can be enjoyed for dinner. I love eating soups all year round, too 😉

  3. Jessica Formicola

    I made this soup for dinner last night and it was a total hit! Thanks so much for sharing!

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