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

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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.

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. 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.

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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.
Print
Mexican tortilla soup
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 
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.
Course: Soup
Cuisine: Mexican
Servings: 8
Author: Cooking Journey
Ingredients
For the broth:
  • chicken backs
  • water  35 fl oz
  • whole pepper
  • bay leaves
  • tbsp  sea salt
For the Mexican tortilla soup:
  • can kidney beans with liquid 400 g / 14 oz
  • small can corn 290 g / 10 oz
  • 1-2  chili peppers
  • bell pepper
  • big can tomatoes in juice  800 g / 28 oz
For 2 servings:
  • avocado
  • 1/2  lime
  • tbsp  parsley
  • 2 tortilla
  • tbsp  vegetable oil  for tortilla chips
Instructions
  1. 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.
  2. Meanwhile, chop chili peppers and bell pepper.
  3. Remove bay leaves and pepper from the broth. Remove cooked chicken backs too and leave them for later.
  4. Add all canned vegetables with the liquid (except corn liquid), add chopped chili and bell pepper and cook for 20 minutes.
  5. Meanwhile, make tortilla chips. Heat oil on a pan. Cut tortilla wraps to the long stripes, about 1 inch/ 2,5cm width. Fry them for about a minute until golden crisp, then flip and cook 1 minute more.
  6. Serve the soup individually with avocado slices, parsley, lime and tortilla chips.
Recipe Notes

Discard the seeds from chili peppers, if you don't want it to be so hot and spicy in the end.

 

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