Recipe

Mexican-Inspired Chicken Tortilla Soup

Shredded chicken simmers in a tomato-chili broth, then meets crisp baked corn tortilla strips, avocado, lime and crumbled cheese in this Mexican-inspired soup.

Mexican-Inspired Chicken Tortilla Soup
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Ingredients

  • 400 g raw boneless skinless chicken breast, divided into 2 or 3 similarly sized pieces
  • 1 medium yellow onion (150 g), finely diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive or neutral cooking oil (30 ml), divided
  • 1 can crushed tomatoes (400 g)
  • 4 cups low-sodium chicken stock (960 ml)
  • 2 teaspoons ground ancho chili powder, pure ground chili rather than a salted seasoning blend
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 6 small corn tortillas, about 25 g each (150 g total), cut into thin strips
  • 1 medium avocado (150 g flesh), diced just before serving
  • 60 g pasteurized queso fresco, crumbled
  • 2 tablespoons fresh lime juice (30 ml)
  • 2 tablespoons chopped fresh cilantro (4 g)
  • 1/4 teaspoon fine salt, or less to taste
  • 1/4 teaspoon ground black pepper

Instructions

  1. Heat the oven to 400 F (200 C). Toss the tortilla strips with 1 tablespoon oil on a baking sheet, spread in a single layer and bake for 10 to 14 minutes, turning once, until crisp and lightly golden. Check often near the end and set aside on a dry plate.
  2. Meanwhile, warm the remaining tablespoon oil in a soup pot over medium heat. Add onion and cook for about 6 minutes until softened. Stir in garlic, ancho chili, cumin and oregano for 30 seconds, taking care not to burn the spices.
  3. Add crushed tomatoes and cook for 5 minutes, stirring occasionally. Pour in the chicken stock and bring to a gentle simmer, scraping any tomato mixture from the bottom into the broth.
  4. Add the raw chicken pieces carefully and return to a gentle simmer. Partly cover and cook for about 15 to 20 minutes, turning once, until the thickest piece reaches 165 F (74 C) on a food thermometer. Thickness determines the actual time; continue cooking if needed. Wash utensils and hands that contacted raw chicken.
  5. Transfer cooked chicken to a clean plate with clean utensils and shred with two forks once cool enough to handle. Do not reuse a board or plate that held raw chicken without washing it thoroughly.
  6. Return all shredded chicken and its cooked juices to the soup. Simmer for about 3 minutes, then stir in the lime juice and black pepper. Taste before adding salt because stock, tortillas and cheese contribute their own seasoning.
  7. Dice the avocado and portion the cheese, cilantro and baked strips into four equal shares. Ladle one-quarter of the chicken and broth into each bowl, stirring the pot first to distribute the meat evenly.
  8. Top each bowl with avocado, queso fresco, cilantro and tortilla strips immediately before eating. Keep any strips not being served dry and separate, and refrigerate soup and perishable toppings promptly in separate containers.

Crisp tortilla strips are added at serving time so they stay distinct from the warm tomato broth. Chicken makes this version substantial, while avocado, fresh lime and a little cheese offer creamy, bright and salty contrasts. A modest amount of ancho chili powder gives depth without requiring a very spicy bowl.

This is a Mexican-inspired home adaptation with oven-baked strips instead of deep-fried tortillas. It uses canned tomatoes and boneless chicken for a manageable cooking schedule. Keep garnishes separate from leftovers: storing everything together would soften the strips and dull the avocado.

Choosing chili and tortillas

Pure ancho chili powder is usually mellow but varies by brand. A generic chili seasoning blend may contain salt and other spices. Use small corn tortillas for the stated flavor and estimate; flour tortillas bake and absorb broth differently.

Storage and reheating

Refrigerate the soup in shallow covered containers for up to 3 days, or freeze without toppings for up to 2 months for best quality. Reheat to at least 165 F (74 C), bringing soup to a rolling boil while stirring. Add freshly cut avocado, cheese, herbs and crisp strips only after reheating.

Useful substitutions

About 300 g cooked shredded chicken can replace the raw breast: add it after simmering the tomato broth for 15 minutes, then heat it thoroughly to 165 F (74 C). Omit cheese for a dairy-free variation after checking all other labels. Changes affect nutrition.

Frequently asked questions

Why did the tortilla strips turn soft?

They absorb broth quickly. Bake until crisp, cool in a dry place and add them at the table, not while the pot simmers.

Can I use chicken thighs?

Yes, use the same raw weight of boneless skinless thighs and cook to 165 F (74 C), allowing extra time if needed. Their fat and calorie totals differ from the breast-based estimate.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Estimate includes 400 g raw chicken breast, all six corn tortillas, both tablespoons oil, avocado, cheese and broth divided among four bowls. Stock, tortilla and cheese brands change sodium. No extra toppings are assumed.

Allergen information: Milk (queso fresco); Stock, chili seasoning and tortillas may contain other allergens; check labels. Check all ingredient labels and individual dietary needs.

Illustrative photograph: Tortilla Soup.jpg by Wikiwrimo. CC BY-SA 4.0. Original photograph included without alteration; filename changed for organization. This is not a photograph of a test cook of this recipe. Representative tortilla soup; toppings may differ from this chicken version. The photograph retains its stated license.

Per serving

Nutrition facts

Serving size: One-quarter of the soup with one-quarter of all listed toppings (estimated nutrition)

Calories
430
Total fat
20 g
Saturated fat
5 g
Cholesterol
85 mg
Sodium
650 mg
Total carbohydrate
34 g
Dietary fiber
7 g
Total sugars
6 g
Protein
31 g

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