How to Make the Perfect Mexican Chicken Tortilla Soup
Mexican · Easy · 40 min · 4 servings
This bold and smoky Mexican chicken tortilla soup is loaded with shredded chicken, fire-roasted tomatoes, black beans, and chipotle chili in a deeply flavored broth. It is topped with crispy tortilla strips, creamy avocado, and a squeeze of fresh lime for the ultimate Tex-Mex bowl.
Why this recipe works
This Mexican Chicken Tortilla Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g chicken breast
- 400 g canned fire-roasted tomatoes
- 400 g canned black beans drained
- 1 chipotle chipotle pepper in adobo sauce chopped
- 4 small corn tortillas cut into strips
- 1 large avocado diced
Step by step instructions
Step 1: Simmer the Chicken
Place the chicken breast in a large pot and cover with 1.2 liters of water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes until the chicken is fully cooked through. Remove the chicken and shred it with two forks. Reserve the cooking liquid as your base broth.
Step 2: Build the Soup Base
Return the pot with the reserved broth to medium heat. Add the fire-roasted tomatoes, black beans, and chopped chipotle pepper with a spoonful of adobo sauce. Stir well and bring to a simmer for 8 minutes to meld the flavors together.
Step 3: Crisp the Tortilla Strips
While the soup simmers, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the tortilla strips in a single layer and fry for 3 to 4 minutes until golden and crispy. Drain on paper towels and season with a pinch of salt.
Step 4: Combine and Serve
Return the shredded chicken to the soup pot and stir to combine. Taste and adjust seasoning with salt. Ladle into bowls and top generously with crispy tortilla strips, diced avocado, and a squeeze of fresh lime juice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chipotle pepper in adobo → smoked paprika plus a pinch of cayenne for a milder smoky heat
- corn tortillas → store-bought tortilla chips for a quicker and easier topping
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the tortilla strips directly into the soup too early which makes them soggy and they lose all their satisfying crunch
- Using too much chipotle pepper which can overwhelm the soup with intense heat and make it difficult to eat
Nutrition facts
Per serving: 380 calories, 28g protein, 32g carbs, 14g fat, 8g fiber.
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