Mexican Chicken Tortilla Soup
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.
A smoky and hearty Mexican chicken soup topped with crispy tortilla strips and fresh avocado.
Nutrition per serving
Ingredients
protein
base
spices
topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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