Easy Mexican Chicken Tortilla Soup

The Easy Mexican Chicken Tortilla Soup is one of those comforting dishes that instantly warms your heart and soul. When I think of chilly evenings and family gatherings, this soup comes to mind. The aroma of sautéing vegetables fills my kitchen, and it feels like a hug in a bowl. My family loves to gather around the table, enjoying this vibrant soup topped with fresh ingredients. It’s not just about the flavors; it’s about the memories created over shared meals. This soup is versatile and easy to make, which makes it perfect for any occasion, whether it’s a weeknight dinner or a festive gathering.

Easy Mexican Chicken Tortilla Soup Ingredients

The ingredients for this Easy Mexican Chicken Tortilla Soup are a beautiful harmony of flavors. Each component plays a vital role in creating a dish that’s warm, satisfying, and delicious. Key players like chicken stock and black beans add depth, while fresh vegetables bring brightness and texture. Together, they create a comforting soup that warms the heart.

• 3 tablespoons olive oil – Used for sautéing, it gives a rich base to the soup.
• 1 1/2 cups yellow onion, diced – Adds sweetness and aromatic flavor.
• 1 clove garlic, grated – Provides a fragrant kick.
• 1 cup diced carrot – Adds color and a subtle sweetness.
• 1 small zucchini, diced – Contributes freshness and texture.
• 2 ears sweet corn, cut off the cob, or 1 1/2 cups frozen corn – Brings natural sweetness and crunch.
• 15 oz. black beans, 1 can, drained and rinsed – Adds protein and heartiness.
• 15 oz. cannellini beans, 1 can, drained and rinsed – Provides creaminess.
• 15 oz. tomato sauce, 1 can – Forms the flavorful base of the soup.
• Salt & pepper to taste – Essential for seasoning.
• 1 tablespoon cumin – Adds a warm, earthy flavor.
• 2 teaspoons smoked paprika – Delivers a smoky depth.
• 1 teaspoon oregano – Complements the other spices beautifully.
• 6 cups chicken stock – The liquid gold that brings everything together.
• 2 chicken breasts – The main protein of the dish.
• 5 corn tortillas, cut into strips – Adds a delightful crunch when served.
• Fresh cilantro if desired – A fragrant garnish that brightens up the soup.
• Chips if desired – For extra crunch and dipping.
• Sour cream if desired – For creaminess on top.
• Avocado, etc., if desired – A luscious addition that enhances the dish.

Cooking Method for Easy Mexican Chicken Tortilla Soup

Cooking this Easy Mexican Chicken Tortilla Soup is a straightforward process that even novice cooks can master. The steps are simple yet rewarding, as you get to see the ingredients transform into a delicious meal. Follow along with these detailed steps to create a soup that will become a family favorite.

1. Start by placing a large pot over medium heat. Add olive oil to the pot, allowing it to warm up for a minute. The oil should shimmer, indicating it’s ready for the next step.
2. Once the oil is hot, add the yellow onion and garlic. Sauté these for about five minutes until the onion is translucent and fragrant. Keep stirring, ensuring they don’t stick to the bottom of the pot.
3. Next, introduce the diced carrot, zucchini, and sweet corn to the pot. Stir everything together and cook for another five minutes. The veggies should soften slightly but retain some crunch.
4. Now it’s time to add the stars of the show: the black beans, cannellini beans, and tomato sauce. Stir well to combine, letting the colors meld together.
5. Season the mixture with salt, pepper, cumin, smoked paprika, and oregano. Stir to coat the vegetables and beans in the spices, allowing the flavors to develop.
6. Pour in the chicken stock, stirring it into the mixture. Increase the heat to bring the soup to a gentle boil. The bubbles will start to rise, signaling it’s time for the next phase.
7. Once boiling, reduce the heat to low so the soup simmers. Carefully add the chicken breasts whole into the pot. Cover the pot and let it simmer for ten to fifteen minutes. The chicken will cook completely, absorbing the lovely flavors.
8. After the chicken is cooked, remove it from the pot. Shred the meat with two forks, ensuring it’s nice and fluffy. Return the shredded chicken to the soup, stirring it in.
9. Add the corn tortilla strips to the soup, stirring them in gently. These will cook quickly, adding texture to the soup. Let it cook for another ten minutes, allowing the flavors to meld.
10. When ready to serve, ladle the soup into bowls. Top with fresh cilantro, sour cream, chips, and avocado if you desire. Enjoy your warm, comforting bowl of Easy Mexican Chicken Tortilla Soup.

Pro Tips and Tweaks

To ensure your Easy Mexican Chicken Tortilla Soup is nothing short of amazing, here are some pro tips and tweaks to consider. These insights will help you elevate the dish further and tailor it to your taste.

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove.
• Freezing: This soup freezes well. Allow it to cool completely, then transfer to freezer-safe bags or containers for up to three months.
• Pairing: Serve with warm cornbread or rice for a complete meal experience.
• Variations: Feel free to add other vegetables like bell peppers or spinach for extra nutrition and flavor.
• Spice it Up: If you enjoy heat, add diced jalapeños or a dash of hot sauce to the soup.
• Garnishes: Explore different toppings like shredded cheese, diced avocado, or lime wedges for extra flavor.
• Make it Vegetarian: Substitute the chicken with more beans or roasted vegetables for a wholesome vegetarian option.

Perfect Matches for Easy Mexican Chicken Tortilla Soup

When you’re serving the Easy Mexican Chicken Tortilla Soup, consider these delightful pairings that enhance the meal:

• Rice: White or brown rice makes a filling side and balances the soup’s flavors.
• Salad: Serve with a fresh garden salad drizzled with lime vinaigrette for a refreshing complement.
• Chips: Crunchy tortilla chips are perfect for dipping or sprinkling on top for added texture.
• Occasions: This soup is ideal for family dinners, casual gatherings, or game day celebrations.
• Seasonal: Enjoy it year-round, but it’s particularly satisfying during the colder months when you crave something warm.
• Storage Tips: Properly stored leftovers can be enjoyed for lunch the next day, making it a great meal prep option.
• Custom Serving: Let guests customize their bowls with various toppings to suit their preferences.

FAQ

Conclusion

The Easy Mexican Chicken Tortilla Soup is not just a dish; it’s an experience filled with warmth and flavor. Each spoonful is a reminder of home and loved ones gathered around the table. I encourage you to try making this soup; your family will appreciate the comfort and love that goes into it. It’s a recipe worth sharing and enjoying together!

Easy Mexican Chicken Tortilla Soup

The ultimate comfort food, Easy Mexican Chicken Tortilla Soup is a creamy and colorful dish that's perfect for a cozy night in. Packed with nutritious ingredients and bursting with flavor, it's the perfect easy weeknight dinner. Make it tonight for a meal that will leave everyone asking for seconds!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons olive oil
• 1 1/2 cups yellow onion diced
• 1 clove garlic grated
• 1 cup diced carrot
• 1 small zucchini diced
• 2 ears sweet corn cut off the cob, or 1 1/2 cups frozen corn
• 15 oz. black beans 1 can drained and rinsed
• 15 oz. cannellini beans 1 can drained and rinsed
• 15 oz. tomato sauce 1 can
• to taste salt
• to taste pepper
• 1 tablespoon cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 6 cups chicken stock
• 2 chicken breasts
• 5 corn tortillas cut into strips
• fresh cilantro if desired
• chips if desired
• sour cream if desired
• avocado etc., if desired

Equipment

• Cutting Board
• Large Pot
• Skillet
• Grater
• Saucepan
• Wooden Spoon

Method

 

1. Place a large pot over medium heat. Sauté onion, garlic, carrot, zucchini, and corn in olive oil to soften slightly for 5 minutes.
2. Stir in beans, tomato sauce, spices, and chicken stock and bring to a boil.
3. Reduce to a simmer and place whole chicken breasts into soup. Cover and simmer for 10-15 minutes or until chicken is cooked completely.
4. Remove from pot, shred chicken, and return to soup.
5. Stir in tortilla strips and cook for another 10 minutes.
6. Ladle into bowls and serve with any desired toppings.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove.
• Tip 2: This soup freezes well. Allow it to cool completely, then transfer to freezer-safe bags or containers for up to three months.
• Tip 3: Serve with warm cornbread or rice for a complete meal experience.
• Tip 4: Feel free to add other vegetables like bell peppers or spinach for extra nutrition and flavor.
• Tip 5: If you enjoy heat, add diced jalapeños or a dash of hot sauce to the soup.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.