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Mexican Chicken Soup Recipe

Mexican Chicken Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (394)

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Average Rating:

Total Reviews: 394

Showing 21-30 of 394

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  • on October 11, 2012

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    This was AMAZING!!! I roasted the chicken breast en pappilote with a little broth to keep it tender (all I had was skinlessand at the very end opened up the paper to roast the top a little. I also used a little of the carrot from the can of jalapenos- only used 2 and it had a nice spicy kick. Other than that, followed it closely. The seasoning is spot on! My husband is not a soup guy but says he is now converted! Topped with a squeeze of fresh lime and crispy corn tortilla.

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  • on October 08, 2012

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    This is the best Chicken Tortilla Soup. I like spicy and hot food, my husband and 2 kids not at all. However, they loved this soup. A dollop of sour cream and some crispy tortilla strips, YUM!!!

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  • on September 07, 2012

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    Really good! WIll definitely make it again.

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  • on August 24, 2012

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    My favorite Food Network recipe yet!

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  • on August 21, 2012

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    I made this soup today for dinner. It was just delicious! My husband loved it. I had a good size Rotisserie chicken in the fridge so I cut up the breasts from that and used those in the soup . Otherwise I kept the recipe the same. It was so good.... I definitely will keep this recipe and make it often. Soup weather is coming and I am so glad I found this recipe. I used all four Jalapeno's and 1/2 cup Cilantro. My husband said that it could use a bit more heat so a few seeds added from the peppers would be good. I also used the motor boat on the soup when it was done, which thickened the soup up nicely, gave it more body. . I had a bag of baked scoops in the pantry so I just crushed up a few of those instead of the corn tortilla's and I also added chopped green onions to the toppings. So good! really, really good.

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  • on August 14, 2012

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    I love this receipe! The one thing I changed was I grilled the chicken outside for the 40 minutes instead of roasting it in the oven. Wow... the flavor was awesome.

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  • on August 06, 2012

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    Love, love love this recipe. I use an immersion blender just before serving and I love the texture.

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  • on July 02, 2012

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    This had lots of flavor and my family loved it. I did add some grilled corn that I had left over and a home grown small orange pepper. I cooked my chicken (boneless/ skinless in a skillet with some pepper and garlic powder. I would for sure make this again.

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  • on June 27, 2012

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    There is no need to roast the chicken and get the oven going on a hot summer's day. Boil the chicken in water with carrots, celery with leaves, and red onion, little salt & pepper. Use this broth for the soup....sooo good!!!!!!!!!!!!!!!!! Excellent! I added lime zest and threw in half a lime while the soup cooked - balanced it out so well! Also added fresh corn!!! Thanks Ina!

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  • on June 25, 2012

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    I DIDN'T HAVE JALAPENO'S AROUND SO I JUST USED CAYENNE PEPPER. THIS IS A GREAT SOUP RECIPE FOR LEFTOVER CHICKEN.

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