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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 371-380 of 394

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  • on September 26, 2007

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    I had some leftover rotissere chicken that I was trying to figure out another use for, Then Barefoot Contessa came on. I told my husband - That's dinner. I didn't have any ground coriander, added Ancho chili powder instead. I also used diced tomatoes with green chilies instead of plain tomatoes. I used blue corn tortillas and thin sliced some of them, fried then for a topping with sour cream. We both loved it!!

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  • on September 25, 2007

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    I don't usually make soups. I tried this one and my husband said it is the best soup he has ever tasted!
    Thank you Ina. I love your show.

    TJ Locker
    Santa Barbara, CA

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  • on September 24, 2007

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    One of the best soups I've ever made. I had a bag of frozen sweet corn on hand so that went in the pot as well. This one's going in my keeper file.

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  • on September 16, 2007

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    I made this soup for my husband. he could not stop talking about how good it was.

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  • on September 13, 2007

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    I got my daughter hooked on Food Network's recipes and she found and recommended this dish to me. My husband and I agreed...TOP NOTCH! Most ingredients were in my kitchen already and it was easy enough to juggle the amount of the spices to our liking. The essential ingredient here is the CORN tortillas which add a flood of flav to this mucho marvelous dish.

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  • on September 12, 2007

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    I made this soup the other night and it was absolutely delicious! Feeds an army though - so make sure you have lots of folks around to enjoy along with you!

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  • on September 07, 2007

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    This recipe is 5 stars all the way!! I made this soup with skinless chicken thighs. I added the uncooked chicken to the pot after adding all the other ingredients and before bringing to a boil. I don't care for chicken, so I shredded the pieces of chicken and added to each bowl before serving. I used a Mexican aged cheese, called Cotija and crumbled it into each bowl, before serving, adding more to my bowl w/o meat. I topped this with avocado and a product called "Crema" which is sold in little plastic bags in Hispanic grocery stores, and in some major chains. Crema is like a cross between sour cream, cream cheese and heavy cream. You just snip the bag and squeeze it out of a corner. I think different countries have different varities, but what I used was Salvadoranean. With the corn tortillas cooked into the soup, it is extremely filling and satisfying. My bf is Mexican, and he LOVED it. This is one of the best mexican soups I have ever tasted; and I learned to cook Mexican from mexican housewives.

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  • on September 03, 2007

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    The flavor of this soup is great, but did the tortilla strips get slimy for anyone else?? Did I do something wrong?

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  • on September 01, 2007

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    Since when do toddlers eat Mexican Chicken soup? Since Ina wrote this recipe! We live in Colorado where there is Mexican food everywhere and this soup ROCKS. Great with the garnishes or just by itself. If you want some heat, throw in AT LEAST four fresh jalapenos but it doesn't really have to have it. Lots of flavor. Thanks Ina.

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  • on August 28, 2007

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    This was very easy to make, high quality flavor, and very authentic tasting. Only thing I did was use 8 tortillas instead of 6 so the soup was thicker and had a little more 'texture'. I also matchstick cut an additional 6 tortillas and quickly fried them. They made a wonderful crunchy texture topper for the soup along with a little bit of cheese.

    I highly recommend this soup and will be making it again and again. Thanks Ina!

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