Mexican Chicken Soup

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 split (2 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts chicken stock, preferably homemade
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas
Directions

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.


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4.9 418
Great soup! Used 2 jalapeƱo peppers which offers a mild kick without overpowering flavor (want hotter, go for more). Only had 1/2 amount of chicken (1 whole) and worked well with full recipe. Did not have corn tortillas and omitted cilantro (choice). Adjusting your preferences with ingredients and toppings is easy without taking from flavor. item not reviewed by moderator and published
OMG!!! LOVED this soup! I sent it to my sisters and friends.... I added Cannellini beans and a little lime with toppings before eating... so DELICIOUS! item not reviewed by moderator and published
Oh my gosh, this soup is amazing! The ingredients are so simple and even while making this I thought it looked very average... But looks are deceiving. I followed the recipe but had boneless skinless chicken breasts on hand, only used 2 jalapeƱos, and ommitted the tortillas since I forgot to purchase some. This soup is so good and warms you right up. The only thing needed is a few drops of Tapatio and my taste buds are in heaven. The only thing I would contemplate changing is possibly adding some garbanzo beans next time, hmmm. Thanks for another winner Ina. item not reviewed by moderator and published
Amazing soup. It is so flavorful and delicious. I didn't change a thing and it turned out perfectly. The picture does not do this soup justice! item not reviewed by moderator and published
Might wanna update the pic...doesn't do this recipe justice. item not reviewed by moderator and published
Totally amazing soup!! I did not use coriander, instead used the tubed cilantro, added an extra can of tomatoes and tomato paste (since my tomatoes did not have puree) and a pinch of oregano. Absolutely wonderful!!! item not reviewed by moderator and published
I messed up and added 2 cups too much chicken stock, and it was still amazing! Very delicious and satisfying. Even without the extra 2 cups of stock it made a lot! Would be great for a party! item not reviewed by moderator and published
Love this soup and so does everyone I have served it to. If you like hominy, it works really well in this soup. item not reviewed by moderator and published
An excellent soup! I omitted the Jalapeno peppers for those with sensitive stomachs, and diners at the table could add hot sauce as they wished. Family loved it. And you should definitely use the cilantro sprinkled on top, the fresh herb aroma as it hit the hot soup was the final touch of flavor. Chips and salsa on the table is the only side dish you need for this meal. item not reviewed by moderator and published
I used four skinless boneless chicken breasts, dusted them with chili powder, and grilled them. Other than that I stuck with the recipe as written. This is a wonderful soup that freezes well. The cilantro, lime, and cheese at the end are key. One of the better Mexican soup recipes out there... item not reviewed by moderator and published
Delicious!!!! This recipe made so much soup. I gave half to my son to take home and his family loved it too! I didn't make it spicy so my granddaughter could eat it but added plenty of hot sauce on mine! Yum!! Thanks as usual Ina! item not reviewed by moderator and published
Fabulous soup! I used boneless breasts (it's what I had on hand) and 4 jalapenos. Soup is full of flavor. Will become a regular around here. With all the cold weather, this really does hit the spot and I don't believe any other chicken soup can hold a candle to this one. Thanks Ina! item not reviewed by moderator and published
Delicious. This will be the base for my vegetable and Maryland crab soups! item not reviewed by moderator and published
Our family loves this recipe the only thing that I changed was I added 3 Pablano Peppers and used A pre roasted chicken we purchased, so the time saving there was great. The flavor especially with the added condiments makes this soup a winner. It does make about 16 servings but we love leftovers anytime since we take our lunches to work. MMMMM Good. item not reviewed by moderator and published
LOVE this recipe! Chicken is moist, juicy, flavorful. Soup is absolutely delicious! Huge hit with entire fam. Served with chopped avocado, sour cream, shredded cheddar, and extra hot sauce. item not reviewed by moderator and published
I had leftover chicken which is why I picked this recipe. I also used chicken from a can (gasp) and the recipe was DELICIOUS!! loved it! item not reviewed by moderator and published
Good one but not the best. I prefer Rachel Ray's mexican soup to this one. Something about the celery in it makes it more ordinary for me. Must serve with crushed tortilla chips. Tried it without and it is really not the same. item not reviewed by moderator and published
This is our "go to" recipe for chicken soup. In fact it is our favorite soup recipe. Once again Ina you have given us a winner. Although I've tried roasting the chicken I prefer to simmer mine in chicken stock, once chicken is cooked I remove chicken from broth, remove skin and cut into pieces. Chicken is added back to broth once veggies are cooked. To me the chicken is more tender and the broth is rich, no garnish needed. item not reviewed by moderator and published
Very Easy and delicious. I was pretty faithful to the recipe and written and the soup was great. The first time around I served with cheese, sour cream and avocado chunks. During the week, I ate the leftovers without any of the garnishes and it was still super tasty! I will definitely be making this again. item not reviewed by moderator and published
This is an excellent Chicken Tortilla Soup recipe! My husband thought it was restaurant quality and so did I. I made a few tweaked here and there. In the beginning I browned the chicken breast on both sides for about 5 minutes, in the pot I was going to make the soup in. I then transferred the chicken to a dish and finished cooking it in the oven. I also used regular diced tomatoes in their juices. Lastly, I added black beans, corn, and a corn puree, 2 cups frozen corn and 2 cups chicken stock. It was so yummy!!! item not reviewed by moderator and published
DELICIOUS! I made this with homemade tortillas from our local latino market and added lime at the end to brighten the flavor. Another winner. Thank you Ina! item not reviewed by moderator and published
This soup was perfection! Didn't change a thing, other than cooking a bit longer for flavor and crisping up my tortilla strips in the oven and adding to the soup when serving for that extra crunch, and it turned out great. Ive made mexican chicken soup many times and this one is fantastic! It made a lot for leftovers too :) perfect winter comfort! item not reviewed by moderator and published
Wow! Great kick with just 2 jalapenos. I didn't make any substitutions, and just by fluke, I had the chicken broth from cooking a whole chicken in the crockpot the day before. What a great lowfat meal if you do it that way. I should really add another 2 jalapenos so no one in else in the family will want to eat it. I could have it all to myself! item not reviewed by moderator and published
This soup is super delicious!!! My family has gone wild over it. I've made it twice over the past 2 weeks and they want another pot this weekend. I added a can of kernal corn and i sqeeze some fresh lime juice into it right before serving, its a nice addition to the toppers; and we love toppings!! item not reviewed by moderator and published
Very authentic and so delicious! One tweak: there's just a little too much chicken. Instead of 4 breasts, I think 3 is perfect. This allows there to be more broth to accommodate all the yummy toppings like avocado, cheese, tortilla chips, or you will be stuck with a thick stew. I also like to bake my own tortilla strips. Set oven to 425 F, take a few corn tortillas, quarter them, then cut into thin 1/4 inch strips. Toss them in a mixing bowl with olive oil and salt. Spread onto a baking sheet without overlapping and bake in two 10 min increments, stirring in between. Bake them until realllly brown so they are extra crisp. So good!!! item not reviewed by moderator and published
This is by far my favorite recipe from Ina's kitchen. My husband is a meat and potatoes man and the first time I was going to make this soup he turned his nose up at it saying, "soup, for dinner?" After I made the soup, I kid you not, he asked for seconds! I've made it several times now and it has become a family favorite. We decided to do a Cinco de Mayo family dinner this year. This was the dish that I was asked, no begged to make. I have added freshly grilled corn cut right off the cob to my soup. Thank you Ina, you're the best! item not reviewed by moderator and published
I cut the recipe in half, as we are only 3, all of whom eat lightly. Still had left-overs. Wonderful flavor here -- we don't like things too spicy, so I used the lower amount of jalapeno and it was wonderful. Served with an extra, warmed tortilla along side. I can see how adding black beans and corn would work very well if you wanted more carbs in it. Looking forward to those left-overs! item not reviewed by moderator and published
Made this soup for my husband and he said it was the best I have every made. Very flavorful. We like things spicy so next time I will not remove all the seeds in 1 of the jalapenos. But overall the soup was just great!!! item not reviewed by moderator and published
this soup is amazing and simple. made exactly except sauteed in butter cause i did not have olive oil. other than that it was all the same. soooooo good. really hits the spot!!!! item not reviewed by moderator and published
I like her version. The addition of the corn tortillas were just the right amount to thicken the soup. I added a teaspoon of dried oregano during cooking, and a couple of splashes of lime juice to the pot of finished soup. Yummy! item not reviewed by moderator and published
Just made this last week. Great winter warmer. item not reviewed by moderator and published
Very good flavor. I also added black beans and corn. I browned two large chicken breasts in my soup pot to get those delicious crusts in the bottom of the pot and finished baking in the oven..Juices from that pan were added back to the soup pot along with the chicken...skin on and bone in. While I was browning the onion/celery/carrot/jalapeno's I tossed in the cumin, corriander, and added ancho chili powder....pardon the spelling....to wake up the powders. my goodness, great flavor. Tossed the cilantro in just before serving. Hope it helps my first cold of the winter go away quickly. Definitely a keeper. item not reviewed by moderator and published
Wow - what an incredibly EASY & SIMPLE soup to make, but packs a lot of flavor and taste! Like others, I added corn & black beans, but wanting to thicken the broth a little bit and lacking tomato paste, I used the whole 5.5 oz can of V-8 juice to the soup and I think that too added a bit of punch to the soup. Will definitely make this again! item not reviewed by moderator and published
This soup is awesome!!! We recently had a chicken soup contest at work, we all sign up to bring a pot. Offer tastings and staff vote. Then we sell bowls with proceeds going to our local animal shelter. This is the first time I have made this soup it was so great, I didn't win the contest but I did come in second with multiple people asking me for the recipe. I added black beans and white sweet corn to make it a little heartier, it was so good I am making it for my family today! Thank you Ina, for this wonderful recipe. item not reviewed by moderator and published
Everything about this soup was fantastic. I was afraid the jalepeno would be too hot, but it was not. I also added corn. Great recipe. item not reviewed by moderator and published
This soup is great!! I added a can of black beans and corn. item not reviewed by moderator and published
This way way better than I expected. Roasting the breasts are the way to go. Very simple and thats what makes it so delish. I used the leftover corn tortillas to make baked chips to crumble in the soup. Cut tortillas into wedges, brush front and back with oil and bake 350 for about 15-20 minutes. item not reviewed by moderator and published
This recipe rocks. It is easy, and can be adapted a little to your preferences. I've made it many times and everyone loves it!!! It's a favorite! item not reviewed by moderator and published
I have made this soup a couple of times now and it is excellent just the way it is written. This time however I took some liberties with it and added a little smoked paprika and also a tiny bit of chipotle powder. It gives the soup a slightly smokey flavor which worked really well. I also added some super sweet corn this time and it gives a lovely sweetness, especially with the bit of smoke flavor. Always follow the recipe the first time around, then have fun with it and make it your own. item not reviewed by moderator and published
This recipe was sooooo good and easy to make, I loved everything in it!!! item not reviewed by moderator and published
Easy to make soup with great flavor. I made it exactly as the recipe was written and I wouldn't change a thing. Even better the next day. item not reviewed by moderator and published
Very good. I followed the recipe exactly as written, and will make the following changes next time: I could use about half the chicken; we like lots of the soupy part of soup and there was plenty of flavor without so much chicken. I will cut way back on the carrots; we just prefer fewer. And last, I won't thicken with the tortillas - or maybe just use half as many. It sounds like I'm picking nits, and I really am, because it was a very good soup. PS: I froze the remainder for about 3 weeks and it was better the second time. A very good recipe. item not reviewed by moderator and published
Delish! Added almost double the spice, used crushed tomatoes (what I had, and added 8-9 tortillas in soup which made it nice and thick. I fried the remaining tortillas in strips for garnish along with the sour cream, cheese & avocado. Will definitely make again and add hominy which would make it even heartier. item not reviewed by moderator and published
Awesome! Quite possibly the best tortilla soup I have tasted. I used leftover roast chicken, white and dark meat, and it turned out great! I only used two large jalapenos, which I am sure added flavor, but not a lot of heat. Hopefully this way my kids will eat it, though I think it would be even better to go with 3 or 4 to make it a bit more spicy. Definitely worth making again! item not reviewed by moderator and published
Very good, could also substitute beans for chicken. My husband loved it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
Really good! WIll definitely make it again. item not reviewed by moderator and published
My favorite Food Network recipe yet! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Love, love love this recipe. I use an immersion blender just before serving and I love the texture. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I DIDN'T HAVE JALAPENO'S AROUND SO I JUST USED CAYENNE PEPPER. THIS IS A GREAT SOUP RECIPE FOR LEFTOVER CHICKEN. item not reviewed by moderator and published
This is the best tortilla soup! Also, this soup freezes very well! item not reviewed by moderator and published
This is so yummy! I loved it! item not reviewed by moderator and published
HELLO!...I just made this soup and it is really good! I too added the seeds from one pepper to give it just the right heat. I also added a handful of black beans. love it item not reviewed by moderator and published
Delicious, as always Ina. I did need a little more substance to the soup and added a can of black beans rinsed. Also, added a frozen package of SantaFe cut-up frozen assortment of corn, red peppers, etc. Next time, I will add the seeds to one of the peppers since we like it hotter. But we could not have enjoyed this unless it really all came from this Mexican Soup. item not reviewed by moderator and published
Amazing Soup!!!! I have been searching for amazing Mexican Soup and I have finally found it!!! I ended up using pre cooked chicken and it was perfect. My family loved it!!! This is my new fav!!! Thanks Ina!!!! item not reviewed by moderator and published
delicious!!! item not reviewed by moderator and published
I have never been disappointed by Ina Garten and this soup is no exception. My husband is NOT a soup fan but absolutely loves this soup and Ina's Roasted Potato Leek soup. It's raining in CA again today and it hit the spot. I used only two peppers that was perfect for my husband but I could use a little heat so I would add a pepper or two per the recipe. I always use Ina's method for cooking chicken breasts and would prefer to do so but didn't have time tonight so I bought a roasted chicken at the store and it was still fantastic. Easy and fast! item not reviewed by moderator and published
It was delicious!!!!!!! My 17 year old even approved! It will probably be even better tomorrow. item not reviewed by moderator and published
This was the best mexican chicken soup I have had!! I cut the recipe in half because it was just for me and my husband but there was plenty and flavors were awesome. I am not a fan of coriander so I ommited that and only had to use 1 jalapeno with the seeds to get the hotness. It was soo good, better than in any restaurant! you must try this recipe! item not reviewed by moderator and published
OMG, this is the BEST soup i have ever tasted. everybody loved it. once again, ina's recipe is and are stellar and my favorite. p.s. i added a can of black beans which made it even hardier. : : : item not reviewed by moderator and published
This soup is delicious! It's actually quite easy to make, with the chicken roasting while the rest of the deliciousness is brewing on the stove. Everyone here loved it alot. item not reviewed by moderator and published
The photo doesn't do this recipe justice! I use this recipe for entertaining all the time. It's delicious and presents well with the suggested toppings. I simply vary the amount of jalapenos depending on who's coming for lunch/dinner. When in a time pinch, I buy an already cooked rotisserie chicken from the grocery store - fast and non-flavor-sacrificing alternative. Cheers! item not reviewed by moderator and published
Very delicious! Made this so many times and it became the family's favorite soup. Ina never failed to impress me. I have been learning to cook Mexican and my husband said this is the best Tortilla/Mexican soup he ever had. BTW, I had no coriander but still the soup tasted great without it. Don't skip the cheese, avocado, sour cream and of course tortilla chips toppings. item not reviewed by moderator and published
Didn't change a thing and it was PERFECT! The timing was right on and all the veggies still had a little bite. Love Ina, great recipe. item not reviewed by moderator and published
I love soups and eat soup almost daily in the winter, which is why I'm so glad this soup was so great, another to add to the rotation! I did tweak the recipe a bit due to some personal/diet preferences: eliminated the tortillas (didn't want the extra calories/carbs and didn't miss them!, reduced carrots to 2 and added a chopped yellow bell pepper (love veggies, doubled the spices (cumin & coriander, and for kicks and giggles added a teaspoon of Penzey's taco seasoning and only used 2 split chicken breasts (all I had on hand. I did use the cilantro in the soup and as a topping. Soup was fantastic. Flavorful, healthy, filling what more can you ask for in a soup! item not reviewed by moderator and published
Let me start with it's GREAT!! I added 1 extra teaspoon of cumin. Toppings are crucial we went with shredded cheddar, 1tbsp sour cream, cilantro, avocado, squeeze of fresh lime, and thinly sliced fresh Jalapeno for the grown ups! DELISH!!!!! item not reviewed by moderator and published
Really tasty! Had lots of the ingredients in the fridge leftover from Superbowl recipes. I didn't put as much chicken in as this calls for; and just used a boneless/skinless breast that I baked as the directions suggested. I would actually make that again - just baked chicken with olive oil, salt and pepper. I ate some of the chicken as I shredded it - really good. I also used some fresh tomatoes along with the canned tomatoes; and added chopped poblano pepper and red pepper. Awesome recipe - Ina - you do it every time. Thanks for recipes that never fail; and always please myself and my boyfriend!! item not reviewed by moderator and published
I've tried several variations of Mexican chicken soup, but I've always come back to this one. Easy, relatively few ingredients and consistently delicious. item not reviewed by moderator and published
Ina never steers me wrong. I love this soup! Don't leave out the toppings, they add a nice finishing touch! item not reviewed by moderator and published
I loved the flavor, it was fast and easy to prepare and I got 5 stars from my boyfriend. item not reviewed by moderator and published
I seen the episode and desperately wanted to try this recipe . I just finished making it and I LOVE IT!!!!!! And so does my family and it was really simple to make I will be making this again real soon. item not reviewed by moderator and published
Oops ! I did add some roasted corn which added some texture to an otherwise perfect soup. item not reviewed by moderator and published
Flavors were great, but the carrots and celery were a bit of a disconnect. I'll definitely be making this again but will be using vegetables that "fit" better--bell peppers, etc. Also, I used chicken thighs instead of breasts and think I got more flavor from that. item not reviewed by moderator and published
Very Good. Used half of the tomato called for in the recipe. item not reviewed by moderator and published
Really liked this soup but tweaked it like others did. I added more cumin and coriander to my taste, added less chicken stock since the amount in the recipe seemed to dilute the flavor, and I plan to use fresh tomatoes next time instead of canned. Otherwise, good basic tortilla soup recipe. Very easy and straight-forward, as are all of Ina's recipes. Love her. item not reviewed by moderator and published
Perfect. item not reviewed by moderator and published
I have made this soup several times and I LOVE it! It may just be one the best soups I've ever made. I follow the recipe for the most part...the only things I change are, I don't add the tortillas because the first time I made it I was wanting something "soupy" and I liked it that way so much I've just never added them. Also, I add 2 cans drained pinto beans. Thanks Ina for the AWESOME recipe!!! item not reviewed by moderator and published
I doubled this recipe for a party and it made an enormous amount of soup. Lots in my freezer now. It was the hit of the party - absolutely delicious! I added a bag of frozen corn but followed the rest of the recipe exactly. On the side I served crumbled tortilla chips, shredded cheese, sour cream and avocados for toppings. I'll definitely make this again! item not reviewed by moderator and published
excellent soup I really loved it and easy to tweak to your personal taste as i cut the recipe in half and still had plenty Great flavor One of the best soups I've ever made. also it freezes well will make again item not reviewed by moderator and published
perfect. item not reviewed by moderator and published
It was AMAZING!!!! I used 2 jalapenos, next time I will kick it up a notch or 2. I used boneless and skinless chicken breast (that's what I had on hand. I didn't have any chicken stock, so I used chicken broth I had one swansen's low sodium and one regular broth. I also threw some chicken bouillon and water in to make up for the cup or 2 of stock I did not have. I know, I know you might think this would ruin it.. but it was great. Most of the items in the recipe you already have in your kitchen :.. Everyone in my house loved it, it will no doubt be made again -- AND SOON!!! item not reviewed by moderator and published
This recipe is delicious and super easy to make. And it can be adjusted easily enough to make it a tad more healthy (do away with the corn tortillas and the sour cream and grated cheese toppings. This will definitely become a winter staple in my house. My only criticism is the estimated 15-minute prep time. I'm competent in the kitchen, but without the help of a sous chef, there is simply no way that I can wash and chop six cups worth of onions, carrots and celery, wash and chop cilantro, wash, seed and chop jalapenos, slice corn tortillas into strips, grate cheese and slice avocados for toppings in 15 minutes - I'd say you should allow yourself at least half an hour for prep time. Still, an easy and delicious soup! item not reviewed by moderator and published
Used my turkey leftovers for this recipe. Its so good, I did it twice and the whole family loves it! I really love the simplicity of the meal. Thanks Ina and friends! item not reviewed by moderator and published
SO good. I had never made any type of mexican/tortilla soup before and I have clearly found my go to recipe! I read the ingredients wrong and bought a can of crushed tomatoes, rather than crushing them myself but it worked. Delish! item not reviewed by moderator and published
Best Mexican chicken soup I ever had. item not reviewed by moderator and published
Delicious! My Mexican wife loved, I thought it needed to be spicier but my wife said it is perfect and if you need a little hotter just add Tabasco or salsa. item not reviewed by moderator and published
My husband and I both loved this soup. We also substituted zucchini for the celery and added fresh corn and canned black beans. I added a little more cumin. The tortilla strips completely dissolved and thickened the soup. My husband liked it thick, but next time I think I'll separate some out before adding the tortilla strips and try it without. The avocado is a must! item not reviewed by moderator and published
Great recipe. I added a bag of frozen corn (white/yellow mixed and a can of black beans. It made A LOT of soup -- more than I really wanted with the addition of the corn and beans. Absolutely serve it with the toppings -- the avocado, blue corn tortilla chips, and sour cream really made the flavors come together. I can't imagine eating this without the corn and beans and the toppings. Really tasty. item not reviewed by moderator and published
Excellent. My sister and her friend were here for lunch and this is what I served them. I like lots of veggies in my soup so I added a package of frozen corn. item not reviewed by moderator and published
This soup is easy and absolutely delicious! One of the best soups I've ever made. I can't eat celery so I used zucchini squash (which I love anyway and didn't have coriander so I doubled the cumin. My boyfriend RAVED about it (and I make soup all the time, but he never texted from work before to say it was great!. Making it again tonight. The only thing we didn't like was the tortilla strips in the soup. I recommend skipping these (and their added carbs and opt to stick with crumbled tortilla chips on top. In fact, we skip the sour cream and just use low fat cheddar and chips and it's a pretty healthy meal too! Don't forget the avocados. Their creamy texture perfected this delightful meal! item not reviewed by moderator and published
Do try this soup. It is super-duper!!! item not reviewed by moderator and published
This was our dinner tonight. Loved-it! This will definitely be in my recipe box; and maybe I will share it with friends LOL~~~. Thank you, Ina, for some delicious recipes. item not reviewed by moderator and published
Just made this tonight and it is awesome! I never thought of making Mexican chicken soup with carrots and celery before but it worked well : item not reviewed by moderator and published
Loved it. I like things with more kick than my husband so I went light on the jalapenos and left some to add to my dish. My husband thought it was "interesting" yet he did like it and would like me to make it again. That, in an do of itself, is good since he usually says things are "ok." It took me longer to prep than the recipe states. I guess I need Ina's sous chef. item not reviewed by moderator and published
The flavors in this soup are amazing. I forgot to buy stock, so I just poached the chicken and veggies in 2 1/2 quarts of water (the way we make traditional chicken soup in my family and it came out perfect with a ton of flavor. item not reviewed by moderator and published
I agree we like this too. item not reviewed by moderator and published

Not what you're looking for? Try:

Mexican Tortilla Chicken Soup

Recipe courtesy of Tyler Florence