Mexican Chicken Soup

Total Time:
1 hr 5 min
15 min
50 min

6 to 8 servings

  • 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

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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Pairs Well With

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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
I agree we like this too. item not reviewed by moderator and published

Not what you're looking for? Try:

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Recipe courtesy of Tyler Florence