Mexican Chicken Soup

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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!!!

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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!

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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!

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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!

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Best Mexican chicken soup I ever had.

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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.

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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!

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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.

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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.

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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!