Mexican Chicken Soup

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Holy crap this is sooo good! I made it because the boys weren't feeling well so I thought hearty chicken soup would do the trick. I didn't want traditional so I tried this and you will NOT be disappointed! The flavor is incredible and towards the end I added egg noodles, tres bonne! The avocado on top adds something really special and should be considered. I can't wait for someone to get sick again so I can make it :

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This soup has become a staple in our home. I tend to roast several chickens at once and then have chicken leftover to use in a variety of ways. It has excellent flavour and the amount of salt is spot on.

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I've made this many times. Always a crowd pleaser! I make in large batch's, freeze left overs. Defrost, reheat add avocado's, tortilla chips, cheese, under broiler to melt cheese and another great meal! Thanks Ina.

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The flavors are awesome! Probably use 3 jalapeños next time instead of 4. It was a fair amount of prep, but we would probably make it again!

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I used flour tortilla strips in mine because I did not have the corn tortillas. I put the flour tortillas in about 5-10 minutes before the soup was finished cooking, and they came out fine. I'd bet that corn tortillas are better, but if that's all you have, they taste great in the soup. Corn tortilla chips taste good sprinkled on top, with avocado and cheese! Very tasty... I also added fresh corn to my soup, and it was delicious.

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I live in Cape Town and for some reason they sell Corn Tortilla Chips and raw flour tortillas, but not corn tortillas. Can I add the corn tortilla chips to the soup rather than the raw tortillas for the same effect? Thanks to anyone who can help me.

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Oh my! This was the best Mexican chicken soup I've ever had much less made! Ina always makes me look like a great cook. I added an extra 1/4 teaspoon cumin and about a tablespoon of worcestershire to round out the flavors and it turned out great. My husband isn't crazy about any kind of soup, but with this recipe, he closed his eyes and just said oooh yeaaah! I just started laughing and was so proud of myself. It's silly I know but this soup is that good. Serve it with her jalapeño and cheddar cornbread. You won't regret it.

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Best Mexican soup I've ever made!!

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Love this. I add red and orange bell peppers, and I saute all of the peppers and vegies together for 30 minutes. I like them to melt more into the stock.
I also use organic ingredients, like sprouted corn tortillas, for a better depth of flavor.
It takes me much more time too.

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Very good. I would totally make this again. Not too spicy. Did need more substance. Next time will add rice and black beans.