30 Minute Mexican Tortilla Soup (with Shredded Chicken)

Tortilla soup broth with shredded chicken and toppings with napkins and a spoons.

5 from 4 votes

30 Minute Mexican Tortilla Soup (with Shredded Chicken)

This warm, comforting Mexican Tortilla Soup has a rich broth that is layered with authentic flavors, studded with tender chicken, sprinkled with a hint of spice, and thickened with corn tortillas. Top with crispy tortilla strips, creamy avocado, and the squeeze of a lime wedge for a delicious bowl of soup any time of year.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Mexican

Diet: Gluten Free

Servings:

Calories: 233kcal

Author: Borrowed Bites

Equipment

Ingredients

Soup Ingredients

2 tomatoes roma or on-the-vine, roughly chopped
1 onion roughly chopped
1 tablespoon garlic chopped
1 jalapeno roughly chopped
2 dried guajillo peppers tops and seeds removed, ancho may be substituted
2 tablespoon oil
8 cups chicken broth
4 corn tortillas torn
3 cups shredded chicken
salt and pepper to taste

Optional Toppings

tortilla chips
avocado diced
cheese
sour cream
lime
cilantro

Instructions

Place the soup pot over high heat. Then add the tomatoes, onions, garlic, jalapeno, and dried peppers to the blender. Blend until they are smooth.
2 tomatoes, 1 onion, 1 tablespoon garlic, 1 jalapeno, 2 dried guajillo peppers
Once the pot is hot add the oil. It should be hot enough to ripple. Carefully pour in the contents of the blender. It will be spitting and sputtering. Stir frequently for approximately 5-7 minutes. Once a spoon runs through and leaves a trail, pour in the chicken broth and torn pieces of corn tortilla.
2 tablespoon oil, 8 cups chicken broth, 4 corn tortillas
Allow to simmer for 10 minutes then add in the shredded chicken for an additional 5 minutes. Season with salt and black pepper to taste.
3 cups shredded chicken, salt and pepper
Serve with toppings of your choice.
tortilla chips, avocado, cheese, sour cream, lime, cilantro
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Notes

Tips & Tricks

Get the pan very, very hot. Without this step the blended vegetables will not be able to reach the depth of flavor that makes this soup so amazing.
Cook the vegetables long enough that they condense down. You will know they are ready when a spoon leaves a trail after running through the pot.

How To Make With Raw Chicken Breasts

Using raw chicken breasts is great, but they require additional time to simmer. Once the chicken stock is at a gentle simmer, put in a couple sliced chicken breasts. You can leave them whole, but I have found the chicken is more tender and cooks more quickly if sliced. After the chicken has cooked in the broth until tender, add in the tortillas. Continue to simmer gently until the tortillas dissolve and the soup thickens.

Nutrition