Our authentic Mexican Tortilla Chicken Soup is a favorite in our kitchen. It’s easy, bright and totally satisfying!
Use any of your favorite Mexican toppings, the only component that is an absolute must are the crispy tortilla strips. Trust me, they’re so much better than store-bought chips, really making this Mexican Soup pop with flavor and originality! They come with one caveat though, they’re extremely addicting! We use a blend of white and yellow corn tortillas, fry them up till golden and then hit them with a pop of Pink Himalayan sea salt.
What's the difference between white and yellow corn tortillas?
- White corn tortillas: Tend to be more delicate, soft, and pliable. They are typically seen in enchiladas.
- Yellow corn tortillas: Are firmer and tend to be used for tacos and tostadas. Although some people believe that yellow is sweeter, that isn’t the case. The only difference is the naturally occurring beta carotene.
Choose either or both, I personally like the white corn tortillas best, but they’re both totally delicious!
You’ll find our roast chicken stock recipe below, and you can use the chicken in the soup too. If you’re in a rush then grab your favorite stock (broth) and a rotisserie chicken for a quick and easy dinner.
Topping Ideas for Mexican Tortilla Chicken Soup
- Crispy Tortilla Strips (must have!)
- Mexican melting cheese
- sliced jalapenos
- sliced avocados
- fresh cilantro
- lime wedges
- sour cream
- pico de gallo
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How to Make Mexican Tortilla Chicken Soup
Our authentic Mexican Tortilla Chicken Soup is a favorite in our kitchen. It's easy, bright and totally satisfying!
- 4 Tablespoons extra virgin olive oil
- 2 medium white onions, diced
- 5 garlic cloves, smashed
- 3 medium jalapenos, diced (seeded if you want less heat)
- 1 28 ounce can San Marzano tomatoes, hand crushed
- 2 quarts (1900 ml) chicken stock, recipe follows or use your favorite brand
- 1 3-4 lb roasted chicken or rotisserie chicken, shredded
- 1 Tablespoon Adobo all-purpose seasoning, optional
- 1 package 24 count corn tortillas, cut into strips
- vegetable oil, for frying
- Pink Himalayan sea salt or Kosher sea salt, finely ground for sprinkling
- 1 3-4 lb roast chicken, organic or free range preferable
- 2 large carrots, large dice
- 4 large celery stalks, large dice
- 2 large white onions, large dice,
- 8 garlic cloves, smashed
- 1 turnip, halved
- 2 parsnips, large dice
- 3 bay leaves, fresh or dried
- 1/2 bunch thyme leaves, fresh
- 2 teaspoons black peppercorns
Heat a heavy-bottomed stockpot or large Dutch oven over medium-high heat. Add the extra virgin olive oil and heat for 30 seconds, then add the onions, garlic, jalapenos, and hand crushed San Marzano tomatoes. Cook stirring for 15 minutes, until the vegetables soften, add the chicken and Adobo, then pour in the stock and simmer on low for 45 minutes.
Ladle the hot soup into bowls or serve family style. Garnish with your choice of toppings, Mexican melting cheese, sliced jalapenos, sliced avocados, fresh cilantro, lime wedges, pico de gallo, sour cream. And then add the Crispy Corn Tortilla Strips.
Meanwhile, heat 2-inches of vegetable oil over medium-high heat. When the oil begins to "roll", add the tortilla strips in batches and fry until they are golden and crisp. Remove to a paper towel-lined rack and sprinkle with finely ground Pink Himalayan sea salt while they are hot.
Debone roasted chicken, and set meat aside for soup.
In a large stockpot over medium-high heat add the bones, carrots, celery, white onions, smashed garlic cloves, turnip, parsnips, bay leaves, thyme leaves, and black peppercorns. Pour in just enough cold water to cover the ingredients. Bring to a boil, reduce heat to low and allow to simmer partially covered for 2 hours. As it cooks, skim the foam off of the top to remove any impurities. Add a little more water if necessary to keep the vegetables and chicken bones covered while simmering. Being careful not to add too much, as it will dilute the stock.
After simmering carefully pour the stock, through a fine-mesh strainer, into another large pot or bowl.
- Prep time is approximate.
- Refrigerate leftovers (after cooling completely) safely up to 4 days in an airtight container.
- Freeze in an airtight container up to 6 months. Defrost in the fridge overnight and then warm in a heavy-bottomed saucepan for 10 minutes.
If you’re looking for some more great soup ideas, then be sure to check out our other great recipes!
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Wow, Angela, this looks amazing. I so love reading your blog. Your photos are amazing, and your recipes are always top notch. I just stopped eating chicken for the time being, but I’ll bet the rest of my family will love this!
Hi, Ramae! 🙂 Thank you so much for the high compliments, they are very much appreciated! I hope that your family loves our soup recipe ???
The dish looks amazing! I will surely cook it for my husband. He is going to love it! Thank you for sharing
Hi, Anna! 🙂 Thank you so much for checking out our Mexican Tortilla Soup, I really hope your husband loves it as much as we do! Please be sure to tag us @meangreenchef or #meangreenchef when you whip up a pot :)?️?
This looks delicious. I can’t wait to try it!
Thanks, Jul!! 🙂
I love chicken tortilla soup! I’ll bet making your own tortilla strips would be amazing. I’m saving this recipe!
Thanks for checking out our recipe Stacey! 🙂 You’ll be surprised at how much better the tortilla strips are when you make them yourself! ?️?
WOW Angela, another wonderful recipe! I can’t wait to try this, I pinned it for later!! Thank you!!
Thank you so much, Holly! We really appreciate you being a part of Mean Green Chef ??️??️?
This soup looks so yummy! Especially on this chilly day! I’m going to save this recipe to make sometime!
Thank you so much, Jenna! Please don’t forget to tag us @meangreenchef or #meangreenchef when you cook up a pot! 🙂
Wow! This looks amazing and your ingredients look so fresh and beautiful! Delicious!
Thank you, Tricia! This soup is super fresh and delish, we really appreciate you checking out our recipe 🙂
Such tempting pictures. Will try this for sure 🙂
HI, Divya! 🙂 So glad that you like it, please don’t forget to tag us @meangreenchef or #meangreenchef ???
This sounds and looks so incredibly yummy! I love soup on the spicy side and the addition of jalapenos would give such a lovely heat to this soup. I can’t wait to try it.
Thanks so much, Jennifer! 🙂 I love a little spice too and you can easily take it up or down a notch depending on your taste preference 🙂 ?
Ok! I have pinned this for dinner one night this weekend! Thanks!
Thanks, Michele! 🙂 Please don’t forget to tag us @meangreenchef or #meangreenchef in your recipe photos! ??️?
Looks delish! Saving for later!
Thank you, Jessica! 🙂
Yummy and healthy! Thanks so much for sharing, I think I will use the recipe for a warm dinner this weekend 🙂
Thanks so much for checking out our recipe, Liza! 🙂 If you have any questions while making it you can always reach us on our FB page quickly https://www.facebook.com/MeanGreenChef/
This looks yummy! A hearty soup is just what the doctor ordered this time of year!
Hi, Nicki! 🙂 It’s a perfect cold weather soup and surprisingly refreshing on a hot summer day too! ??️? Thanks so much for checking out our recipe!
Tortilla soup is one of my favorites!!! I’m not a huge soup fan but I do like this one.
Hi, Meagan! 🙂 So glad that we have a soup recipe that you enjoy, this really does make a great meal ??️?
Mmm. Sounds delicious! Saving this for later. I make my own stock but have never put turnip or parsnip in it. Going to try it! Thanks!
Hello, Rosemary! 🙂 The turnip and parsnip help build depth of flavor in any stock, they’re a staple in our kitchen! Thanks so much for checking out our recipe ??️?
Yum yum! It has been so rainy in Georgia lately so this looks delicious.
It’s the perfect rainy day weather kind of soup, Katie! ??️?
This looks delicious!! I’m going to take your advice and try those tortilla strips…they look amazing!
Hi, Kim! 🙂 So glad that you stopped by to check out our recipe 🙂 the tortilla strips take this soup over the top! ??️?
This looks wonderful! And…don’t laugh…I can omit the chicken and cheese and make a vegan version with vegetable broth and all the veggies. It will be Tortilla Soup! ?
HI, Cindy! LOL 🙂 Thank you, no way would I laugh at your chicken and cheese-less soup! We have vegans in the family, I know shocker lol but they do exist! Please let me know how your version turns out, I’m excited to hear! ???
So yum! As always your photos and recipies are amazing! Can’t wait to give it a go.
Hey, Sandi! 🙂 Thank you so much, really appreciate you checking out our recipe and being a part of Mean Green Chef ???
We made this soup today! It was wonderful!
Hi, Dennis! Thank you so very much for letting us know that you’re happy with our soup creation! Really glad that you enjoyed! ???
This looks delicious!!! I love crunchies in soup and on salad so I think this would be fun. All your recipes I’ve tried so far are amazing.
Hi, Pauline!:D Me too, I love texture in soup and these strips really hit a high note. Thank you so much for the high compliments, thrilled that you are enjoying our recipes! ???
My boys would be all over this soup. Oh, my goodness. All those delicious ingredients packed into one bowl? Tortilla strips take it over the top, too. (wink, wink).
Hi, Tina! 🙂 It really is a flavor-packed bowl and oh those strips are so amazing! Thank you for stopping by to check out our recipe!?
Sounds amazing! Your blog makes me hungry! 🙂
Lol, Kristi! Glad that we’re doing our job 🙂
Everything about this recipe looks amazing! I am under the weather so I am all about soup right now!
Morning, Kathryn hope you are feeling better soon! Thank you so much for checking out our recipe, so glad that you like it. Take care and do feel better! ???
One of my favourite soups of all! One day, when I have the time I will definitely make this soup using your recipe. Thanks for sharing Angela. I’m a big fan of your cooking.
Thank you so much, Jane 🙂 we really appreciate you being a part of our kitchen! If you would ever like to see a recipe featured just let us know and we’ll make sure it happens. ?️?
Thank you for sharing your soup recipe with Souper Sundays at Kahakai Kitchen and for adding the link to your Blog Parties post–I do appreciate it. Your soup looks delicious–tortilla soup is one of my favorites.
Hello, Deb 🙂 Thanks so much for hosting us on your Souper Sunday Link Party at Kahakai Kitchen. Appreciate you stopping by to check out our recipe too!
Your soup looks really fresh and delicious and I love all the yummy toppings! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. I hope you have a lovely weekend!
Thank you so much for stopping by April, so glad that you like our recipe! We made sure to add the Hearth and Soul Badge to this post as well as a link back to share your great site!
I am suddenly very hungry for a bowl of your Tortilla Soup! Everyone at FF thanks you for sharing this delicious post!
Thank you, Chef Julianna, we appreciate being a part of Fiesta Friday!
My dad loves soup and tortilla soup is one of his favorites. I’ve always been nervous about attempting to make it from scratch. Your recipe is easy to follow (love all the pictures). I may just try it the next time dad is visiting!
Thanks for stopping by, Kate! Trust me this is a super easy soup to make, use rotisserie chicken and it just became faster too 🙂