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Chicken Tortilla Soup – Slightly spicy, full of Mexican flavors and great for cooler weather. This Mexican Chicken tortilla soup recipe is perfect for the soup lover in your life!
As soon as the weather turns cold, I am a huge fan of soup. Just about any soup will do. I think Creamy Wild Rice Soup might be one of my favorites. But I am such a sucker for anything Mexican I think this tortilla soup is a really close second.
We all know how much I love Mexican food, so it should come as no surprise one of my favorite soups is also full of Mexican flavors.
This recipe is originally the Pioneer Woman Chicken Tortilla Soup. I found it years and years ago, and have been making it ever since. The spices are just perfect and it is super easy to make. Instant Pot Tortilla Soup is my version for the pressure cooker that is ready in no time.
There is just something about getting to put all my favorite things on top of the soup that makes this the best. Avocado, cilantro, tortilla strips, cheese and more! You really can add whatever you like; sour cream, tomatoes, jalapenos and more.
This Mexican Chicken Tortilla Soup recipe is super easy to make! The ingredient list looks long, but don’t worry it is mostly spices to season your chicken and broth. Once you measure the spices the rest is just letting the chicken cook and letting the soup boil. It is really easy to make, trust me!
If you are a fan of black beans, you could add them to this soup. Tortilla soup is really versatile and something you can adjust to your liking. Add more spice if you want, less spice if you like things mild; that is the beauty of this recipe.
This Pioneer Woman chicken tortilla soup recipe is quickly going to become a staple in your life. The Best Cornbread is the perfect side dish to go with this soup. I pretty much require some kind of bread with soup!
And the best part is you can freeze this soup. Just store in an air tight container and you can make enough to have another meal later. Or store in individual containers and you have easy lunches for the rest of the week!
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Chicken Tortilla Soup
Ingredients
- 1 pound chicken breast
- 1 teaspoon olive oil, (for brushing the chicken)
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 Tablespoon olive oil
- 1 small red onion, diced
- 1 jalapeno, finely chopped
- 3 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles, Rotel Tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups chicken stock
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 cups hot water
- 1 cup frozen corn
Optional Garnish:
- Sour Cream
- Avocado
- Red Onion
- Cheddar or Monterey Jack Cheese
- Cilantro
- Tortilla Strips
- Lime wedges
Instructions
- Preheat oven to 350 degrees.
- In a small bowl mix cumin, chili powder, garlic powder, and salt. Place chicken in a small baking dish. Brush chicken with olive oil, and sprinkle a little of the season mixture over the chicken. Turn the chicken over and repeat. Set aside remaining spice mixture.
- Bake chicken for 20-25 minutes (depending on size), until it is cooked through. Once cooked, shred using two forks.
- In a large pot heat 1 Tbls olive oil over medium high heat. Add onions, jalapeno, and garlic. Stir and cook for a couple minutes. Add the remaining spice mixture you set aside, stirring to coat.
- Mix in the shredded chicken. Add Rotel tomatoes, chicken stock, tomato sauce, water, and corn. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Ladle into bowls, and serve with desired garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m trying to figure out why I’ve never made this before. I make chicken soup all the time, and this would be such a refreshing change. I’m going to try yours next time!
Tried out this recipe on this cold, rainy day & it was a bit hit. Everyone wanted seconds! Spicy & very flavorful. My family loved it. Total comfort food. We used crumbled Mexican cotija cheese instead of the cheddar/jack. Also added some chopped zucchini for more veg & a chunkier soup. Thanks for sharing! Definitely a keeper.
So glad everyone liked it!!