Mexican Chicken Tortilla Soup Recipe

The lime juice and cilantro give this soup an authentic taste and aroma. Sip a spoonful, close your eyes and you will be transported to a romantic Mexican getaway.

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How To Make Mexican Chicken Tortilla Soup

Enjoy the slight crunch of the corn tortillas with the warm tomato-based soup with this Mexican Chicken Tortilla Soup recipe.

Prep: 10 mins
Cook: 35 mins
Total: 45 mins


  • 3 cup chicken broth, defatted
  • ½ cup onions, sliced
  • 1 cup red potatoes, diced
  • ½ large green pepper, diced
  • 2 tsp. garlic, minced
  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 14 oz. Mexican-style stewed tomatoes
  • 1 tsp. jalapeno peppers, chopped
  • ½ tsp ground cumin
  • 4 corn tortillas, flattened
  • olive oil no-stick cooking spray
  • 1 Tbsp. lime juice
  • ¼ cup fresh cilantro, chopped


  1. In a large soup pot over medium-high heat, bring ½ cup of the broth to a boil.

  2. Add the onions, potatoes, green peppers and garlic.
  3. Cook and stir for 5 minutes.
  4. Add the chicken; cook and stir for 1 minute.
  5. Add the stewed tomatoes, jalapeno peppers, cumin, and the remaining broth. Bring to a boil.

  6. Simmer the soup, uncovered, over medium heat for 15 minutes, or until the potatoes are soft.

  7. Preheat the oven to 350°F. Brush both sides of the tortillas with olive oil and cut them into thin strips.

  8. Place tortilla on a greased baking sheet. Bake for 15 minutes, or until crisp.

  9. Add the lime juice and cilantro to the soup; top each bowl with the tortilla strips.


  • Sugar: 3g
  • :
  • Calcium: 39mg
  • Calories: 94kcal
  • Carbohydrates: 13g
  • Cholesterol: 18mg
  • Fat: 1g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 382mg
  • Protein: 8g
  • Saturated Fat: 1g
  • Sodium: 474mg
  • Vitamin A: 172IU
  • Vitamin C: 22mg
Nutrition Disclaimer
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