Mexican Chicken Soup

5 from 5 votes

This Mexican Chicken Soup comes together quickly with rotisserie or leftover chicken and is loaded with fabulous South-of-the-Border flavor!

Prep Time25

Cook Time25

Total Time50

Course: Main Course, Soup

Cuisine: Mexican, Southwestern

Keyword: Mexican Chicken Soup

Servings:

Calories: 228kcal

Author: Chris Scheuer

Ingredients

For the soup:

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 medium sweet yellow onion coarsely chopped
2 celery stalks coarsely chopped
1 medium red bell pepper coarsely chopped
3 medium carrots coarsely chopped
4 cloves garlic finely minced
1 jalapeño finely (seeds and veins removed)
1 tablespoon dried oregano
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder I love Ancho chili powder
2 15-ounce cans fire-roasted diced tomatoes
6 cups low sodium chicken broth maybe more
1 4-ounce can green chilies undrained
½ cup coarsely chopped cilantro leaves and stems
2 teaspoons brown sugar
1 teaspoon kosher salt more to taste
½ teaspoon ground black pepper
6 6-inch yellow corn tortillas
3-4 cups chopped rotisserie or leftover chicken we like the white meat in soups but you can you either white or dark or both.
6 ears fresh corn cooked and cut from the cob OR 2 11-ounce cans of tiny crisp corn
½ cup finely chopped cilantro leaves

For the crispy tortilla strips:

6 6- inch corn tortillas
2 tablespoon extra virgin olive oil
½ teaspoon kosher salt

US Customary - Metric

Instructions

For the soup:

Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, celery, bell pepper and carrots and sauté, stirring occasionally, until the onion begins to soften, 4-5 minutes. Add the garlic, jalapeño, oregano, coriander, cumin, smoked paprika and chili powder. Continue to cook, stirring frequently for one more minute.
Add the fire-roasted tomatoes, chicken broth, brown sugar, green chilies, cilantro, salt, and black pepper.
Stack the corn tortillas and cut the stack in half. Stack both piles on top of each other then slices the tortillas into thin strips (about ¼-inch thick). Add the tortilla strips to the pot with the other ingredients.
Bring the mixture to a boil, then lower the heat to maintain a steady simmer and cover the pot. Cook for 20-25 minutes or until the carrots are nice and tender.
Add the coarsely chopped fresh cilantro. Using an immersion blender (or a regular blender), blend the soup until smooth but still a little chunky.
Add the chicken and corn and stir to combine. f you prefer a thinner soup, you can add a bit more broth at this point. Cook for another 2-3 minutes until everything is warmed through. Take a taste and add more kosher salt, as needed. Serve and enjoy!
See the post and Café Tips above for serving suggestions and recommendations on preparing this soup in advance.

For the crispy flour tortillas:

Preheat the oven to 325˚F. Line a sheet pan with foil or parchment paper for easy cleanup.
Stack the corn tortillas and cut the stack in half. Stack both piles on top of each other then slices the tortillas into thin strips (about ¼-inch thick).
Transfer the tortilla strips to the prepared pan and drizzle with oil. Sprinkle with the salt.
Using your hands, toss the tortilla strips to coat them with the oil, then spread them out to a single layer on the pan.
Bake for 15-20 minutes or until golden and slightly crisp (they will crisp up more as they cool.), tossing with a tongs to redistribute every 5 minutes.
Remove from the oven and allow to cool on the pan.
Store in a airtight container.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesnt have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition