Authentic Mexican Chicken Tortilla Soup
This Authentic Mexican Chicken Tortilla Soup captures the essence of traditional Mexican cooking, elevating the classic soup experience. Unlike other recipes that simply add tortillas to plain chicken soup, this version features a rich blend of sautéed vegetables, aromatic spices, and tender chicken simmered in a savory broth. Inspired by the renowned Houston's restaurant, this hearty and flavorful soup will transport you straight to Mexico with every spoonful. Perfect as an appetizer or a satisfying main dish, it is garnished with crispy tortilla chips and melted cheese for added texture and flavor. Experience the true depth of this comforting dish, and your taste buds will thank you!
8
Servings
425
Calories
16
Ingredients
Ingredients
Carrots
8 ounces (diced)
Celery
8 ounces (chopped)
Onions
8 ounces (diced)
Garlic Powder
1/2 teaspoon
Salt
1/8 teaspoon
Pepper
1/4 teaspoon
Corn Oil
1 tablespoon
Chicken Broth
4 (15 ounce) cans
Diced Tomatoes (optional)
1 (15 ounce) can
Rotel Tomatoes & Chilies
1 (10 ounce) can (diced)
Taco Seasoning
1 (1 1/4-1 1/2 ounce) packet
Corn Tortillas
10 (8 inch) (cut into 1 inch squares)
Poached Chicken Meat
12 ounces (diced)
Milk or Sour Cream
1 cup
Monterey Jack or Mexican Blend Cheese
12 ounces (shredded)
Corn Tortilla Chips
for garnish (broken into small pieces)
Instructions
1
In a large pot, heat corn oil over medium heat. Add diced carrots, onions, and celery. Sauté until the vegetables are tender, about 5-7 minutes. Stir in garlic, salt, and pepper during the last minute of cooking.
2
Pour in the chicken broth and bring the mixture to a boil.
3
Reduce the heat and add the diced tomatoes (if using), Rotel tomatoes & chilies, taco seasoning, and the poached chicken. Stir well to combine.
4
Cut the corn tortillas into small pieces, approximately 1-inch squares. Add the tortilla pieces to the soup, stirring to combine.
5
Allow the soup to boil gently for 45 minutes, stirring occasionally to prevent sticking. The tortillas will break down and thicken the soup.
6
After 45 minutes, reduce the heat further and stir in 8 ounces of shredded cheese, allowing it to melt into the soup. Simmer for an additional 10 minutes.
7
Add milk or sour cream to the soup and simmer for another 10 minutes, adjusting the consistency with more diced tortillas if a thicker soup is desired.
8
Serve the soup hot, garnished with additional shredded cheese and broken tortilla chips for a delightful crunch.
Nutrition Information
21
Fat
37.5
Carbs
22.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Authentic Mexican Chicken Tortilla Soup.
How many servings does this soup recipe make?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 425 calories.
What are the main vegetables used in the base?
The base consists of 8 ounces each of diced carrots, celery, and onions.
What type of oil is recommended for sautéing?
One tablespoon of corn oil is used for sautéing the vegetables.
How long should the vegetables be sautéed?
The carrots, onions, and celery should be sautéed for about 5 to 7 minutes until tender.
When do I add the garlic and seasonings?
Add the garlic powder, salt, and pepper during the last minute of vegetable cooking.
What kind of broth is needed for the soup?
The recipe calls for four 15-ounce cans of chicken broth.
Does this recipe include any specific types of tomatoes?
Yes, it uses one 10-ounce can of Rotel tomatoes and chilies, and an optional 15-ounce can of diced tomatoes.
What seasoning provides the Mexican flavor profile?
A 1.25 to 1.5 ounce packet of taco seasoning is used.
How should the chicken be prepared?
The recipe uses 12 ounces of poached chicken meat that has been diced.
What ingredient is used to naturally thicken the soup?
Corn tortillas are added to the soup; they break down during the boiling process to thicken the broth.
How many tortillas are needed?
The recipe requires 10 eight-inch corn tortillas.
How should I cut the tortillas before adding them?
Cut the corn tortillas into small pieces, approximately 1-inch squares.
How long does the soup need to boil to thicken?
Allow the soup to boil gently for 45 minutes to let the tortillas break down.
When is the cheese added to the mixture?
After the initial 45-minute boil, reduce the heat and stir in the cheese.
How much cheese is stirred directly into the soup?
8 ounces of shredded cheese are stirred into the soup to melt.
What types of cheese work best for this recipe?
Monterey Jack or a Mexican Blend cheese are recommended.
How long do I simmer the soup after adding the cheese?
Simmer for an additional 10 minutes after the cheese has melted.
What creamy ingredients are added at the end?
One cup of milk or sour cream is added toward the end of the cooking process.
How long is the final simmer after adding milk or sour cream?
The soup should simmer for one final 10-minute interval.
What if I want an even thicker soup?
You can adjust the consistency by adding more diced tortillas if a thicker soup is desired.
What are the recommended garnishes for serving?
Serve the soup hot with additional shredded cheese and broken corn tortilla chips for crunch.
What is the total number of ingredients in this recipe?
There are 16 individual ingredients listed for this recipe.
What is the protein content per serving?
There are 22.5 grams of protein in each serving.
How many carbohydrates are in a single serving?
Each serving contains 37.5 grams of carbohydrates.
How much fat does one serving contain?
There are 21 grams of fat per serving.
Which restaurant served as the inspiration for this soup?
This recipe was inspired by the renowned Houston's restaurant.
Is this soup intended as a starter or a main course?
It is versatile enough to be served as an appetizer or a satisfying main dish.
What tags are associated with this dish?
Tags include chicken soup, tortilla soup, mexican soup, comfort food, and hearty soup.