The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe

Ingredients

• 4 pieces Chicken Breast (boneless, skinless, about 2 lb total, trimmed)
• 1 cup Black Beans (cooked or canned, drained and rinsed)
• 1 cup Pinto Beans (cooked or canned, drained and rinsed)
• 1 cup Sweet Corn (frozen or canned, drained)
• 5 pieces Roma Tomatoes (medium, diced)
• 20 pieces Corn Tortillas (small, cut into strips)
• 5 pieces New Mexico Chili Pods (dried, seeds removed and rinsed)
• 1 piece Ancho Chile (dried, seeds removed and rinsed)
• 1/2 cup Cilantro (chopped, loosely packed)
• 1 medium Onion (half for broth, quarter for sauce, diced)
• 5 cloves Garlic (halved for broth, whole for sauce)
• 1 tsp Whole Black Peppercorns (for broth)
• 2 pieces Bay Leaves (for broth)
• 5 tbsp Chicken Bouillon (powder or cubes dissolved in broth)
• 1 tsp Cumin (ground)
• 2 cups Vegetable Oil (for frying tortilla strips)
• to taste Salt (adjust at the end)
• 1/2 cup Mexican Cheese (Queso Fresco) (crumbled, optional topping)
• 1/4 cup Sour Cream (optional topping)
• 1 piece Serrano Chili (thinly sliced, optional for heat)
• 2 tbsp Lime Juice (freshly squeezed, optional)
• 1 piece Avocado (diced, optional topping)

Instructions

1. Prepare the broth and cook the chicken

   In a large pot add 14 cups of water, 3/4 of the diced onion, half of the garlic cloves, a bunch of chopped cilantro, 2 bay leaves, 1 tsp whole black pepper, and 5 tbsp chicken bouillon. Bring to a boil over high heat, then add the chicken breasts. When the broth returns to a boil, reduce to medium, cover, and simmer for about 25 minutes until the chicken is cooked through.

   Time: PT40M

   Temperature: high heat then medium

2. Make tortilla strips

   While the chicken cooks, stack the corn tortillas, cut each tortilla lengthwise then in half to create strips. Heat vegetable oil in a frying pan over medium heat. When the oil shimmers, add a handful of strips and fry until golden and crisp, about 2‑3 minutes per batch. Remove with tongs and drain on paper towels. Repeat until all strips are fried.

   Time: PT15M

   Temperature: medium

3. Shred the chicken

   When the chicken is done, remove it from the pot and let it cool for a few minutes. Using two forks, shred the meat into bite‑size pieces and set aside.

   Time: PT5M

4. Cook tomatoes and chilies, then blend a sauce

   Add the diced Roma tomatoes, the 5 New Mexico chilies and the ancho chile (seeds removed and rinsed) to the same broth. Simmer for 10 minutes. Remove the tomatoes and chilies with a slotted spoon and set aside. Strain the broth through a fine mesh strainer into a clean bowl. In a blender combine the strained broth, the remaining 1/4 onion, the remaining 3 garlic cloves, 1 tsp cumin, 1 tsp chicken bouillon, and a pinch of salt. Blend until smooth.

   Time: PT15M

   Temperature: medium

5. Simmer the sauce

   Return the blended sauce to the pot, bring to a gentle simmer over medium heat for about 5 minutes, adjusting consistency with extra broth if needed.

   Time: PT5M

   Temperature: medium

6. Combine all soup components

   Add the shredded chicken, cooked black beans, pinto beans, and sweet corn to the simmering sauce. Stir and let the soup return to a gentle simmer for another 5 minutes. Taste and adjust salt if necessary.

   Time: PT5M

   Temperature: medium

7. Serve and garnish

   Ladle the hot soup into bowls. Top each serving with a handful of crispy tortilla strips, crumbled queso fresco, a dollop of sour cream, sliced serrano chili, a squeeze of lime juice, and diced avocado. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g