Chicken Tortilla Soup
Chicken Tortilla Soup! 🍲 is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by Mayra Wendolyne on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $12.40 total, $3.10 per serving
Ingredients
- 1 medium Onion (diced)
- 1 Jalapeño (seeded and diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive Oil (for sautéing)
- 2 cups Shredded Chicken (can use rotisserie chicken, shredded)
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika (for color)
- 0.5 teaspoon Salt (or to taste)
- 0.25 teaspoon Black Pepper (freshly ground)
- 1 can (14.5 oz) Diced Tomatoes (undrained)
- 4 cups Bone Broth (chicken bone broth, low sodium)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Honey
- 1 cup Cheddar Cheese (shredded)
- 0.25 cup Cilantro (chopped)
- 1 Avocado (diced)
- 1 cup Tortilla Chips (crushed for topping)
Instructions
Prepare Ingredients
Dice the onion, seed and dice the jalapeño, mince the garlic, shred the rotisserie chicken, chop cilantro, dice avocado, and crush tortilla chips.
Time: PT5M
Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add onion, jalapeño, and garlic; sauté until softened and fragrant, about 3‑4 minutes.
Time: PT5M
Temperature: Medium heat
Add Chicken and Spices
Stir in shredded chicken, garlic powder, cumin, paprika, salt, and pepper. Mix well and cook for 2 minutes to toast the spices.
Time: PT2M
Temperature: Medium heat
Add Tomatoes and Bone Broth
Pour in the canned diced tomatoes (with juice) and bone broth. Bring the mixture to a gentle boil, then reduce to a simmer.
Time: PT5M
Temperature: Bring to boil then simmer
Simmer and Finish
Let the soup simmer uncovered for 10‑12 minutes. Stir in fresh lemon juice and honey, adjusting seasoning if needed.
Time: PT12M
Temperature: Simmer
Plate and Garnish
Ladle soup into bowls. Top each serving with shredded cheddar cheese, chopped cilantro, diced avocado, and a handful of crushed tortilla chips.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 20g
- Fat
- 15g
- Fiber
- 5g
Dietary info: High‑Protein, Gluten‑Free option (use corn tortilla chips), Low‑Carb option (omit tortilla chips)
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Onion: Shallot
- Instead of Jalapeño: Serrano pepper, green chili
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Shredded Chicken: cooked chicken breast, diced
- Instead of Garlic Powder: extra fresh garlic
- Instead of Ground Cumin: coriander powder
- Instead of Paprika: smoked paprika
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Diced Tomatoes: fresh diced tomatoes
- Instead of Bone Broth: chicken stock
- Instead of Lemon Juice: lime juice
- Instead of Honey: agave nectar, maple syrup
- Instead of Cheddar Cheese: Monterey Jack, Mexican blend cheese
- Instead of Cilantro: parsley
- Instead of Avocado: guacamole
- Instead of Tortilla Chips: baked corn chips, pita chips
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Measuring Cups
- Grater (optional)
- Ladle
- Serving Bowls
Critical Steps — Do Not Skip
- Do not let garlic burn during sauté (Step 2).
- Simmer long enough for flavors to meld but not so long that avocado becomes mushy (Step 5).
Chef Tips from the Video
- Use high‑quality bone broth for extra collagen and depth of flavor.
- A squeeze of fresh lime instead of lemon adds a traditional Mexican twist.
- For extra crunch, toast tortilla chips in a dry skillet for 1‑2 minutes before topping.
Troubleshooting
Soup is too thick.
Add additional bone broth or water a quarter cup at a time until desired consistency is reached.
Soup tastes too acidic.
Stir in a little more honey or a pinch of sugar to balance the acidity.
Soup is bland.
Adjust salt, add a splash more lemon juice, or increase cumin/paprika by ½ teaspoon.
Storage
Refrigerator: Store soup in an airtight container for up to 3 days. Keep toppings separate.
Freezer: Freeze soup (without avocado and chips) for up to 2 months; reheat gently and add fresh toppings.
Room temperature: Do not leave soup at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the soup base (steps 1‑5) a day ahead and refrigerate; reheat and add fresh toppings before serving.
- Shred chicken and store in a sealed bag for quick addition.
Frequently Asked Questions
What is the cultural significance and history of Chicken Tortilla Soup in Mexican cuisine?
Chicken Tortilla Soup, or Sopa de Tortilla, is a classic Mexican comfort dish that dates back to rural kitchens where leftover tortillas were fried and added to broth to stretch meals. It reflects Mexico’s resourceful tradition of turning simple pantry staples into flavorful soups.
What are the traditional regional variations of Chicken Tortilla Soup in Mexico?
In central Mexico the soup often features a tomato‑based broth with roasted chilies, while coastal versions may add seafood or use a lighter broth. Some regions garnish with queso fresco, radish slices, or a drizzle of crema instead of cheddar.
How is Chicken Tortilla Soup traditionally served in Mexican households?
It is typically served hot in deep bowls, topped with fried tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime. Side dishes like warm corn tortillas or a simple salad often accompany the soup.
During which Mexican celebrations or occasions is Chicken Tortilla Soup commonly enjoyed?
The soup is popular at family gatherings, especially during cooler evenings, and is a staple at Día de los Muertos and holiday brunches because it is hearty yet easy to prepare in large batches.
How does Chicken Tortilla Soup fit into the broader Mexican cuisine tradition?
It exemplifies Mexican cuisine’s emphasis on layered flavors—combining aromatics, chilies, citrus, and fresh herbs—and showcases the cultural practice of using tortillas as a thickening and textural element.
What are the authentic traditional ingredients for Chicken Tortilla Soup versus acceptable substitutes?
Authentic ingredients include chicken broth, fresh tomatoes, dried chilies, corn tortillas, queso fresco, and cilantro. Substitutes such as rotisserie chicken, canned diced tomatoes, or cheddar cheese work well for home cooks without compromising flavor.
What other Mexican dishes pair well with Chicken Tortilla Soup?
Serve it alongside Mexican rice, refried beans, fresh guacamole, or a simple side of quesadillas. A crisp green salad with lime dressing also balances the soup’s richness.
What are the most common mistakes to avoid when making Chicken Tortilla Soup?
Common errors include burning the garlic, over‑cooking the shredded chicken, and adding too much lemon juice which can make the soup overly acidic. Follow the sauté timing and balance acidity with honey as shown.
How do I know when Chicken Tortilla Soup is done cooking?
The soup is ready when the vegetables are tender, the broth is fragrant, and the flavors have melded after a 10‑12 minute simmer. Taste for seasoning and adjust salt, pepper, or honey as needed.
What does the YouTube channel Mayra Wendolyne specialize in?
The YouTube channel Mayra Wendolyne focuses on approachable, health‑conscious home cooking, often featuring quick meals, weight‑loss friendly recipes, and tips for using pantry staples to create flavorful dishes.
Last updated: September 6, 2026
