Spicy Mexican Chicken Tortilla Soup
This spicy Mexican chicken tortilla soup is packed with flavor from diced tomatoes, green chilies, and a blend of aromatic spices. It's a hearty and comforting meal, perfect for a chilly evening.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 6 cups chicken broth
- 2 cooked chicken breasts shredded
- 1/2 cup cooked rice or small pasta optional, for substance
- Salt and freshly ground black pepper to taste
For Serving
- tortilla strips
- avocado
- sour cream
- fresh cilantro
- lime wedges
Instructions
Cooking Instructions
- Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery and cook for 5-7 minutes until softened.
- Stir in minced garlic, cumin, chili powder, and oregano, cooking for one minute until fragrant.
- Add diced tomatoes, green chilies, and chicken broth, then bring the mixture to a simmer.
- Reduce heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
- Stir in shredded cooked chicken and optional cooked rice or pasta, then simmer for an additional 5-10 minutes until heated through.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and serve hot with desired toppings such as tortilla strips, avocado, sour cream, cilantro, and lime wedges.
Notes
For extra heat, add a pinch of cayenne pepper with the chili powder. You can also roast your chicken breasts ahead of time or use a rotisserie chicken for quicker preparation.