Soups & creams
Mexican Chicken Soup with Vegetables and Tortilla Strips
Homemade Mexican chicken soup with blended tomato, corn, carrots and zucchini, topped with crispy tortilla strips, avocado, queso fresco, cilantro and lime.
- Total time
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Mexican
Ingredients
For the soup
For the tomato base
For the soup
To serve
Method
Chop the vegetables
Chop half the onion and the jalapeño, dice the carrots and zucchini, and quarter the tomatoes.
Blend the tomatoes
Blend the tomatoes with the other half of the onion, the garlic and 1/2 cup of the broth until smooth.
Brown the chicken
Heat the oil in a large pot over medium-high heat, season the chicken with a little salt and brown it on all sides for 5 minutes.
Fry the tomato purée
Add the chopped onion and jalapeño and cook 2 minutes. Pour in the tomato purée and fry it for 5 minutes, stirring, until it thickens and darkens.
Add the broth and vegetables
Add the rest of the broth, the carrots, corn, cumin, oregano and salt. Bring to a boil and cook over medium heat for 10 minutes.
Add the zucchini
Stir in the zucchini and cook 8 to 10 minutes more, until tender and the chicken reaches 165 °F (74 °C). Taste and adjust the salt.
Fry the tortilla strips
Meanwhile, heat the oil in a small skillet and fry the tortilla strips for 2 to 3 minutes until crisp. Drain on paper towels.
Serve
Serve the soup piping hot and top each bowl with tortilla strips, avocado, queso fresco, cilantro and a lime wedge.
The step photos are illustrative.
Notes
Tips
- Frying the tomato purée until it turns a deeper red gives the soup a much richer flavor.
- Add the zucchini last so it doesn't fall apart.
- Tortilla strips soften in the broth: add them right before serving.
- For more heat, blend a chipotle in adobo with the tomatoes.
- Wash your hands and cutting board after handling raw chicken.
Substitutions
- Chicken: boneless thighs stay juicier (they also need to reach 165 °F / 74 °C).
- Tortilla strips: bake at 400 °F (200 °C) for 8 to 10 minutes with a little oil instead of frying.
- Vegetables: chayote, green beans or diced potato instead of zucchini.
- Vegetarian: swap the chicken for cooked black beans and use vegetable broth.
Storage
Refrigerate the soup without toppings in a covered container within 2 hours and eat within 3 to 4 days. Reheat until boiling. It freezes for up to 3 months; keep the tortilla strips separately in an airtight container.
Sources: USDA FSIS, safe minimum internal temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
1 bowl with toppings (1/6 of the recipe)
- Protein
- 31.7 g
- Carbohydrates
- 28.4 g
- Fat
- 19.4 g
- Saturated fat
- 4.3 g
- Fiber
- 6.5 g
- Sugars
- 6.7 g
- Sodium
- 970 mg
Estimate per serving, calculated with chicken breast, oil, tomatoes, onion, garlic, low-sodium broth, carrots, corn, zucchini, corn tortillas, avocado, queso fresco and salt.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This Mexican chicken soup is comforting, colorful and full of flavor. Its base is a purée of tomatoes, onion and garlic fried in the pot until it darkens and concentrates, the same trick used in tortilla soup and many homemade Mexican broths. Browned chicken pieces then simmer in that base with broth, carrots, corn and zucchini, plus a touch of cumin, oregano and jalapeño. What makes it special is the finish: freshly fried corn tortilla strips, avocado, queso fresco, cilantro and a squeeze of lime, which everyone adds to their own bowl. It makes 6 servings in 50 minutes in one pot, and for safety the chicken should reach 165 °F (74 °C).
Frequently asked questions
What goes in Mexican chicken soup?
A blended and fried base of tomato, onion and garlic, chicken broth, chicken and vegetables such as carrots, corn and zucchini, served with tortilla, avocado, queso fresco and lime.
How is it different from tortilla soup?
Tortilla soup is usually a tomato and pasilla chile broth with tortillas. This version is heartier, with chicken and vegetables, but keeps the same toppings.
What temperature should the chicken reach?
The USDA recommends cooking chicken to 165 °F (74 °C) in the thickest part. Without a thermometer, cut a piece open: no pink.
Can I make the tortilla strips without frying?
Yes. Brush them with a little oil and bake at 400 °F (200 °C) for 8 to 10 minutes, turning halfway.
Can I freeze Mexican chicken soup?
Yes, for up to 3 months without toppings. Thaw in the fridge and reheat until boiling.
