Mexican Chicken Tortilla Soup

This Mexican chicken tortilla soup has the perfect blend of spices and ingredients it will become your next favorite soup.

Course Soup

Cuisine Mexican

Keyword mexican chicken tortilla soup, mexican soup, tortilla soup

Prep Time 15

Cook Time 30

Total Time 35

Servings cups

Calories 104.16kcal

Preheat oven to 350
Cut tortilla into small strips spray with cooking oil and lay on a baking sheet and cook for approximately 12 minutes or until crispy, flipping half way through cook time
Take butter and melt over medium/high heat in a pan and add onions and minced garlic and cook for 10 minutes until soft
Add chicken broth, chicken, cooked onions and garlic, lime juice and all spices in a big pot and shimmer for 20 minutes
Right before done cooking add cilantro and stir or one minute and serve with tortilla strips and avocado if desired

I prefer to use shredded chicken from a rotisserie chicken but you can cook 3 chicken breasts in the oven and then shred those to go in the soup.
If you are worried about the sodium get the reduce sodium chicken broth and the added salt should still make this recipe taste great.
You can actually use the same pot to saute the onions and garlic that you use for the soup if you rather make as least mess as possible.
I used 3 limes for this recipe, but they were baby limes. If you're not the biggest lime fan start by adding the juice of one and you can always add more later.
You don't necessarily have to make your own tortillas strips. Grocery stores sale tortilla strips already premade in the salad dressing aisle if you want to make life a little easier.
If you do make your own tortilla strips, whatever tortillas you don't use you can freeze for later use. Just put a piece of parchment paper in between each tortilla so they don't stick together. Then put in a freezer bag and stick in the freezer for later.
If you want to make this meal even more filling add some black beans and corn to it.