Chicken Tortilla Soup

I absolutely love chicken tortilla soup. It has always been one of my favorites and is delicious on a cold winter day. I have combed through several recipes for chicken tortilla soup over the years and combined them with a few ideas I have gotten from local Mexican restaurants to come up with, in my opinion…the perfect chicken tortilla soup!

Level of Difficulty: Easy
Time Required: Prep Time – 1 hr; Cook Time – 1 hr.


1 1/2 T. olive oil

1/2 onion, diced

1 carrot, finely chopped

4 garlic cloves, minced

4 chicken breasts, poached and shredded

1 c. uncooked brown rice

4 plum tomatoes, chopped

1 4 oz. can green chiles

3 pickled jalapeños, sliced

2 tsp. cumin

1/4 tsp. black pepper

8 c. chicken broth

1/2 c. cilantro, washed and chopped

2-3 T. fresh lime juice

1 avocado, chopped into bite sized pieces (optional)

Tortilla Strips

Special Equipment and Other Items Needed:

Dutch Oven

Preparing Chicken Tortilla Soup:

Saute onion, carrots and garlic together in olive oil over medium heat until vegetables are tender, approximately 8 minutes. Stir in chicken, rice, tomatoes, chiles, jalapeños, cumin, pepper and chicken broth. Bring to a boil. Simmer and cover 45 minutes until rice is tender. Stir in cilantro and lime juice. Top with avocado and tortilla strips.

Mexican Chicken Soup

One comment

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