Spicy Mexican Chicken Tortilla Soup Recipe

Spicy Mexican Chicken Tortilla Soup

★★★★★ 4.9 (9 reviews)

This hearty soup brings together tender chicken, bold spices, and crunchy tortilla strips for a comforting meal with a kick. It's perfect for warming up on a chilly day or whenever you crave a flavorful, satisfying dish.

◷1 hr 25 minTotal Time

♜4Servings

▥HardDifficulty

Instructions

Soften Chile Peppers

Start by placing the guajillo and ancho chile peppers with a pinch of salt in a small saucepan. Cover them with water and bring it to a boil. Let the peppers simmer gently over medium-low heat until they soften, which should take about 10 minutes. Once they're done, drain the water and set the peppers aside to cool.

Boil and Shred Chicken

Next, add the chicken, garlic, and a good pinch of salt to a large pot. Cover everything with water and bring it to a boil over medium-high heat. Cook the chicken until it’s tender enough to shred easily, about 10 minutes. Take the chicken out and let it cool a bit before shredding it with two forks. Don’t forget to strain the broth and save it for later—it adds great flavor to the soup.

Puree Tomatoes and Chiles

While the peppers are cooling, toss the diced tomatoes and the softened chiles into a blender and puree until smooth.

Saut Onions and Spices

Heat a tablespoon of oil in a heavy-bottomed pot over medium heat. Add the onion and cook it, stirring occasionally, until it’s soft and translucent, about 5 minutes. Sprinkle in the oregano and paprika, then cook a bit longer until the onions start to brown, around 10 to 12 minutes. Push the onions to the sides of the pot to make a little well in the center, pour in the remaining 2 tablespoons of oil, and then add the pureed tomato and chile mixture. It should sizzle when it hits the hot oil—give it a good stir and cook everything together for about 3 minutes.

Simmer Chicken and Corn

Now, add the shredded chicken to the pot, stirring to coat it evenly with the sauce. Let it simmer for a few minutes. Then pour in the reserved chicken broth, add the corn and chicken bouillon, and bring it all to a boil. Turn the heat down and let the soup simmer for about 10 minutes so the flavors can meld. If the soup feels too thick, just add a bit more broth to loosen it up.

Serve with Tortilla Strips

Serve the soup hot, topped with crispy tortilla strips for a nice crunch.

Spicy Mexican Chicken Tortilla Soup

Ingredients