Chicken Dishes/ Mexican Recipes/ Soup

Chicken Tortilla Soup

I’ve been away from blogging for awhile- I’ve had a new design theme put in place for my blog and it took awhile to get it up-and-running. The old theme was breaking down and was looking a little tired- I hope you like my new look!

I’ve been spending some time recently in Baja California- Tijuana to be exact. I visited the Mercado Hidalgo farmer’s market in Tijuana and saw huge batches of dried chiles for sale- chipotles, guajillos and chiles de arbol to name a few. Seeing such wondrous colors and textures from these chiles, I was now getting inspiration to try a Mexican recipe for my next post.

Dried Chiles at Mercado Hidalgo in Tijuana

Mexicans were also getting ready for the Day of the Dead festivities.

Settling back into my home, 6 miles north of Tijuana, I decided to make Chicken Tortilla Soup, a recipe containing poached chicken, tomatoes, spices and crispy baked tortilla strips. This soup is rather easy to make and will give your tongue a full work-out with different textures (including crunchy) and spicy flavors.

First, the chicken pieces are gently poached in water, then onion, garlic, peppers and spices are sauteed in a fry pan.

Preparation for the Chicken Tortilla Soup

Tomatoes, corn and carrots are then added to the other ingredients and allowed to ‘steep’ in the wonderful flavors. Finally, the soup is served with a garnish of toasted tortilla strips, cilantro, avocado and cheese (optional).


I’m actually posting this recipe from chilly Baltimore and looking forward to returning to my warm home, just north of the Tijuana border!

As always, I would be honored if you subscribe to my blog or ‘like’ my G’day Souffle’ Facebook page.

Chicken Tortilla Soup

Print Recipe
Serves: 4 Cooking Time: 30 mins


  • For the poaching liquid:
  • 2 chicken breasts- uncooked
  • 2-3 cups pf water
  • 2 cloves of garlic
  • 1 tsp salt
  • For the soup:
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 1 jalapeno pepper (or other fresh chili pepper), chopped
  • 1 ½ tsp Mexican chili powder
  • 1 ½ tsp cumin
  • 1 can of tomatoes
  • 1 carrot, cubed
  • ½ can of corn
  • 3 cups chicken stock or broth
  • Salt to taste
  • For the garnish:
  • 3 corn tortillas
  • 1 avocado, sliced
  • Coriander
  • 1 red onion, diced
  • Monterrey or Jack cheese, grated



To poach the raw chicken, bring a saucepan of water to a boil and add several cloves of garlic. Reduce the heat and add the chicken pieces and a teaspoon of salt. Simmer for about 10 minutes until the chicken is cooked and no longer pink in color. Remove from pan and let cool slightly; shred the chicken using a fork and set aside.


Heat several tablespoons of oil in a fry pan. Sauté the onion, garlic, red, green and jalapeno peppers for several minutes until soft. Chop the carrot into cube shapes and add to the pan. Add the remaining ingredients: Mexican chili powder, cumin, can of tomatoes, corn, chicken broth and salt. Simmer for at least 30 minutes until all flavors are infused. Add the shredded chicken pieces during the last 10 minutes of cooking. Taste the dish occasionally and adjust the seasoning as required.


For the garnish: Pre-heat the oven to 350 F. Cut the tortillas into thin strips about 3 inches long. Place on a parchment-lined baking tray and bake for several minutes until brown and crisp. Be careful not to over-cook.


Serve the chicken soup mixture in individual bowls. Garnish each serving with the tortilla strips, avocado slices, diced red onion pieces, grated cheese and fresh coriander.


If you did not want to poach the raw chicken, you could use pre-cooked chicken pieces for the soup.

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  • Kathy @ Beyond the Chicken Coop
    November 27, 2017 at 2:05 pm

    I love the update! It looks really great! I also love this soup. Perfect for cold winter days.

  • Fran Flint
    November 28, 2017 at 11:57 pm

    Thanks Kathy for the comment, and also thanks for the inspiration for the new theme look!
    Fran Flint recently posted…Chicken Tortilla SoupMy Profile

  • Jean |
    November 29, 2017 at 12:17 am

    Fran, I wondered where you’ve been! Your new look is gorgeous. Love this soup. I’m a person who could put cheese on just about everything, but not on this. I once had quite a good thick chicken tortilla soup, but I like it better this way, the brothy way.
    Jean | recently posted…Madeira Cake – A British ClassicMy Profile

    • Fran Flint
      November 30, 2017 at 11:24 am

      Thanks Jean. With all of the other garnish ingredients (avocado, coriander, etc) maybe it’s not necessary to add the cheese!
      Fran Flint recently posted…Chicken Tortilla SoupMy Profile

  • John/Kitchen Riffs
    November 29, 2017 at 12:28 pm

    Your new look is terrific! And so is this soup — love spicy soups like this, and this is a beauty. Thanks!

  • amira
    November 29, 2017 at 2:58 pm

    OOh this looks amazingly delish. I love the new face lift for your blog. All these chiles makes me want to try something Mexican too.

  • SeattleDee
    November 30, 2017 at 3:37 am

    Love the blog’s new look, Fran. As usual, the recipe tempts and the photos are delicious.
    SeattleDee recently posted…Chipotle Cheddar PuffsMy Profile

  • Makos(@thehungrybites)
    December 6, 2017 at 7:40 pm

    Hey Fran!
    Love your new theme, it looks cleaner and fresher! And this soup is amazing! Very vibrant and colorful!

  • Diane
    December 10, 2017 at 2:02 am

    Nothing can’t compare to a steaming hot bowl of chicken tortilla soup. Sound lovely. Pinned!!

  • Fran Flint
    December 10, 2017 at 8:08 am

    Diane, thanks so much for stopping by my blog and for pinning my recipe!
    Fran Flint recently posted…Sweet Potato Pie with Marshmallow MeringueMy Profile