info
Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss
Mexican Spicy Chicken Tortilla Soup Recipe
7 views
Skip to first unread message
Stephen Hemish
Nov 30, 2023, 5:53:17 PM11/30/23
to
This simple Crockpot Spicy Chicken Tortilla Soup is the perfect bowl of wholesome, filling soup to warm up to on the coldest of days. Made easily with a mix of chicken, spices, red enchilada sauce, broth, and cilantro. Mix in rice and top each bowl off with plenty of cheddar cheese, lime, and avocado. And of course, plenty of salty tortilla chips. The toppings are key!
I had rice in the fridge at the time, so I added that to my soup base just before serving. Ever since then, I simply cannot make tortilla soup without rice. It creates the perfect bowl along with all those chips on top too!
mexican spicy chicken tortilla soup recipe
DOWNLOAD https://shurll.com/2wH9mh
Spicy Chicken Tortilla Soup is a hearty recipe full of shredded chicken, corn, beans, and spices then topped with crunchy tortilla strips. This spicy soup is super simple to make by simply adding everything to a pot and letting it simmer. In 30 minutes you'll have a delicious meal for the entire family!
The rich tomato base and chicken broth complement the shredded chicken and corn. I like for my soup to have a little kick so I upped the heat on this recipe by adding chipotle peppers in adobe sauce and extra cayenne. And who doesn't love that added crunch from freshly fried tortilla strips?
Leftover tortilla soup can be refrigerated for up to 4 days in an airtight container. You can freeze your leftovers too! Just allow the soup to cool before placing it in a Ziploc freezer-safe bag. It will last for up to 6 months!
This dish was a hit with the family! The seasonings brought in so much flavor and the sweet aroma is still lingering in the kitchen. My husband raved about the tenderness of the chicken and of course, the crunchy tortilla strips. Will be making this again.
Made this over the weekend because it's freezing and we needed soup. SO GOOD! I was surprised at how easy it was to make and the seasoning and heat level is just perfect. Don't skip the tortilla strips! The crunch just really takes it to the next level. Will definitely be making this again.
I developed this easy chicken tortilla soup recipe years ago and would venture to say it is my most requested recipe, both with personal friends and blog readers. I email the link to this recipe constantly!
Yes and no. Yes, you can take out any ingredient, but NO it will not taste the same. I will say, I have served this easy chicken tortilla soup recipe to several cilantro haters, and they loved it.
I make a huge pot of soup each week to nosh on in between activities, for lunch, or a nourishing snack. Are there any tweaks for making this ahead of time? Would I leave out the cheese and the tortilla chips until serving? Or do these lend to the flavor/texture of the soup? I will, of course, add more cheese and tortilla chips when serving. YUMMO!
Delicious! I have been searching for a spicy soup with Mexican flavors and this hit the spot. I used stock instead of broth for a little flavor because I omitted the chicken and I only used the tortilla chips as a topping instead of adding to the soup. Perfect! Thank you for the recipe!
Hint! Do not add chips and cheese to the soup. Serve shredded cheese and chips on side so all can add as they eat. Chips get soggy very quickly and cheese tastes so much better adding another flavor depth when put in fresh as you go. Thank you-great recipe!
This is a delicious soup! Personally I like a thicker soup, so I modified recipe slightly and used an immersion blender to blend the soup after removing the cooked chicken, and added the shredded chicken back once blended. I reserved the cheese and chips and used just as toppings. This made the soup a bit less caloric, but no less flavorful. The depth of flavors in this recipe is perfect with just the right amount of spice and kick. Lastly, I made homemade tortilla strips as a topping and used white corn tortillas . Thank you for a great recipe. Will make again and again!
I really loved this recipe. I searched through many before settling on this one. First, it looked like what I thought it should, I liked that it had carrots in it, and when I saw the tips that she left, especially how long it would last in the frig., I was sold. How many cooks/chefs that post recipes take the trouble to do that? But, back to the soup, it was everything I had hoped for, velvety, rich, complex, just a little spicy, and so comforting on the rainy day that I ate it. I must confess that I did not use cilantro, as I hate, hate, it, but, due to the excellence of the recipe, I will be trying it next time, because believe me, there will be a next time and not because I live in rainy Oregon.
I like this recipe but I add corn and black beans. At the end, I add sour cream. I make my own tortilla strips with corn tortillas. I taught my sister in law how to make it and she makes the homemade ones, too. Believe it or not, homemade makes a difference :)
This recipe is delicious and so easy to make! I only made 2 adjustments: I only used one carrot & added a jalapeno (I always like a little extra spice). I also did not use avocado simply because I did not have one on hand, but I think it would have been a great addition to this recipe. This soup is the right consistency and has great flavor. This is now going in the normal rotation & I would highly recommend to anyone!
I am always looking for a good soup to bring for my lunch. My goodness, this is by far the best chicken tortilla soup I have ever tasted. I made the recipe following the recipe and would not change one thing. I am not a cilantro fan but so necessary in this recipe. DELICIOUS!
So good! I had leftover rotisserie chicken that I shredded and threw in there instead of cooking chicken in the broth. Other than that, I followed the recipe directly and it turned out amazing! I might add some jalapeno in there too to add some spice.
Chicken Tortilla Soup is very easy to make and you can prepare it from start to finish in under thirty minutes. The secret to making this soup even better is making sure that the tortilla strips are still perfectly crunchy when it is time to serve the soup.
Absolutely adore this recipe!! Loved it so much I made a triple batch because one was just not enough for my husband and I. For the second round I tossed the ancho chiles right in with the chicken to add that nice color and flavor. I also tossed a couple bay leaves and some black peppercorns and salt. This worked really nice to add some extra flavor in the stock as I found it a tad bland with the first batch.
Delicious! I make this every month or so and freeze leftovers for easy lunches. I cut the salt in half and use store-bought tortilla chips for convenience. I would recommend quartering or omitting the cayenne if you plan to serve this to children who are not accustomed to spicy food.
I usually make a taco soup recipe with ground turkey and tonight I wanted something similar and just as easy. I came across this recipe and will definitely be saving it! I made it a little easier by using a packet of taco seasoning. Thanks!
I made this soup last night and followed the recipe, with these exceptions: no cayenne pepper and store-bought tortilla strips. My husband and I both loved it. It has earned a permanent spot in my recipe binder!
Are you sure you only used 1 teaspoon and not tablespoon of smoked paprika? 1 teaspoon is quite a small quantity when you consider there are probably 12 cups of soup between the beans, tomatoes, chicken, broth, etc.
This was amazing! I usually make enchiladas with my leftover chicken, but I love tortilla soup, so one chilly evening I tried this recipe. It is fantastic. The first time I made it, I only had flour tortillas for the tortilla strips and the whole family gobbled them up. The second time, I used corn, but I actually liked the flour better. I also used a large 28 oz can of petite diced tomatoes (instead of the two smaller ones) and jarred jalapeno slices because I did not have fresh. I just guestimated how much to use. The beauty of this recipe is that you can adjust it for whatever you have on hand. Thanks so much for posting!
Very good and super easy to make. I used shredded chicken breast that I made in the slow cooker and fire roasted tomatoes and I substituted canned green chilies for the jalapeno. I will definitely make it again and next time follow the recipe for the tortilla strips. I used store bought tortilla chips this time.
Thank you ever so much Averie! This soup was by far the BEST Chicken-Tortilla Soup ever tasted ! We love spice, so I added an extra jalapeno, and it made it just perfect! Can you please advise how to save this recipe to my Pinterest? Definitely want to make again & again!
This soup is the bomb. So good. Family loves it. Make it all the time. I do not use onion as I do not like onion. I also do not use the diced tomatoes but rather substitute tomato sauce. I used canned corn and it was fine. I use half low sodium/half regular chicken broth. Really excellent!
Excellent! I added oregano and sauted spices first. I also pulse the tortillas in food processor and add to soup to give broth more tortilla flavor, instead of adding on top. Skilled the corn too. Thanks for recipe!??
Another great recipe! The smoked paprika & cayenne are must haves for this soup in my opinion. I had a small bowl in the freezer I heated up and ended up making another batch a few days later because I forgot how much I love this soup. So so good!! I always top it with a squeeze of lime, sour cream, avocado, & tortilla strips.
This was wonderful!I cubed 2 chicken breasts and browned them with the onions, jalapeño, and garlic then added the chicken broth and boiled for about 20 minutes before resuming the recipe as directed So tender, so delicious ! Thank you for the recipe I will be doing this again? and again.
This was ABSOLUTELY delicious! We had some extra rotisserie chicken in the fridge and wanted to make something other than chicken noodle or rice soup. My family went nuts over the flavors of this soup and it was a home run. In fact, my husband just bought more ingredients so I can match another batch for freezing.
eebf2c3492
I had rice in the fridge at the time, so I added that to my soup base just before serving. Ever since then, I simply cannot make tortilla soup without rice. It creates the perfect bowl along with all those chips on top too!
mexican spicy chicken tortilla soup recipe
DOWNLOAD https://shurll.com/2wH9mh
Spicy Chicken Tortilla Soup is a hearty recipe full of shredded chicken, corn, beans, and spices then topped with crunchy tortilla strips. This spicy soup is super simple to make by simply adding everything to a pot and letting it simmer. In 30 minutes you'll have a delicious meal for the entire family!
The rich tomato base and chicken broth complement the shredded chicken and corn. I like for my soup to have a little kick so I upped the heat on this recipe by adding chipotle peppers in adobe sauce and extra cayenne. And who doesn't love that added crunch from freshly fried tortilla strips?
Leftover tortilla soup can be refrigerated for up to 4 days in an airtight container. You can freeze your leftovers too! Just allow the soup to cool before placing it in a Ziploc freezer-safe bag. It will last for up to 6 months!
This dish was a hit with the family! The seasonings brought in so much flavor and the sweet aroma is still lingering in the kitchen. My husband raved about the tenderness of the chicken and of course, the crunchy tortilla strips. Will be making this again.
Made this over the weekend because it's freezing and we needed soup. SO GOOD! I was surprised at how easy it was to make and the seasoning and heat level is just perfect. Don't skip the tortilla strips! The crunch just really takes it to the next level. Will definitely be making this again.
I developed this easy chicken tortilla soup recipe years ago and would venture to say it is my most requested recipe, both with personal friends and blog readers. I email the link to this recipe constantly!
Yes and no. Yes, you can take out any ingredient, but NO it will not taste the same. I will say, I have served this easy chicken tortilla soup recipe to several cilantro haters, and they loved it.
I make a huge pot of soup each week to nosh on in between activities, for lunch, or a nourishing snack. Are there any tweaks for making this ahead of time? Would I leave out the cheese and the tortilla chips until serving? Or do these lend to the flavor/texture of the soup? I will, of course, add more cheese and tortilla chips when serving. YUMMO!
Delicious! I have been searching for a spicy soup with Mexican flavors and this hit the spot. I used stock instead of broth for a little flavor because I omitted the chicken and I only used the tortilla chips as a topping instead of adding to the soup. Perfect! Thank you for the recipe!
Hint! Do not add chips and cheese to the soup. Serve shredded cheese and chips on side so all can add as they eat. Chips get soggy very quickly and cheese tastes so much better adding another flavor depth when put in fresh as you go. Thank you-great recipe!
This is a delicious soup! Personally I like a thicker soup, so I modified recipe slightly and used an immersion blender to blend the soup after removing the cooked chicken, and added the shredded chicken back once blended. I reserved the cheese and chips and used just as toppings. This made the soup a bit less caloric, but no less flavorful. The depth of flavors in this recipe is perfect with just the right amount of spice and kick. Lastly, I made homemade tortilla strips as a topping and used white corn tortillas . Thank you for a great recipe. Will make again and again!
I really loved this recipe. I searched through many before settling on this one. First, it looked like what I thought it should, I liked that it had carrots in it, and when I saw the tips that she left, especially how long it would last in the frig., I was sold. How many cooks/chefs that post recipes take the trouble to do that? But, back to the soup, it was everything I had hoped for, velvety, rich, complex, just a little spicy, and so comforting on the rainy day that I ate it. I must confess that I did not use cilantro, as I hate, hate, it, but, due to the excellence of the recipe, I will be trying it next time, because believe me, there will be a next time and not because I live in rainy Oregon.
I like this recipe but I add corn and black beans. At the end, I add sour cream. I make my own tortilla strips with corn tortillas. I taught my sister in law how to make it and she makes the homemade ones, too. Believe it or not, homemade makes a difference :)
This recipe is delicious and so easy to make! I only made 2 adjustments: I only used one carrot & added a jalapeno (I always like a little extra spice). I also did not use avocado simply because I did not have one on hand, but I think it would have been a great addition to this recipe. This soup is the right consistency and has great flavor. This is now going in the normal rotation & I would highly recommend to anyone!
I am always looking for a good soup to bring for my lunch. My goodness, this is by far the best chicken tortilla soup I have ever tasted. I made the recipe following the recipe and would not change one thing. I am not a cilantro fan but so necessary in this recipe. DELICIOUS!
So good! I had leftover rotisserie chicken that I shredded and threw in there instead of cooking chicken in the broth. Other than that, I followed the recipe directly and it turned out amazing! I might add some jalapeno in there too to add some spice.
Chicken Tortilla Soup is very easy to make and you can prepare it from start to finish in under thirty minutes. The secret to making this soup even better is making sure that the tortilla strips are still perfectly crunchy when it is time to serve the soup.
Absolutely adore this recipe!! Loved it so much I made a triple batch because one was just not enough for my husband and I. For the second round I tossed the ancho chiles right in with the chicken to add that nice color and flavor. I also tossed a couple bay leaves and some black peppercorns and salt. This worked really nice to add some extra flavor in the stock as I found it a tad bland with the first batch.
Delicious! I make this every month or so and freeze leftovers for easy lunches. I cut the salt in half and use store-bought tortilla chips for convenience. I would recommend quartering or omitting the cayenne if you plan to serve this to children who are not accustomed to spicy food.
I usually make a taco soup recipe with ground turkey and tonight I wanted something similar and just as easy. I came across this recipe and will definitely be saving it! I made it a little easier by using a packet of taco seasoning. Thanks!
I made this soup last night and followed the recipe, with these exceptions: no cayenne pepper and store-bought tortilla strips. My husband and I both loved it. It has earned a permanent spot in my recipe binder!
Are you sure you only used 1 teaspoon and not tablespoon of smoked paprika? 1 teaspoon is quite a small quantity when you consider there are probably 12 cups of soup between the beans, tomatoes, chicken, broth, etc.
This was amazing! I usually make enchiladas with my leftover chicken, but I love tortilla soup, so one chilly evening I tried this recipe. It is fantastic. The first time I made it, I only had flour tortillas for the tortilla strips and the whole family gobbled them up. The second time, I used corn, but I actually liked the flour better. I also used a large 28 oz can of petite diced tomatoes (instead of the two smaller ones) and jarred jalapeno slices because I did not have fresh. I just guestimated how much to use. The beauty of this recipe is that you can adjust it for whatever you have on hand. Thanks so much for posting!
Very good and super easy to make. I used shredded chicken breast that I made in the slow cooker and fire roasted tomatoes and I substituted canned green chilies for the jalapeno. I will definitely make it again and next time follow the recipe for the tortilla strips. I used store bought tortilla chips this time.
Thank you ever so much Averie! This soup was by far the BEST Chicken-Tortilla Soup ever tasted ! We love spice, so I added an extra jalapeno, and it made it just perfect! Can you please advise how to save this recipe to my Pinterest? Definitely want to make again & again!
This soup is the bomb. So good. Family loves it. Make it all the time. I do not use onion as I do not like onion. I also do not use the diced tomatoes but rather substitute tomato sauce. I used canned corn and it was fine. I use half low sodium/half regular chicken broth. Really excellent!
Excellent! I added oregano and sauted spices first. I also pulse the tortillas in food processor and add to soup to give broth more tortilla flavor, instead of adding on top. Skilled the corn too. Thanks for recipe!??
Another great recipe! The smoked paprika & cayenne are must haves for this soup in my opinion. I had a small bowl in the freezer I heated up and ended up making another batch a few days later because I forgot how much I love this soup. So so good!! I always top it with a squeeze of lime, sour cream, avocado, & tortilla strips.
This was wonderful!I cubed 2 chicken breasts and browned them with the onions, jalapeño, and garlic then added the chicken broth and boiled for about 20 minutes before resuming the recipe as directed So tender, so delicious ! Thank you for the recipe I will be doing this again? and again.
This was ABSOLUTELY delicious! We had some extra rotisserie chicken in the fridge and wanted to make something other than chicken noodle or rice soup. My family went nuts over the flavors of this soup and it was a home run. In fact, my husband just bought more ingredients so I can match another batch for freezing.
eebf2c3492
0 new messages