This quick and easy Mexican Chicken Tortilla Soup is made with shredded grilled chicken, corn, avocado, tortilla strips, beans, and a mix of strained tomatoes and chicken stock. The jalapeño pepper base gives it that wonderful kick and unexpected twist.
I was taught this by my friend (and sister in law) Adriana! Who better to learn Mexican food from than an actual Mexican? So easy to make and packed with so many amazing flavors.
Tortilla soup is a Mexican classic and what better way to learn how to make it than from a true Mexican. I learned this heart warming recipe from my friend Adriana. It was gone in minutes.
2CupsShredded Cooked ChickenOnly seasoned with salt/Pepper.
1Can400 grams Dark Red Kidney Beans
Season your chicken breasts with salt and pepper. Cook until no longer pink on the inside. I pressure cook mine for speed but you can also grill. Shred while its hot.
Cut corn tortillas into strips. Drizzle with olive oil and bake until golden and crispy. You can also use your air fryer. I did four minutes at 180 in my air fryer.
Add 2 TBSP of Olive Oil. Cook onion & jalapeño until translucent.
Add garlic. Cook until fragrant.
Add chicken stock, and tomato soup. Followed by cooked shredded chicken.
Season with chili, cumin, paprika, salt, and pepper.
Add lemon juice.
Allow to simmer for 15 minutes.
Serve in bowl and top with baked tortillas.
Top with avocados and cheddar cheese. You can also add sour cream.
Soup will keep airtight in the fridge for 3 to 5 days. This soup will keep in the freezer without the tortilla or the toppings up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.