Chiapas Chicken Tortilla Soup
Warm, comforting, and packed with vibrant flavors, Chiapas Chicken Tortilla Soup is a hearty Mexican-inspired dish that will transport your taste buds straight to southern Mexico. Featuring tender shredded chicken simmered in a rich, aromatic broth of Roma tomatoes, garlic, and jalapeños, this soup gets its depth from earthy cumin and oregano. Crispy homemade tortilla strips provide a satisfying crunch, while fresh toppings like creamy avocado, crumbly queso fresco, bright cilantro, and a squeeze of zesty lime bring an irresistible freshness to every bowl. Perfect for weeknight dinners or entertaining guests, this easy-to-make recipe is ready in under an hour and serves up bold, authentic flavors sure to impress. Whether you're craving a touch of spice or a warming comfort food, Chiapas Chicken Tortilla Soup delivers a truly satisfying experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion
- 4 large garlic cloves
- 1 medium jalapeño
- 4 large Roma tomatoes
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breast
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 small corn tortillas
- 0.25 cup vegetable oil
- 1 medium avocado
- 0.25 cup fresh cilantro leaves
- 1 medium lime
- 0.25 cup queso fresco or feta cheese
Instructions
Heat olive oil in a large pot over medium heat.
Chop the onion, mince the garlic, and dice the jalapeño (remove seeds for less heat). Add the onion, garlic, and jalapeño to the pot. Sauté for 3-4 minutes until softened and fragrant.
Roughly chop the tomatoes and add them to the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the chicken broth and bring it to a boil. Reduce the heat to a simmer.
Add the chicken breast, oregano, cumin, salt, and pepper to the pot. Let the chicken simmer gently for 20 minutes or until fully cooked.
While the soup cooks, cut the corn tortillas into thin strips. Heat vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until crispy and golden, about 2-3 minutes per batch. Remove and drain on paper towels.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup and simmer for another 5 minutes.
Dice the avocado and chop the cilantro. Cut the lime into wedges.
Ladle the soup into bowls and top each with crispy tortilla strips, diced avocado, fresh cilantro, crumbled queso fresco, and a squeeze of fresh lime juice. Serve hot and enjoy!
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 39.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 6469 mg | 281% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 26.5 g | ||
| Protein | 188.8 g | 378% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 748 mg | 58% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5106 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
