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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

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.

Step 3

Roughly chop the tomatoes and add them to the pot. Cook for another 5 minutes, stirring occasionally.

Step 4

Pour in the chicken broth and bring it to a boil. Reduce the heat to a simmer.

Step 5

Add the chicken breast, oregano, cumin, salt, and pepper to the pot. Let the chicken simmer gently for 20 minutes or until fully cooked.

Step 6

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.

Step 7

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.

Step 8

Dice the avocado and chop the cilantro. Cut the lime into wedges.

Step 9

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

Serving size	(3115.7g)

Amount per serving	% Daily Value*
Calories	2422.8

Total Fat 136.8g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 39.0g
Cholesterol 425.6mg	0%
Sodium 6468.9mg	0%
Total Carbohydrate 120.4g	0%
Dietary Fiber 30.5g	0%
Total Sugars 26.5g
Protein 188.8g	0%

Vitamin D 22.7IU	0%
Calcium 747.6mg	0%
Iron 16.1mg	0%
Potassium 5106.0mg	0%

*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.

Source of Calories

Fat: 49.9%

Protein: 30.6%

Carbs: 19.5%