Soup is an often overlooked dinner option, as most soups just aren't filling enough to be the main course. However, there are a number of hearty soups that are full of nutrients and protein to keep you full for hours.
Chili and stews are two common types of one-pot soup dinners that are enough to keep you satisfied. We wanted to switch it up with this authentic chicken soup recipe full of healthy veggies, beans, spices, and homemade tortilla chips.
This soup is popular in central Mexico and has since slowly made its way north of the border. It has a bit of a spicy kick (you can remove the jalapeños if you don't like spice) and a ton of flavor.
Technically, it is a Tarasca Mexican soup as our recipe includes beans. If you make the recipe without chicken, it is Azteca soup. Either way, it is fully delicious!
We've made this tortilla soup recipe easy so that you can really learn how to make Mexican soup.
Mexican Soup with Chicken and Tortilla Chips
- 2 chicken breasts, boneless and skinless
- 8 cups of chicken broth
- 2 ears of corn on the cob
- 2 cans (15 oz each) fire-roasted tomatoes
- 1 can (15 oz) diced tomatoes and green chilies
- 1 can (15 oz) black beans or pinto beans, drained
- 1 medium onion, diced
- 1 bunch cilantro, roughly chopped
- 1-2 jalapeños, seeded and diced
- 2 tbsp olive oil
- 2 tbsp juice of 2 limes
- 3 tsp minced garlic
- 2 tsp chili powder, divided
- 2 tsp cumin, divided
- 1 tsp garlic powder, divided
- 1 tsp brown sugar
- Salt and pepper to taste
- Toppings, e.g., homemade tortilla chips, sour cream, or avocado
- Pound the chicken breasts until they are approximately ½-inch thick.
- Combine ½ tsp chili powder, ½ tsp garlic powder, ½ tsp cumin, and brown sugar.
- Drizzle 1 tbsp of olive oil over chicken breasts, rub onto both sides, and season with a mixture of salt and pepper to taste.
- Grill the chicken over medium-high heat for 5-8 min on each side until cooked through. Dice chicken and set aside.
- While the chicken is cooking, cover corn in olive oil and season generously with salt and pepper. Grill for about 8 min, turning often until kernels begin to char. Use a sharp knife to cut kernels off of the cob.
- In a large enameled cast iron pot, combine chicken broth, diced tomatoes and green chilies, fire-roasted tomatoes, black beans (or pinto beans), lime juice, diced onions, jalapeños, garlic, grilled corn, and remaining spices.
- Bring to a boil, then reduce to a simmer and cook for 10 min.
- Stir in chicken, cilantro, and salt and pepper to taste.
- Serve with your desired toppings.
Mexican Soup FAQs
How to make tortilla soup a one-pot meal?
Yes, it is possible to make this Mexican soup recipe a one-pot meal. You do need to grill the chicken breasts and corn first before you can start making the soup. They turn out great on the barbecue where you can infuse smoky flavors and char them.
You can even prepare the chicken and corn a day or two beforehand. If you cook a bit extra, you can keep some of the chicken out and enjoy it for other dishes as well.
Once you're ready to make your easy chicken tortilla soup, you can use just one pot from start to finish. An enameled cast iron dutch oven or double dutch oven is ideal for use, as it will cook at an even temperature and won't burn your ingredients.
Is tortilla soup with chicken considered healthy?
We have shared a healthy tortilla soup. It is chock-full of tomatoes, beans, and corn for some healthy fiber and nutrients. The addition of lime adds some serious vitamin C.
The spices in the soup are also good for you; cumin promotes good digestion, provides iron, increases antioxidant intake, and may help control your blood sugar.
The proteins in Mexican soup are beans and chicken breasts, which are lean can help maintain a healthy weight. If you add in some avocado, you get some healthy fats as well that controls blood pressure and is full of B vitamins.
Want to learn more? Check out our article for more healthy one-pot meals.
What other ingredients can be used in this Mexican soup?
Part of the fun of making this authentic chicken tortilla soup is playing around with the flavor by adding some extra tasty toppings at the end and switching the ingredients in the recipe.
For example, you can change up the beans. Instead of black or pinto beans, you can try white beans, chickpeas, or a bean blend.
You can try different types of hot peppers, too, like serrano. Don't forget to omit the jalapeños if you add a different pepper unless you like your soup really hot.
You can also add some extra vegetables. Sweet bell peppers, zucchini, or yellow squash are great options that make your Mexican soup even more nutrient-rich.
What toppings go well with this soup?
When you are ready to serve the soup, you may add any of these extra toppings on top of your soup bowls:
- Green onion
- Grated cheddar cheese
- Avocado slices
- A dollop of sour cream or Greek yogurt
- Pico de gallo
Enjoy Mexican dishes the healthy way
With this spicy chicken tortilla soup recipe, staying healthy is not a problem. Ingredients are fresh and non-processed, and it's easy to prepare. Just make sure to switch up the ingredients every now and then to keep this dish slightly different every time you serve it.
If you enjoyed making this recipe, you will also love our other Dutch oven recipes. Have fun cooking!
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