Tex-Mex Tortilla Soup
A flavorful Tex-Mex chicken soup with tender chicken, tomatoes, corn, and spices, topped with cheese and avocado—perfect for comforting, spicy meals with a southwestern flair.
Ingredients
- 2 whole cooked chicken breasts ⓘ
- 2 c. water ⓘ
- 1 14 1/2 oz. can of beef broth ⓘ
- 1 14 1/2 oz. can of chicken broth ⓘ
- 1 14 1/2 oz. can of tomatoes, cut up ⓘ
- 1/2 c. chopped onions ⓘ
- 1/4 c. green peppers ⓘ
- 1 small can of fiesta corn ⓘ
- 1 tsp. chili powder ⓘ
- 1/2 tsp. ground cumin ⓘ
- 1/8 tsp. pepper ⓘ
- Tortilla chips ⓘ
- Monterey Jack cheese, grated ⓘ
- Avocado ⓘ
Instructions
- Cut the cooked chicken breasts into strips and set aside.
- In a large pot, combine water, beef broth, chicken broth, undrained tomatoes, chopped onions, and green peppers.
- Bring the mixture to a boil.
- Add the chicken strips, reduce heat, cover, and simmer for 10 minutes.
- Add the fiesta corn, chili powder, cumin, and pepper, then simmer covered for an additional 10 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of lime juice or fresh cilantro just before serving. If you prefer a vegetarian version, substitute the chicken with black beans or lentils and use vegetable broth instead. Feel free to adjust the spices according to your heat preference—add jalapeños for extra kick. This soup can also be thickened by adding crushed tortilla chips during cooking.
Serving Suggestions
Serve the Tex-Mex Tortilla Soup hot, topped with crispy tortilla chips, grated Monterey Jack cheese, and slices of avocado. It pairs beautifully with Richard'S Chicken Enchiladas for a complete meal. For a refreshing side, consider a simple mixed green salad dressed with lime vinaigrette. This hearty soup is perfect for a family gathering or game day.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much. You can also microwave it in a microwave-safe container, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Tex-Mex Tortilla Soup contains roughly 748 calories, with 40g protein, 122g carbohydrates, and 33g fat. It is an excellent source of vitamin C (271% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (220% of the Daily Value). Note that it is relatively high in sodium, at 740mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor to the soup. Simply shred the chicken and add it to the pot as directed. This substitution will still yield a delicious and satisfying dish.
What can I use instead of fiesta corn?
If you can't find fiesta corn, you can substitute it with regular corn or a mix of corn and diced bell peppers. This will still provide a sweet crunch to the soup. You could also add black beans for additional protein and texture.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and actually tastes better the next day as the flavors meld. Just store it in the refrigerator and reheat gently. To keep the toppings fresh, add them just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).