30 Minute Mexican Tortilla Soup (with Shredded Chicken)

This warm, comforting Mexican Tortilla Soup has a rich broth that is layered with authentic flavors, studded with tender chicken, sprinkled with a hint of spice, and thickened with corn tortillas. Top with crispy tortilla strips, creamy avocado, and the squeeze of a lime wedge for a delicious bowl of soup any time of year.

📝 Ingredients

• 2 tomatoes (roma or on-the-vine, roughly chopped)
• 1 onion (roughly chopped)
• 1 tbsp garlic (chopped)
• 1 jalapeno (roughly chopped)
• 2 dried guajillo peppers (tops and seeds removed, ancho may be substituted)
• 2 tbsp oil
• 8 cups chicken broth
• 4 corn tortillas (torn)
• 3 cups shredded chicken
• salt and pepper (to taste)
• tortilla chips
• avocado (diced)
• cheese
• sour cream
• lime
• cilantro

👨‍🍳 Instructions

1. 1Place the soup pot over high heat. Then add the tomatoes, onions, garlic, jalapeno, and dried peppers to the blender. Blend until they are smooth.
2. 2Once the pot is hot add the oil. It should be hot enough to ripple. Carefully pour in the contents of the blender. It will be spitting and sputtering. Stir frequently for approximately 5-7 minutes. Once a spoon runs through and leaves a trail, pour in the chicken broth and torn pieces of corn tortilla.
3. 3Allow to simmer for 10 minutes then add in the shredded chicken for an additional 5 minutes. Season with salt and black pepper to taste.
4. 4Serve with toppings of your choice.