mexican soup recipes

Chicken tortilla soup on the stovetop in just minutes! Shredded white meat, bold seasonings, spicy chilis, fire roasted tomatoes, and corn tortillas.

Chicken Tortilla Soup

½ pounds boneless skinless chicken breast (pounded to ¾-inch thick)

kosher salt (plus more as needed for seasoning)

paprika (sweet

black pepper (as needed for seasoning)

olive oil (divided)

onion

garlic

cumin

coriander

chili powder

chipotle chilis in adobo sauce

jalapenos

tomato paste

red bell pepper (¼-inch dice)

corn kernels (fresh, canned or frozen)

black beans (canned,

canned diced fire roasted tomatoes (plus juice)

unsalted chicken stock

oregano

corn tortilla strips (¼-inch thick, 2-inch long strips)

lime juice

cilantro leaves (for garnish)

Lightly season chicken breasts on both sides with salt, pepper, and paprika.

Heat large saute pan or dutch oven over medium heat.

Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.

Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.

Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve.

In the same pot heat over medium heat, add in 1 tablespoon of olive oil.

Once the oil is hot, add in the onions and garlic, saute for 1 minute.

Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.

Add chopped chipotle chilis and jalapenos, saute for 1 minute.

Add in tomato paste and saute for 1 minute.

Add in bell pepper and corn, saute for 1 minute.

Add in the black beans, fire-roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.

Bring to a boil and then reduce to a simmer, cook until tortillas are softened about 15 minutes.

Stir in lime juice and cilantro leaves, taste, and adjust seasoning with salt and pepper.

Serve the soup with desired toppings.

https://www.youtube.com/watch?v=2Kazj5iM4Yk

Chicken tortilla soup from scratch on the stovetop in just 30 minutes! Tender sauteed chicken breast shredded and combined with bold seasonings.
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✅ INGREDIENTS:
• 1 1/2 pounds boneless skinless chicken breast 
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• black pepper
• 2 tablespoons olive oil
• 1 cup chopped white onion
• 1 tablespoon minced garlic
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1 tablespoon chopped chipotle chilis in adobo sauce
• 1 tablespoon minced jalapenos
• 1/4 cup tomato paste
• 3/4 cup chopped red bell pepper
• 1 cup corn kernels
• 1 cup black beans
• 14.5 ounce canned diced fire-roasted tomatoes
• 5 cups unsalted chicken stock
• 1 1/2 teaspoons dried oregano
• 1 cup sliced corn tortilla strips
• 1 tablespoon lime juice
• 1/4 cup cilantro leaves

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This Instant Pot Chicken Tortilla Soup will be the easiest and best one you&#x27;ve made! Make an authentic Mexican tortilla soup right in your Instant Pot!

Instant Pot Chicken Tortilla Soup

Onion (roughly chopped)

Tomatoes (chopped)

Garlic

Chipotle Chile

Jalapeño Peppers

Cilantro

Kosher Salt

chicken breasts (boneless and skinless)

Water

tortillas

Sliced Avocado

Green Scallions

Mexican Blend Shredded Cheese

Jalapeño Peppers (sliced)

Tortilla Strips

Sour Cream

In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.

Turn your Instant Pot on to Sauté, and when it is hot, add the oil.

Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.

Add in 4 cups of water, and if you&#x27;re using the corn tortillas to thicken, add them now.

Add in chicken breast cut into big pieces (you&#x27;ll need to fish them out to shred them later).

Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished

Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.

This Chile Relleno Soup takes the ingredients and flavors of traditional chile relleno and converts it into a fantastic rich, thick and cheesy soup. Added chicken turns it into a complete meal that is totally irresistible!

Chile Relleno Soup

poblano peppers ((also labeled Pasilla peppers, depending on location))

butter

olive oil

sweet onion (, diced)

garlic (, minced)

chicken broth

salt

pepper

chicken breast

cream cheese

cheddar cheese (, divided)

shredded pepper jack cheese

cilantro (, for garnish)

Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered. (You can do this by either placing the peppers on a foil-lined cookie sheet a few inches under the broiler set to high, flipping once. Or setting them over an open flame on a gas burner, turning on all sides. It will take about 10 minutes.)

Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible either with your fingers or a pairing knife. Cut off the stem, then slice in half to remove and discard the seeds. Very finely chop up the peppers and set aside (or transfer to a food processor and give them a few quick pulses.)

In a medium pot, warm the butter and olive oil over medium heat. Add in the onion and saute, stirring frequently, until softened, about 3 minutes. Add in the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.

Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a very gentle simmer.

Stir in the cooked, chopped chicken.

Add in the cream cheese and 2 cups of the cheddar cheese; whisk until melted and smooth.

Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese. Set under the broiler until melted and golden (watch it carefully so it doesn&#039;t burn.)

Garnish with just a bit of fresh chopped cilantro and enjoy!

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Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

Chile Relleno Soup

Top 3 mexican soup recipes recipes from across the web

The most viewed mexican soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

Chile Relleno Soup

The most viewed mexican soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine