Mexican Tortilla Soup

This Mexican-inspired hot soup is perfect for nippy rainy nights.

Rainy nights call for steaming hot soup, and this Mexican-inspired recipe definitely fits the bill.

Mexican Tortilla Soup

Rachelle Santos
This Mexican-inspired hot soup is perfect for nippy rainy nights.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Mexican
Servings 4-6


Mexican Tortilla Soup

  • 1 1/2 tablespoons Oil
  • 2 cloves Garlic minced
  • 1 large green bell pepper chopped
  • 3/4 teaspoons ground cumin
  • 3/4 teaspoons chili powder
  • 4 cups chicken stock or 2 chicken bouillon cubes dissolved in 4 cups water
  • 1 (250-gram) can canned diced tomatoes
  • 2 cups roast chicken divided
  • 10 to 12 cilantro (wansoy) (leaves), chopped
  • 1/2 Cup tortilla chips crushed
  • 2 large avocado peeled, hulled, and sliced lengthwise
  • 1/2 Cup mozzarella cheese shredded
  • flat-leaf parsley
  • lime wedges


  • In a casserole over medium– high heat, heat oil and sauté garlic until fragrant. Add onions and bell peppers. Continue to cook until onions are translucent and bell peppers are tender.
  • Stir in cumin and chili powder. Add chicken stock and diced tomatoes. Bring mixture to a boil, reduce heat, and let simmer for 5 minutes.
  • Add half of the shredded chicken and simmer for another 3 minutes. Stir in fresh cilantro.
  • Ladle soup into serving bowls. Top with tortilla chips, avocado slices, shredded cheese, and remaining chicken. Garnish with parsley and serve with lime wedges on the side, if desired.
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