← Back to Search Results
Mexican Chicken Soup with Tortillas Recipe-6062

Photo by: Joseph De Leo
Comments: 0


Every country in the world must have its own favorite chicken soup, and this one represents the Mexican contingent. It’s chunky with corn and pieces of chicken, with a crunchy topping of crumbled tortillas on each serving—think of them as Mexican croutons.

Yield: 4 to 6 servings


  • 2 pounds chicken thighs
  • 1 medium onion
  • 1 tablespoon olive oil
  • One 14½-ounce can diced tomatoes with chiles
  • One 14½-ounce can chicken broth
  • 2 cups fresh or frozen defrosted corn kernels
  • 1 teaspoon dried oregano
  • Unsalted corn tortilla chips, for serving


Prep: Rinse chicken and pat dry. Chop onion into ½-inch dice.

1. Heat olive oil in soup pot over medium-high heat. Add chicken, skin side down, and cook until undersides are golden brown, about 5 minutes. Turn and brown the other side, about 5 minutes more. Transfer chicken to plate.

2. Pour out all but 1 tablespoon fat from pot. Return pot to stove and reduce heat to medium. Add onion and cook, stirring often, until onion softens, about 3 minutes. Return chicken to pot. Add tomatoes and chiles with juices, chicken broth, 1 cup water, corn, and oregano. Bring to a boil over high heat. Reduce heat to low and partially cover pot. Simmer until chicken is cooked through, about 45 minutes.

3. Transfer chicken to cutting board. Cut meat into bite-size pieces, discarding skin and bones. Return meat to pot. Skim fat from surface of soup. Serve hot, topping each serving with a handful of tortilla chips.


Spice it up by adding a minced jalapeño and 2 minced garlic cloves to the pot with the onion.


Simple Tip for Mexican Chicken Soup with Tortillas

I am never without a bag of frozen yellow corn in the freezer. It is so easy to add the defrosted kernels to soups and casseroles (and even pasta, such as the All-American Carbonara with Corn, Bacon, and Jalapeño . To quickly defrost, measure out the corn and place it in a wire sieve. Rinse the corn under warm water for a minute or so. That’s it.

© 2005 Leslie Revsin

Note from Cookstr's Editors

Nutritional information is based on 6 servings and does not include unsalted corn tortilla chips, for serving.


Nutritional Information

Nutrients per serving (% daily value)

422kcal (21%)
46mg (5%)
15mg (24%)
71mcg RAE (2%)
128mg (43%)
322mg (13%)
7g (35%)
27g (41%)
3mg (15%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
flavor Flavor
by Rocco DiSpirito
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
american-masala American Masala
by Suvir Saran
nigella-express Nigella Express
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
spice Spice
by Ana Sortun

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?