Spicy Mexican Tortilla Soup (2024)

1. Heat oil in a 6-quart stockpot over medium-high heat. Cook onion and peppers in hot oil, stirring occasionally, until tender-crisp, about 2 minutes.

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2. Stir in broth, chicken, diced tomatoes, beans, corn, and tomato paste; bring to a boil. Reduce heat to low and cook for 5 minutes, stirring occasionally. Top with crushed tortilla chips or strips to serve.

   See Also

   History of Enchiladas | Enchiladas | Mexican Food

Tips

You can customize soup with your favorite toppings. Try diced avocado, sour cream, or chopped fresh cilantro. Serve with lime wedges on the side to add a hint of citrus.

You can prepare soup with raw chicken by substituting 1 1/4 pounds cubed, skinless, boneless chicken breast for the cooked chicken. In Step 1, heat oil in the stockpot over medium-high heat. Cook and stir chicken in hot oil until browned. Add onion and peppers and proceed as directed above.