Have you ever eaten a bite of warm chicken tortilla soup and dreamed you were in a tiny Mexican taqueria? I sure have. Soups and stews are some of my favorite meals when the weather gets cold outside. Nothing gives me more happiness than a warm bowl of soup on a cold winter morning.
Soup looks like it just feeds the soul.
With enough tomato sass, chili peppers, cumin, lime overtones, chunky tender chicken, beans, corn, and crispy tortilla strips, one could have complete soup satisfaction. This Mas Tacos chicken tortilla soup recipe involves recreating those flavors we all love, wrapped up in an easily made soup recipe.
You’ll get a step-by-step guide to how the attractive chicken broth base is prepared until the manner in which each ingredient is ladled into your bowl.
Here are a few tips that make this simple soup even better: charred tomatoes, toasty chilies, and spices you might not think to toast. Want a vegetarian version? Well, as I said on my checklist above, I’ve got you covered there as well.
You might likely hear some ‘oohs,’ ‘aahs,’ and perhaps an occasional ‘more serving please.’
I really love this new Mas Tacos-style chicken tortilla soup. It is full of comfort, warmth, and lots of flavors. I always multiply it in half so that there is extra for use on the following days of the week.
Shall we get started?
Slow or Fast Cooking:
This taco-inspired soup is perfect for leisurely times or when you are in need of a quick meal. Want to go full chef mode? Whip up some homemade chicken broth, toss in your simmering chicken, and let the magic unfold for that “I made soup from scratch” moment.
If you’re short on time, reach for rotisserie chicken and canned broth for a time-saving recipe that’s still better than fast food. It’s the classic homemade vs convenience debate, but either way, you’ll end up with an easy dinner option to please everyone.
Timing:
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients:
- 1 lb (450g) chicken thighs (boneless, skinless)
- 6 cups chicken broth (or stock)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 (15 oz) can of fire-roasted tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust for spice level)
- 1 bay leaf
- Salt and pepper, to taste
- 2 corn tortillas, cut into strips
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Toppings:
- 1 avocado, sliced
- Tortilla chips for garnish
- Sour cream or crema
- Queso fresco or shredded cheese
- Fresh cilantro for garnish
Instructions for Mas Tacos Chicken Tortilla Soup Recipe:
Cook the Chicken:
- Sprinkle salt and pepper on chicken thighs.
- Heat 1 tablespoon olive oil in a big pot on medium-high heat.
- Add the chicken thighs and brown on both sides (4-5 minutes on each side). Take the chicken out of the saucepan and set it aside.
Prepare the Base:
- To the same pot, add diced onion, garlic, and jalapeño. Sauté the onion for 4 minutes until transparent.
- Add fire-roasted tomatoes, cumin, smoked paprika, chili powder, and bay leaf. Stir and let spices flourish.
Simmer the Soup:
- Pour in the chicken broth and let it come to a simmer.. Return the seared chicken thighs to the pot.
- Lower the heat and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
Shred the Chicken:
- Take out the chicken from the pot and use two forks to pull it apart into small pieces. Put the shredded chicken back into the soup.
Add Tortilla Strips:
- Stir in the tortilla strips and allow them to soften in the soup for about 5 minutes. This will give the soup a thicker, slightly creamy texture.
Season and Finish:
- Test the soup and season it with salt and pepper to taste. Add fresh cilantro and squeeze in some lime juice for brightness.
Serving:
- Ladle the soup into bowls.
- Top each serving with avocado slices, tortilla chips, a dollop of sour cream, crumbled queso fresco, and more fresh cilantro.
Cooking Tips:
- For added richness, you can fry the tortilla strips before adding them to the soup.
- For a spicier kick, you can either keep the seeds in the jalapeño or sprinkle in a bit of cayenne.
Nutritional Information (Per Serving):
- Calories: ~400 kcal
- Protein: 28g
- Carbohydrates: 32g
- Fiber: 5g
- Sugars: 5g
- Fat: 17g
- Saturated Fat: 4g
- Cholesterol: 95mg
- Sodium: 1050mg (adjust if using low-sodium broth)
- Vitamin A: 25% DV
- Vitamin C: 30% DV
- Calcium: 12% DV
- Iron: 15% DV
Key Points:
High in Protein: Because of the chicken, this soup is absolutely packed with protein (~28g per serving) that is perfect for muscle recovery or maintenance.
Good Source of Fiber: Corn tortillas and those veggies add about 5g of fiber per serving, which is good for digestion.
Moderate Fat Content: The olive oil and avocado provide healthy fats, while saturated fat remains low (4g per serving).
Spices and Flavors: It really does taste similar to mas tacos. Smoked paprika, ground cumin, and chili. Adjust the spices and heat level.
Healthy Fats: Avocados and olive oil are excellent sources of monounsaturated fats, which are beneficial for maintaining cardiovascular health.
Sodium Alert: To reduce sodium, use low-sodium chicken broth and avoid adding a lot of salt while cooking the food.
Additional Cooking Notes:
Chicken Doneness: To prepare quality chicken, it is vital to test the internal temperature of the chicken so that it reaches 165°F.
Leftovers: This soup tastes even better on the second day as the flavors intensify. Leftovers can be refrigerated for up to three days or frozen for two to three months.