Mexican-Style Shredded Chicken Soup

Mexican-Style Shredded Chicken Soup

This easy and brightly flavored chicken soup recipe is inspired by the classic Mexican tortilla soup.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 16 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Heat olive oil in a large pot or Dutch oven . Add onion, celery, and carrots and cook over medium-low heat for 8 minutes or until the onion starts to turn golden. Add garlic and cook for 30 seconds.
  3. Step 3

    Add chicken breasts, chicken stock, tomatoes with their puree, jalapeños, cumin, coriander, salt, pepper, and cilantro, if using.
  4. Step 4

    Bring soup to a boil, then lower heat and cook at a low simmer .
  5. Step 5

    After 15 minutes, remove chicken breasts from the soup with tongs and cool on a plate. When chicken is cool enough to handle, shred the meat and add back to the soup. Continue simmering soup until vegetables are tender.
  6. Step 6

    Serve soup hot, garnished with optional toppings.