Mexican Chicken Soup With Cheese

Mexican Chicken Soup With Cheese
Mexican Chicken Soup with Cheese

Quick look

  • prep 15 min    cook 15 min
  • serves 4


In America, we make chicken soup with noodles or rice. Our neighbors to the south use strips of corn tortillas instead. They add delightful crunch to this quick soup flavored with cumin, coriander, and melted Monterey Jack cheese.


  • 6 corn tortillas (6-inch), cut into 1/2-inch-wide strips
  • 2 teaspoons olive oil
  • 1 green bell pepper, seeded and cut into 1/2-inch chunks
  • 3 scallions, thinly sliced
  • 3 garlic cloves, minced
  • 2 large tomatoes, seeded and cubed
  • 1 1/2 cups chicken broth
  • 1/2 cup water
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 6 ounces skinless, boneless chicken breast, cut into thin strips
  • 1/4 cup shredded Monterey Jack cheese (about 1 ounce)

    How to make it   30 minutes

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the tortilla strips on a baking sheet and bake until crisp, about 5 minutes.

  • 3

    Meanwhile, heat the oil in a medium nonstick saucepan over medium heat. Add the pepper, scallions, and garlic and sauté until the scallions are tender, about 2 minutes. Stir in the tomatoes and cook until they start to collapse, about 2 minutes.

  • 4

    Add the broth, water, cumin, coriander, and salt to the pan and bring to a boil.

  • 5

    Add the chicken. Reduce the heat and simmer, covered, until the chicken is cooked through, about 3 minutes.

  • 6

    Ladle the soup into four bowls and top with the tortilla strips and cheese.

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