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Traditional Mexican soup with hominy, chicken, lime, and tortilla strips in rustic bowl

Mexican Soup Recipe! Ultimate Guide to Traditional Recipes

A comforting, authentic-style Mexican soup made with shredded chicken, tomato-chile broth, and crispy tortilla strips. Warm, satisfying, and perfect for busy weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp teaspoon ground cumin
  • 1 tbsp teaspoon chili powder
  • 1 can (14 oz) diced tomatoes
  • 6 cups chicken broth
  • 1-2 dried chiles (ancho or pasilla), softened — optional
  • 2 cups cooked shredded chicken
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) black beans, drained and rinsed
  • Salt and black pepper to taste

Equipment

  • 1 Large soup pot or Dutch oven
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Wooden spoon or ladle
  • 1 Blender or immersion blender (optional)
  • 1 Small frying pan (for tortilla strips)
  • 1 Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook until soft (about 5 minutes).
  3. Stir in garlic, cumin, and chili powder. Cook 1 minute until fragrant.
  4. Add diced tomatoes, chicken broth, and softened dried chiles (if using).
  5. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  6. For smoother broth, blend partially using an immersion blender (optional).
  7. Stir in shredded chicken, corn, and black beans.
  8. Simmer another 10–15 minutes.
  9. Season with salt and pepper to taste.
  10. Heat a small amount of oil in a pan.
  11. Fry tortilla strips until golden and crisp, or bake at 375°F (190°C) until crunchy.
  12. Drain on paper towels.

Notes

Tips

  • Toast dried chiles lightly for deeper flavor before soaking.
  • Fresh lime juice brightens the soup significantly.
  • Add tortillas just before serving to keep them crisp.
  • Adjust spice level by changing chile quantity.

Variations

Vegetarian Version — Replace chicken with extra beans and vegetables
Spicy Version — Add chipotle peppers or jalapeños
Slow Cooker Version — Combine ingredients (except toppings) and cook on low 6–7 hours
Instant Pot Version — Pressure cook for 12 minutes

Storage & Freezing

  • Refrigerate in an airtight container for up to 4 days
  • Freeze (without toppings) for up to 3 months
  • Reheat gently on the stovetop
  • Add fresh toppings after reheating