Mexican Chicken Chile Soup (GF)

The movie “Tortilla Soup” inspired today’s Mexican Chicken Chile Soup. This bold and spicy soup makes a healthy and delicious meal any time of the year!

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features dishes inspired by our favorite TV shows and movies! We’ve got a great mix from appetizers to desserts! Hosting this month is Coleen of The Redhead Baker. This was such a fun idea that I’m tempted to throw a party with this same theme. How fun would that be! You will find the recipes just below my recipe card below. 

Suggested dried chiles to use

Just like most of my food-loving friends, I go crazy for movies that revolve around cooking. “Tortilla Soup” is a favorite of mine and is a tale of a family that shares stories and discussions around the dinner table and in the kitchen, just like my family did when I was growing up.

The chefs behind the scenes, doing all the cooking and creating masterful film moments were Mary Sue Milliken and Susan Feniger, the talented pair behind “Border Grill” and various other restaurants in the Los Angeles area and Las Vegas. They did such as great job that I left the theater seriously drooling.

Of all the chicken soups in the world, tortilla is my favorite. I love the addition of the tomatoes and chiles plus the crunch from the tortilla strips. It is like chicken soup on steroids, full of the flavors of Latin cuisines – chiles, cumin, oregano, corn, tomatoes, and fresh lime juice. There are many variations and you can add whatever you like, but start with a really well made gluten-free  stock and the rest will be the proverbial icing on the cake.

I love using dried chiles. They impart tremendous flavor and depending on the type, spicy heat. For this soup I chose a combination of fairly mild Guajillo (wah-hee-yo) chiles and Chipotle peppers which are smoked jalapenos. The guajillo chiles give the soup its deep flavor and the chipotle lends a nice fiery smokiness. If you can’t find guajillo chiles, New Mexican chiles are a great option. I prefer the clean, pure flavors of the dried chiles to chipotles en adobo in this recipe.

Soaking dried chiles in boiling water makes them pliable and easy to work with. From there you can puree them into sauces and soups like this recipe. If you can’t find these specific chiles, you can use any variety available in your grocery store or dried ground chile powders as an alternative. The dried chiles, when combined with the tomatoes, give this soup its deep red color and lush flavors.

I have never had much luck frying my tortilla strips – they usually wind up burning because I get distracted. I decided to bake them in a moderate oven instead and though they took longer, they were nice and crispy without being greasy. The Artist told me that any time I wanted to make them again, he wouldn’t mind. They make a great snack in addition to adding crunch to the soup so you may want to double that part of the recipe!

The ingredient list is long but you probably already have many of the items in your pantry. With just a few steps and about 1 hour you will have a hearty and delicious meal on the table that is very healthy and affordable.

The garnishes are fun! They add a lot of flavor and texture, and pops of bright colors. I love the look of the yellow-orange cheese against the deep red soup with the splash of white from the sour cream, the creamy yellow-green of the avocado, the golden baked tortilla strips, and the burst of green of the chopped cilantro. This is a visually stunning soup that will have everyone perking up with anticipation as you deliver the beautiful bowls to the table.

Take a few extra minutes to garnish the bowls before serving and then you can pass bowls of the extra garnishes at the table for people to add more of their favorites.

Enjoy this Mexican Chicken Chile soup all fall and winter long and don’t forget it for Cinco de Mayo. It is perfect party food!

Be sure to check out everyone’s recipes inspired by the movies and I bet you will be inspired to not only watch the films again but also to head to the kitchen and make these beautiful dishes!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients Needed for Mexican Chicken Chile Soup:

• Tortilla strips: GF corn tortillas, olive oil, salt and ground chili powder such as Ancho
• Chile Puree: dried chile peppers, dried chipotle chile, boiling water, crushed tomatoes, onion, garlic
• Chicken Chile Soup: olive oil, chicken stock, cumin, oregano, chicken breasts or thighs, carrots, celery, masa harina or corn flour (not cornstarch), corn kernels, lime juice
• Toppings: cheese, sour cream, avocado, cilantro, lime wedges

PRO Tip:

To get the most juice from citrus fruits, microwave them for about 10 seconds and then roll them under your palm pressing down firmly on the counter. This will break down the cell walls and release the most juice. A hand-held wooden reamer is a great tool for getting every drop. Limes do not have seeds the way lemons do, so there is no need for a strainer.

How to Make Mexican Chicken Chile Soup:

1. Tortilla Strips: Bake sliced tortilla strips that are brushed on both sides with oil and sprinkled with salt and chili powder. Bake until golden brown and slightly crispy, tossing occasionally, about 25 minutes at 350°F (180°C).
2. Chile Puree: Soak dried chiles in boiling water until softened, about 10 minutes. Cut off the stems and remove the seeds. Cut into small pieces.
3. Place chile pieces, tomatoes, onion, and garlic in a blender or food processor and process until smooth. Strain the puree to remove any remaining solid pieces (especially if you use a food processor).
4. Soup: Heat oil over medium heat in a large saucepan or Dutch oven. Pour the pureed tomato mixture into the pan and whisk in half the chicken stock, cumin, and oregano. Reduce heat and sprinkle in salt and pepper to taste.
5. Cook, stirring often, until it reaches the consistency of tomato paste, about 6 minutes. Whisk in remaining stock. Dissolve masa in warm water and whisk into the soup mixture being sure there are no lumps. Add the corn and bring to a boil. Cook at a low boil about 5 minutes or until slightly thickened.
6. Chicken and Vegetables: Sauté the chicken pieces in hot oil until cooked through and golden brown, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate. In the same skillet, sauté the carrots and celery until softened, stirring often. Season lightly with salt and pepper.
7. Add the cooked vegetables and the cooked chicken pieces to the soup and warm through. Add lime juice and salt and pepper to taste. Taste and adjust seasonings.
8. Serve: Place some tortilla strips in the bottom of the bowl, ladle in some soup, sprinkle with shredded cheese and sour cream. Top with more tortilla strips, avocado pieces, and chopped cilantro. Serve hot with additional lime wedges on the side.

PRO Tip:

Chicken, when raw, is very slippery and squishy. This can make it a bit challenging to cut into small pieces and if you are not careful, your fingers can slip and you may cut yourself. If you cut the chicken when it is partially frozen, it is easy to handle and much firmer, giving you nice, even cuts. If it is partially frozen, allow an extra 3 to 5 minutes to cook it all the way through.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife and paring knife
• Citrus reamer
• Blender or food processor
• Strainer
• Dutch oven
• Skillet

Gluten-Free Tips:

* Use the lower amount of chicken stock for a spicier soup; use more stock for a milder version. Taste and adjust seasonings before serving!

Most tortillas, even corn, are made with some wheat to make them more pliable. Look for GF on the label to be sure. Homemade stock not only tastes better, but you can control the ingredients and guarantee that it is safe for your family.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: about 4 to 6 servings

Mexican Chicken Chile Soup (GF)

Print

This bold and spicy Mexican Chicken Chile Soup makes a healthy and delicious meal any time of the year!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

Tortilla Strips

• 8 to 10 gluten-free corn tortillas
• Organic olive oil
• Kosher salt and chili powder, to taste

Chile Puree

• 1 to 2 dried guajillo, New Mexican, or other mild red chiles
• 1 or 2 dried chipotle chiles
• Boiling water
• 2 cups (16 oz; 473ml) crushed or strained tomatoes (I like Pomi brand)
• 1 medium onion, finely chopped
• 1 clove garlic, cut in half lengthwise, green core discarded, halves thinly sliced

Chicken Chile Soup

• 2 tbsp organic olive oil, divided
• 4 to 6 cups* gluten-free chicken stock, preferably homemade
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 boneless chicken breast halves or 6 to 8 boneless thighs, cut into small cubes (see Pro Tip below)
• 4 small carrots, chopped
• 2 stalks celery, chopped
• 1 tbsp masa harina or corn flour (gluten-free if needed)
• 1 cup (237ml) frozen corn or fresh corn kernels
• Juice of 1 freshly squeezed lime

Toppings

• Shredded cheddar cheese
• Sour cream, optional
• Avocado cubes, optional
• Fresh cilantro, chopped, for garnish (or use parsley)
• Fresh lime wedges, for garnish

Instructions

1. Bake the Tortilla Strips: Preheat oven to 350F (180°C). Brush the tortillas on both sides with the oil and cut into thin strips. Spread them out on a parchment-lined baking sheet, sprinkle with salt and chili powder, and bake until lightly golden brown and slightly crispy, tossing occasionally, about 20 to 30 minutes. Remove from the oven and set aside.
2. Prepare the Chile Puree: While the tortilla strips are baking, place the dried chiles in a heatproof bowl and cover with boiling water. Set aside to soak until softened, about 10 minutes. Transfer the chiles to a cutting board (discard water), cut out the stem end and scrape out the seeds. Cut the chiles into small pieces.
3. Place the chile pieces, tomatoes, onions, and garlic in a blender and puree until completely smooth. Scrape down the sides if needed with a spatula. If you use a food processor, strain out any remaining solids (a blender is much better at fully pureeing mixtures).
4. Make the Soup: In a 4-quart (3.8L) saucepan or Dutch oven, heat 1 tbsp of the oil over medium heat. Pour the pureed tomato mixture into the pan and whisk in half the chicken stock, the cumin, and oregano. Reduce the heat to medium-low and sprinkle lightly with kosher salt and freshly ground black pepper.
5. Cook, stirring often, until reduced to the consistency of tomato paste and the flavors are blended, about 5 to 7 minutes. Whisk in the remaining stock. (*Use less chicken stock for a spicier soup; more stock for a milder version.) Dissolve the masa in 1/3-cup (79ml) warm water, whisking until completely smooth. Pour the masa into the tomato/stock mixture and whisk to make sure there are no lumps. Add the frozen corn and bring to a boil; cook at a low boil for about 5 minutes or until slightly thickened.
6. Cook the Chicken and Vegetables: In a large skillet, heat remaining 1 tbsp of oil over medium-high heat until shimmering. Add the chicken pieces, sprinkle lightly with kosher salt and freshly ground black pepper, and sauté until cooked through and golden brown, about 3 to 5 minutes depending on the thickness of the cubes and if they are partially frozen. When done, use a slotted spoon to transfer the chicken to a plate, leaving as much of the oil as possible in the pan.
7. In the same skillet, sauté the carrots and celery until softened, about 5 minutes, stirring often. Sprinkle lightly with kosher salt and freshly ground black pepper.
8. Add the sauteed vegetables to the tomato/stock mixture, stirring to combine. Add the cooked chicken and any accumulated juices, and warm through. Add lime juice, salt, and pepper, to taste. Taste and adjust seasonings as desired.
9. To Serve: Place a few tortilla strips in the bottom of each serving bowl. Ladle in some of the soup, sprinkle with shredded cheese and drop a dollop of sour cream in the center. Top with some more of the tortilla strips, the avocado if using, and sprinkle with chopped cilantro if desired. Serve hot with additional lime wedges on the side.
Recipe found at www.theheritagecook.com

Notes

* Use the lower amount of chicken stock for a spicier soup; use more stock for a milder version. Taste and adjust seasonings before serving!

Most tortillas, even corn, are made with some wheat to make them more pliable. Look for GF on the label to be sure. I like Mission brand.

Homemade stock not only tastes better, but you can control the ingredients and guarantee that it is safe for your family.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 1772Total Fat: 80gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 56gCholesterol: 436mgSodium: 2825mgCarbohydrates: 141gFiber: 16gSugar: 40gProtein: 128g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!

Dishes Inspired by Movies or Television Programs

Appetizers

• Masala Omelette from “The Hundred Foot Journey” from Spice Roots
• Mexican Chicken Chile Soup (Gluten-Free) from “Tortilla Soup” from The Heritage Cook (you are here)

Main Courses

• Double Polar Burgers with Everything from “Grease” from Pastry Chef Online
• Mrs. Patmore’s Calvados-Glazed Chicken from “Downton Abbey” from The Redhead Baker

Side Dishes

• Retro Waldorf Salad for Mad Men Fans from “Mad Men” from Mother Would Know

Desserts

• Chocolate Frangelico Truffles from Chocolat from That Skinny Chick Can Bake
• Minny’s Chocolate Chess Pie from “The Help” from Creative Culinary

 

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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Sept 2017. The article was updated in 2025.