Mexican Chicken Tortilla Soup from Food.com Reviewed

• Estimated Cooking Time According to Recipe: 30 Minutes
• Actual Cooking Time (Including Prep): 23 Minutes

I took some very weak photos for this recipe – I just couldn’t figure out how to make the soup look tasty. So forgive my photography skills because it’s a very delicious recipe that’s fun to make, and of course, very quick! This recipe also includes chipotle chiles in adobo, which are my new favorite food! OMG they are so delicious.

I used tortilla chips because I didn’t want to bake my own tortilla strips, but I think you can buy those now too.

I believe the recipe called for chicken breasts, but all I had on hand was chicken thighs. To be honest, I think breast meat would have been better, so I’d recommend doing that instead of following my version below.

Here’s a really great picture of chipotle chiles in adobo. I just picked them up at Save Mart, so I don’t think that they’re that hard to find. These little suckers are pretty spicy though! The recipe called for a whole can, but I used just three (about 1/2 a can) and the soup was spicy enough. Maybe even a little too spicy! For some reason, spice comes out much stronger in soups.

Next time I’d put just one or two for a little kick.

Beyond cooking the chicken, it’s all about just adding the reset of the ingredients and boiling your soup until it’s a consistency you like.

Add your chips, tortilla strips or something else to garnish the dish! Not much to say after that. The simplicty of this dish is what makes it so appealing as part of our quick chicken dinner recipe reviews.