Hey guys, when it comes to making soups I am always intimated because it seems like there is so many ingredients that goes into making a tasty savory soup. This soup does have quite a bit of ingredients but they are all the right ones to make the perfect Mexican Tortilla Soup, I also added extra toppings because I love me some extra toppings but you can omit them, but if you add them they will add extra flavor and creaminess to your soup! If you want to make your own Mexican Tortilla Soup follow the step by step guide below or watch the video tutorial here:

Step 1: Ingredients and Tools

Ingredients

1 ½ lbs. boneless skinless chicken breast
1 T olive oil
½ of a Yellow Onions (chopped)
1 Jalapeños (seeded and diced)
2 cloves Garlic (pressed)
8 C Chicken Broth (low Sodium)
1 15 oz can of Roma tomatoes
½ t ground cumin Salt and Pepper to taste
1/3 C chopped Cilantro
3 T Lime juice
3 Avocados (cleaned of skin, pitted and flesh diced)
Tortilla chips
Monterrey Jack Cheese and Sour Cream (optional)

Tools

Knife
Fork
Wooden Spoon
Cast Iorn Dutch Oven or any heavy bottom pot

Step 2: Chop Onion and Jalapeño

Start off by finely chopping the onion and jalapeño.

Step 3: Begin Sautéing

In a large pot heat 1 T olive oil over medium heat. Once hot, add chopped onion and jalapeño and sauté until tender, about 2 minutes, during the last 30 seconds add the garlic and stir a bit, do not let the garlic burn.

Step 4: Add Main Ingredients

Next add the chicken broth, tomatoes, cumin, salt and pepper to taste and add chicken breasts.

Step 5: Bring Mixture to a Boil

Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).