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Irresistible Mexican Garlic Soup

Close-up bowl of Mexican Garlic Soup topped with cotija cheese, diced avocado, fresh cilantro, and crispy tortilla strips
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A bold and comforting Mexican Garlic Soup inspired by classic sopa de ajo. Rich garlicky broth, tender shredded chicken, fire-roasted tomatoes, and crispy tortilla strip toppings. Ready in about 45 minutes.

Ingredients

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  • 1/4 cup olive oil or vegetable oil
  • 10–12 cloves garlic, thinly sliced
  • 1 large onion, chopped
  • 2 jalapenos, minced (seeds removed for less heat)
  • 6 cups chicken broth (low-sodium recommended)
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon cumin
  • 2 cups shredded cooked chicken
  • Salt and freshly ground black pepper to taste
  • 1/2 cup crumbled cotija cheese or queso fresco
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges
  • Crispy tortilla strips or chips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-low heat. Add thinly sliced garlic and cook slowly, stirring often, until soft and lightly golden, about 5 to 7 minutes. Do not let it burn. If it darkens too quickly, pull the pot off the heat briefly.
  2. Add chopped onion and minced jalapenos. Cook until onion is soft and translucent, about 5 to 6 minutes.
  3. Pour in chicken broth and add fire-roasted tomatoes with all juices, Mexican oregano, and cumin. Increase heat to medium-high and bring to a gentle simmer.
  4. Reduce heat to low, cover, and simmer for at least 15 minutes to allow flavors to fully develop and meld.
  5. Optional: use an immersion blender to partially blend the broth before adding the chicken for a richer, slightly thicker texture.
  6. Stir in shredded cooked chicken and heat through for 2 to 3 minutes. Season with salt and pepper to taste.
  7. Ladle into bowls and top with cotija cheese, diced avocado, fresh cilantro, and crispy tortilla strips. Serve immediately with lime wedges on the side.

Notes

  • Do not rush the garlic cooking step. Low, slow heat mellows the raw bite and builds the entire flavor base of this soup.
  • Rotisserie chicken is a great time-saving shortcut for busy weeknights.
  • Add a bay leaf during simmering for extra depth. Remove before serving.
  • To make crispy tortilla strips at home, cut corn tortillas into thin strips and fry in hot oil until golden and crisp.
  • For a vegetarian version, swap chicken broth for vegetable broth and replace chicken with white beans or chickpeas.

Nutrition

Find it online: https://www.benefitiany.com/mexican-garlic-soup/