Mexican Cuisine

Chicken Tortilla Soup with Quesadillas and Spicy Pickles Recipe – Mexican Special

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Chicken Tortilla Soup with Quesadillas and Spicy Pickles Recipe – Mexican Special

The Chicken Tortilla Soup with Quesadillas and Spicy Pickles recipe brings together a comforting Mexican trio that satisfies every craving. Tender shredded chicken simmers with onions, bell pepper, diced tomatoes, corn, and a blend of cumin and chili powder in a warm chicken broth. The cheesy chicken quesadillas offer gooey, melty contrast, while zesty spicy pickles cut through with crunch and tang. Perfect for cozy weeknight dinners, casual get-togethers, or when you want hearty flavor with a citrusy kick.

  • Prep Time35 min
  • Cook Time45 min
  • Total Time1 hr 20 min

For the Soup:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 2 cups cooked chicken, shredded
  • 1 cup corn (frozen or canned)
  • Fresh cilantro, for garnish
  • Tortilla chips, for serving

For the Quesadillas:

  • 4 flour tortillas
  • 1 cup cooked chicken, shredded
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 tbsp olive oil (for cooking)

For the Spicy Pickles:

  • 1 cup pickles (sliced)
  • 1/2 tsp red pepper flakes (or to taste)
  • 1/4 cup vinegar
  • 1 tbsp sugar (optional)

Make the Soup:

1

In a large pot, heat olive oil over medium heat. Add the onion and bell pepper, sautéing until soft (about 5 minutes). Add garlic and cook for another minute.

2

Stir in the diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer.

3

Add the shredded chicken and corn. Let the soup simmer for about 10-15 minutes to meld flavors.

Prepare the Quesadillas:

4

In a skillet, heat olive oil over medium heat. Place a tortilla in the skillet, sprinkle half with cheese and shredded chicken, then fold the tortilla over.

5

Cook for about 2-3 minutes on each side until golden and the cheese is melted. Repeat with the remaining tortillas.

Make the Spicy Pickles:

6

In a bowl, combine the sliced pickles, red pepper flakes, vinegar, and sugar (if using). Let sit for at least 15 minutes for flavors to meld.

Serve:

7

Ladle the soup into bowls, serve with tortilla chips, and garnish with fresh cilantro. Cut quesadillas into wedges and serve alongside, along with the spicy pickles.

Recipe Notes:

Use fresh shredded chicken (or leftover roast) for convenience and rich flavor.

Adjust spice by controlling chili powder in the soup and red pepper flakes in the pickles.

For the quesadillas, melt cheese fully and crisp the tortillas so they hold together when cutting.

Let the spicy pickles sit for at least 15 minutes to absorb the vinegar and develop zesty tang.

Garnish soup with tortilla chips and fresh cilantro to add texture and herbaceous brightness.

Serve quesadillas hot, cut into wedges for easy sharing.

Store leftover soup and chicken separate from quesadillas to prevent sogginess.

Reheat gently so the chicken stays tender and the flavors stay balanced.

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