This traditional chicken tortilla soup relies on a foundational method of frying corn tortillas to create a rich, aromatic base for the broth. By utilizing the seasoned oil from the crisped tortillas, you infuse every spoonful with authentic, toasted corn flavor that sets this recipe apart. It is a hearty, comfort-focused meal that brings restaurant-quality depth to your home kitchen using simple, wholesome ingredients.
List of ingredients
- 6 (6-inch) corn tortillas, preferably a little old and dried out
- 1/4 cup corn oil, peanut oil, or extra virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped
- 4 cups chicken broth or homemade chicken stock
- 1 can (14.5 oz) crushed tomatoes (preferably fire-roasted)
- 1/2 teaspoon coarse salt
- 1 1/2 cups shredded cooked chicken
- 1 ripe avocado
- 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
- Chopped fresh cilantro
- 1 lime, cut into wedges
step-by-step instructions
- Step: If starting with fresh tortillas, place them on a baking sheet and bake at 200°F for 10 to 15 minutes to dry them out.
- Step: Cut the tortillas in half and slice into 1/4-inch wide strips.
- Step: Heat the oil in a 3-quart pot over medium-high heat. Fry the tortilla strips in three batches until lightly browned and crisp, then drain on a paper-towel-lined plate.
- Step: Add onions to the same pot and cook for 2 minutes. Add the chile and cook for 2 to 3 minutes until softened, then add garlic and cook for 30 seconds.
- Step: Stir in the broth, tomatoes, and salt. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
- Step: Add the shredded chicken to the pot and cook until heated through.
- Step: Peel and slice the avocado. Divide half of the crispy tortilla strips among 4 bowls, ladle in the soup, and top with avocado, cheese, cilantro, and the remaining tortilla strips. Serve with lime wedges.
Refining Your Technique
Achieving the Perfect Fry
The secret to a deep, restaurant-style flavor is ensuring the tortillas are properly fried. Do not be tempted to use store-bought chips, as they often contain excess salt and different oil profiles that do not contribute the same toasted corn base to your broth. Monitor the oil temperature closely; it should be shimmering but not smoking. If the oil is too cold, the tortillas will soak up the fat and become greasy rather than crisp.
Balancing the Heat Levels
The heat of this soup is dictated by the specific chiles you choose. An Anaheim chile offers a very mild, sweet flavor, while a poblano adds a slightly earthier profile with minimal heat. If you prefer a more noticeable kick, incorporate half a jalapeño with the seeds left in, though be aware this will significantly shift the spiciness. Always taste the raw chile before adding it to the pot to gauge its intensity.
Customizing the Experience
Selecting the Best Cheese
Monterey Jack is the preferred choice for this soup because of its mild flavor and exceptional meltability, which creates a velvety texture when combined with the hot broth. If you prefer a sharper profile, a mild cheddar can be used, but avoid aged varieties that might separate or become oily when exposed to high heat. For a different texture, you could also crumble a bit of queso fresco over the top, though it will not melt in the same way as a semi-soft cheese.
Enhancing the Protein
While shredded chicken is the standard, you can also use poached chicken breast or thighs if you prefer to cook from scratch. To poach, simmer the chicken in the broth for about 10-12 minutes before shredding it directly into the pot, which infuses the meat with the seasoning of the soup. Ensure the chicken is fully cooked before shredding, and try to keep the pieces a uniform size for an even mouthfeel in every bowl.
Serving and Storage Advice
Creating a Balanced Presentation
The interplay of textures is what makes this dish special, so wait to add the fried strips and fresh toppings until the final moment of serving. The avocado should be cut at the last second to prevent oxidation and browning. If you are serving a crowd, setting up a garnish station with bowls of cheese, cilantro, lime wedges, and extra tortilla strips allows each person to customize the soup to their liking.
Managing Leftovers Safely
If you anticipate leftovers, store the soup and the crispy tortilla strips in separate containers. The soup keeps well in the refrigerator for up to five days, but the tortilla strips will lose their crunch if stored inside the liquid. To keep the strips fresh, seal them in an airtight container at room temperature for up to three days, or reheat them briefly in a low oven to restore their texture.
Reheating Strategy
When reheating the soup, do so on the stove over medium-low heat rather than in the microwave to maintain the integrity of the tomato and broth base. Bring it just to a simmer; do not let it reach a vigorous boil, as this can toughen the shredded chicken. If the soup thickens too much in the fridge due to the starches from the tortillas, add a small splash of water or extra chicken broth to bring it back to the desired consistency.
Common Kitchen Questions
Can this soup be prepared in advance?
Yes, the flavor profile of the broth actually improves after it sits in the refrigerator for 24 hours, as the aromatics have more time to infuse the liquid. If you plan to make it ahead, cook the soup base and chicken, chill it, and then prepare the fresh garnishes and fry the tortilla strips right before you intend to serve.
What if I cannot find fire-roasted tomatoes?
If fire-roasted tomatoes are unavailable, regular crushed tomatoes are a perfectly acceptable substitute. To mimic the smoky depth that fire-roasted tomatoes provide, you can add a small pinch of smoked paprika or a tiny dash of chipotle powder to the broth while it simmers. This provides a similar aromatic profile without changing the fundamental structure of the recipe.
Is it possible to freeze the soup base?
The soup base, consisting of the broth, tomatoes, onions, chiles, and chicken, freezes remarkably well for up to three months. Ensure it is completely cooled before transferring it to a freezer-safe container. When ready to use, thaw it overnight in the refrigerator and reheat gently on the stovetop, adding fresh avocado and crispy tortilla strips just before serving.
Can I add more vegetables to the mix?
While this is a classic recipe, you can easily incorporate other ingredients like black beans or corn kernels if you want a thicker, more substantial soup. If adding canned beans or corn, ensure they are rinsed well to remove excess sodium and add them at the same time as the chicken to ensure they are heated through. Be mindful that additional ingredients may require a slight adjustment in the salt content of your broth.
How do I handle the lime wedges correctly?
The lime is not just a garnish; it is a critical component for brightening the heavy, savory notes of the chicken and corn. Encourage guests to squeeze the entire wedge into their bowl immediately before eating. The acidity from the fresh citrus juice helps to wake up the palate and enhances the individual flavors of the garlic and roasted chiles.
Print
Classic Mexican Chicken Tortilla Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
Our best recipe for this classic Mexican soup is a showstopper and comfort in a bowl all at once. Stale corn tortillas make for a flavorful soup base and crispy topping, plus leftover shredded chicken or a rotisserie chicken cut down on cooking time.
Ingredients
- 6 (6-inch) corn tortillas, preferably a little old and dried out
- 1/4 cup corn oil, peanut oil, or extra virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped
- 4 cups chicken broth or homemade chicken stock
- 1 can (14.5 oz) crushed tomatoes (preferably fire-roasted)
- 1/2 teaspoon coarse salt
- 1 1/2 cups shredded cooked chicken
- 1 ripe avocado
- 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
- Chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Step: If starting with fresh tortillas, place them on a baking sheet and bake at 200°F for 10 to 15 minutes to dry them out.
- Step: Cut the tortillas in half and slice into 1/4-inch wide strips.
- Step: Heat the oil in a 3-quart pot over medium-high heat. Fry the tortilla strips in three batches until lightly browned and crisp, then drain on a paper-towel-lined plate.
- Step: Add onions to the same pot and cook for 2 minutes. Add the chile and cook for 2 to 3 minutes until softened, then add garlic and cook for 30 seconds.
- Step: Stir in the broth, tomatoes, and salt. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
- Step: Add the shredded chicken to the pot and cook until heated through.
- Step: Peel and slice the avocado. Divide half of the crispy tortilla strips among 4 bowls, ladle in the soup, and top with avocado, cheese, cilantro, and the remaining tortilla strips. Serve with lime wedges.
Notes
This recipe is easily doubled. The soup can be refrigerated for up to five days or frozen for up to three months. Store fried tortilla strips separately in an airtight container to keep them crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 563 kcal
- Sugar: 7 g
- Sodium: 1351 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 13 g
- Protein: 24 g
- Cholesterol: 56 mg