authentic mexican chicken tortilla soup recipe
The Best authentic mexican chicken tortilla soup recipe
This chicken tortilla soup is the version I make when I want real Mexican flavor without a long ingredient list. It starts with a tomato and chile base cooked down with onion and garlic, then chicken broth goes in along with shredded chicken. The tortillas are what make it, some blended into the soup to thicken it and some fried crisp for the top. It tastes like a soup that simmered all afternoon even when it did not.
My family asks for this one more than almost anything else I cook. My kids like it because they can build their own bowl, and I set out the crispy tortilla strips, avocado, cilantro, lime, and cheese and let everyone go. My husband adds extra jalapeño to his and I keep the base mild enough that the little ones can eat it without complaint. It is one of the few dinners where nobody at my table negotiates.
I make it on regular weeknights because it comes together in under an hour, and I make it for company because it feeds a crowd and holds well on the stove. The pot is mostly chicken, vegetables, and broth, so it eats lighter than a cream based soup and still fills you up. You control the salt when you use your own stock, and you can load it with as much avocado and lime as you like. It has earned a permanent spot in my rotation.
Authentic Mexican Chicken Tortilla Soup
A brothy, chile-forward soup built on toasted pasilla and guajillo peppers, fire-roasted tomatoes, and good chicken stock. Shredded chicken and crisp fried tortilla strips go in at the end, with avocado, crema, and queso fresco on top.
🥘Ingredients
For the Soup
For the Tortilla Strips
For Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Authentic Mexican Chicken Tortilla Soup Works
This chicken tortilla soup is simple enough for a weeknight but special enough to serve when family comes over. I make it anytime I want something warm and filling that everyone at the table will actually eat. It holds up well for a crowd and never lasts long once I set out the toppings.
❓ Frequently Asked Questions About Mexican Chicken Tortilla Soup
1. What kind of tortillas should I use for chicken tortilla soup?
Corn tortillas are the traditional choice. Slightly stale corn tortillas actually work best, because they crisp up faster and hold their shape in the broth. If you only have fresh ones, let them sit uncovered for a few hours or give them a quick dry toast before slicing into strips.
2. Can I use store-bought tortilla chips instead of frying my own?
Yes. Good-quality, thick tortilla chips make a fine shortcut when you are short on time. Add them at the very end so they keep some crunch, or crush a handful into the bowl to thicken the broth the way fried strips would.
3. What is the difference between this soup and tortilla soup served in restaurants?
Restaurant versions vary widely, and some lean on a tomato-heavy base with cheese and cream stirred in. The more traditional Mexican approach builds the broth from dried chiles, garlic, onion, and tomatoes, then finishes the bowl with avocado, lime, cilantro, and crisp tortilla strips. The chile base is what gives it depth rather than heat alone.
4. How do I control the spice level?
Most of the heat lives in the chiles, so start with a milder dried chile such as ancho or guajillo and add a smaller amount of a hotter one like chile de árbol. Remove the seeds and veins before soaking to dial the heat back further. Remember that the broth deepens as it sits, so taste before adding more.
5. Can I make chicken tortilla soup ahead of time or freeze it?
The broth, shredded chicken, and chile base freeze well for up to three months. Store the fried tortilla strips separately at room temperature and add them when you serve, since they go soft once they sit in liquid. If you plan to refrigerate leftovers, hold back the avocado, cilantro, and lime until reheating.
