Authentic Chicken Tortilla Soup Recipe

When the weather turns chilly, or you simply need something comforting, there’s nothing like a warm bowl of homemade chicken tortilla soup to soothe the soul. This rich and flavorful soup has been a staple in Mexican cuisine for generations, known for its hearty broth, tender chicken, and a delightful crunch from crispy tortilla strips. Whether you’re preparing it for a cozy family dinner or a casual gathering with friends, it’s sure to be a hit.

But here’s the thing: while the pre-made versions at the store may offer convenience, there’s nothing quite like making it from scratch. When you use fresh ingredients, the flavors meld together beautifully, and you can customize it to your taste. So, let’s dive into an authentic recipe that captures the essence of traditional chicken tortilla soup with a few twists to make it extra special.

Authentic Chicken Tortilla Soup Recipe

The key to an authentic chicken tortilla soup lies in the balance of flavors-smoky, savory, spicy, and tangy-all working together in perfect harmony. In this recipe, we use chicken breasts or thighs that get simmered until juicy and tender, alongside tomatoes, onions, garlic, and chiles, which give the broth that wonderful, rich base. The final touches of crispy tortilla strips and fresh garnishes like avocado, cilantro, and lime will bring the soup to life.

Ingredients Needed

Here’s a breakdown of all the ingredients you’ll need to make this chicken tortilla soup:

• Chicken

  • 1 lb boneless, skinless chicken breasts (or thighs for extra richness)

• Tortillas

  • 4-5 corn tortillas (preferably a day or two old for optimal crispiness)

• Broth

  • 6 cups chicken broth (preferably homemade for the best flavor, but store-bought works in a pinch)

• Tomatoes

  • 2 large Roma tomatoes, diced (for that sweet and tangy kick)

• Onions

  • 1 medium yellow onion, diced

• Garlic

  • 3 cloves garlic, minced

• Chiles

  • 2 dried ancho chiles (for that deep, smoky flavor)
  • 1 dried pasilla or guajillo chile (optional, for an extra layer of smokiness)

• Seasonings

  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika (the key to a smoky base)
  • Salt and pepper to taste

• Fresh Garnishes

  • 1 ripe avocado, diced
  • Fresh cilantro, chopped
  • Lime wedges
  • Sour cream (optional, but creamy adds a nice contrast to the heat)
  • Crumbled queso fresco or shredded cheese (optional for extra flavor)

• Olive Oil

  • For sautéing

Cooking Instructions

Now, let’s break down how to bring all these delicious ingredients together in your kitchen:

1. Prepare The Tortilla Strips

   • Start by slicing your tortillas into thin strips, about 1/2 inch wide. Heat a couple of tablespoons of olive oil in a skillet over medium heat. Fry the tortilla strips in batches, turning them until they’re golden and crispy. Drain them on a paper towel and set them aside.

2. Prepare The Chiles

   • While the tortillas are frying, take the dried ancho and pasilla chiles. Using kitchen scissors, cut off the stems and remove the seeds. Place the chiles in a hot skillet for about 30 seconds to toast them lightly, just until they become fragrant. Afterward, cover them with a little hot water and let them soak for 10 minutes until soft. Once they’re ready, blend them with a bit of the soaking water to form a smooth paste.

3. Sauté The Vegetables

   • In a large pot, heat another tablespoon of olive oil over medium heat. Add the diced onions and sauté for about 3-4 minutes until they’re soft and translucent. Add the garlic and cook for another minute, stirring constantly so it doesn’t burn.

4. Build The Broth

   • Add the diced tomatoes to the pot and cook for 2 minutes, allowing them to break down and release their juices. Now, pour in the chicken broth, followed by the cumin, chili powder, smoked paprika, and your freshly made chili paste. Stir everything together, making sure the flavors meld well.

5. Cook The Chicken

   • Add the chicken breasts (or thighs) directly into the pot. Bring the soup to a gentle simmer and let it cook for about 20-25 minutes, or until the chicken is fully cooked and tender. Once done, remove the chicken and shred it using two forks.

6. Assemble The Soup

   • Return the shredded chicken to the pot, taste the broth, and adjust seasoning with salt and pepper if needed. Let it simmer for an additional 10 minutes to allow all the flavors to develop further.

7. Serve And Garnish

   • Ladle the soup into bowls and top with the crispy tortilla strips. Add diced avocado, fresh cilantro, a squeeze of lime, and a dollop of sour cream or cheese if you’re feeling extra indulgent.

Ingredient Insights

• Chicken

  Chicken thighs can be used instead of breasts for a juicier, richer flavor. The natural fat from the thighs adds a depth that’s hard to beat, making it more indulgent.

• Tortillas

  The crispy tortilla strips are the soul of this dish. Not only do they add texture, but they also bring in that essential corn flavor, making every bite a little more special. Stale tortillas work best because they fry up crispier and absorb less oil.

• Chiles

  The dried chiles are where the magic happens. Ancho chiles are sweet and smoky, while pasilla or guajillo adds complexity and mild heat. Soaking and blending them releases their deep flavors, which infuse the soup base.

• Spices

  Smoked paprika is essential in giving the soup that smoky undertone without overpowering it. The cumin and chili powder round out the flavor profile, giving it the signature warmth you associate with tortilla soup.

Expert Tips

• For richer broth: If you want a more decadent flavor, add a couple of tablespoons of tomato paste during the sautéing step with the onions and garlic. It deepens the tomato flavor and gives the broth a slightly thicker consistency.
• Make it spicier: If you love heat, feel free to add a chopped jalapeño or serrano pepper to the pot when sautéing the onions and garlic. Alternatively, you can use a chipotle pepper in adobo sauce for a smoky, spicy kick.
• Prep ahead: You can prepare the soup base ahead of time and store it in the fridge for up to three days. When ready to serve, simply reheat, add the chicken, and top with fresh garnishes.

Recipe Variations

• Vegetarian Version: Swap the chicken for black beans or pinto beans, and use vegetable broth instead of chicken broth. Add in extra veggies like corn, zucchini, or bell peppers for a hearty, meatless option.
• Creamy Chicken Tortilla Soup: For a creamy twist, stir in a half cup of heavy cream or half-and-half once the soup is done cooking. This makes for a richer, velvety texture.
• Slow Cooker Version: Place all the ingredients in a slow cooker, except for the tortilla strips and fresh garnishes. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken and top with the crispy tortilla strips before serving.

Final Words

This chicken tortilla soup recipe is one of those dishes that checks all the boxes: hearty, flavorful, customizable, and downright comforting. With just a handful of ingredients and a little patience, you’ll have a meal that’s perfect for any occasion-whether it’s a weeknight dinner or a festive gathering.