Authentic Mexican Chicken Tortilla Soup Recipe

Ah, the iconic Mexican Chicken Tortilla Soup! This warm, hearty, and flavorful dish brings a touch of comfort and soul to your dining table. It’s the kind of soup that packs a punch with its bold flavors yet feels like a cozy embrace. Whether you’re looking to make a weeknight dinner extra special or impress guests at a dinner party, this recipe is sure to hit the spot.

The beauty of Chicken Tortilla Soup lies in its versatility, its balance of textures, and the rich, savory broth that envelops you with every spoonful. A rich base made from tomatoes, chilies, and spices, topped with crispy tortilla strips, creamy avocado, and melty cheese-it’s a soup that’s a whole meal in itself. Let’s dive into how you can make this delightful dish from scratch, using fresh ingredients and simple steps.

Authentic Mexican Chicken Tortilla Soup Recipe

This recipe is a tribute to the classic flavors of Mexican cuisine. What sets this version apart is the careful blend of aromatic herbs and spices that create a flavorful broth, combined with the earthy depth of roasted tomatoes and chilies. The shredded chicken gives the soup a protein-packed base, while the crispy tortilla strips on top offer a satisfying crunch that’s the perfect contrast to the soup’s smooth, rich texture.

Ingredients Needed

Here’s what you’ll need to make this authentic Mexican Chicken Tortilla Soup:

• Chicken: 2 large boneless, skinless chicken breasts (or thighs, for a juicier option)
• Tortillas: 4 medium corn tortillas (for frying the strips)
• Tomatoes: 4 ripe Roma tomatoes (or about 2 cups of canned diced tomatoes)
• Onion: 1 medium yellow onion, diced
• Garlic: 4 cloves, minced
• Green Chilies: 2 mild poblano peppers (roasted and peeled), or 1-2 jalapeños for a spicier kick
• Broth: 6 cups chicken broth (preferably homemade or low-sodium)

• Herbs & Spices

  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika (for that smoky depth)
  • 1 tsp oregano (Mexican oregano is ideal)
  • Salt and pepper to taste

• Toppings

  • 1 ripe avocado, sliced
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup fresh cilantro, chopped
  • 1/2 lime, cut into wedges
  • Sour cream (optional)
  • Extra fried tortilla strips for garnish
• Olive oil: For frying and sautéing

Cooking Instructions

Ready to get cooking? Let’s break down the steps to bring this delicious soup to life.

1. Prepare The Chicken

   • Start by poaching your chicken. In a medium pot, add the chicken breasts and cover them with water (about 4 cups). Add a pinch of salt and bring to a gentle boil.
   • Reduce the heat and let it simmer for about 20 minutes or until the chicken is fully cooked. Once done, remove the chicken, let it cool for a few minutes, and shred it using two forks. Set it aside.

2. Roast The Vegetables

   • While the chicken is cooking, roast the tomatoes and peppers. Place the whole tomatoes and poblano peppers directly over an open flame (or in the oven under a broiler) until the skins are blackened and blistered.
   • Remove the tomatoes and peppers from the heat and allow them to cool slightly. Peel off the skins from the tomatoes and peppers, remove the seeds from the peppers, and roughly chop them.

3. Fry The Tortilla Strips

   • Cut the tortillas into thin strips (about 1/2-inch wide).
   • In a large frying pan, heat about 2 tablespoons of olive oil over medium heat. Once hot, add the tortilla strips in batches, frying until they’re golden and crispy. Remove them with a slotted spoon and set them on a paper towel-lined plate to drain.

4. Make The Soup Base

   • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
   • Add the minced garlic, roasted tomatoes, poblano peppers, cumin, chili powder, paprika, and oregano. Stir everything together and let the spices bloom for 2 minutes, allowing the aromas to fill the kitchen.
   • Pour in the chicken broth and bring it to a simmer. Let it cook for about 10-15 minutes, so the flavors can blend and deepen.

5. Shred The Chicken Into The Soup

   • Add the shredded chicken into the pot, stir, and continue to cook for an additional 5 minutes. Taste the soup and adjust the seasoning with salt and pepper as needed.

6. Serve The Soup

   • Ladle the soup into bowls. Top each bowl with crispy tortilla strips, a few slices of avocado, a sprinkle of shredded cheese, fresh cilantro, and a squeeze of lime juice.

Ingredient Insights

Understanding the ingredients that make up this Chicken Tortilla Soup helps elevate the dish even further.

• Tortillas: Corn tortillas are essential for the authentic flavor and texture in this soup. Their earthy flavor pairs perfectly with the rich broth and crispy texture adds a delightful crunch to the soup.
• Poblano Peppers: These peppers give the soup a smoky, mild heat that won’t overwhelm your palate. Roasting them intensifies their flavor, adding an extra layer of depth to the broth.
• Herbs & Spices: Mexican oregano is a must for its distinctive flavor-earthy with a hint of citrus. Smoked paprika brings a touch of smokiness, which enhances the depth of flavor without needing to add liquid smoke or bacon.

Expert Tips

• Shredding Chicken: For a quicker and easier way to shred chicken, you can use a stand mixer. Just toss the cooked chicken breasts into the mixer bowl with the paddle attachment on low speed for 30 seconds to a minute.
• Roasting Peppers: If you don’t have a gas stove to char your peppers, you can easily do this under the broiler. Just place the peppers on a baking sheet and let them char under the broiler, turning them as needed.
• Crispy Tortilla Strips: You can make these ahead of time. Store them in an airtight container, and they’ll stay crispy for days. Just make sure to keep them dry, or they’ll lose their crunch.
• Broth: Homemade chicken broth is always preferred for a richer, fuller flavor. If you’re using store-bought, opt for low-sodium to control the salt levels.

Recipe Variations

While this recipe is amazing as is, there are plenty of ways to customize it. Try some of these fun variations to make it your own:

• Spicy Twist: Add a finely chopped jalapeño or two to the soup base for an extra kick.
• Vegetarian Version: Swap the chicken for black beans, roasted sweet potatoes, or a mix of vegetables like corn and zucchini for a vegetarian alternative.
• Cheese Lovers: Use a combination of different Mexican cheeses, such as Cotija, Oaxaca, or Monterey Jack, for added texture and flavor.
• Crispy Add-Ons: Top the soup with crispy bacon crumbles or chicharrón (fried pork skins) for an additional texture boost.
• Add Rice: If you want to make the soup heartier, add a handful of cooked rice. The fluffy grains absorb the broth beautifully.

Final Words

Mexican Chicken Tortilla Soup is more than just a meal-it’s an experience. The layering of flavors, the satisfying crunch of tortilla strips, and the warmth of the soup create something magical. Whether you’re enjoying it as a comforting weeknight dinner or as a crowd-pleaser for a gathering, this recipe will undoubtedly earn a spot in your cooking rotation.

This dish is perfect for any occasion, and it’s flexible enough to suit your preferences. Feel free to add a personal twist to it! Remember, cooking is all about experimentation and finding what works for you.