For an authentic Mexican Chicken Tortilla Soup, fry stale or oven-dried corn tortilla strips in oil – that’s your toasty, corn-infused flavor.
Simmer onions, garlic, chilies, fire-roasted tomatoes, and chicken broth until richly fragrant.
Add shredded chicken, and serve topped with avocado, cilantro, cheese, lime wedges, and crispy tortilla strips.
Why Chicken Tortilla Soup Is a Mexican Classic
Chicken Tortilla Soup or Sopa de Tortilla – is the smoky, spicy, and tangy Mexican classic that perfectly balances flavors and textures.
We fry golden tortillas until they’re perfectly crisp on the outside, but the tomato-based broth softens them just slightly, giving the soup both crunch and body.
The dish’s brilliance is in its feasibility, using up leftover chicken and getting soft, stale tortillas and turning them into something truly flavorful.
With every bite, you can taste the comfort of Mexican home cooking – every home, from Puebla to Mexico City, cooks the same comforting dish slightly differently.
Whether you’re repurposing rotisserie chicken or starting with fresh chicken breasts, this half-hour meal is a weeknight fiesta of flavor.
Ingredients
Serves 4 | Easily doubled
| Ingredient | Quantity | Use / Notes |
|---|---|---|
| Corn tortillas | 6 (6-inch) | Preferably stale or oven-dried; for frying |
| Oil | As needed | Preferably corn; peanut or olive oil also fine |
| Onion | ½ cup | Chopped; yellow or white |
| Garlic | 2 cloves | Minced; adds depth |
| Chilies (Anaheim, poblano, or jalapeño) | 1 medium | Fresh or canned; adds spice |
| Chicken broth or stock | 4 cups | Homemade is best |
| Fire-roasted tomatoes, crushed | 1 (14.5-oz) can | Adds smoky flavor |
| Kosher or sea salt | ½ tsp | To taste |
| Shredded cooked chicken | 1½ cups | Rotisserie or poached |
| Avocado | 1 ripe | Diced for serving |
| Monterey Jack or mild cheddar | ½ cup | Shredded / Queso Fresco optional |
| Fresh cilantro | As desired | Chopped for garnish |
| Lime | 1, cut into wedges | For serving |
Step-by-Step Cooking Process
1. Prepare and Dry the Tortillas
Pulse or process the dried tortillas in a food processor until finely ground (4/5 pulses).
Transfer to an oven preheated to 200 °F (93 °C) and bake 10/15 minutes until slightly dry.
2. Cut and Fry
Slice tortillas into ¼-inch strips. Heat oil in a saucepan or fryer to medium-high and deep-fry in batches until golden and crispy.
Drain on paper towels and set aside a couple of tablespoons of the tortilla-flavored oil.
3. Sauté Aromatics
In the same pot, sauté chopped onion 2 minutes.
Add chili and cook 2/3 minutes until softened.
Add minced garlic and cook 30 seconds until fragrant.
4. Build the Broth
Add chicken broth, fire-roasted tomatoes and salt.
Bring to a boil, reduce heat, and simmer 15 minutes to meld flavors.
5. Add Chicken
Stir in shredded chicken; simmer 3 to 5 minutes until heated.
6. Assemble and Serve
Place half the fried tortilla strips in bowls.
Ladle soup over, garnish with avocado, cheese, cilantro and remaining tortilla strips.
Serve hot with lime wedges.
Pro Tips
- Stale yellow corn tortillas crisp better and have deeper corn flavor.
- Never skip frying – it infuses the base with roasty corn richness.
- Rotisserie shortcut – saves prep time without losing flavor.
- Homemade stock bonus – simmer leftover bones for extra depth.
- Add chipotle or smoked paprika for bold, smoky warmth.
Nutritional Value (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 561 kcal |
| Protein | 24 g |
| Carbohydrates | 38 g |
| Total Fat | 33 to 38 g |
| Fiber | 6 g |
| Sodium | ~800 mg |
| Vitamin C | 25 % DV |
| Calcium | 15 % DV |
| Iron | 12 % DV |
Note: Values are estimates; results may vary with brand and oil absorption.
Serving & Inspiration Tips
- Yield ≈ 4 servings (lunch or light dinner)
- Serve with Mexican rice, black beans or warm corn tortillas.
- For extra heat, top with fresh jalapeño slices.
- Drizzle crema or sour cream for a creamy finish.
Storage & Make-Ahead Tips
| Storage Method | Duration | Note |
|---|---|---|
| Refrigerate | Up to 5 days | Store in airtight container |
| Freeze | Up to 3 months | Freeze in individual portions |
| Reheat | On stovetop | Do not boil for best texture |
| Tortilla Strips | Room temp | Keep separate to stay crunchy |
Finish: A Bowl of Mexican Heat
Chicken Tortilla Soup is less a recipe and more an embrace from the Mexican kitchen.
Combining fried tortillas, tender chicken, smoky tomatoes, and bright lime, it embodies the warmth of true home cooking.
Perfect for casual dinners, meal prep, or Cinco de Mayo celebrations – this humble soup becomes extraordinary when you give it care and attention.
Serve fresh and hot with a squeeze of lime for that burst of Mexican sunshine you’ll remember bite after bite.
FAQs
Q1. Can I make chicken tortilla soup without frying tortillas?
Yes. Bake or air-fry tortilla strips with light oil spray at 375 °F until browned for a lower-fat option.
Q2. What kind of chicken works best?
Rotisserie, leftover or poached chicken all work well – just shred before adding.
Q3. Can it be made vegetarian?
Absolutely! Use vegetable stock and add beans, corn, or zucchini for protein and body.
Q4. Why use fire-roasted tomatoes?
They add subtle smokiness and sweetness that enhance the broth’s depth.
Q5. How can I thicken the soup?
Blend 1 cup of the soup with some tortilla strips and stir it back in for classic texture.
Q6. What toppings add extra flavor?
Cotija cheese, sour cream, diced radishes, or pickled onions bring freshness and crunch.
