Chicken Tortilla Soup

Course: Appetizer or Soup

Cuisine: Mexican / TexMex

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: people

Calories: 198kcal

Author: Kris Longwell

Chicken Tortilla Soup is one of the most comforting soups ever. It's not difficult to prepare, and many of the components can be made in advance. This is a soup where the base, specifically the broth, is the most important element. Go with homemade, if possible (link in recipe).

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Equipment

Blender or food processor

Ingredients

4 corn tortillas
Vegetable oil for frying about ½-inch in a heavy skillet, or use your deep fryer
2 ancho chiles stems and seeds removed
4 roma tomatoes cut in half, lengthwise
Kosher salt
black pepper freshly ground
2 tablespoon olive oil divided
1 medium onion skin removed and quartered
4 cloves garlic peeled and left whole
6 cups chicken broth
1 tablespoon cilantro chopped, plus extra for garnish
2 chicken breasts skinless, boneless
6 oz Mexican cheese crumbled, such as queso fresco, or Monterrey Jack
1 large avocado ripe, peeled, pitted, and thinly sliced
1 large lime cut into wedges

Instructions

Fry the Tortillas (Can be done in advance)

Use a knife or pizza cutter to cut the tortillas into ¼-inch strips.
4 corn tortillas
In a large, heavy skillet (or deep fryer), heat the oil to medium-high heat (350°F). Add the tortilla strips and cook until golden and crisp, about 1 to 2 minutes. Use a metal slotted spoon to remove the strips and let them drain on a paper towel-lined plate. Lightly salt. Set aside.
Vegetable oil for frying

Prepare the Ancho Chilies (Can be done in advance)

Heat a large saucepan/skillet over medium-high heat. Make sure the chilis are opened up, with no seeds, and place them in the skillet for 1 minute, or until fragrant. Flip and sear for another 30 seconds. Remove from the heat and then, when cool enough to handle, chop the chili into small pieces. Set aside.
2 ancho chiles

Building the Soup

Preheat oven to 400°F.
Place the tomatoes, cut-side up, on a baking sheet lined with aluminum foil. Drizzle a little olive oil over the tomatoes. Sprinkle with salt and pepper. Place in the oven and roast for 40 minutes.
4 roma tomatoes, Kosher salt, black pepper
Meanwhile, heat 1 teaspoon olive oil in a large skillet/saucepan over high heat. Add the onions and garlic and cook until soft and they are turning brown. It's okay if they char a little.
2 tablespoon olive oil, 1 medium onion, 4 cloves garlic
Carefully transfer the tomatoes, onions, and garlic to a blender or food processor. Pureé until smooth. Add the mixture back to the saucepan and cook on medium-high until thickened to almost a paste, about 10 minutes.
Add the chicken broth, cilantro, ¾ teaspoon salt, and ½ teaspoon pepper to the pan and stir to combine. Add the chicken breast and simmer the soup for 30 minutes. Remove the chicken and shred it with a couple of forks. Add the chicken back to the soup and simmer for a few more minutes.
6 cups chicken broth, 1 tablespoon cilantro, 2 chicken breasts
Taste and add more salt, if desired. Transfer soup to bowls and garnish with tortilla strips, ancho bits, cheese, avocado slices, and chopped cilantro. Serve at once!
6 oz Mexican cheese, 1 large avocado, 1 large lime

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Fry the corn tortilla strips in a deep-fryer or sturdy skillet filled with about a ½-inch layer of vegetable oil. Alternatively, you can brush the tortilla strips with olive oil and then bake them in a 350°F oven for 10 to 15 minutes, tossing them once midway. Lightly salt.

Any type of dried Mexican chili will work in place of the ancho. Just check the heat-level first. Some chili's carry quite a bit of heat. Ancho chilis are mild.

If you want a spicier soup, then split a fresh jalapeno pepper down the middle and remove some of the seeds. Roast them with the tomatoes and then add them to the blender when pureíng.

We strongly recommend making the chicken broth from scratch. You can use the chicken for the soup!

The soup will keep in the refrigerator for up to 1 week and freezes beautifully for up to 2 months.

Nutrition