Creamy, crunchy, and flavorful, tortilla soup is a classic. This traditional recipe blends chicken, fresh tomatoes, and chipotle pepper to create a homemade broth, for an authentic Mexican soup with great depth of flavor. Some recipes call for roasting the tomatoes and onions first. Topping the soup with Monterey Jack cheese is another common variant, but if possible, use queso fresco to lend true Mexican flavor. Tortilla soup is commonly served with lime wedges and cilantro, which enhance the flavors.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups water
- 12 oz uncooked chicken breast
- 1 medium white onion, chopped and divided
- 3 garlic cloves, minced and divided
- 1 chipotle pepper (dried or canned)
- 2 lbs Roma tomatoes
- 3 Tbsp olive oil, plus more to coat tortilla strips
- 8 corn tortillas to make tortilla strips or 2 cups of pre-made tortilla strips
- 1 tsp salt, or more to taste
- 8 oz sour cream, divided for serving
- 4 oz queso fresco, crumbled and divided
- 2 small avocados, pitted and sliced into wedges
- 1 lime, cut into wedges for garnish
- Fresh cilantro, chopped as needed for garnish
Directions
- Pour the water into a large pot. Add the chicken, half the onion, and two garlic cloves.
- Bring to a boil, reduce heat, and simmer 20 minutes until chicken is cooked through.
- Remove chicken from the liquid using a slotted spoon and cool. Reserve cooking liquid.
- Shred chicken.
- If using dried chipotle pepper, remove the stem and seeds and soak in a few ounces of hot water to soften, about 10–15 minutes. (If using canned chipotle pepper, disregard this step.)
- Blend the Roma tomatoes, remaining half of onion, chipotle pepper, and 3 cups of the reserved cooking liquid in a blender
- Heat the olive oil in a large pot.
- Pour the tomato mixture into the hot oil and cook 30 minutes at a low boil until color deepens to dark red and reduces by an inch.
- Preheat the oven to 350°F while the tomato mixture reduces.
- Cut the tortillas in half and then cut them into ⅛-inch strips.
- Place strips in a bowl and toss them with olive oil until coated.
- Arrange strips on a baking sheet and bake for about 15 minutes until crisp and lightly browned.
- Remove tortilla strips from oven and set aside to cool.
- Add salt to the reduced broth and taste, add more if needed. Broth should be slightly salty.
- Divide the broth among four serving bowls.
- Divide the shredded chicken and tortilla strips among the bowls.
- Top each bowl of soup with a dollop of sour cream, an ounce of queso fresco, and avocado wedges.
- Garnish each bowl with a lime wedge and cilantro.
- Serve immediately.
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