Authentic Chicken Tortilla Soup Recipe

Introduction

Chicken Tortilla Soup is a comforting, savory dish rooted deeply in Mexican culinary traditions and embraced globally by fans of Tex-Mex cuisine. This rich, flavorful soup combines tender shredded chicken, vibrant vegetables, aromatic spices, and crispy tortilla strips, resulting in a balanced harmony of textures and flavors. The dish’s versatility makes it suitable for casual family dinners, festive gatherings, or meal prep for busy weekdays. Its hearty nature and customizable toppings—such as fresh avocado, sharp cheese, and tangy sour cream—make it an inviting bowl that can be tailored to various dietary preferences and tastes. As a staple in Mexican and Tex-Mex kitchens, Chicken Tortilla Soup has evolved over time from humble leftovers to a celebrated dish, often served with a squeeze of lime and a sprinkle of cilantro for a fresh finish. This detailed guide aims to provide an exhaustive exploration of the recipe, including preparation tips, nutritional insights, and creative variations, to help you craft the perfect bowl every time. We at Love With Recipes are committed to sharing culinary knowledge that elevates home cooking to an art form, and this recipe embodies that ethos by blending tradition, flavor, and health-conscious options.

Time

Preparation time: approximately 30 minutes
Cooking time: approximately 30 minutes
Total time: approximately 60 minutes

Needed Equipment

• Large heavy-bottomed stockpot or Dutch oven
• Sharp chef’s knife
• Chopping board
• Measuring cups and spoons
• Frying pan or skillet
• Slotted spoon
• Mixing bowls
• Utensil spatula or wooden spoon
• Sharp scissors or tortilla cutter (for tortilla strips)
• Paper towels
• Ladle for serving
• Optional: immersion blender (if you prefer a slightly puréed texture)

Tags

Mexican cuisine, hearty soup, chicken recipes, gluten-free, easy dinner, comfort food, healthy options, family-friendly, appetizer, main course

Serving Size

This recipe yields approximately 6 servings, with each serving providing a full bowl of flavorful broth, chicken, vegetables, and toppings.

Difficulty Level

Intermediate — This recipe requires basic chopping, sautéing, and simmering skills. While straightforward, attention to seasoning and timing ensures optimal flavor and texture.

Allergen Information

Contains: Gluten (if using traditional wheat tortillas or toppings that contain gluten), Dairy (cheese, sour cream), and possible cross-contamination depending on ingredients used. To accommodate dairy-free or gluten-free diets, substitutions are provided.

Dietary Preference

Suitable for omnivores and those seeking gluten-free, dairy-free, or low-fat options with modifications.

Course

Main Course, Appetizer, Comfort Food

Cuisine

Mexican, Tex-Mex

Ingredients

In a detailed table for clarity:

Instructions

1. Preparing the Chicken

Begin by cooking the chicken. You can poach the chicken breasts or thighs in boiling water seasoned with a pinch of salt and pepper for about 15-20 minutes or until cooked through. Alternatively, bake the chicken in a preheated oven at 375°F (190°C) for approximately 25-30 minutes, or until internal temperature reaches 165°F (74°C). After cooking, allow the chicken to rest for a few minutes before shredding it into bite-sized pieces using two forks or clean hands. Set aside.

2. Making the Tortilla Strips

While the chicken cooks, prepare the tortilla strips. Stack the corn tortillas on a cutting board and cut them into thin strips using a sharp knife or a pair of kitchen scissors. For uniform strips, stack the tortillas neatly and cut in strips approximately ¼ inch wide. To ensure crispy topping, fry the strips in vegetable oil heated to 350°F (175°C). Use a thermometer for precise temperature control. Fry the strips in batches, stirring occasionally, until they turn golden brown and crispy, about 2-3 minutes. Use a slotted spoon to remove the fried strips and drain on paper towels. Alternatively, for a healthier version, spread the strips on a baking sheet, spray lightly with cooking spray, and bake at 400°F (200°C) for 10-15 minutes, flipping halfway.

3. Sautéing Vegetables

In a large heavy-bottomed stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced onions and bell peppers, stirring occasionally to prevent burning. Sauté for about 5-7 minutes until vegetables are tender and fragrant. Add the minced garlic and cook for an additional 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.

4. Building the Broth

Next, pour in the canned diced tomatoes with their juices, stirring to combine with the sautéed vegetables. Let cook for 2-3 minutes to allow flavors to meld. Add the chicken broth or stock, stirring well. Incorporate the cumin, chili powder, ground coriander (if using), cayenne pepper, and salt and pepper to taste. Bring the mixture to a gentle simmer over medium-high heat. Use a lid partially covering the pot to maintain a gentle boil, reducing to low heat once simmering begins.

5. Adding the Chicken

Once the broth is simmering, add the shredded cooked chicken to the pot. Stir to distribute evenly. Allow the soup to simmer uncovered for about 15-20 minutes. This step is crucial as it allows the flavors to develop fully and the broth to intensify. Taste the broth and adjust seasonings as needed, adding more chili powder or salt if desired.

6. Final Touches and Serving

Ladle the hot soup into individual bowls. Top each serving with a generous handful of crispy tortilla strips, slices of ripe avocado, shredded cheese, a dollop of sour cream, chopped cilantro, and a squeeze of fresh lime juice. Sprinkle with diced green onions for extra freshness. Serve immediately to enjoy the contrast of crunchy toppings and warm broth.

Preparation Tips

• Use fresh ingredients: Fresh vegetables, high-quality chicken, and ripe avocados elevate the flavor profile.
• Adjust spice levels: Modify chili powder and cayenne to match your heat preference.
• Homemade broth: For richer flavor, simmer chicken bones or use homemade stock if available.
• Make ahead: Prepare shredded chicken and tortilla strips in advance for quicker assembly.
• Vegetarian option: Substitute shredded jackfruit or tofu for chicken, and use vegetable broth.

Nutritional Information

Per Serving (approximate):

Tips and Tricks

• Layer flavors: Toast spices like cumin and chili powder in the pan before adding liquids to enhance aroma and depth.
• Use fresh lime: A squeeze of lime juice brightens the entire dish and balances flavors.
• Make it spicy: Add chopped jalapeños or a dash of hot sauce for extra heat.
• Serve with warm tortillas: Warm the tortillas before slicing to prevent cracking and ensure crispness.
• Store leftovers properly: Keep in airtight containers in the refrigerator for up to 3 days; reheat gently on the stove.

Add-ons

• Extra shredded cheese varieties like queso fresco or cotija
• Pickled jalapeños for added spice and tang
• Fresh chopped tomatoes for a fresher topping
• Crumbled bacon bits for an indulgent twist
• Hot sauce or salsa for more flavor complexity

Side Dishes

• Warm corn or flour tortillas
• Mexican street corn (Elote)
• Fresh side salad with lime vinaigrette
• Spanish rice or cilantro lime rice
• Refried beans or black beans

Improvements

• Incorporate roasted vegetables like corn or zucchini for extra flavor
• Use homemade broth for richer depth of flavor
• Add a splash of tequila or beer for a smoky or tangy twist
• Include additional vegetables like carrots or celery for added texture
• Puree a portion of the soup for a creamier consistency while keeping some crunchy toppings

Save and Store

Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then reheat gently on the stovetop, stirring occasionally. Reheat tortillas separately to maintain crispness. For best results, add fresh toppings just before serving.

FAQ

Can I make this soup vegetarian?

Yes, substitute shredded jackfruit, tofu, or beans for chicken, and use vegetable broth instead of chicken broth. Adjust seasonings accordingly.

Is this recipe spicy?

The base recipe is mildly spicy, but you can increase or decrease heat by adjusting chili powder or adding hot peppers.

Can I bake the tortilla strips instead of frying?

Absolutely. Spread strips on a baking sheet, lightly spray with cooking spray, and bake at 400°F (200°C) for 10-15 minutes, flipping halfway until crispy.

How do I prevent the tortilla strips from getting soggy?

Serve the crispy strips immediately or add them just before serving. Store separately if making ahead.

What toppings are essential?

Avocado, cheese, sour cream, cilantro, and lime are classic; however, toppings can be customized based on preference.

Conclusion

Crafting an authentic Chicken Tortilla Soup at home is a rewarding culinary endeavor that combines tradition with personalization. This recipe, shared with love by Love With Recipes, offers a comprehensive guide to creating a flavorful, nourishing, and customizable dish. From selecting the best ingredients to perfecting the crispy tortilla strips and balancing flavors with fresh toppings, each step is designed to ensure a satisfying result. Whether you’re seeking comfort food or a vibrant starter for your Mexican-inspired feast, this soup delivers warmth, spice, and freshness in every spoonful. Experiment with add-ons, adjust seasonings to your liking, and enjoy the process of making this beloved dish your own.

References

1. “Traditional Mexican Chicken Tortilla Soup,” Mexico in My Kitchen, https://mexicoinmykitchen.com
2. “Tex-Mex Tortilla Soup,” The Spruce Eats, https://thespruceeats.com