How To Serve Chicken Tortilla Soup
Traditionally, this soup is served hot as an appetizer, side dish, or main course with tortilla strips or tortilla chips that are crushed between the hands and sprinkled in the bowl. The most satisfying way to serve the soup is with a dollop of sour cream, a few pinches of shredded cheddar or Mexican cheese, a pinch of diced jalapenos, green onions, and a sprinkle of cilantro in bowl. Give it a little stir and taste away!
I HATE cilantro! Can I leave it out of the soup? Yes, but absolutely mix a little into a seperate bowl to try. I used to hate cilantro, but the herb lends just the enough flair without going overboard. Plus, it totally makes the soup. Trust me. It is not an overwhelming cilantro flavor, but certainly is missed when made without this herb.
Prepare The Tomato Broth
The broth is the most important part of tortilla soup. Dont rush it. Take your time to do it right and you will be rewarded with a deeply satisfying soup.
If you are using a dried chile morita remove the stem and seeds and discard.
Blend the ingredients for the tomato broth: Roma tomatoes, clove of garlic, morita chile, chicken broth, and salt. You dont have to slice the tomatoes or anything, just chuck them into the blender whole. You will probably have to blend in two batches. Blend for at least 1 minute until the base for the broth is very smooth.
Once you have blended the ingredients, heat 2 tablespoons of oil in a pot. Pour the soup base into the hot oil then reduce the heat to low. Notice in the picture below how the hot oil forms a circle around the outer edge of the pot. This step develops a deeper flavor in the broth and helps to keep the broth from separating.
Simmer the broth for 30 minutes until it takes on a deep red color and has reduced approximately 1 inch. You want the broth to have some body but not be as thick as a salsa. Add 1 teaspoon of salt and adjust as needed. If your broth is too thick just add water or chicken broth a ¼ cup at a time until it reaches the consistency you want.
The finished broth will look amazing. If possible, allow the broth to rest for at least 2 hours so that the flavors meld. Resting overnight is even better. If you cant wait and want to serve right away the soup will still taste great. Dont worry.
Tips For Making Sopa Azteca:
- Use fire-roasted diced tomatoes for extra flavor.
- For dairy-free serve with a dollop of cashew sour cream or coconut yogurt.
- The soup is awesome for meal prep and can be made in advance and stored in the fridge for 5 days. Or store it in the freezer.
- Use a variety of dried chiles, if you want like chile ancho or guajillo, but the one I see most often used is chile pasilla. If using chile ancho, use only 2 for the entire recipe.
Did you make and love this recipe for Chicken Tortilla Soup? Give it your review below! And make sure to share your creations by!
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How Long Does The Soup Last In The Fridge/freezer
This soup recipe can last in the refrigerator for approximately 3 days stored in an airtight container. You could also freeze the soup and it will late in the freezer for at least 2 months.
This healthy chicken tortilla soup is a great way to bring everyone together no matter what the weather says. Enjoy!
How To Make Tortilla Soup :
Detailed instructions are included in the full recipe below, but here is a brief overview of the process for how to make tortilla soup plus a few helpful tips!
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Can This Tortilla Soup Recipe Be Made In The Slow Cooker
Yes! To make in the slow cooker, place all ingredients except black beans, corn, cilantro and lime juice in the slow cooker. Cover and cook for 4 hours on high or 6 hours on low. When ready, transfer the chicken to a plate and shred with a fork. Add the shredded chicken, black beans, corn, cilantro and lime juice. Stir, season with more salt to taste and serve.
What Is Tortilla Soup
Tortilla soup is a Mexican-inspired soup made with a tomato base. It usually has ingredients like corn, beans, and often other additions like jalapenos and cilantro. It is simmered, then topped with crispy tortilla strips and whatever youd like to add.
Tortilla soup is most commonly made with chicken but you can also find it made with lamb, beef, and fish. Cooking the protein in the soup adds a ton of flavor!
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What To Serve With Tortilla Soup
Heres where it gets fun! Tortilla soup is so versatile that nearly anything can be served with it!
A bright tangy cabbage slaw or a Fresh Corn Salad will complement the rich flavors of tortilla soup as well as a side of cheesy quesadillas.
For soup toppings, try some sliced black olives, green chiles, shredded cheddar or crumbled cotija cheese, or cubes of avocados. This is definitely a recipe that will find its way to your table year round!
How To Make Mexican Chicken Soup
Start with finely chopping the onion and finely mince the garlic cloves. Heat a small pot and add the olive oil on medium heat.
Add the onion and stir it round in the pan to let it absorb the oil. Then add the garlic and let the onion and garlic go soft and translucent
Now chop the plum cherry tomatoes into small pieces and add to the pot. Stir for a couple of minutes to let the tomatoes go soft.
Then it is time to add the fire-roasted tomatoes. Use a wooden spoon to break the tomatoes up into smaller pieces.
Increase the heat to medium-hot to let the tomatoes boil. Then add the taco seasoning and stir to evenly distribute the seasoning through the soup.
Then it is time to add the kidney beans, the corn, and the shredded chicken. If you like it spicy you can add some finely chopped jalapeno pepper as well.
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Mexican Chicken Tortilla Soup Recipe
FOR THE MEXICAN CHICKEN TORTILLA SOUP
- 1large chicken breast
- 1medium onionsliced into quaters
- 6ripe tomatoescut in halves
- 1/2teaspoonblack pepper
- 3garlic cloves clovespeeled
- 2tablespoonsolive oil
- fresh cut cheese or shredded mozzeralaoptional
- Jalapenos or chili pepperssliced
- 2small or 1 large avocadocut into pieces
- 2tablespooncilantro
- 4fresh corn tortillascut into strips
- canola or vegetable oil for frying
Homemade Tortilla Soup Recipe
Learn how easy it is to make this authentic Mexican homemade tortilla soup that is topped off with avocados, fried tortilla strips, and cilantro.
We are huge soup fans in this family and always look forward to the fall, so the soup-making can begin! That being said, it does not have to be fall to be soup season. If youre anything like us, then definitely check out my Corn Chowder or Chicken and Wild Rice for any time of year.
This is a sponsored conversation written by me on behalf of Mirum. The opinions and text are all mine.
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How To Make Tortilla Soup
Its easy! Chicken tortilla soup takes just 30 minutes to cook. Prep your veggies first to save extra time. Make the tortilla strips while the soup is simmering .
You can also make the tortilla strips a few days in advance. They only need to pan fry for a minute or so on each side. Once theyre crisp, salt them and save them for later.
For the Chicken Tortilla Soup:
This recipe is crazy easy!
My Easy Recipe For Mexican Chicken Tortilla Soup Is Packed With Authentic Flavors And So Cheesy
Chicken Tortilla Soup is a filling, flavorful meal that can be made with little effort, but that is packed with authentic Mexican flavor. Earthy, smoky pasilla chile, tender chicken, creamy black beans, sweet corn, salty cheese, and the addictive crunch of toasty corn tortillas. Soul-satisfying Mexican comfort food at its best. And it just BEGS to be served with creamy-rich avocado and a pile of grated Monterrey Jack cheese.
Sopa Azteca or chicken tortilla soup is a recipe prepared with just a few simple ingredients, but if you would never know it tastes so complex and delicious. The crunchy tortilla chips take this to the next level. I love keeping corn tortillas in my pantry and add them to my Black Bean Sweet Potato Chili, or my Mexican Tortilla salad.
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Recipe Chef Notes + Tips
Make-Ahead: You can make this soup up to 2 days ahead of time. Be sure to keep the toppings separate.
How to Store: Cover the soup, separate from the toppings, and keep it in the refrigerator for up to 7 days. Freeze the soup covered, separate from the toppings, for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot. You may need to readjust the seasonings with salt and pepper.
When making in the summertime, replace the canned tomatoes with fresh tomatoes.
If you do not want to fry tortilla strips, feel free to use tortilla chips.
What To Serve With Taco Soup
Taco Soup can be served with a bun or a slice of bread, tortilla chips and cheese.
If your taco soup is more of an appetizer or the first course for a dinner party, it is perfect served before Chicken Fajitas or Shrimp Fajitas! And dont forget to include a delicious dessert-like Apple Pie Tacos!
Set out a tray of toppings for everyone to garnish their own bowls! Some of my favorite toppings are:
- Avocado
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Tortilla Soup In Instant Pot And Air Fryer Recipe
I love my Instant Pot it is such a time saver. I made the chicken broth and cooked the chicken for the tortilla soup at the Instant Pot and it came out delicious and fast! I also used the air fryer to cook the veggies for the tomatoes soup much faster! also instead of fry the tortillas in a deep bed of oily fry them at the air fryer and they came out perfectly! You could add the tomatoes and other ingredients straight with the chicken but it tastes very different. Roast the veggies for the soup really take flavors to another level.
Got Leftover Rotisserie Chicken Make Sopa Azteca
If you are lucky enough to have some leftover smoked chicken or rotisserie chicken, shred it and use that! If not, start by baking some chicken breasts in the oven. To up the flavor, I season the breasts with a Mexican spice blend of cumin, coriander, and cinnamon.
Next make a light tomato broth, using a base of onions, garlic, chile, epazote, and Mexican oregano. To that we add all other ingredients and you are basically done.
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How To Crisp Tortillas For Tortilla Soup Mexican Recipe
- Cut the tortilla edges so you can get a square and cut the tortillas in strips.
- Spread some cooking oil on the tortillas, mix and add a little more and then place them in the Air Fryer and let them fry for 5 minutes at 400 Fahrenheit mixing every 2 minutes or until they are crispy. If you want to fry them the traditional way set a bed of oil in a pot and let it boil, turn the heat down and add a badge of tortillas. When you see they are crispy place them on a few pieces of kitchen napkins so they can absorb the oil. It takes about 2 minutes for every badge of tortillas to crisp.
- Cut the branch of the chile pasilla . With some kitchen, scissors cut thin slices of the pasilla and then spread some oil on it at let it cook on a griddle for about 10 seconds continuously flipping them over. As soon as they start to smell they are ready. Take them out of the griddle or they cant take a bitter flavor if they pass the heat.
- Now place some crispy tortillas in a bowl and add the soup on top. You can also add some shredded chicken. Add on top small pieces of queso fresco, avocado, chile pasilla and Mexican crema or sour cream.
Recipe For Easy Mexican Tortilla Soup
If you love soups as much as we do, check out my Soup Category. Youll find lots of delicious cozy comfort food recipes, including the most popular on my site of Hatch Green Chili. And if youre looking for more Hatch Green Chile recipes, dont miss my Green Chile Recipe Page.
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Why I Am Obsessed With The Instant Pot
My family loved this chicken tortilla soup. It was one of those throw-it-all-in-and-press-a-button recipes that is totally hands off. My favorite kind of cooking for a busy weeknight.
As you all might have guessed Im slightly obsessed with my Instant Pot. Frijoles de la Olla, Frijoles Charros, Tamales, and even Brownies can all be made in an Instant Pot. I am a tad tardy to the Instant Pot game, so I have a lot of catching up to do.
But dont worry, my goal is to always share instructions on how to make recipes with and without an Instant Pot. If you want to make this same recipe on the stove top, you can scroll down in the recipe card for the instructions.
Check out this video to see how easy it is to make this authentic chicken tortilla soup.
How To Make Chicken Tortilla Soup:
Make-Ahead Tip: the broth gets more and more flavorful the longer it marinates in itself. Can you say delicious leftovers? Make a big batch of tortilla soup and eat it for lunch throughout the week.
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Prepare The Chicken And Chicken Broth
Place your chicken breast in a pot with 4 cups cold water, the white onion and 2 cloves of garlic.
Bring to a boil and reduce to a simmer and simmer for 20 minutes until the chicken is just cooked through. Save the cooking liquid. You will use it to make the tomato broth.
Remove the chicken from the pot and allow it to cool to the touch.
Once the chicken is cool use your fingers to pull it into thin strips.
Set the chicken aside until you are ready to serve the soup.
How To Make The Best Mexican Tortilla Soup:
The key to an incredible Mexican tortilla soup is all in the broth. This is where most other chicken tortilla soup recipes fall flat.
Using dried ancho chiles is what sets this recipe apart and makes it so delicious and unforgettable. For this recipe, well actually be toasting the dried chiles over an open flame to increase their flavor and smokiness.
Ancho chiles are dried poblano peppers. They are large, nearly black in color, and very wrinkly. They can be found with Mexican and Spanish specialty ingredients in the international aisle of most supermarkets. You can also order them online here .
The toasted chiles provide this tortilla soup with a medium heat level and smokiness that ground spices or fresh peppers canât replicate.
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