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Authentic Mexican Chicken Tortilla Soup

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Inside: Find out how to make the most delicious chicken tortilla soup you will try. It is easy and a hit with crowds that are large and small. 

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Chicken Tortilla Soup

This Authentic Mexican Chicken Tortilla Soup is so easy to make and is delicious. Try it today!

One of my mom’s favorite foods is definitely soup, and she is always happy to make some every time that she comes to visit us. In the central part of Mexico, chicken tortilla soup is very popular. That is especially true when served with recently fried tortilla strips.

What are some Chicken Tortilla Soup varieties?

There are a few different popular tortilla soup variations. For example, you can add beans and it becomes “Tarasca” soup, or if you omit the chicken it is called “Azteca” soup.

Today, however, I am going to share my recipe for the traditional Chicken Tortilla Soup. It is perfect for cold, rainy days – but if you are like me, you will like it year-round.

How Do You Make Chicken Tortilla Soup?

Chicken Tortilla Soup is very easy to make and you can prepare it from start to finish in under thirty minutes. The secret to making this soup even better is making sure that the tortilla strips are still perfectly crunchy when it is time to serve the soup.

You can achieve this by frying to tortilla strips right at the end and adding them to the bottom of the bowl right before pouring in the soup.

Tortillas ready to fry

Although there are different ways to make this soup, almost every version starts with a similar base of fresh ingredients and that is why it is one of my favorite recipes!

You start out by roasting the tomatoes on a hot stove, along with the onion and cloves of garlic. Next, you blend it together with ancho chilies and chicken stock.

Chicken Tortilla Soup 3

Ancho chiles for the soup

I always get excited when I see tortilla soup on a menu at restaurants here in the United States. Unfortunately, I haven’t found any that have that authentic Mexican taste, which is why I usually end up making my own version at home. Fried tortilla strips and other garnishes

 

Chicken Tortilla Soup 6

The last step after making the soup is to fry the tortilla strips and add all of the toppings. I am positive that you will love this version and I hope that you will try it soon!

Check Out These Other Great Authentic Mexican Dishes

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4.2 from 99 votes

Authentic Mexican Chicken Tortilla Soup

Chicken tortilla soup is a perfect option for cold winter days and this version is as authentic as it gets. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: Mexican
Keyword: authentic, chicken tortilla soup, mexican
Servings: 6 Cups
Calories: 372kcal

Ingredients

For the Soup

  • 4 Roma Tomatoes roasted
  • 2 Cloves of Garlic roasted
  • 1/4 Onion roasted
  • 1 Large Ancho Chili boiled and de-seeded.
  • 5 Cups of Chicken Stock
  • Cilantro
  • Salt and Pepper

Garnishments

  • Avocado cubed
  • 1-2 Chicken Breast depending on how much chicken you want in the soup
  • Freshly fried tortilla strips
  • Lime
  • Queso Fresco or other type of cheese
  • Crema Table cream

Instructions

  • Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
  • Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
  • Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
  • Let simmer for 25 minutes.
  • While the soup is simmering, fry the tortilla strips and set aside.
  • Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
  • Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

Nutrition

Calories: 372kcal | Carbohydrates: 24g | Protein: 21g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 618mg | Potassium: 887mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2190IU | Vitamin C: 18.5mg | Calcium: 140mg | Iron: 1.5mg
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Recipe Rating




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Ken Chapman

Sunday 25th of April 2021

Great recipe, the whole family agreed that it was the best chicken tortilla we have ever had.

Racquel Clark

Saturday 12th of December 2020

The recipe is great and loved it! Thank you! I would recommend a small edit for clarification. Calling for an ancho Chile is a little vague since an ancho is a dried plablano. I would edit to say either a “dried ancho” and give info on how to rehydrate and use or stick with roasting a fresh, green plablano.

sharon

Sunday 22nd of November 2020

Should the skin be removed from the ancho chili along with the seeds before it's added to the soup? Thank you.

Kristen

Saturday 24th of October 2020

So delicious! I'm in Germany, so I had to substitute the ancho for a different dried pepper, but all worked out. Definitely the best tortilla soup recipe I've found. Roasting the ingredients made all the difference. Thank you!

Mary Ann

Monday 28th of September 2020

Delicious and relatively easy to make. Thank you!

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