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One of my mom’s favorite foods is definitely soup, and she is always happy to make some delicious ones every time that she comes to visit us. In the central part of Mexico, chicken tortilla soup is very popular – especially when served with recently fried tortilla strips. The good thing is that there are many different varieties and ways to make it.
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.
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.
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.
I have to say that I always get excited when I see tortilla soup on a menu at restaurants here in the United States, but 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. 
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!
Authentic Mexican Chicken Tortilla Soup
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
- Shredded Chicken
- 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.
I’ve been looking for a traditional recipe and this was perfect! I’ve seen so many recipes that add corn, potatoes, and other veggies but this recipe was exactly what J wanted! It’s simple, comforting, and delicious. Thank you.
Thank you so much Alisha! I am so glad that you enjoyed it.
Excited to try this today. I could only get poblano peppers. I hope they work! Thanks for the recipe!
I made this last night…it turned out yummy! I used guajillo chile instead of ancho and it still turned out yummy…thanks for the recipe!
do you boil the ancho chili or broil it and char it like you do the tomatoes, for the tortilla soup?
Hi Sandra – you should boil the ancho chili, and then remove the seeds. It i not broiled like the tomatoes. Hope that helps!
So yummy! I added a Serrano for some spice..did it with tomatoes and garlic.
Just made the soup as the recipe asks using mexican slow cooked chicken I had and it was so good. I used some of the water I cooked the Ancho Chile in and added bouillon to it, on top of the other chicken broth. I loved it and it is now it is going into our favorite recipes! Thank you!
Thanks for the comment, Michele! I am so glad that you enjoyed it.
We made this tonight and I’m about to be an old lady, print it out, and put it in my most cherished recipe book. It was that good. It did take longer than 25 mins, because roasting the veggies, making the stock, boiling the ancho, and frying the tortillas seemed to take longer. But I could have cut the recipe time by using canned versions. ANYWAYS, my husband told me for the first time tonight that I’m a better cook than him, so thank you for the recipe, I couldn’t be happier.
Hi Lauren – thanks for your comment! I am so glad that it turned out so well for you and that you and your husband enjoyed it so much.
It looks incredibly delicious. I wish this were in front of me.
I made it Tarasca style and usually double up the ingredients for a big pot. I grilled and seasoned the chicken for a more intense flavor. I used ancho and arbol chiles as well. What a great soup!
I’m glad you enjoyed it Ron! Thanks for the feedback.
hi there,
when do you add back the cooked chicken? before simmering for 25 min or at the end?
thanks!
Hi Sarah! Thanks for pointing this out. You should add the chicken to the bowl (where it is being served) along with the tortilla strips before adding the soup on top. I will update the recipe to clarify this point.
Good luck!
Made this soup on Monday and OMG it was the best I’ve ever had. Can’t wait to try the next recipe.
Hi- when do you add the cilantro?
Thanks!
Hi Katie – the cilantro is just a garnish, so you can just add it on top with the crema, cheese, and avocado. I just updated the instructions to make that clear. Thanks for checking!
I know nothing about chili peppers. Is the ancho a fresh pepper, or dried? Could I use a pepper from a can of chipotle peppers in adobo sauce, instead? I’m good to go, with the rest of the recipe! Looks delicious.
Hi Chris – you will usually buy the ancho pepper dried, and then you need to rehydrate it. You should be able to find it in the hispanic food section at most stores. You could use the chipotle pepper instead, but please note that the chipotle is quite a bit spicier than an ancho pepper. If you like your food spicy, then this should be okay. Good luck!
Thanks for your response. Very helpful. I’ll put the can of chipotle back in the pantry, and look for an ancho pepper. I don’t want my granddaughters’ heads to explode.
Are you using corn or flour tortilla to fry?
Also, for the 6 servings, about how much chicken do you prepare?
Hi Greg – I use corn tortillas. For 6 servings, I usually use about 1-2 chicken breasts. Good luck!
Thank you so much.
I thought corn would be the way to go, but wasn’t sure from the pic.
I’m making this right now and am so excited! I have a few questions: how do you recommend frying the tortilla strips? In the oven or the stove? Thank you!
Hi Julie – lately, I have been doing it in the oven, but traditionally they are fried in oil on the stove or in a fryer. Both options are great, but the oven is probably a bit healthier. Good luck!
I plan on making this dinner tonight! What kind of onion would you recommend I use?
HI Annamarie! I would recommend a white onion since that is what I normally use. Hope it turned out well!
I have made this recipe now at least a dozen times – and it is wonderful! My husband is a huge fan of sopa de tortilla and he is always critical of how it is prepared in restaurants in the US. He will never order it out again, as long as I keep making this one!! Thank you for sharing this.
Hi Randi, thanks for the comment! I’m glad that you and your husband have enjoyed this so much 🙂