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Chicken Tortilla Soup

November 15, 2017 By Patrick 28 Comments

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If your neck of the woods is heading into cozy soup season then this Chicken Tortilla Soup wants to be on the menu.

It’s a simple, authentic recipe that can provide incredible flavor from just a few key ingredients.  It’s surprisingly versatile too, and once the base is in place there are all sorts of ways to customize it.

In other words, it’ll do just about anything to make its way into your kitchen, so how can you say no?

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

Chicken Tortilla Soup Recipe

You may have come across tortilla soup recipes that act as a pantry cleaner, loading up the soup with so many fixings that the essential flavor gets covered up.

This recipe is the opposite.   When you combine roasted tomatoes, onion and garlic with a high-quality stock then everything else becomes a bonus because the flavor is already there.  It’s worth keeping this base in mind as you build your own personal version that suits your taste buds.

I know I harp on it all the time, but try to use some stock that you trust.  I’m using homemade chicken stock from this recipe, but you don’t need a homemade batch to make this recipe work.

Start by roasting 4-5 Roma tomatoes in a 400F oven.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. So good! mexicanplease.com

In about 15-20 minutes they’ll be roasted “enough”.

In the meantime, saute 1.5 onions and 3 cloves of garlic in some oil over medium heat.

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

Once the onion starts to brown (approx. 10 minutes) then transfer the mixture to a blender or food processor along with the tomatoes and a single chipotle.

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

You can consider the chipotle optional.  I think the soup tastes best without too much heat, but the chipotle does add a subtle smoky flavor that I like.  You could always use half of a chipotle if you want an even milder version.  (More info on working with chipotles in adobo here.)

Combine this mixture well and then cook it in some oil (or lard!) for 4-5 minutes until it reduces down a bit.

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

Add 2 quarts (8 cups) of the best stock you can get your hands on.  We’ll also add 1/2 teaspoon of salt and some freshly cracked pepper.

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

Bring this to a boil over high heat and then add a single chicken breast.  If you want a more hearty batch you can always add a second chicken breast.

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

Reduce heat to a simmer and let the chicken cook in the broth until it’s no longer pink in the center, approximately 15-20 minutes.

I know what you’re thinking!  If we’re cooking the chicken in the broth won’t that kind of count as using stock?  Well, kind of.  I’ve done that before (using 8 cups of water) and while the results are still tasty I think you get a significant jump in quality if you simmer the chicken in stock.

(Note:  if you’re not adding chicken and want a vegetarian version instead, you’ll still want to simmer the soup for at least 15-20 minutes.)

As the chicken simmers in the broth you’ll have time to make the tortilla strips.  Start by cutting 3-4 corn tortillas into thin strips:

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

Add a thin layer of oil to a pan on medium-high heat.   I used canola oil, probably less than 1/4 cup.   We’re only going to cook a handful at a time so you really don’t need as much oil as you would think.

Test the heat of the oil by dropping a strip into it.  If it’s already sizzling quite a bit then you are ready to go.

Add a handful of the tortilla strips to the oil.

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

They’ll bubble furiously at first.  Once they calm down (30-45 seconds) then use some tongs to remove them and set aside.

They’ll continue to cook until the oil cools down, so you’ll need to take them out a little earlier than you would think otherwise they’ll burn.

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

Of course, you can always omit the frying step and use uncooked tortilla strips.  You might miss the crunch but even the fried tortilla strips will soften a bit as they sit in the broth.

Once the chicken is cooked through you can remove it from the saucepan and shred it.  For me the easiest way to shred it is using two forks.

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

Add the chicken back to the broth and allow it so simmer for another 5 minutes or so.   You can also taste for seasoning at this point.  I added another heaping 1/4 teaspoon of salt and some freshly cracked pepper.  (So that is approximately 3/4 teaspoon salt for the whole batch but keep in mind that salt amount will depend quite a bit on the stock that you use.)

Here’s what your tortilla soup will look like before adding any garnishes:

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

Base.  In.  Place.

Gauging the flavor of this base will give you a good idea of how many fixings you want to add.  If I’m using a fresh batch of stock then sometimes I don’t take it much farther then the above pic as it’s already beyond satisfying.

Of course, adding a layer of tortillas strips, freshly chopped cilantro, and a bit of Crema will make it even better.

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

That is some real deal Chicken Tortilla Soup and it will work wonders on rainy days, sour moods, or angry people.

I’m usually a fan of adding a final burst of acidity to soup but for some reason it doesn’t seem to have the same impact on this soup.  Maybe because of the tomatoes?  Either way, you can experiment with adding a final squeeze of lime or hot sauce but it’s not essential.  The base is in place and that’s all you really need!

This can easily be one of your go-to recipes for soup season so it’s worth giving it a try if it appeals to you.  Feel free to use the comments section below if you have any questions or you can always send me an email.

Buen Provecho.

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. mexicanplease.com

Chicken Tortilla Soup

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips. 
4.3 from 17 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 (8 cups)
Calories: 371kcal
Author: Mexican Please

Ingredients

  • 4-5 Roma tomatoes
  • 1.5 onions (small to medium)
  • 3 garlic cloves
  • 8 cups stock
  • 1 chicken breast
  • 1 chipotle in adobo
  • 3-4 corn tortillas
  • 1/2 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • oil
  • cilantro (optional)
  • Crema (optional)

Instructions

  • Roast the tomatoes in the oven at 400F for 20 minutes or so.
  • Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat.  When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and a single chipotle.  Combine well.
  • Saute the tomato-onion blender mixture in a dollop of oil over medium heat for a few minutes.  Add 8 cups of broth along with 1/2 teaspoon of salt and some freshly cracked pepper.    
  • Bring to a boil and add the chicken breast.  Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes. 
  • Remove the chicken and shred it using two forks.  Add the chicken back to the broth and let it simmer for an additional 5 minutes or so.  Take a taste for seasoning at this point.  I added another 1/4 teaspoon of salt and some more freshly cracked pepper.
  • To make the tortilla strips, cut 3-4 corn tortillas into thin strips.  Heat up a thin layer of oil over medium-high heat (I used approx. 1/4 cup canola oil).  Once the oil is heated, add a handful of the tortilla strips and cook for 30-45 seconds or until they are just starting to turn golden brown.  Cook the strips in 3 or 4 batches so that the oil remains at a constant temperature. 
  • To serve, add shredded chicken to a bowl and top with the broth.  Garnish with your choice of tortilla strips, Crema, chopped cilantro, or avocado bits. 
  • Store leftovers in an airtight container in the fridge. 

Notes

Tortillas that are older tend to crisp up the best when frying (less moisture).   More tips on making crispy tortilla strips. 
Try to use the best stock that you can get your hands on.   I used a batch of homemade chicken stock. 
Keep in mind that salt amount will vary based on the stock that you're using.  For example, most store-bought stocks are high in sodium so I would start by adding less salt and taste testing along the way. 
The broth used in this soup can lead to all sorts of quick meals.  See Souper Broth for recipe ideas. 
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

 

We also use this tomato-based broth in our Albondigas Soup.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

 

And our Sopa de Fideo.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. So good! mexicanplease.com

 

Our latest recipe is a great batch of Chicken Tortas — Mexican Chicken Sandwiches!

This is a great Chicken Torta combo to keep in mind for quick meals. Fresh avocado and plenty of Cilantro Lime Mayo will turn it into one of the best sandwiches you'll ever have. So good! mexicanplease.com

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Filed Under: Main Dish, Most Popular, Most Recent, Soup

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Reader Interactions

Comments

  1. Vitico

    April 10, 2021 at 5:16 pm

    5 stars
    This, yes, is the true flavor of an authentic Mexican chicken tortilla soup. I had been looking for this recipe for quite a while, and finding this, is the tip of the mount for this delicious dish. It, in itself, is a full meal. What else could anyone wish for with this recipe. It is a healthy, delicious, and easy to prep dinner. I am enjoying it to the fullest. Please do that yourself. You won’t regret it, I promise you. Thank you, Mexican Please and Patrick!

    Reply
    • Patrick

      April 16, 2021 at 2:03 pm

      Hey thanks much Vitico, so glad you found this recipe! Cheers.

      Reply
  2. LWilliams

    January 30, 2021 at 9:44 am

    4 stars
    I made this two days ago and it was great. The soup base amazes me because there’s not a single skeevy ingredient in it. Just roasted tomatoes, onions, peppers, broth. It’s all so basic in a wonderful way. You really don’t need chemical- laden spice packets from the store. I love this way of cooking.
    One thing I would do differently: brine the chicken. It’s too bland even on the second and third day. But the broth!
    Also, I had forgotten the incredible taste of homemade fried corn tortilla chips. No supermarket bag of tortilla chips compares, really. Sublime with homemade guacamole (using the molcajete, of course).

    Thanks for this recipe. Actually thanks for this whole website.

    Reply
    • Patrick

      February 1, 2021 at 3:16 pm

      Hey thanks for your note L! Yeah the flavor of that base still catches me offguard — so much flavor from so few ingredients.

      And thanks for mentioning the chicken brine as that’s a good tip for peeps. Cheers.

      Reply
  3. Phil

    October 15, 2020 at 8:55 am

    Thank-you so much for posting this recipe! It was absolutely delicious. I tried to make it a little healthier by giving the tortillas a few sprays of oil and throwing them in the oven to crisp up. Still tasted fantastic to me, although I reckon they probably went soggy a bit quicker.

    Anyway, keep up the good work!

    Reply
    • Patrick

      October 16, 2020 at 2:40 pm

      Thanks much for your note Phil, glad this one is a keeper for you. Cheers.

      Reply
  4. Kristina

    March 24, 2020 at 4:45 pm

    5 stars
    Wow this soup was delicious!!! I added rice for some body and went heavy on the fixings – cabbage, carrot, red onion, queso fresco, avocado and fried tortilla strips. But the base of the soup was rich enough to enjoy on it’s own and I think I will try it like that in the summer when I have fresh vegetables from the garden. Great recipe, thanks!

    Reply
    • Patrick

      March 25, 2020 at 12:11 pm

      Thanks much for your notes Kristina! I’m always amazed how satisfying that simple base is, even before you add anything else 🙂

      Reply
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