Chicken Tortilla Soup Recipe: How to Make It at Home

Chicken tortilla soup is a Mexican soup of chile and tomato broth with shredded chicken, topped with crisp fried corn tortilla strips. Avocado, cheese, crema, cilantro and lime usually go on top.

To make it, you blend toasted dried chiles with roasted tomatoes, onion and garlic, simmer that purée in chicken broth, and add shredded chicken. The tortilla strips go on at the table so they stay crunchy. It takes about an hour.

This recipe covers ingredients, equipment and a step-by-step method, then a creamy version, slow cooker and Instant Pot options, variations, altitude notes and storage. It follows the style of the chicken tortilla soup on the Mi Casa menu, which you can order in Breckenridge.

What Is Chicken Tortilla Soup?

Chicken tortilla soup is a version of sopa de tortilla, a traditional Mexican soup made with fried corn tortillas. The base is chicken broth with roasted tomatoes, onion, garlic and chiles.

The exact origin of sopa de tortilla is unknown, but it is especially common in the Mexico City area. The classic version uses pasilla chile, though some regional versions use ancho or chile de árbol.

In the United States, cooks often add shredded chicken, corn and black beans, which turns the soup into a full meal.

Sopa de Tortilla vs Tex-Mex Chicken Tortilla Soup

The two soups share a broth but differ in what goes in the bowl.

• Broth: Chicken broth with roasted tomato, onion, garlic, chile and often epazote (uS chicken tortilla soup: Chicken broth with tomato, chiles or chili powder)
• Chile: Pasilla most often; ancho or chile de árbol in some regions (uS chicken tortilla soup: Guajillo, ancho, chipotle or canned green chiles)
• Chicken: Optional (uS chicken tortilla soup: Shredded chicken is the star)
• Add-ins: Usually none (uS chicken tortilla soup: Corn, black beans, peppers)
• Toppings: Pasilla pieces, chicharrón, avocado, queso panela, lime, crema (uS chicken tortilla soup: Avocado, cheese, sour cream or crema, cilantro, lime)
• Tortillas: Fried strips in the bowl (uS chicken tortilla soup: Fried strips or crushed chips on top)

Neither is more correct. This recipe sits in between: a dried-chile broth like the Mexican original, with chicken, corn and beans for a heartier bowl.

Ingredients for Chicken Tortilla Soup

This recipe serves 6.

For the Soup

• 3 dried guajillo chiles, stemmed and seeded
• 1 dried ancho or pasilla chile, stemmed and seeded
• 4 Roma tomatoes (about 1 pound)
• 1 medium white onion, half in thick slices, half diced
• 4 garlic cloves, unpeeled
• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 8 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 sprig epazote (optional)
• 1 1/2 cups corn kernels, fresh or frozen
• 1 can (15 ounces) black beans, drained and rinsed
• 1 1/2 teaspoons salt, or to taste
• 1 lime, juiced

For the Crispy Tortilla Strips

• 8 corn tortillas, a day old if possible
• 1/2 cup vegetable oil for frying, or 2 tablespoons for baking
• Pinch of salt

Toppings

• 1 to 2 ripe avocados, diced
• 1/2 cup Mexican crema or sour cream
• 1 cup crumbled queso fresco or shredded Monterey Jack
• 1/2 cup chopped cilantro
• Lime wedges
• Sliced radishes or jalapeños (optional)
• Warm corn tortillas, for the side

Equipment You Need

• Large Dutch oven or soup pot (6 quarts or more)
• Heavy skillet or comal
• Blender
• Two forks for shredding
• Instant-read thermometer
• Paper towels or a wire rack for the strips

How to Make Chicken Tortilla Soup

The method has five steps. The chile broth is what makes this soup taste like a restaurant version, so do not skip the toasting.

Step 1: Toast and Soak the Guajillo Chiles

1. Heat the dry skillet over medium heat.
2. Press the chiles flat for 10 to 15 seconds per side, until fragrant and slightly darker. Do not burn them.
3. Cover the chiles with 1 1/2 cups hot broth and soak for 15 to 20 minutes, until soft.

Step 2: Build the Chile Tomato Broth

1. In the same skillet, roast the tomatoes, sliced onion and garlic until blistered, 10 to 12 minutes. Peel the garlic.
2. Blend the soaked chiles and their broth with the roasted tomatoes, onion and garlic until smooth.
3. Heat 2 tablespoons oil in the soup pot over medium heat. Cook the diced onion for 5 minutes, until soft.
4. Pour in the chile purée. It will spatter. Stir and cook 5 minutes, until it darkens and thickens.
5. Add the remaining broth, cumin, oregano and epazote. Bring to a boil, then lower to a simmer.

Step 3: Poach and Shred the Chicken

1. Add the whole chicken pieces to the simmering broth.
2. Simmer gently, uncovered, for 20 to 25 minutes, until the chicken reaches 165°F in the thickest part.
3. Lift the chicken out and shred it with two forks.
4. Return the chicken to the pot with the corn and black beans. Simmer 10 minutes more.

Step 4: Fry or Bake the Tortilla Strips

1. Stack the tortillas and cut them into strips about 1/4 inch wide.
2. To fry: Heat 1/2 inch of oil in the skillet. Fry the strips in batches for 1 to 2 minutes, until golden and crisp. Drain and salt.
3. To bake: Toss the strips with 2 tablespoons oil and a pinch of salt. Bake at 400°F for 10 to 14 minutes, stirring once.

Step 5: Finish and Serve

1. Stir in the lime juice. Taste and adjust the salt.
2. Ladle the soup into bowls.
3. Top with tortilla strips, avocado, crema, cheese and cilantro.
4. Serve with lime wedges and warm corn tortillas.

How to Make Creamy Chicken Tortilla Soup

For a creamy chicken tortilla soup, add dairy at the end so it does not curdle.

• Cream cheese: Whisk 4 ounces softened cream cheese into 1 cup of hot broth until smooth, then stir it back into the pot.
• Heavy cream: Stir in 1/2 to 1 cup heavy cream after the chicken is cooked. Warm gently; do not boil.
• Masa harina: For body without dairy, whisk 2 tablespoons masa harina into 1/2 cup broth and simmer 5 minutes. This also adds corn flavor.
• Blended soup: Blend 2 cups of the soup with 2 tortillas and return it to the pot for a thick, velvety base.

The creamy version is richer and milder. A squeeze of extra lime brings it back into balance.

Slow Cooker and Instant Pot Versions

Slow cooker: Make the chile purée as in Step 2. Put the purée, broth, spices, raw chicken, corn and beans in the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Check the chicken reaches 165°F, then shred it in the pot.

At high elevation, slow cookers simmer at a lower temperature, which makes it harder for food to reach a safe temperature. Colorado State University Extension advises keeping the lid on, since lost heat can take 20 minutes or more to regain.

Instant Pot: Use the sauté setting to cook the onion and chile purée. Add the broth, spices and chicken. Pressure cook on high for 10 minutes, then release the pressure naturally for 10 minutes. Shred the chicken, add the corn and beans, and simmer on sauté for 5 minutes. Follow your cooker's manual for any altitude setting.

Variations

• Leftover chicken: Skip the poaching and stir in 3 to 4 cups shredded rotisserie chicken in the last 10 minutes.
• Smoky: Add 1 to 2 canned chipotles in adobo to the blender.
• Tinga-style: Use leftover smoky shredded chicken tinga in place of plain poached chicken.
• Classic sopa de tortilla: Leave out the chicken, corn and beans. Top with fried pasilla strips, chicharrón, avocado and queso panela.
• Vegetarian: Use vegetable broth, and add zucchini and extra beans in place of the chicken.
• Green version: Swap the dried chiles for roasted poblanos and tomatillos.

Chicken Tortilla Soup at High Altitude

Breckenridge sits at about 9,600 feet. Water boils at a lower temperature up here, about 198°F at 7,500 feet and 193°F at 10,000 feet, according to Colorado State University Extension.

Because the soup simmers at a lower temperature, it cooks more slowly. CSU notes that soups, stews and meats cooked by simmering may need one-fourth more time at 5,000 feet than at sea level, and more as you climb.

• Give the chicken 5 to 10 extra minutes in the pot, and always confirm 165°F with a thermometer.
• Soak the dried chiles until fully soft, which may take a few minutes longer.
• Keep the lid partly on. A long simmer reduces the broth, so top up with more as needed.
• If you fry the tortilla strips in deep oil, CSU advises lowering the frying temperature about 3°F for every 1,000 feet. Watch the color rather than the clock.

Tips for the Best Tortilla Soup

• Use stale tortillas. Day-old corn tortillas fry crisper and absorb less oil.
• Toast, do not burn. Burnt chiles make the broth bitter.
• Fry the purée. Cooking the chile purée in oil before adding broth deepens the color and flavor.
• Season at the end. Broths vary in salt. Adjust after the chicken and beans are in.
• Strips on top, not in the pot. Add tortilla strips at the table so they stay crunchy.
• Finish with lime. Acid wakes up the broth.

Make-Ahead, Storage and Freezing

Make ahead: The soup tastes even better the next day. Make it up to 2 days ahead and keep the strips and toppings separate.

Refrigerate: Cool the soup and refrigerate it within 2 hours of cooking, at 40°F or below. Use it within a few days.

Freeze: Freeze the soup without dairy, avocado or strips. Use airtight containers with room to expand. Thaw in the refrigerator overnight.

Reheat: Bring leftovers to 165°F on the stove, stirring now and then. Add a splash of broth if it has thickened.

Strips: Store cooled tortilla strips in an airtight container at room temperature. Re-crisp them in a 350°F oven for 3 to 4 minutes.

What to Serve with Chicken Tortilla Soup

The soup is a full meal, but these sides round out a dinner.

• A cheese quesadilla on the side for dipping
• A bowl of fresh guacamole with lime and chips
• Chips with your choice of pico de gallo or salsa
• A plate of cheese-stuffed chiles rellenos for a bigger spread
• A simple green salad with lime dressing

Leftover tortillas are not wasted either. Turn stale tortillas into chilaquiles for breakfast the next morning.

Frequently Asked Questions

Is chicken tortilla soup Mexican?

Yes. It comes from sopa de tortilla, a traditional Mexican soup made with fried corn tortillas and a tomato and chile broth. The version loaded with chicken, corn and beans is popular in the United States.

What is the difference between tortilla soup and chicken tortilla soup?

Traditional tortilla soup is a tomato and chile broth with fried tortillas and toppings, and chicken is optional. Chicken tortilla soup makes shredded chicken the main ingredient, and often adds corn and beans.

How do you keep tortilla strips crispy in soup?

Add the strips just before eating, not to the pot. Fry or bake them until fully golden so they hold their crunch longer. Store any extras in an airtight container.

Can you use rotisserie chicken in tortilla soup?

Yes. Shred about 3 to 4 cups of rotisserie chicken and add it in the last 10 minutes, just long enough to heat through. You can simmer the bones in the broth first for extra flavor.

Is chicken tortilla soup spicy?

It is usually mild to medium. Guajillo and ancho chiles add flavor and color more than heat. Add chipotles, jalapeños or chile de árbol if you want more spice.

Chicken Tortilla Soup at Mi Casa

At Mi Casa Mexican Restaurant & Cantina in Breckenridge, our chicken tortilla soup is built on a guajillo chile tomato broth with shredded chicken, corn, black beans, crema, crispy tortilla strips, cilantro and lime, served with warm corn tortillas.

Our allergen notes for the soup list dairy in the crema only. It is one of the warm bowls we serve after a ski day steps from Peak 9, or you can order it to go and eat back at the condo.