Mexican Soup and Stews: Chicken Tortilla Soup Recipe

Chicken tortilla soup, often called sopa de tortilla or sopa azteca, is a Mexican soup of chicken in a tomato-and-chile broth, finished with crisp tortilla strips and fresh toppings. It is commonly associated with central Mexico, though ingredients and garnishes vary by region and household. Toasted guajillo chile gives the broth a gentle, fruity warmth, while lime, avocado, and crunchy tortillas bring contrast to each bowl.

Ingredients

8 corn tortillas, about 7 inches wide (200 g), cut into thin strips
3 tablespoons neutral oil, such as canola oil (45 ml), divided
2 dried guajillo chiles (about 8 g), stemmed and seeded
2 cups hot water (475 ml), for soaking the chiles
1 medium white onion (about 200 g), chopped
3 garlic cloves (about 9 g), chopped
1 pound ripe tomatoes (450 g), roughly chopped
1 teaspoon ground cumin (2 g)
1 teaspoon dried Mexican oregano (1 g)
1 bay leaf (about 0.2 g)
6 cups low-sodium chicken broth (1.4 L)
1½ pounds boneless, skinless chicken thighs (680 g)
½ teaspoon fine salt (3 g), plus more to taste
¼ teaspoon ground black pepper (about 0.5 g)
1 tablespoon fresh lime juice (15 ml)
1 medium avocado (about 200 g), diced
½ cup crumbled queso fresco (60 g)
⅓ cup Mexican crema (80 ml)
¼ cup chopped fresh cilantro (10 g)
1 lime (about 70 g), cut into wedges

Instructions

Prepare the ingredients. Cut the tortillas into strips about ¼ inch (6 mm) wide. Chop the onion, garlic, and tomatoes, and set the avocado, queso fresco, crema, cilantro, and lime wedges aside for serving. Remove the stems and seeds from the guajillo chiles; wear gloves if your skin is sensitive to chile oils, and wash your hands afterward.
Soften the chiles and crisp the tortilla strips. Set a dry skillet over medium heat. Toast each guajillo for about 20 to 30 seconds per side, pressing gently with a spatula; take it off the heat if it begins to smoke or blacken. Put the chiles in a bowl, cover with 2 cups (475 ml) hot water, and soak for 10 minutes. Meanwhile, heat 2 tablespoons (30 ml) oil in the skillet. Fry the tortilla strips in batches for about 2 to 3 minutes per batch, turning until crisp and lightly golden. Drain on a paper-towel-lined plate. Add a little more oil if the pan becomes dry.
Cook the tomato base. Heat the remaining 1 tablespoon (15 ml) oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent but not deeply browned. Stir in the garlic, cumin, and oregano and cook for 30 seconds, just until fragrant. Add the tomatoes and cook for 8 to 10 minutes, stirring now and then, until softened and juicy.
Blend and simmer the broth. Drain the soaked chiles, reserving the soaking liquid only if you want to use a small splash to loosen the blender mixture; it can taste bitter, so taste it first. Blend the softened chiles and tomato mixture with about 1 cup (240 ml) of the measured chicken broth until smooth. Work in batches if needed, and follow your blender’s instructions for hot ingredients. Pour the blended mixture back into the pot. Add the remaining broth, bay leaf, salt, and pepper. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes so the flavors come together.
Poach the chicken. Add the chicken thighs to the simmering broth, making sure they are mostly submerged. Keep the soup at a gentle simmer, not a hard boil, for about 18 to 22 minutes, turning the thighs once if needed. Check the thickest part of each piece with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a thigh has not reached that temperature, simmer it a little longer and check again.
Shred and finish. Lift the cooked chicken onto a plate and shred it with two forks. Remove and discard the bay leaf, return the chicken to the pot, and stir in the lime juice. Taste the broth and adjust the salt or lime. If it tastes too concentrated, add broth or water a little at a time; if it seems thin, simmer it uncovered for a few extra minutes before adding the chicken back.
Serve promptly. Ladle the soup into bowls and add tortilla strips, avocado, queso fresco, crema, cilantro, and lime wedges at the table. Keep the strips out of the pot until serving so they stay crisp. Diners can add lime and crema to taste.

Tips

Keep the broth at a gentle simmer. A rolling boil can make chicken tougher and cause the soup to reduce too quickly. Gentle bubbles around the edge of the pot are enough to cook the thighs through; use a thermometer rather than judging doneness by color alone.
Watch the chile while toasting. A brief toast brings out its aroma, but a burnt chile can make the whole broth bitter. If you do scorch one, discard it and start with another rather than trying to cover the flavor with extra salt or lime.
Use a practical chile substitute. Guajillos have mild heat and a tangy, slightly fruity flavor. If they are unavailable, use one dried ancho chile; the broth will be darker, sweeter, and less bright. A small pinch of mild chile powder can add warmth in a pinch, but it will not reproduce the depth of a whole dried chile.
Fry in batches and season at the end. Crowding the pan makes tortilla strips steam instead of crisp. Low-sodium broth also gives you control over the final seasoning, especially because queso fresco and store-bought broth can already be salty.

Serving Suggestions

Serve this soup as a main course while the tortilla strips are freshly crisp. Put the toppings in separate bowls so everyone can choose how much avocado, cheese, crema, cilantro, and lime to add. A squeeze of lime brightens the chile-tomato broth; crema softens its acidity, and queso fresco adds a salty, crumbly finish. Add the strips just before eating, or they will quickly soften in the hot liquid.

For a more substantial meal, offer warm corn tortillas or rice on the side. A simple salad of shredded cabbage, radish, and lime makes a fresh contrast without competing with the soup. If serving a group, keep the pot of soup warm on low heat and let people assemble their bowls individually. Set aside a little broth before adding the chicken if you want a less spicy option for a guest; guajillo is usually mild, but dried chiles can vary.

Variations

Make it vegetarian: Replace the chicken broth with vegetable broth and omit the chicken. Add 2 cans (15 ounces/425 g each) of drained black beans or pinto beans during the last 10 minutes of simmering, and consider adding 1 cup (150 g) of corn kernels. The result is a hearty bean-and-tomato soup rather than a chicken soup, so taste and adjust the lime and salt after the beans warm through.

Use shredded cooked chicken: If you already have cooked chicken, skip poaching the raw thighs. Prepare the broth as directed, then stir in about 3 cups (400 g) shredded cooked chicken for the final 5 minutes, until hot. This is a convenient way to use leftovers, but do not leave the chicken sitting at room temperature while the broth cooks.

Change the chile profile: For a deeper, sweeter flavor, replace one guajillo with a dried ancho chile. For more heat, add a small piece of seeded dried chile de árbol when blending, then taste before adding more. Chile heat varies, so start conservatively. If you cannot find Mexican oregano, regular dried oregano works; it has a slightly different, more familiar herbal flavor but still seasons the soup well.

Make the tortilla strips in the oven: Toss the strips with about 1 tablespoon (15 ml) oil, spread them in one layer on a baking sheet, and bake at 400°F (200°C) for roughly 10 to 15 minutes, turning once. Check early because thin strips can brown quickly. Baked strips use less oil but may be a little less blistered and rich than pan-fried ones. Cool them before storing separately so trapped steam does not soften them.

Storage and Reheating

Cool the soup and refrigerate it within 2 hours of cooking. Store the broth and chicken in a covered container for 3 to 4 days in the refrigerator. Keep tortilla strips, crema, avocado, cilantro, and other toppings separate; avocado is best cut just before serving, since it browns after cutting. For freezing, pack the soup without its fresh toppings in airtight freezer-safe containers, leaving a little room at the top. Freeze for up to 3 months for best quality, then thaw overnight in the refrigerator.

Reheat only the amount you plan to serve in a saucepan over medium heat, stirring occasionally until the soup is steaming throughout. Check leftovers with a food thermometer and bring them to 165°F (74°C), the USDA FSIS recommended temperature for reheated leftovers. Add a splash of broth or water if the soup has thickened in storage, then taste for seasoning. Reheat tortilla strips separately in a dry skillet or low oven if they have lost their crunch; do not store them in the broth.

Frequently Asked Questions

Is chicken tortilla soup the same as sopa azteca? The names are often used for closely related soups, but recipes are not identical everywhere. Many versions feature a tomato and dried-chile broth, tortilla strips, and toppings such as avocado, crema, or cheese. Some are made with chicken, while others are served without it, and the choice of chile and garnish varies.

Can I make the soup ahead? Yes. Make the broth and chicken up to 3 days ahead, cool and refrigerate them promptly, and prepare the garnishes separately. Reheat the soup to 165°F (74°C) before serving, then add freshly crisped tortilla strips and the toppings at the table. Keeping the strips separate is the key to preserving their texture.

Why does my tortilla soup taste bitter? The most common cause is a dried chile that was toasted too long and scorched. Overly charred garlic or a large amount of bitter chile-soaking liquid can also affect the broth. Remove the seeds and stems, toast the chiles briefly, and taste any soaking liquid before using it. A little lime can balance a broth, but it will not fully hide a burnt flavor.

Can I use chicken breast instead of thighs? Yes. Use boneless, skinless chicken breasts of similar total weight, but start checking them earlier because lean breasts can dry out if overcooked. Cook until the thickest part reaches 165°F (74°C) on a food thermometer, then shred and return them to the broth. Thighs are more forgiving and generally stay moist through simmering.

How can I make the broth thicker or thinner? For a thicker broth, simmer it uncovered for a few more minutes before returning the shredded chicken to the pot. For a thinner soup, stir in extra chicken broth or water a quarter cup (60 ml) at a time. The blended tomatoes and chiles provide body, so you generally do not need flour or cornstarch.

What can I use instead of crema or queso fresco? Plain sour cream thinned with a teaspoon or two of milk or water is a good substitute for crema; it is tangier and usually thicker. Feta can stand in for queso fresco if needed, though it is saltier and sharper, so use a smaller amount and taste the soup before adding extra salt. Both toppings are optional.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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