International Cuisine > Mexican Cuisine > Soups & Stews (Mexican) > Tortilla Soup Recipe

Authentic Mexican Tortilla Soup

Warm up with this authentic Mexican Tortilla Soup recipe! Packed with flavor and topped with crispy tortilla strips, avocado, and cheese, it's the perfect comfort food for any occasion. This recipe uses traditional ingredients and techniques to deliver a truly authentic taste of Mexico.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 8 cups Chicken broth
  • 1 can (28 ounces) Diced tomatoes
  • 1 medium, chopped Onion
  • 3 cloves, minced Garlic
  • 2 canned, chopped (plus 1 tablespoon adobo sauce) Chipotle peppers in adobo sauce
  • 6 Corn tortillas
  • 2 tablespoons Vegetable oil
  • 2 cups Cooked shredded chicken
  • 1 diced Avocado
  • 1/2 cup, shredded Monterey Jack cheese
  • 1 cut into wedges Lime
  • 1/4 cup, chopped Cilantro

Prepare the Tortilla Strips

Begin by cutting the corn tortillas into thin strips (about ¼ inch wide). In a large skillet, heat the vegetable oil over medium-high heat. Fry the tortilla strips in batches until golden brown and crispy. Remove from skillet and place on a paper towel-lined plate to drain excess oil. Season lightly with salt.

Sauté the Aromatics

In a large pot or Dutch oven, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Build the Soup Base

Stir in the diced tomatoes and chopped chipotle peppers (with adobo sauce) into the pot. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld. The chipotle peppers add a smoky heat to the soup. Adjust the amount based on your preference.

Simmer the Soup

Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to develop fully.

Add the Chicken

Stir in the cooked shredded chicken into the soup. Heat through for a few minutes. You can use rotisserie chicken for convenience, or cook your own chicken breasts and shred them.

Assemble and Serve

Ladle the soup into bowls. Top with crispy tortilla strips, diced avocado, shredded Monterey Jack cheese, chopped cilantro, and a wedge of lime. Serve immediately and enjoy!

Nutrition Facts (Estimated per 100g of product)

Note: Values are approximate and can vary based on specific ingredients used.

  • Calories: ~60-80
  • Protein: ~4-6g
  • Fat: ~2-4g
  • Carbohydrates: ~5-7g
  • Fiber: ~1-2g

Other Important Considerations for Nutrition

Consider using low-sodium chicken broth to reduce sodium content. Adjust the amount of cheese and tortilla strips to control fat and calorie intake. Adding more vegetables like corn or black beans can increase fiber content.

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FAQ

  • Can I make this soup vegetarian?

    Yes, you can substitute the chicken broth with vegetable broth and omit the chicken. You can also add black beans or other vegetables for protein.
  • Can I make this soup ahead of time?

    Yes, the soup can be made ahead of time. The flavors will actually develop more if it sits overnight. Add the toppings just before serving.
  • How do I store leftover soup?

    Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Can I freeze Tortilla Soup?

    Yes, you can freeze the soup. Let it cool completely before transferring it to freezer-safe containers or bags. Do not add toppings before freezing. They should be added after reheating.