Classic Mexican Chicken Tortilla Soup

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A Taste of Mexico: Authentic Tortilla Soup Recipe [Guaranteed Deliciousness!]

Tortilla soup, also known as sopa Azteca in Mexico, is a vibrant and flavorful dish that is sure to tantalize your taste buds. This hearty soup is traditionally made with a rich tomato broth, crispy tortilla strips, shredded chicken, and a variety of fresh toppings like avocado, cheese, and crema. It’s a perfect comfort food for a chilly day or a light and satisfying meal any time of year.

Chicken Tortilla Soup Recipe
Chicken Tortilla Soup Recipe

In this article, we’ll guide you through making a delicious and authentic Mexican tortilla soup recipe at home. We’ll cover everything you need to know, from the ingredients and directions to the nutritional information. So, grab your favorite pot and get ready to whip up a taste of Mexico!


For the Broth:

2 tablespoons olive oil

  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (adjust to your spice preference)
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

  • For the Soup:

    4 cups shredded cooked chicken (or vegetarian alternative)

  • 10-12 corn tortillas, cut into thin strips
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 avocado, pitted, diced, and squeezed with lime juice (to prevent browning)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crema Mexicana (or sour cream)
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for garnish

  • Directions:

    1. Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

    2. Build the Broth: Add the diced tomatoes (with their juices), chicken broth, cumin, oregano, chili powder, smoked paprika, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.

    3. Time for the Tortillas: While the broth simmers, heat a large skillet over medium heat. Add the tortilla strips in batches and cook until golden brown and crispy, flipping occasionally to ensure even browning. Drain the cooked tortilla strips on paper towels to remove excess oil.

    4. Assemble the Soup: Once the broth has simmered, add the shredded chicken (or vegetarian alternative), black beans, and frozen corn to the pot. Increase heat and bring the soup back to a simmer. Cook until the corn is heated through, about 5 minutes.

    5. Serving Up Sunshine: Ladle the hot soup into individual bowls. Top each serving with a generous amount of crispy tortilla strips, diced avocado, shredded cheese, a dollop of crema Mexicana, and a sprinkle of chopped fresh cilantro. Serve with lime wedges for those who want to add an extra zing of citrus flavor.

    Nutritional Facts (per serving):

    This recipe yields approximately 6 servings. Here’s a breakdown of the estimated nutritional information per serving:

    Calories: 450

  • Fat: 18g
  • Saturated Fat: 7g
  • Cholesterol: 75mg
  • Sodium: 650mg (depending on the sodium content of your broth)
  • Carbohydrates: 45g
  • Fiber: 8g
  • Sugar: 8g
  • Protein: 30g

  • Please note: This is an approximate nutritional calculation and may vary depending on the specific ingredients you use.


    This Mexican tortilla soup recipe is a flavorful and satisfying meal that is sure to please everyone at the table. It’s easy to customize with your favorite toppings and protein options, making it a versatile dish that you can enjoy again and again. So, the next time you’re craving a taste of Mexico, give this recipe a try! You won’t be disappointed.


    1. Can I use a rotisserie chicken for this recipe?

    Absolutely! Using a rotisserie chicken is a great time-saving hack for this recipe. Simply shred the cooked chicken meat and add it to the soup in step 4.