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April 3, 2019

Chicken Tortilla Soup ( Sopa de Tortilla)

A perfect blend of tender chicken with a light broth, and a kick from onions, garlic, chilies, and hot pepper.

Classic tortilla soup, the way you'd find it in Mexico City, is simply good chicken broth combined with roasted tomatoes, onion, garlic, chiles, and tortillas, cut into strips and fried. 

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Chicken Tortilla Soup  
Serves 4  

Ingredients : 

  • 1 can 14.5 oz. diced tomatoes, drained 
  • 1 serrano pepper, seeded and chopped 

  • 1/2 cup canola oil, divided 
  • 2 dried pasilla chiles, stems removed, seeded, and cut into 1/2 in. strips. 

  • 6 cups chicken broth 
  • 1 tbsp. minced garlic 
  • 1/2 cup finely chopped onion 
  • 1 1/2 cups whole kernel corn, drained 
  • 1 cup of shredded cooked chicken (you can shred a rotisserie chicken)

  • 1 tbsp lime juice 
  • Tortilla Strips 

Cubed avocado, chopped green onions, and lime wedges. 


 Blend tomatoes and pepper, until smooth, set aside.  

Place 2 tbsp. of oil in a skillet, add the pasilla chiles: cook and stir for 1 minute or until lightly toasted. Remove chiles to a paper towel with a slotted spoon. 

In a large saucepan, saute onion and garlic in remaining oil until tender.  
Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick.  

Add the broth, corn, and chicken; bring to boil.  Reduce heat; cover and simmer for 30 minutes.  

Stir in lime juice. 
Serve in bowls topped with tortilla strips. Sprinkle pasilla chilies. 

Garnish with avocado cubes. Enjoy! 🥑 

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