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Joshua Weissman
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Chicken Tortilla Soup

Cultural Context

Chicken Tortilla Soup is a traditional Mexican dish that showcases the rich flavors of the region. It is often enjoyed as a comforting meal, especially during colder months. The soup combines the savory taste of chicken with the crunch of tortilla strips, making it a popular choice in Mexican households and restaurants alike. Variations exist across Mexico, reflecting local ingredients and preferences, but the essence remains the same: a hearty, flavorful soup that warms the soul.

MexicanMXmain
30 min
medium
4 servings
Servings4
1.5 quarts veggie oil
Corn Tortillas
Salt to Taste
4oz bacon
1 lb chicken thighs, boneless & skinless
1 medium onion
5 cloves of garlic, finely chopped
2 Serrano chilies
2 teaspoons ground cumin
1 teaspoons ground coriander
1 teaspoons smoked paprika
1/2 teaspoons cinnamon
2 dried guajillo chilies, de-seeded
1 dried ancho chili, de-seeded
4 cups chicken stock
2 ears of corn
1/2 28 oz can crushed tomatoes
cilantro for garnish
2 avocados, diced
3 limes
1 piece Oaxaca cheese
1 cup shredded cheddar
3-4 fried corn tortillas
3-4 Chicken skins
100ml cream
150ml soup
35g tomato paste

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and provides a cheesy flavor; processed cheese can be more budget-friendly.

1

Prepare the tortilla chips by frying corn tortillas in veggie oil and seasoning with salt to taste.

2

Cook bacon in a large pot until crispy, then remove and set aside.

3

In the same pot, add chicken thighs and cook until browned, then remove and shred.

4

Sauté chopped onion and garlic in the pot until fragrant.

5

Add diced Serrano chilies, ground cumin, ground coriander, smoked paprika, and cinnamon, stirring to combine.

6

Incorporate the dried guajillo and ancho chilies, followed by chicken stock and crushed tomatoes, bringing to a simmer.

7

Add corn and shredded chicken back to the pot, cooking until heated through.

8

Season the soup with salt to taste and garnish with diced avocado, cilantro, and cheese before serving.

Cooking Techniques

boilingsautéingfryingsimmering

Equipment Needed

large potfrying panknifecutting board

Spice Level:

🌶️🌶️🌶️

Dietary

gluten-freenut-free

Allergens

dairy

Also Known As

Sopa de TortillaTortilla Soup
Local Name: sopa de tortilla de pollo

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