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Traditional Mexican Tortilla Soup
Recipe

26 INGREDIENTS • 10 STEPS • 2HRS 20MINS

Traditional Mexican Tortilla Soup

5.0
1 rating
A nice, warm chicken broth mixed with a sauce of tomatoes and dried chiles and of course, the crispiest tortilla strips!
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
A nice, warm chicken broth mixed with a sauce of tomatoes and dried chiles and of course, the crispiest tortilla strips!
2HRS 20MINS
Total Time
$6.61
Cost Per Serving
Ingredients
Servings
6
us / metric
Chicken Broth
Whole Chicken
1
(4 lb)
Water
8 cups
Water
Garlic
3 cloves
Celery
4 sticks
Carrot
1
Large Carrot
Fresh Oregano
1 Tbsp
Fresh Oregano
Tomato Chile Sauce
Guajillo Chile
2
Guajillo Chiles
Ancho Chile Pepper
2
Ancho Chile Peppers
Garlic
3 cloves
White Onion
1/2
White Onion, peeled
Water
2 cups
Water
Salt
to taste
Crispy Tortillas
White Corn Tortilla
1 lb
White Corn Tortilla
cut into small strips less than 1/2-inch
Canola Oil
4 cups
Canola Oil
for frying
or Sunflower Oil
Toppings
White Cheese
2 1/2 cups
White Cheese, cubed
or Oaxaca Cheese or Mozzarella
Cotija Cheese
1/3 cup
Crumbled Cotija Cheese
or Queso Fresco
Mexican Crema
1/3 cup
Mexican Crema
or Creme Fraîche or Sour Cream
Avocado
1
Avocado
cut into 6 sections or into small chunks
Fresh Cilantro
to taste
Fresh Cilantro
for garnish
Chilaca Pepper
2
Chilaca Peppers
cut into tiny pieces and flash fried in the same oil as the tortillas
optional
Nutrition Per Serving
VIEW ALL
Calories
2173
Fat
194.8 g
Protein
55.5 g
Carbs
57.0 g
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Traditional Mexican Tortilla Soup
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

Author's Notes

While nothing quite compares to homemade chicken broth, you can substitute with store-bought chicken broth or bone broth to make this soup in less time.
Lorena also recommends using day-old corn tortillas rather than fresh ones, because they will fry up crisper if they have less moisture to begin with.
Cooking InstructionsHide images
step 1
In a large pot, add the Whole Chicken (1) along with Water (8 cups), Bay Leaves (3), Garlic (3 cloves), Celery (4 sticks), White Onion (1/2), Carrot (1), Kosher Salt (3 Tbsp), Fresh Oregano (1 Tbsp), and Ground Black Pepper (to taste) Bring to a boil and then simmer for 1 1/2 hours.
step 1 In a large pot, add the Whole Chicken (1) along with Water (8 cups), Bay Leaves (3), Garlic (3 cloves), Celery (4 sticks), White Onion (1/2), Carrot (1), Kosher Salt (3 Tbsp), Fresh Oregano (1 Tbsp), and Ground Black Pepper (to taste) Bring to a boil and then simmer for 1 1/2 hours.
step 2
Set the chicken aside and strain the broth through a colander, reserve. Once the chicken has cooled down, shred the meat and set it aside.
step 3
In a cast-iron skillet set over medium heat, add the Guajillo Chiles (2) and Ancho Chile Peppers (2) and toast them for 2-3 minutes, turning them occasionally to prevent them from burning, until they get a little bit brown and have developed more flavor. Remove from the pan, chop off the tops and remove the seeds.
step 4
In a medium pot set over medium heat, add the whole Roma Tomatoes (5), the toasted and de-seeded chiles, and Water (2 cups). Boil until the tomatoes are soft and the chiles have hydrated completely about 10 minutes.
step 4 In a medium pot set over medium heat, add the whole Roma Tomatoes (5), the toasted and de-seeded chiles, and Water (2 cups). Boil until the tomatoes are soft and the chiles have hydrated completely about 10 minutes.
step 5
Strain the tomatoes and peppers, reserving about 1/2 cup of water.
step 6
In a blender, combine the cooked tomatoes and chiles, Garlic (3 cloves), White Onion (1/2), and blend until smooth (add some of the reserved water if needed to achieve a smooth texture).
step 7
Pass the sauce through a strainer into a medium bowl, using a spatula to push all of the liquid through the strainer.
step 8
In a deep pot, add the Canola Oil (4 cups) and heat up to 370 degrees F (190 degrees C). Fry the White Corn Tortilla (1 lb) one handful at a time, until nice and lightly golden about 1-2 minutes. Place on a tray with some paper to absorb the oil, set aside.
step 9
On high heat in a deep pot, combine 4 cups of chicken broth along with the tomato chile sauce, and an additional 2 cups of water. Let this boil for 15-20 minutes. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 9 On high heat in a deep pot, combine 4 cups of chicken broth along with the tomato chile sauce, and an additional 2 cups of water. Let this boil for 15-20 minutes. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 10
In a soup bowl add some Shredded Chicken (3 cups), a generous amount of crispy tortilla strips, a small handful of White Cheese (2 1/2 cups), and a light sprinkle of Cotija Cheese (1/3 cup). Pour about 1 1/2 cups of hot broth into the bowls, and top with Avocado (1), Mexican Crema (1/3 cup), Chilaca Peppers (2), and a few sprigs of Fresh Cilantro (to taste). Enjoy!
step 10 In a soup bowl add some Shredded Chicken (3 cups), a generous amount of crispy tortilla strips, a small handful of White Cheese (2 1/2 cups), and a light sprinkle of Cotija Cheese (1/3 cup). Pour about 1 1/2 cups of hot broth into the bowls, and top with Avocado (1), Mexican Crema (1/3 cup), Chilaca Peppers (2), and a few sprigs of Fresh Cilantro (to taste). Enjoy!
Tags
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Gluten-Free
Comfort Food
Chicken
Shellfish-Free
Dinner
Mexican
Vegetables
Soup
Winter
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