This is a traditional Mexican tortilla soup! a delicious dish that captures the rich flavors of Mexican cuisine. Made with fresh ingredients and seasoned with Ancho or Guajillo chiles (or Cubanelles as a substitute), this soup is both hearty and healthy. Perfect for getting your kids to eat vegetables, this soup is a staple in our household and is always a hit!
So I use the fresh ones I found in my local market they are called Cubanelle peppers and they are closest to the Poblano peppers, which are generally broader, shaped like green bell pepper, with a slightly darker forest-green color, and have a slightly higher, and larger-ranging heat level).
Mexican tortilla soup quick facts
- Preparation time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- Servings: Makes enough for 6 servings
- Difficulty: Easy
- Dietary notes: Gluten-free, Dairy-free option available
1. Prepare the Chiles
- Roast and Soak Chiles: If using dried Ancho or Guajillo chiles, roast them in a dry skillet over medium heat until fragrant. Remove from heat and soak in hot water for 15 minutes. If using fresh Cubanelle peppers, skip this step.
2. Cook the Chicken
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat.
- Cook Onions and Garlic: Add the diced onions and cook until translucent, about 5 minutes. Add the peeled garlic cloves and cook for another minute.
- Add Chicken Broth and Chicken Breasts: Pour in the chicken broth and add the skinless chicken breasts and bay leaves. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 20 minutes.
- Shred Chicken: Remove the chicken breasts from the pot, shred them with two forks, and set aside.
3. Prepare the Soup Base
- Blend Tomatoes and Chiles: In a blender, combine the roasted and soaked chiles (or fresh Cubanelles), tomatoes, and cilantro leaves. Blend until smooth.
- Add to Soup: Pour the tomato and chile mixture into the pot with the chicken broth. Add salt and pepper to taste. Simmer for 15 minutes to allow the flavors to meld.
4. Finish the Soup
- Add Shredded Chicken: Return the shredded chicken to the pot and stir well.
- Simmer: Continue to simmer for another 5 minutes.
5. Serve
- Prepare Garnishes: While the soup is simmering, prepare the garnishes. Dice or mash the avocado, chop the coriander, and crumble the cheese.
- Ladle and Garnish: Ladle the soup into bowls. Top with tortilla strips, avocado, chopped coriander, sour cream, and crumbled cheese. Serve with lime wedges on the side.
Mexican Tortilla Soup: A Flavorful and Authentic Recipe
Servings: 6
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This Mexican tortilla soup is a flavorful and versatile dish that combines the richness of tomatoes, the smokiness of chiles, and the freshness of cilantro.
Ingredients
Soup Base
- 2 Ancho or Guajillo chiles or 2 Cubanelle peppers as a substitute
- 2 tablespoons olive oil
- 2 yellow onions diced
- 3 garlic cloves peeled
- 4 cups chicken broth
- 2 skinless chicken breasts
- 2 bay leaves
- 1 package coriander leaves cilantro, not the stems
- 8 tomatoes or 2 cans of whole tomatoes
- Salt and pepper to taste
Garnish
- Tortilla strips
- 1 avocado diced or roughly mashed just before serving
- 3 tablespoons coriander chopped
- 1/2 cup sour cream Mexican crema, or creme fraîche
- 1/2 cup crumbled queso fresco cotija cheese, Monterey Jack, or mild cheddar
- 1 lime cut into 6 wedges, for serving
Instructions
Prepare the Chiles
- Roast and Soak Chiles: If using dried Ancho or Guajillo chiles, roast them in a dry skillet over medium heat until fragrant. Remove from heat and soak in hot water for 15 minutes. If using fresh Cubanelle peppers, skip this step.
Cook the Chicken
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat.
- Cook Onions and Garlic: Add the diced onions and cook until translucent, about 5 minutes. Add the peeled garlic cloves and cook for another minute.
- Add Chicken Broth and Chicken Breasts: Pour in the chicken broth and add the skinless chicken breasts and bay leaves. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 20 minutes.
- Shred Chicken: Remove the chicken breasts from the pot, shred them with two forks, and set aside.
Prepare the Soup Base
- Blend Tomatoes and Chiles: In a blender, combine the roasted and soaked chiles (or fresh Cubanelles), tomatoes, and cilantro leaves. Blend until smooth.
- Add to Soup: Pour the tomato and chile mixture into the pot with the chicken broth. Add salt and pepper to taste. Simmer for 15 minutes to allow the flavors to meld.
Finish the Soup
- Add Shredded Chicken: Return the shredded chicken to the pot and stir well.
- Simmer: Continue to simmer for another 5 minutes.
Serve
- Prepare Garnishes: While the soup is simmering, prepare the garnishes. Dice or mash the avocado, chop the coriander, and crumble the cheese.
- Ladle and Garnish: Ladle the soup into bowls. Top with tortilla strips, avocado, chopped coriander, sour cream, and crumbled cheese. Serve with lime wedges on the side.
Nutrition
Calories: 276kcal | Carbohydrates: 16g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 689mg | Potassium: 1053mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1582IU | Vitamin C: 44mg | Calcium: 70mg | Iron: 1mg
Did you make this recipe?I’d love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!
Tips and Tricks
- Customize Your Heat Level: If you prefer a spicier soup, add more chiles or use spicier varieties.
- Make Ahead: The soup base can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Tortilla Strips: For crispy tortilla strips, cut corn tortillas into strips and bake in a 375°F (190°C) oven until crispy.
Gluten-Free, Low-Carb, and Vegan Alternatives
- Gluten-Free: Ensure all ingredients are gluten-free and use corn tortillas for the strips.
- Low-Carb: Omit the tortilla strips and use additional avocado or cheese for texture.
- Vegan: Replace the chicken broth with vegetable broth and the chicken with beans or tofu. Use vegan sour cream and cheese alternatives.
Mexican tortilla soup is a flavorful and comforting dish that’s perfect for any occasion. With its rich combination of vegetables, chicken, and spices, this soup is sure to become a favorite in your home. Try this recipe today and enjoy the authentic taste of Mexico.Cook with love, eat with joy!
Share Your Experience
Did you make this recipe? I’d love to see it! Follow @Petitgourmetsd, snap a photo, and tag #Petitgourmetsd!
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For more delicious recipes and cooking tips, visit The Petit Gourmet. Dive into our collection of comforting and hearty dishes to keep your kitchen vibrant and your taste buds delighted.
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2 thoughts on “Mexican Tortilla Soup: A Flavorful and Authentic Recipe”
Gaila, your blog is awesome! I can’t help getting hungry every time I read and look at the images of your recipes.
High quality food with a lot of passion… great combo!
Thank you Robin!!!