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.
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Ingredients
Soup Base
2Ancho or Guajillo chilesor 2 Cubanelle peppers as a substitute
2tablespoonsolive oil
2yellow onionsdiced
3garlic clovespeeled
4cupschicken broth
2skinless chicken breasts
2bay leaves
1package coriander leavescilantro, not the stems
8tomatoes or 2 cans of whole tomatoes
Salt and pepper to taste
Garnish
Tortilla strips
1avocadodiced or roughly mashed just before serving
3tablespoonscorianderchopped
1/2cupsour creamMexican crema, or creme fraîche
1/2cupcrumbled queso frescocotija cheese, Monterey Jack, or mild cheddar
1limecut 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.