📝 About This Recipe
This authentic Chicken Tortilla Soup is the ultimate comfort in a bowl, featuring a deeply savory tomato-chile broth enriched with the smoky essence of toasted guajillo peppers. Originating from the heart of Mexico City, this recipe balances the brightness of lime and fresh cilantro with the rich, creamy textures of avocado and melted cheese. It’s a multi-layered masterpiece that transforms humble ingredients into a vibrant, soul-warming experience.
🥗 Ingredients
The Broth Base
- 6 cups Chicken Stock (high-quality or homemade preferred)
- 4 pieces Roma Tomatoes (halved and roasted)
- 1/2 piece White Onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 2 pieces Guajillo Chiles (stemmed, seeded, and lightly toasted)
- 1 sprig Epazote or Cilantro (fresh)
The Heart of the Soup
- 1.5 pounds Chicken Breast (boneless, skinless)
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin (ground)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- to taste Salt and Black Pepper
Crispy Tortilla Strips
- 8-10 pieces Corn Tortillas (cut into thin strips)
- 1/2 cup Vegetable Oil (for shallow frying)
Essential Garnishes
- 2 pieces Avocado (diced)
- 1/2 cup Queso Fresco or Panela (crumbled)
- 1/4 cup Sour Cream or Crema Mexicana (for drizzling)
- 2 pieces Fresh Lime (cut into wedges)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
-
1
In a dry skillet over medium heat, toast the dried guajillo chiles for 30-60 seconds per side until fragrant but not burnt. Soak them in hot water for 10 minutes to soften.
-
2
Place the halved tomatoes, onion, and garlic on a baking sheet. Broil for 5-7 minutes until the vegetables are softened and have developed charred black spots.
-
3
Transfer the roasted vegetables and the soaked chiles (discard soaking water) into a blender. Add 1/2 cup of chicken stock and blend until completely smooth.
-
4
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully pour in the blended tomato-chile puree; it will sizzle and splatter, which is key for developing flavor. Cook for 5 minutes, stirring constantly, until the paste darkens.
-
5
Pour in the remaining chicken stock. Season with cumin, oregano, salt, and pepper. Bring the liquid to a gentle boil.
-
6
Submerge the whole chicken breasts into the simmering broth. Reduce heat to low, cover, and poach the chicken for 15-20 minutes until the internal temperature reaches 165°F (74°C).
-
7
While the chicken cooks, heat vegetable oil in a small skillet. Fry the tortilla strips in batches until golden brown and crispy (about 2 minutes). Drain on paper towels and sprinkle with a pinch of salt.
-
8
Remove the cooked chicken from the pot and set aside on a cutting board. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
-
9
Add the shredded chicken back into the pot. Stir in the epazote or cilantro sprig and simmer for another 5 minutes to marry the flavors.
-
10
Taste the broth and adjust seasoning. Remove the herb sprig before serving.
-
11
To serve, place a handful of crispy tortilla strips in the bottom of each bowl. Ladle the hot soup and chicken over the strips.
-
12
Top generously with diced avocado, crumbled cheese, a dollop of cream, and fresh cilantro. Serve immediately with a lime wedge on the side.
💡 Chef's Tips
For the best flavor, use corn tortillas that are a few days old; they fry up much crispier than fresh ones. If you prefer a thicker soup, blend two of the fried tortilla strips directly into the tomato-chile puree. Do not skip the 'searing' of the tomato puree in Step 4; this Mexican technique called 'sazonar' is vital for a deep, authentic taste. If you can't find Guajillo chiles, Ancho chiles offer a sweeter, milder alternative, while Pasilla chiles add an earthier note. Avoid overcooking the chicken; poaching it gently in the broth keeps the meat succulent and tender.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager with a lime wedge to cut through the richness of the avocado. A side of warm, buttery bolillo rolls is perfect for soaking up every last drop of the broth. Serve alongside a fresh Jicama and Orange salad for a refreshing, crunchy contrast. For a spicy kick, provide a small dish of dried Pequin chiles or salsa macha on the table. An Agua de Jamaica (Hibiscus tea) provides a tart, floral balance to the smoky guajillo broth.