Chicken Tortilla Soup
Authentic chicken tortilla soup (sopa de tortilla con pollo) - shredded chicken in a rich and spicy tomato broth balanced with avocado, crema or sour cream with tortilla strips added for crunch.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 6 bowls
- 12 ozs. uncooked chicken breast
- 3 cups chicken broth saved from when you cooked the chicken
- 2 lbs. roma tomatoes
- 1 medium white onion sliced in half
- 3 cloves garlic
- 1 morita chile
- 2 small avocados or one large ripe but not mushy
- 4 ozs sour cream or crema
- 8 corn tortillas to make tortilla strips or 3 cups of pre-made tortilla strips
- 4 cups water
- 1 tsp. salt + to taste
- 6 tbsp cooking oil
Preparing the Chicken Breast
Place your chicken breast in a pot with 4 cups cold water the white onion and 2 cloves of garlic.
Bring to a boil and reduce to a simmer and simmer for 20 minutes until the chicken is just cooked through.
Remove the chicken from the cooking liquid and allow to cool.
Shred the chicken into thin strips about 1 to 1 1/2 inches long.
Reserve the cooking liquid.
Preparing the Tomato Broth
First, remove the stem and the seeds from the morita chile.
Blend the roma tomatoes, clove of garlic, morita chile and 3 cups chicken broth. Blend in 2 batches.
After you have blended the ingredients, heat 2 tablespoons of cooking oil to medium hot in a pot. Pour the soup base into the hot oil. Reduce the heat to low.
Simmer the broth for 30 minutes until it takes on a deep red color and has reduced approximately 1 inch.
Add the salt and adjust as needed. The broth should seem slightly salty. When you add all of the other soup ingredients it will reduce the saltiness a bit.
Making the Tortilla Strips
Cut the tortillas into 1/4” to 1/2” strips.
Preheat 4 tablespoons of cooking oil to medium hot in a wide frying pan.
Place the tortilla strips in the hot oil. Let them fry for a few seconds and then turn to coat the remaining tortilla strips in oil.
Keep turning the tortilla strips until they are golden brown. Keep a close eye on them so that they don't burn.
Remove from the pan and drain the tortilla strips on napkins or paper towels to remove any excess cooking oil.
Serving the Soup
Pour approximately 1 cup of the tomato broth into a wide shallow bowl.
Add shredded chicken.
Top with generous dollop of sour cream or crema.
Add a few chunks of avocado to the bowl.
Top with a tortilla strips and serve immediately.
- If you are unable to find morita chiles you can substitute 1 canned chipotle chile in adobo. Canned chipotles are available in the Hispanic section of most grocery stores.
- Many people like their tortilla soup with a squirt of lime. Give it a try if a little lime sounds good.
Calories: 918kcal | Carbohydrates: 32g | Protein: 104g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 299mg | Sodium: 923mg | Potassium: 2581mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1610IU | Vitamin C: 34.8mg | Calcium: 106mg | Iron: 3.2mg