Description
Mexican Tortilla Soup is a comforting and flavorful dish featuring a smoky, tangy broth made from roasted tomatoes, chipotle peppers, and lime juice. It combines tender shredded chicken, crispy toasted tortilla strips, black beans, and fresh garnishes like avocado and cilantro for a satisfying and nutritious meal perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale
Main Ingredients
- 2 chicken breasts or thighs
- 6 corn tortillas, cut into strips
- 4–5 medium fresh tomatoes, for roasting
- 4 cups chicken broth
- 2–3 chipotle peppers in adobo sauce
- 3 garlic cloves
- 1 medium onion
- 1 avocado, diced (for serving)
- 1/2 cup fresh cilantro, chopped (for serving)
- Juice of 1 lime (about 2 tablespoons)
- 1 cup black beans, rinsed and drained (optional)
Instructions
- Prepare the Tortilla Strips: Cut the corn tortillas into thin strips and either fry them lightly in oil or bake in a preheated oven at 375°F (190°C) until golden and crispy. Set aside for topping the soup later.
- Roast the Tomatoes and Chiles: Roast the tomatoes, garlic cloves, onion, and chipotle peppers under a broiler or in a hot skillet until they are charred, soft, and aromatic. This process releases deep smoky flavors essential to the soup base.
- Blend the Base: In a blender, combine the roasted tomatoes, garlic, onion, chipotle peppers, and about 1 cup of chicken broth. Purée until the mixture is smooth and well blended to form a rich soup base.
- Cook the Chicken: In a pot, simmer the chicken breasts or thighs in the remaining chicken broth with a pinch of salt and pepper until fully cooked, about 15-20 minutes. Remove the chicken and shred it finely using two forks.
- Combine and Simmer: Pour the blended tomato mixture back into the pot with the broth. Add the shredded chicken and black beans, if using, and simmer gently for 10-15 minutes to allow the flavors to meld and the soup to thicken slightly.
- Serve with Fresh Garnishes: Ladle the hot soup into bowls and top each with crispy tortilla strips, diced avocado, fresh cilantro leaves, and a generous squeeze of fresh lime juice for a bright, fresh finish.
Notes
- Roast, Don’t Boil: Roasting tomatoes and chiles enhances their sweetness and depth.
- Tortilla Texture: Fry or bake tortilla strips just before serving to keep them crunchy.
- Adjust Heat Slowly: Chipotle peppers are spicy; add gradually to control heat level.
- Use Fresh Citrus: Freshly squeezed lime juice brightens and balances the soup.
- Don’t Skip the Cilantro: Adds essential fresh herbaceous flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Mexican Tortilla Soup, chicken tortilla soup, chipotle soup, easy Mexican soup, gluten free soup, tortilla strips, roasted tomato soup
