Go Back
Mexican Tortilla Soup

Mexican Tortilla Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 chipotle pepper in adobo, chopped, plus 1 tbsp adobo sauce
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • Salt and black pepper
  • 4 (6-inch) corn tortillas, cut into thin strips
  • 1 tsp vegetable oil
  • 1 avocado, diced
  • Lime wedges
  • Chopped fresh cilantro
  • Sour cream or crema
  • Crumbled queso fresco

Method
 

  1. Heat the 2 tablespoons of oil in a large pot over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring, until soft and translucent.
  2. Stir in the garlic, tomatoes, chipotle pepper with adobo sauce, cumin, and oregano. Pour in the chicken broth, bring to a boil, then reduce the heat and simmer for 10 minutes.
  3. Remove the pot from the heat and blend the soup with an immersion blender until smooth, about 30 seconds.
  4. Return the soup to a simmer and stir in the shredded chicken. Cook for 2 to 3 minutes until heated through, then season with salt and pepper.
  5. Toss the tortilla strips with 1 teaspoon of oil and a pinch of salt. Spread on a baking sheet and bake at 400°F for 8 to 10 minutes, flipping once, until golden and crisp.
  6. Ladle the soup into bowls and top with the crispy strips, avocado, cilantro, a squeeze of lime, and sour cream or queso fresco if using.

Notes

The tortilla strips are crunchiest right after baking, so add them at the last minute. The soup base can be made a day ahead and refrigerated; reheat gently and thin with broth if needed.