Chicken Tortilla Soup (Sopa Azteca)

This Chicken Tortilla Soup is loaded with fire-roasted tomatoes, slightly spicy broth with tender chicken, garnished with creamy avocado, shredded cheese, cabbage, and crispy fried tortilla strips. It’s hearty, comforting, and better than restaurant versions.
5 from 1 vote
Print Pin
Course: dinner, lunch
Cuisine: Mexican
Keyword: Mexican chicken soup recipe, recipe for sopa azteca, tortilla soup recipe
Prep Time: 5 minutes
Cook Time: 1 hour 12 minutes
Total Time: 1 hour 17 minutes
Servings: 6 -8 servings
Calories: 862kcal

Ingredients

  • 10 cups water
  • 2 chicken breasts
  • 2 chicken thighs
  • 3 tablespoons salt
  • 4 medium tomatoes roasted
  • ½ medium yellow onion rough chopped
  • 1 clove garlic peeled
  • 3 tablespoons olive oil divided
  • 14 white or yellow corn tortillas sliced into ¼-inch-thick strips
  • 1/3 cup canola oil for frying tortilla strips
  • 2 pasilla or ancho chiles stemmed, seeded, and torn into large pieces
  • Pepper to taste
  • 2 avocados peeled, pitted, and diced
  • 2 limes cut into wedges
  • 2 cups quesadilla or asadero cheese shredded (optional)
  • Cabbage shredded (optional)

Instructions

  • In a caldero (stockpot), bring water to a boil. Add salt, chicken breasts, and chicken thighs and reduce the heat to simmer until chicken is tender, about 30 minutes. Remove chicken, shred after it cools and set aside. Set aside the pot of chicken broth.
  • Heat 1 tablespoon of olive oil over high heat and fry the torn chile pieces quickly for about 1-2 minutes on each side. Careful not to burn the chile or it will have a bitter taste. Set aside.
  • Preheat the broiler and roast the tomatoes on a cookie sheet for about 20 minutes, turn over after 10 minutes to get all sides. Tomatoes should be mushy and slightly charred when ready. Remove only the charred pieces of skin before blending the tomatoes.
  • Puree the tomatoes, chiles, onion, and garlic in a blender.
  • In a deep pot, add 2 tablespoons of olive oil over high heat add the blended ingredients and fry for about 5 minutes. Add the chicken broth and simmer for 30 minutes. Add the shredded chicken and simmer for another 10 minutes. Add salt and pepper to taste.
  • In a large skillet, heat the canola oil over medium-high heat and fry the tortilla strips until lightly browned around the edges, about 45 seconds. Transfer the strips to paper towels to drain.
  • In separate serving bowls set out the cubed avocadoes, cabbage, and lime wedges.
  • Ladle the soup into bowls with a handful of tortilla strips, cubed avocados, and a squeeze of lime juice.
  • If desired, add grated cheese and cabbage.

Notes

  • Tortilla soup goes great with a tall mountain of homemade tortilla strips and an ice cold cerveza.
  • For a meat-free option use vegetable broth instead of chicken broth and omit the chicken.

Nutrition

Calories: 862kcal | Carbohydrates: 39g | Protein: 48g | Fat: 59g | Saturated Fat: 18g | Cholesterol: 170mg | Sodium: 4059mg | Potassium: 1059mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1667IU | Vitamin C: 22mg | Calcium: 656mg | Iron: 2mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.