Chicken Tortilla Soup

Ingredients

• 340 g (12 oz)uncooked chicken breast
• 710 ml (3 cups)chicken broth (saved from cooking the chicken)
• 907 g (2 lb)Roma tomatoes
• 1 mediumwhite onion, sliced in half
• 3 clovesgarlic
• 1morita chilli
• 2 small or 1 largeripe but firm avocados
• 113 g (4 oz)sour cream or crema
• 8corn tortillas, to make tortilla strips, or 710 ml (3 cups) ready-made tortilla strips
• 946 ml (4 cups)water
• 5 ml (1 tsp), plus to tastesalt
• 90 ml (6 tbsp)cooking oil

Instructions

1. 1

   Poach the chicken

   Put the chicken breast in a pot with the cold water, the halved onion and 2 cloves of garlic. Bring to the boil, then lower the heat and simmer for 20 minutes, until the chicken is just cooked through.

2. 2

   Shred the chicken

   Lift the chicken out of the cooking liquid and leave it to cool. Shred it into thin strips about 2.5–3.8 cm (1–1½ inches) long, and reserve the cooking liquid.

3. 3

   Blend the tomatoes

   Remove the stem and seeds from the morita chilli. Blend the tomatoes with the remaining clove of garlic, the chilli and 710 ml (3 cups) of chicken broth, working in 2 batches.

4. 4

   Simmer the broth

   Heat 30 ml (2 tablespoons) of the cooking oil in a pot until medium-hot. Pour in the blended soup base, lower the heat and simmer for 30 minutes, until deep red and reduced by about 2.5 cm (1 inch). Add the salt, adjusting to taste; the broth should seem slightly salty before the other ingredients are added.

5. 5

   Cut the tortillas

   If making strips from tortillas, cut them into strips about 6–13 mm (¼–½ inch) wide.

6. 6

   Fry the strips

   Heat the remaining 60 ml (4 tablespoons) of oil in a wide frying pan until medium-hot. Add the tortilla strips, let them fry for a few seconds, then turn them so they are coated in oil. Keep turning until golden brown, watching closely so they do not burn. Remove and drain on napkins or paper towels.

7. 7

   Assemble the bowls

   Pour about 240 ml (1 cup) of tomato broth into each wide, shallow bowl and add shredded chicken. Finish with a generous dollop of sour cream or crema, a few chunks of avocado and tortilla strips. Serve immediately.

What is chicken tortilla soup?

Sopa de tortilla is a Mexican soup built around a tomato-based broth and tortilla, with versions and toppings that vary from cook to cook. This version adds shredded chicken, avocado and crema or sour cream for a hearty bowl with crisp, cool and creamy elements.

The broth gets its depth from tomatoes simmered with garlic and morita chilli. Frying the tortilla strips separately keeps them crisp until they meet the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 918 calories, 104g protein, 32g carbs, 41g fat.

The chicken supplies most of the protein, while tomatoes and tortillas contribute carbohydrates. The cooking oil and avocado bring much of the fat, with crema or sour cream adding more. For a more balanced plate, serve a generous portion of vegetables alongside the soup.

The chicken and cooking liquid

Poaching: Simmer the breast gently with onion and garlic until just cooked through. A steady simmer helps keep the chicken tender rather than tough.

Shredding: Let the chicken cool enough to handle, then pull it into narrow strips. The recipe reserves the cooking liquid; use the specified 710 ml of chicken broth for blending the tomato base.

Building the tomato broth

Morita chilli: Remove its stem and seeds before blending. It brings a smoky, spicy note, so taste the finished broth before adding extra salt.

Frying the base: Pour the blended mixture into medium-hot oil, then turn the heat down to simmer. This step helps the flavours meld as the broth reduces and turns a deeper red.

Getting crisp tortilla strips

Cutting: Keep the strips roughly 6–13 mm wide so they are substantial enough to stay crisp briefly in the broth.

Frying: Turn the strips as they cook and keep a close watch; they can go from golden to burnt quickly. Drain them well so excess oil does not weigh them down.

How to assemble and serve

Bowl order: Start with about 240 ml of broth, then add shredded chicken, crema or sour cream and avocado. Put the tortilla strips on top just before serving to preserve their crunch.

On the side: Serve with lime wedges or a simple green salad if you like. Add any extra toppings at the table so everyone can finish their bowl to taste.

Timing and doneness cues

Chicken: The breast needs about 20 minutes at a simmer and should be just cooked through before you remove it to cool.

Broth: Allow 30 minutes of simmering after blending. Look for a deep red colour and a reduction of about 2.5 cm in the pot; the exact pace depends on the pot and heat.

Recipe notes & tips

• Blend the tomato mixture in batches if your blender cannot safely hold the full quantity.
• Keep the chicken poaching liquid for another use, as the soup method calls for chicken broth for blending.
• Taste the broth after it has reduced before adding more salt.
• Fry the tortilla strips in batches if needed so they have room to turn in the pan.
• Cut the avocado just before serving to keep the pieces fresh.
• Assemble each bowl immediately before eating so the tortilla strips remain crisp.

Variations

• More heat: Leave some chilli seeds in the morita, or add a little more chilli to the blend.
• Milder broth: Use less morita chilli for a gentler smoky flavour.
• Ready-made strips: Use 710 ml (3 cups) of pre-made tortilla strips instead of frying the tortillas.
• Extra lime: Serve lime wedges alongside for a bright, tangy finish.
• Herb topping: Add chopped fresh coriander to each bowl just before serving.

Common mistakes to avoid

• Boiling the chicken hard: Keep it at a gentle simmer so the breast is less likely to turn tough.
• Skipping the reduction: Simmer the broth for the full 30 minutes and look for the deeper red colour.
• Over-salting early: Season the broth to taste, remembering that the recipe expects it to seem slightly salty before serving.
• Leaving strips unattended: Watch them closely and keep turning to prevent burning.
• Adding strips too soon: Top the bowls just before serving so they do not soften in the broth.
• Using a mushy avocado: Choose ripe but firm fruit so it holds its shape in the bowl.

How to store

Store leftover broth and chicken in a covered container in the fridge for up to 3 days, separate from the tortilla strips, avocado and crema. Reheat the soup until piping hot, then add fresh toppings just before serving; keep fried strips in an airtight container at room temperature and use within a day for best crunch.

Frequently asked questions