Sopa de Tortilla con Tinga de Pollo

Ingredients

• 2 large (about 680 g total)boneless, skinless chicken breasts
• 1 teaspoon (5 ml)salt
• 946 ml (32 oz)chicken tinga broth
• 411 g (14.5 oz)diced tomatoes
• 340 g (12 oz)frozen sweetcorn kernels
• 1 mediumwhite onion, diced
• 113 g (4 oz)chopped green chillies
• 240 ml (1 cup)crispy tortilla strips or tortilla chips
• 60 ml (¼ cup)fresh coriander, chopped
• 3, about 60 ml (¼ cup)fresh radishes, cut into matchsticks
• 60 ml (¼ cup)soured cream or Mexican crema
• 240 ml (1 cup)green cabbage or green leaf lettuce, thinly sliced
• 1 mediumavocado, stoned, peeled and diced
• 1lime, cut into wedges

Instructions

1. 1

   Cook the chicken

   Sprinkle both sides of the chicken breasts with salt. Bring the broth to the boil in a 4.7-litre Dutch oven over a high heat, then lower the heat to medium-low. Add the chicken, cover and simmer for 15–20 minutes, turning it halfway through, until the juices run clear when the thickest part is cut and the centre reaches at least 74°C (165°F). Lift the chicken out of the broth and leave it on a chopping board to cool slightly.

2. 2

   Simmer the vegetables

   Stir the tomatoes, frozen sweetcorn, onion and green chillies into the broth. Cover and simmer gently for about 5 minutes.

3. 3

   Shred and finish

   Meanwhile, shred the chicken using two forks and return it to the soup. Simmer uncovered over a medium-low heat for a further 10 minutes.

4. 4

   Serve with toppings

   Ladle the soup into bowls and top each with 2 tablespoons of crispy tortilla strips. Serve with the toppings you like.

What is tortilla soup with tinga?

Tortilla soup is a Mexican-style soup commonly served with crisp tortilla pieces and fresh garnishes. This version borrows the smoky, tomato-rich character of chicken tinga, a shredded-chicken preparation often served on tostadas.

The tinga broth carries the main seasoning, while corn, green chillies and diced tomatoes make the soup substantial. Crisp strips, creamy avocado and a squeeze of lime give each bowl a mix of textures and flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 27g protein, 27g carbs, 10g fat.

Chicken supplies most of the protein, while the corn, tortilla strips and vegetables contribute carbohydrates. The avocado, soured cream or crema, and chicken also contribute fat; add cabbage or lettuce to the bowl for extra freshness and volume.

The broth does the seasoning

Broth choice: the recipe uses chicken tinga broth as its flavour base, so taste it before adding extra salt at the table. Its seasoning can vary by brand.

Cook the chicken gently

Gentle simmer: once the broth boils, turn down the heat before adding the chicken. A steady simmer cooks the breasts without subjecting them to a rolling boil.

Doneness: check the thickest part for at least 74°C (165°F), as directed in the method. Resting the chicken briefly makes it easier to handle before shredding.

Keep the toppings fresh

Crunch: add the tortilla strips just before eating so they keep their crispness. If left in the soup, they soften quickly.

Fresh contrast: radishes, cabbage or lettuce, avocado and coriander bring cool, crisp and creamy elements to the smoky broth. Lime wedges let everyone add brightness to taste.

Timing and texture

The vegetables need only about 5 minutes of covered simmering before the shredded chicken goes back in. The final 10-minute simmer gives the chicken time to warm through and the flavours to mingle.

Keep the last simmer uncovered, as the method specifies. The corn should be heated through, while the soup remains brothy rather than reduced to a thick stew.

What to serve alongside

The soup is filling enough to serve on its own, with the tortilla strips and toppings providing plenty of variation in each bowl. Extra lime wedges are an easy accompaniment for those who want a sharper finish.

Recipe notes & tips

• Cut the onion into similarly sized pieces so it softens evenly in the short simmer.
• Use two forks to pull the chicken apart while it is still warm but cool enough to handle.
• Keep the tortilla strips separate until serving to preserve their crunch.
• Slice the radishes thinly so they are easy to eat as a topping.
• Offer lime wedges at the table so each person can season their own bowl.

Variations

• Extra heat: add more chopped green chillies if you want a spicier soup.
• Leafy topping: use thinly sliced green leaf lettuce in place of cabbage.
• Crunch swap: use tortilla chips instead of tortilla strips, as the recipe allows.
• Creamy finish: choose Mexican crema instead of soured cream.
• Citrus finish: squeeze lime over the soup just before eating for a brighter flavour.

Common mistakes to avoid

• Boiling the chicken hard: lower the heat after the broth boils and keep it at a gentle simmer.
• Skipping the temperature check: check the thickest part reaches at least 74°C (165°F).
• Overcooking the vegetables: keep their covered simmer to about 5 minutes before adding the chicken back.
• Adding tortilla strips too early: put them on each bowl just before serving so they stay crisp.
• Shredding the chicken straight from the pot: let it cool slightly on a chopping board first.

How to store

Refrigerate leftover soup without the tortilla strips and fresh toppings in a covered container for up to 3 days. Reheat the soup until steaming hot, then add fresh toppings and tortilla strips when serving.

Frequently asked questions