Chicken Tortilla Soup Mexican Style

The first time I made chicken tortilla soup, I was living in a tiny apartment with windows that fogged from the steam. The rich aroma of toasting cumin and oregano filled every corner as rain tapped against the glass. I'd just returned from a trip to Mexico where a small family-run restaurant served me this soul-warming soup, and I was determined to recreate that moment of perfect contentment in my own kitchen.

Last winter when my friend Maria was feeling under the weather, I brought over a steaming pot of this tortilla soup. We sat at her kitchen table, the windows steamed up against the cold outside, adding extra toppings as we talked into the evening. The smile that spread across her face after the first spoonful was all the confirmation I needed that comfort food transcends cultures and speaks a universal language.

Ingredients

• Boneless, skinless chicken breasts: The protein base that becomes wonderfully tender after simmering in the spicy broth, almost melting in your mouth by the end of cooking.
• Pinto beans: They add a creamy texture and earthy flavor that balances the acidity of the tomatoes, plus they make the soup more filling.
• Jalapeño: The backbone of authentic flavor, adding just enough heat without overwhelming the other elements if you remove the seeds as suggested.
• Corn tortillas: Dont skip making your own strips, the freshly fried ones have a satisfying crunch that store-bought chips just cant match.
• Cotija cheese: This crumbly, salty cheese adds the perfect finishing touch, but feta can work in a pinch if youre having trouble finding it.

Instructions

Build your flavor base:

Heat vegetable oil in a large pot over medium heat and add your diced onion, bell pepper, and jalapeño. The kitchen will start to fill with the sweet aroma of softening vegetables as they release their moisture.

Bloom those spices:

When you add the cumin, oregano, and other spices to the hot oil and vegetables, youll notice an immediate fragrant release that signals youre building proper flavor. This quick 30-second step is where magic happens.

Create your broth:

As you pour in the tomatoes and broth, use your spoon to scrape up any browned bits from the bottom of the pot. Those little caramelized pieces are concentrated flavor bombs.

Poach the chicken:

Nestle those chicken breasts right into your simmering broth where theyll gently cook and absorb all those wonderful flavors. The meat should pull apart easily with forks when its done.

Build texture and depth:

Adding the beans and corn near the end keeps their texture intact while still allowing them to marry with the soup. The colors in your pot should be vibrant and appetizing.

Fry your tortilla strips:

Watch them closely as they transform in the hot oil, curling slightly as they turn golden brown. The sizzling sound will tell you when theyre getting crispy.

Serve with flair:

Presentation matters here, so arrange your toppings artfully on each bowl. I like to place the avocado and cotija in the center with tortilla strips creating height and cilantro scattered across the top.

Save

One summer evening, my neighbors caught the scent of this soup through an open window and jokingly invited themselves over for dinner. What started as an impromptu meal turned into a monthly tradition where we take turns hosting soup nights. This chicken tortilla soup was the catalyst that built a community on our formerly quiet street, proving that good food creates connections in unexpected ways.

Making It Your Own

I once made this soup for my vegetarian sister by simply omitting the chicken and using vegetable broth instead. I added extra beans and some diced zucchini for substance, and she claimed it was the best tortilla soup shed ever had. The foundation of flavors is so robust that the soup maintains its character even with significant adaptations, which is the mark of a truly great recipe.

Serving Suggestions

There was a dinner party where I set up a toppings bar beside the soup pot, allowing guests to customize their bowls. The unexpected hit was pickled red onions Id made on a whim that morning, their bright pink color and tangy flavor cutting through the rich soup beautifully. I now consider them an essential though unconventional addition that elevates the entire experience.

Storage and Reheating

After making a double batch for meal prep one Sunday, I discovered that portioning the soup into mason jars without toppings made for perfect grab-and-go lunches throughout the week. The flavors continued developing in the refrigerator, and by Thursday, the soup had reached its peak deliciousness.

• Store the soup and toppings separately, adding fresh elements only when ready to eat.
• Freeze in individual portions for up to three months for emergency comfort food.
• Reheat gently on the stovetop rather than microwave to maintain the best texture and prevent the chicken from becoming rubbery.

Save

This chicken tortilla soup has become my signature dish, requested at gatherings and quietly hoped for when friends are feeling low. There is something deeply satisfying about watching someone taste it for the first time, their eyes closing briefly as they savor that first perfect spoonful.

Recipe Q&A

→ Can I make this soup ahead of time?

Yes, the flavors actually improve when made ahead. Prepare the soup up to 2 days in advance, but store tortilla strips separately to maintain their crunch. Reheat gently on the stove.

→ What can I use instead of cotija cheese?

Feta cheese makes an excellent substitute with its similar crumbly texture and salty profile. Alternatively, try queso fresco for a milder flavor or sharp cheddar for a different twist.

→ Is this soup freezer-friendly?

The soup base freezes beautifully for up to 3 months. However, avoid freezing the toppings—add fresh tortilla strips, cilantro, cheese, and lime after reheating for best texture and flavor.

→ How can I make this vegetarian?

Replace chicken breasts with extra pinto beans or black beans, and use vegetable broth instead of chicken broth. Consider adding mushrooms for umami depth to maintain the hearty texture.

→ Can I bake the tortilla strips instead of frying?

Absolutely. Brush strips with oil, arrange on a baking sheet, and bake at 375°F (190°C) for 10-15 minutes until crispy, turning halfway. They'll be lighter with the same satisfying crunch.

→ What's the best way to shred the chicken?

Use two forks to pull the meat apart while it's still warm—it separates more easily. You can also use a stand mixer with paddle attachment on low speed for perfectly shredded chicken in seconds.