Chicken tortilla soup, or sopa de tortilla, is a staple of both traditional Mexican cuisine and the vibrant Tex-Mex food scene. This dish isn’t just a meal; it’s a remedy, a comfort food, and a flavor explosion all in one bowl. For many, like those raised in Texas, it’s the first soup reached for when illness strikes—rivaled only by Vietnamese pho in its restorative power.
Why this soup matters: Tortilla soup represents a blend of cultures and culinary traditions. Its roots lie in Mexico City, but its popularity in the United States, particularly in states like Texas, has made it an integral part of the local food landscape. The dish’s enduring appeal speaks to its versatility and ability to adapt while retaining its core flavors.
The Secret is in the Tortillas
The key to a truly exceptional tortilla soup lies in the technique of frying corn tortilla strips directly in the cooking oil. This infuses the broth with a deep, toasted corn flavor—similar to how sesame oil elevates Asian dishes. The resulting crispy tortilla strips serve as the signature crunchy topping, elevating the textural experience.
The process is simple, yet effective: Shallow-fry thinly sliced corn tortillas until golden and crisp. Reserve the flavored oil for sautéing aromatics, ensuring every layer of the soup carries that distinct corn essence.
Building Flavor from the Ground Up
This soup isn’t about shortcuts. The foundation of flavor comes from carefully sweating aromatics such as onions, poblanos, garlic, and cilantro stems in the tortilla-infused oil. Spices like ancho chili powder, cumin, and oregano add depth and warmth.
The ingredients work together:
- Tortillas: The star of the show, fried to perfection for texture and flavor.
- Aromatics: Onion, poblanos, garlic, and cilantro stems create a robust base.
- Spices: Ancho chili powder provides a smoky sweetness.
- Chicken: A rotisserie chicken delivers convenience and perfectly cooked meat.
Step-by-Step Recipe
- Fry the Tortillas: Heat neutral oil in a Dutch oven and fry thinly sliced corn tortillas until golden brown and crispy. Season with salt.
- Sauté Aromatics: Use the infused oil to sauté diced onion, poblano peppers, garlic, and cilantro stems until softened and slightly browned.
- Bloom Spices: Stir in ancho chili powder, cumin, oregano, and salt, cooking for a minute until fragrant.
- Build the Soup: Add chicken broth, shredded cooked chicken, frozen corn, crushed tomatoes, and water. Bring to a boil, then simmer for 15-20 minutes to meld flavors.
- Finish & Serve: Stir in fresh lime juice. Serve with crispy tortilla strips and desired toppings (shredded cheese, diced avocado, cilantro).
Beyond the Basics
For a thicker soup, add masa harina during the spice stage. Swap oregano for epazote if available. Frozen fire-roasted corn adds a smoky touch, and a diced jalapeño boosts the heat. If short on time, crushed tortilla chips can substitute for fried strips, though the oil infusion will be missed.
Storage: The soup can be refrigerated for up to 4 days or frozen for up to 3 months. Tortilla strips stay crisp for up to 4 days at room temperature.
This soup isn’t just a meal; it’s an experience. The combination of flavors and textures, from the crispy tortillas to the rich broth, makes it a comforting and satisfying dish that stands the test of time.
