Chicken Tortilla Soup (Sopa de Tortilla con Pollo) is a traditional Mexican comfort dish that originated as a way to use leftover tortillas and chicken. It combines the flavors of classic Mexican soups—tomatoes, chilies, and corn—with crunchy tortilla strips, making it a staple for family meals and celebrations.

In central Mexico, the soup often features roasted tomatillos and a richer broth, while coastal versions may add seafood or use a lighter broth with more lime. Some regions use corn tortillas exclusively, whereas others mix corn and flour tortillas for texture.

It is traditionally served hot, garnished with fresh cilantro, lime wedges, diced avocado, crumbled queso fresco or Monterey Jack, a dollop of crema, and crispy tortilla strips. It is often accompanied by warm corn tortillas on the side.

Chicken Tortilla Soup is popular for family gatherings, weekend lunches, and festive occasions such as Día de los Muertos or Christmas Eve (Nochebuena) when hearty, warming dishes are favored.

The combination of a bright, slightly spicy tomato‑based broth with tender shredded chicken and crunchy tortilla strips creates a balance of textures and flavors that is uniquely comforting and celebratory in Mexican home cooking.

Common mistakes include over‑cooking the chicken, which makes it dry; burning the garlic and spices; using too much broth resulting in a watery soup; and frying tortilla strips in oil that isn’t hot enough, leading to soggy strips.

A brief toast releases the essential oils of the spices without scorching them, preserving their bright flavor while preventing bitterness that can develop with prolonged heat.

Yes, the soup can be prepared a day ahead. Cool it quickly, store in airtight containers in the refrigerator for up to 4 days, and reheat gently on the stove. Add fresh cilantro, lime, and tortilla strips just before serving.

The broth should be a rich reddish‑orange color, slightly thick from the tomato base, with visible pieces of shredded chicken, beans, corn, and chiles. The tortilla strips should be golden‑brown and crisp, providing a satisfying crunch against the smooth soup.

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. At this point it will shred easily with two forks.

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