Chicken tortilla soup, or sopa de tortilla, originates from the central Mexican states where humble ingredients like chicken, corn tortillas, and chilies were turned into a comforting broth. Traditionally it was a way to use stale tortillas, turning them into crispy strips that add texture, and it is often served during cooler evenings or family gatherings.

In Mexico City the soup is often lighter, using only chicken broth and fresh cilantro, while in the Yucatán region it may include orange juice and achiote for a reddish hue. Some coastal versions add seafood or replace chicken with turkey, reflecting local produce and tastes.

It is traditionally served hot in a deep bowl, garnished with crispy tortilla strips, crumbled queso fresco, sliced avocado, a drizzle of crema, fresh cilantro, and a wedge of lime on the side. The toppings are added at the table so each diner can customize the flavor and texture.

While not tied to a specific holiday, chicken tortilla soup is a staple for family meals, weekend lunches, and festive gatherings such as Día de los Muertos or Christmas Eve, where warm, comforting dishes are prized.

Its combination of smoky dried chilies, fresh tomatoes, and crunchy tortilla strips creates a balance of heat, acidity, and texture that is distinct from other Mexican soups like pozole or menudo. The use of both black and pinto beans adds heartiness and protein.

Common errors include over‑cooking the chicken so it becomes dry, frying tortilla strips too long causing bitterness, and blending the hot broth without venting the blender, which can cause splatters. Also, neglecting to season the broth before adding the chicken can result in a flat flavor.

Using two chilies layers the heat and flavor: New Mexico chilies provide bright, mild heat while the ancho adds deep, smoky, slightly sweet notes. This combination mimics the complex flavor profile of traditional Mexican tortilla soups.

Yes. Prepare the broth and shred the chicken up to two days in advance; keep them refrigerated separately. Store the tortilla strips in an airtight container and re‑crisp before serving. Reheat the soup gently on the stove and add fresh toppings just before eating.

The broth should be a rich, reddish‑orange hue from the tomatoes and chilies, slightly thickened but still pourable. The shredded chicken should be tender and fall apart easily. Tortilla strips should be golden‑brown and crisp, not soggy.

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