Chicken tortilla soup, known as "sopa de tortilla con pollo," originates from central Mexico where humble ingredients like chicken, corn tortillas, and fresh vegetables were combined to create a warming, nutritious soup. It is traditionally served in homes and street stalls, especially during cooler evenings and festive gatherings.

In Mexico City the soup often includes roasted tomatillo broth and thick strips of fried tortilla, while in the Yucatán version may feature achiote and a touch of orange juice. Some regions add black beans or use shredded pork instead of chicken for a richer flavor.

It is typically served in a shallow bowl with a handful of crispy tortilla strips at the bottom, topped with crumbled queso fresco, a dollop of crema, sliced avocado, fresh cilantro, and a squeeze of lime. The toppings are added just before eating to keep the chips crunchy.

While enjoyed year‑round, chicken tortilla soup is especially popular during Día de los Muertos and family gatherings in the fall, when warm, comforting dishes are favored. It also appears on the menu of many Mexican street food festivals.

The soup exemplifies Mexican cuisine’s emphasis on layering flavors—using fresh herbs, roasted chilies, and toasted corn tortillas. It balances protein, vegetables, and starch, reflecting the Mexican principle of a balanced, hearty meal.

Authentic ingredients include chicken broth, corn tortillas, fresh cilantro, tomatillos or ripe tomatoes, serrano or jalapeño chilies, and queso fresco. Substitutes can be chicken stock cubes for broth, flour tortillas (less authentic), feta for queso fresco, and Greek yogurt instead of sour cream.

Serve the soup alongside Mexican rice, refried beans, or a simple side of guacamole and chips. A fresh cucumber‑lime salad or a plate of quesadillas also complements the flavors nicely.

Its signature crunchy tortilla chips added at the last minute give a textural contrast to the silky broth, while the blend of roasted tomatoes and chilies provides a deep, smoky heat that is uniquely Mexican.

Common errors include over‑cooking the chicken (making it dry), letting the tortilla chips sit in the broth too long (causing sogginess), and not seasoning the broth enough before adding the final ingredients. Follow the timing steps and add chips just before serving.

Blending the boiled tomatoes and chilies creates a smooth, deep‑flavored base that integrates fully with the chicken broth, giving the soup a richer color and more cohesive taste than a chunky salsa would provide.

Cooking Con Claudia focuses on approachable, family‑friendly Latin American and Mexican recipes, offering step‑by‑step video tutorials that emphasize fresh ingredients, quick techniques, and cultural storytelling.

Claudia blends traditional Mexican flavors with modern, time‑saving shortcuts, such as making homemade broth in a single pot and preparing toppings separately, while many other channels rely heavily on pre‑made sauces or complex layering techniques.