Perfect Chicken Tortilla Soup Traditional Vs. Fancy
Perfect Chicken Tortilla Soup Traditional Vs. Fancy is a medium Mexican recipe that serves 4. 620 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 14 min | Cook: 55 min | Total: 1 hr 24 min
Cost: $26.73 total, $6.68 per serving
Ingredients
- 20 pieces Corn Tortillas (cut into half‑inch strips; fresh corn tortillas give best flavor)
- 6 cups Vegetable Oil (neutral oil for deep‑frying; keep temperature at 350°F)
- 1 tablespoon Kosher Salt (for seasoning chips and soup)
- 1 pound Boneless Skinless Chicken Thighs (trimmed; provides juicy meat)
- 1 tablespoon Cajun Creole Seasoning (optional; adds depth)
- 4 ounces Bacon (cut into half‑inch cubes; renders fat and adds crunch)
- 1 piece Medium Sweet Onion (finely diced)
- 2 pieces Serrano Chilies (sliced; seeds optional for less heat)
- 5 cloves Garlic (very finely chopped)
- 2 teaspoons Ground Cumin (toasted briefly)
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 0.5 teaspoon Ground Cinnamon
- 2 pieces Dried Guajillo Chilies (seeded; adds smoky fruitiness)
- 1 piece Dried Ancho Chili (seeded; deep, sweet heat)
- 2 ears Corn Cobs (cut in half; kernels removed later for garnish)
- 1 liter Chicken Stock (good quality; can be homemade)
- 14 ounces Crushed Tomatoes (half of a 28‑oz can)
- 1 tablespoon Fresh Cilantro (chopped; adds brightness)
- 1 cup Shredded Cheddar Cheese (for topping; can use Mexican blend)
- 1 piece Avocado (diced; optional garnish)
- 0.5 cup Corn Kernels (from the two ears; reserve some for garnish)
- 4 pieces Lime Wedges (for serving)
Instructions
Fry Homemade Tortilla Strips
Cut the 20 corn tortillas into half‑inch strips. Heat 1.5 qt vegetable oil in a deep pan to 350°F. Fry the strips in small batches until golden brown, then drain on a wire rack, season generously with salt, and let cool. Repeat until all strips are fried.
Time: PT15M
Temperature: 350°F
Season and Sear Chicken Thighs
Pat the chicken thighs dry, season with salt and Cajun Creole seasoning. Heat a thin layer of oil in the pot over medium‑high and sear the thighs 2‑3 minutes per side until nicely browned. Transfer to a plate; the chicken will finish cooking later.
Time: PT6M
Temperature: medium‑high
Render Bacon and Develop Fond
Add the diced bacon to the same pot and cook, stirring often, until the bacon is crispy and brown bits (fond) coat the bottom of the pan.
Time: PT5M
Temperature: medium
Sweat Onion, Chilies, and Garlic
Add the diced onion, sliced serrano chilies, and minced garlic to the pot. Lightly season with salt and cook, stirring, for about 3 minutes until softened.
Time: PT3M
Temperature: medium
Toast Spices
Stir in ground cumin, coriander, smoked paprika, and cinnamon. Cook for 30 seconds until fragrant, being careful not to let the spices burn.
Time: PT0.5M
Temperature: medium
Add Dried Chilies, Corn Cobs, and Stock
Add the seeded guajillo and ancho chilies plus the two halved corn cobs. Pour in 1 liter chicken stock, scraping the fond from the bottom with a wooden spoon.
Time: PT2M
Temperature: medium‑high
Simmer Broth with Chicken
Return the seared chicken thighs to the pot. Bring the mixture to a boil, then immediately reduce heat to low and simmer for 15 minutes, or until the chicken is cooked through and the broth is flavorful.
Time: PT15M
Temperature: low simmer
Puree Chili‑Infused Broth
Remove the softened dried chilies and corn cobs. Place about 1.5 cup of the hot broth and the chilies in a blender; blend on high until completely smooth and bright orange. Return the puree to the simmering pot.
Time: PT5M
Add Crushed Tomatoes and Reduce
Stir in half of a 28‑oz can of crushed tomatoes. Let the soup simmer and reduce while shredding the chicken with two forks.
Time: PT5M
Temperature: medium
Finish Soup with Corn Kernels and Cilantro
Add the shredded chicken back to the pot along with the fresh corn kernels. Heat through without bringing the soup back to a boil, adjust salt to taste, and stir in chopped cilantro.
Time: PT5M
Temperature: low
Assemble and Serve
Place a generous handful of fried tortilla strips in each serving bowl. Top with shredded bacon and shredded cheddar (optional torch to melt). Ladle the hot soup over the chips, then garnish with extra tortilla strips, diced avocado, additional corn kernels, and fresh cilantro leaves. Serve with lime wedges.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 62 g
- Carbohydrates
- 50 g
- Fat
- 35 g
- Fiber
- 6 g
Dietary info: Gluten‑free (if corn tortillas are used), High‑protein, Keto‑friendly (moderate carbs)
Allergens: Dairy, Corn
Ingredient Substitutions
- Instead of Corn Tortillas: Flour tortillas
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Kosher Salt: Sea salt
- Instead of Boneless Skinless Chicken Thighs: Chicken breast
- Instead of Cajun Creole Seasoning: Taco seasoning, Old Bay
- Instead of Bacon: Pancetta, Smoked turkey bacon
- Instead of Medium Sweet Onion: Yellow onion
- Instead of Serrano Chilies: Jalapeño
- Instead of Garlic: Garlic paste
- Instead of Ground Cumin: Ground coriander
- Instead of Ground Coriander: Ground cumin
- Instead of Smoked Paprika: Regular paprika
- Instead of Ground Cinnamon: Ground nutmeg
- Instead of Dried Guajillo Chilies: Pasilla chilies
- Instead of Dried Ancho Chili: Chipotle pepper
- Instead of Corn Cobs: Frozen corn kernels
- Instead of Chicken Stock: Vegetable stock
- Instead of Crushed Tomatoes: Diced tomatoes
- Instead of Fresh Cilantro: Parsley
- Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
- Instead of Avocado: Guacamole
- Instead of Corn Kernels: Frozen corn kernels
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Pot or Dutch Oven
- Wire Rack
- Deep Frying Pan or Pot
- Slotted Spoon or Spider Strainer
- Wooden Spoon
- Blender
- Measuring Cups and Spoons
- Ladle
- Serving Bowls
- Grater (optional)
- Kitchen Torch (optional)
Critical Steps — Do Not Skip
- Fry Homemade Tortilla Strips
- Sear Chicken Thighs
- Render Bacon and Develop Fond
- Simmer Broth with Chicken
- Finish Soup with Corn Kernels and Cilantro
Chef Tips from the Video
- Use fresh corn kernels for the sweetest pop of flavor.
- Toast the spices just until fragrant; over‑toasting makes them bitter.
- For an extra smoky note, add a pinch of chipotle powder with the other spices.
- If you have a kitchen torch, lightly torch the cheese topping for a beautiful melty pull.
Troubleshooting
Tortilla strips are soggy instead of crunchy.
Make sure the oil stays at 350°F; lower temperatures cause the chips to absorb oil. Fry in small batches and let the oil return to temperature between batches.
Soup tastes flat or bland.
Adjust salt after the final simmer and consider adding a splash of lime juice. Ensure the fond from the bacon and chicken is fully scraped into the broth.
Chicken becomes rubbery.
Do not over‑cook the chicken. Seared pieces should be only partially cooked before the 15‑minute simmer; remove them as soon as they are tender.
Blended chili mixture is too thin.
Blend a smaller amount of broth with the chilies, then gradually stir the puree back into the pot, allowing it to thicken as it simmers.
Storage
Refrigerator: Store soup in an airtight container for up to 3 days. Reheat gently on low heat; add fresh tortilla chips just before serving.
Freezer: Freeze soup (without chips) in freezer‑safe bags for up to 2 months. Thaw overnight in refrigerator and reheat.
Room temperature: Fried tortilla strips stay crisp at room temperature for 1‑2 days in a sealed container; keep them separate from the soup.
Make-Ahead Tips
- Fry the tortilla strips ahead of time and store them in an airtight container; reheat briefly in the oven before serving.
- Soup can be made a day ahead; the flavors improve after resting.
- Cooked chicken can be shredded and kept refrigerated; add to the soup just before serving.
Frequently Asked Questions
What is the cultural significance and history of Chicken Tortilla Soup in Mexican cuisine?
Chicken Tortilla Soup, or "Sopa de Pollo con Tortilla," originates from Mexican home cooking where leftover tortillas are fried to add crunch to a comforting broth. It reflects the Mexican tradition of using every part of the corn tortilla and turning simple ingredients into a flavorful, communal dish.
What are the traditional regional variations of Chicken Tortilla Soup in Mexican cuisine?
In central Mexico, the soup often includes roasted tomatillos and a blend of dried chilies like guajillo and ancho. In coastal regions, shrimp may replace chicken, and the broth can be brightened with lime and cilantro. Some versions add black beans or chayote for extra texture.
How is authentic Chicken Tortilla Soup traditionally served in Mexico?
Traditionally, the soup is served in a deep bowl topped with freshly fried tortilla strips, crumbled queso fresco, sliced avocado, chopped cilantro, and a squeeze of lime. The tortilla strips are added just before eating to stay crisp.
What occasions or celebrations is Chicken Tortilla Soup traditionally associated with in Mexican culture?
Chicken Tortilla Soup is a popular comfort dish for cooler weather and is often served at family gatherings, holiday meals like Día de los Muertos, and casual weekend lunches. Its warm, hearty nature makes it a go‑to for festive but relaxed occasions.
What makes Chicken Tortilla Soup special or unique in Mexican cuisine?
The combination of smoky dried chilies, fresh corn, and the crunch of homemade fried tortilla strips creates a layered texture and depth of flavor that sets it apart from simpler broths. Joshua Weissman's version amplifies this by frying the tortillas himself for maximum corn flavor.
What are the most common mistakes to avoid when making Chicken Tortilla Soup at home?
Common pitfalls include over‑cooking the chicken, which makes it rubbery; frying tortilla strips at too low a temperature, resulting in soggy chips; and neglecting to scrape the fond from the pan, which reduces flavor depth.
Why does this Chicken Tortilla Soup recipe use dried guajillo and ancho chilies instead of fresh chilies?
Dried guajillo and ancho chilies provide a deep, smoky, and slightly sweet heat that fresh chilies cannot match. They also give the soup its characteristic reddish‑orange color and a complex flavor profile that defines the dish.
Can I make Chicken Tortilla Soup ahead of time and how should I store it?
Yes, the soup can be prepared up to two days in advance. Store it in an airtight container in the refrigerator, keeping the fried tortilla strips separate. Reheat gently on low heat and add fresh chips just before serving.
What texture and appearance should I look for when making Chicken Tortilla Soup?
The broth should be a deep reddish‑orange, slightly thick from the blended chilies and tomatoes. Chicken should be tender and shredded, corn kernels should be plump, and the tortilla strips should remain golden and crisp when added to the bowl.
How do I know when the Chicken Tortilla Soup is done cooking?
The soup is done when the chicken thighs are fully cooked (internal temperature 165°F) and easily shred with a fork, the dried chilies are soft, and the broth tastes balanced with a good depth of spice. A final taste for salt is the last check.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials that blend classic recipes with modern twists, often emphasizing homemade fundamentals like fresh dough, sauces, and precise flavor building.
How does the YouTube channel Joshua Weissman's approach to Mexican cooking differ from other Mexican cooking channels?
Joshua Weissman brings a meticulous, ingredient‑first mindset to Mexican dishes, insisting on homemade components such as fried tortilla strips and freshly blended chilies, whereas many other channels rely on store‑bought shortcuts. His style combines culinary science with approachable home‑cook storytelling.
Last updated: August 25, 2026
