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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.