Chicken Tortilla Soup, or Sopa de Tortilla, originates from Mexico's central regions where humble ingredients like corn tortillas, chicken broth, and fresh vegetables were combined to create a comforting, nourishing soup. It is traditionally served as a starter or light main course during family meals and festive gatherings.

In Mexico City, the soup often features a richer chicken broth and is topped with avocado and queso fresco. In the Yucatán, it may include a touch of achiote for color and flavor, while coastal versions sometimes add shrimp or fish alongside chicken for a seafood twist.

Traditionally, the soup is ladled into deep bowls, then garnished with shredded cheese, crispy tortilla strips, fresh cilantro, a squeeze of lime, and sometimes sliced avocado or radish. It is eaten with a spoon, and the crunchy tortilla strips are added just before eating to keep them crisp.

Chicken Tortilla Soup is a popular comfort dish for everyday family meals, but it also appears at holiday gatherings such as Día de los Muertos and Christmas Eve (Nochebuena) when families serve a variety of soups and stews as part of the feast.

Authentic ingredients include chicken broth, corn tortillas (or strips), fresh cilantro, jalapeño or other mild chilies, and Mexican cheese like queso fresco. Acceptable substitutes are rotisserie chicken for convenience, store‑bought chicken stock, and shredded cheddar or Monterey Jack cheese if Mexican cheese is unavailable.

Chicken Tortilla Soup pairs beautifully with Mexican rice, refried beans, fresh guacamole, and a side of warm corn tortillas. For a full meal, serve it alongside tacos al pastor or enchiladas.

Common mistakes include overcooking the garlic, which can turn bitter, not blooming the spices properly, and adding the cornstarch slurry too quickly, which creates lumps. Also, adding tortilla strips too early makes them soggy.

Red jalapeño chili oil infuses the soup with a subtle heat and smoky depth that plain oil cannot provide. The oil also carries the flavor of the chilies throughout the broth, giving the soup its signature bite.

Yes, the soup can be prepared a day ahead. Cool it quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of stock if it has thickened. Keep tortilla strips separate until serving.

The YouTube channel Old's Cool Kevmo focuses on easy, approachable home‑cooking videos that often feature comfort food classics, quick weeknight meals, and creative uses for store‑bought ingredients like rotisserie chicken.

Old's Cool Kevmo emphasizes using pantry staples and ready‑made items (like rotisserie chicken) to speed up traditional Mexican recipes, while still preserving authentic flavors. This contrasts with many Mexican channels that start from scratch with raw meat and homemade broths.