Chicken Tortilla Soup (Sopa de Tortilla con Pollo) originates from the Mexican countryside, where leftover chicken and stale tortillas were transformed into a comforting broth. It reflects the Mexican tradition of using every ingredient, turning simple staples into a flavorful, communal dish.

In central Mexico, the soup often includes roasted tomatillos and a richer chicken broth, while coastal versions add seafood or use a spicier blend of chilies. Some regions garnish with crumbled queso fresco instead of melted cheese.

It is typically served hot in deep bowls, topped with crispy tortilla strips, shredded cheese, avocado slices, fresh cilantro, and a squeeze of lime. A side of warm corn tortillas or toasted bread is common for dipping.

Chicken Tortilla Soup is a popular comfort food for family gatherings, especially during cooler evenings, holidays like Día de los Muertos, and festive occasions such as birthdays or Christmas Eve meals.

The combination of smoky chilies, fresh garlic, and crisp tortilla strips gives the soup a layered texture and deep flavor that embodies the balance of heat, acidity, and earthiness central to Mexican cooking.

Authentic ingredients include dried guajillo chilies, chicken broth, corn tortillas, and Mexican cheeses like queso fresco. Acceptable substitutes are canned diced tomatoes for fresh tomatillos, smoked paprika for additional color, and any meltable cheese if queso fresco is unavailable.

Common errors include over‑cooking the chicken (which makes it dry), skipping the foam skimming (causing a cloudy broth), and under‑baking the tortilla strips (resulting in soggy garnish). Follow the timing cues in the recipe to avoid these pitfalls.

Grinding whole peppercorns and cumin seeds releases essential oils that give a brighter, more aromatic flavor. The fresh garlic‑spice paste also integrates better into the broth, creating a richer base than pre‑ground spices.

Yes, the soup can be prepared up to two days ahead. Store it in an airtight container in the refrigerator and reheat gently on the stove, adding a splash of broth if it thickens. The tortilla strips stay crisp if baked separately and added just before serving.

The broth should be clear amber with a slight sheen, the rice should be tender but not mushy, and the chicken pieces should be juicy. The tortilla strips should be golden‑brown and crisp, providing a satisfying crunch against the smooth soup.

The YouTube channel Rachel's Step by Step specializes in approachable home‑cooking tutorials, focusing on classic comfort dishes, step‑by‑step explanations, and practical tips for everyday cooks.

Rachel's Step by Step emphasizes simple, equipment‑light techniques like grinding spices in a mortar and baking tortilla strips instead of deep‑frying, making Mexican recipes accessible for home cooks without specialized tools.