Chicken tortilla soup, or sopa de tortilla con pollo, traces its roots to traditional Mexican soups that combine broth, shredded chicken, and fried tortilla strips. It evolved as a comforting, rustic dish often served in homes and street stalls, embodying the balance of smoky, spicy, and creamy flavors typical of Mexican comfort food.

In central Mexico, the soup often features a tomato‑based broth with chipotle for heat, while coastal versions may add seafood or a splash of lime. Some regions use fried corn tortilla chips instead of strips, and others incorporate roasted poblano peppers for a milder flavor profile.

Traditionally, the soup is ladled into a bowl, topped with crisp fried tortilla strips, a drizzle of crema (Mexican sour cream), crumbled queso fresco, diced avocado, and a sprinkle of fresh cilantro. It is usually enjoyed with a side of lime wedges for added brightness.

Chicken tortilla soup is popular year‑round but is especially served during cooler evenings, family gatherings, and festive occasions like Día de los Muertos or holiday celebrations where warm, hearty soups are welcomed.

Its unique combination of a rich, creamy broth, smoky chipotle flavor, and crunchy tortilla garnish sets it apart. The balance of textures and the use of rotisserie chicken for depth make it a beloved comfort dish that showcases Mexican flavor layering.

Traditional ingredients include rotisserie or poached chicken, dried ancho and chipotle chilies, Mexican oregano, corn tortillas, and crema. Acceptable substitutes are boiled chicken breast, regular oregano, flour tortillas (if gluten‑free isn’t required), and Greek yogurt in place of crema.

Serve it alongside Mexican rice, refried beans, fresh guacamole, or a simple side of queso fundido. A crisp margarita or a glass of Mexican cerveza also complements the soup’s smoky heat.

Common errors include overcooking the garlic (causing bitterness), failing to toast the spices (resulting in flat flavor), adding cream too early (which can curdle), and frying tortilla strips on paper towels (making them soggy). Follow the critical steps to avoid these pitfalls.

Blending beans, tomatoes, and chipotle creates a naturally thick, flavorful base without adding extra starch. This method preserves the soup’s authentic Mexican character and keeps it gluten‑free while enhancing smoky depth.

Yes. Prepare the soup up to the cream stage, let it cool, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stove, add fresh cream and garnish just before serving. Freeze without the tortilla strips for up to 2 months.

The YouTube channel Mr. Make It Happen specializes in practical, budget‑friendly home cooking tutorials that focus on flavorful, approachable recipes for everyday cooks, often highlighting clever techniques and ingredient hacks.

Mr. Make It Happen emphasizes using readily available grocery items like rotisserie chicken and pantry spices, prioritizing speed and cost‑effectiveness while still delivering authentic Mexican flavors, whereas many other channels focus on traditional techniques and specialty ingredients.