Chicken tortilla soup, or "sopa de tortilla con pollo," originates from Mexican home cooking where leftover tortillas are repurposed into a flavorful broth with chicken, beans, and chilies. It reflects the Mexican tradition of minimizing waste and creating comforting, protein‑rich soups for family meals.

In central Mexico the soup often includes roasted tomatillo broth and fried tortilla strips, while coastal versions may add seafood or use a lighter broth with lime. Some regions prefer a smoky chipotle base, whereas others keep it simple with just cumin and chili powder.

Traditionally the soup is served hot in a bowl, topped with fresh avocado cubes, chopped cilantro, a squeeze of lime, shredded cheese, and crisp tortilla strips. A dollop of crema (Mexican sour cream) is also common.

Chicken tortilla soup is a popular everyday comfort food but is also served at family gatherings, holiday brunches, and after‑church meals because it is hearty, easy to make in large batches, and uses pantry staples.

The soup embodies Mexican cuisine’s emphasis on bold spices, fresh herbs, and the clever use of corn‑based ingredients like tortillas. It balances protein, legumes, and vegetables, reflecting the balanced meals typical of Mexican home cooking.

Authentic ingredients include chicken, corn tortillas (or strips), black beans, corn, tomatoes, chilies, cilantro, lime, and cheese. Acceptable substitutes are chicken breast for thighs, pinto beans for black beans, and tortilla chips instead of fresh strips.

Serve the soup alongside Mexican rice, a simple guacamole, fresh pico de gallo, or a side of refried beans. A crisp margarita or agua fresca makes a refreshing beverage pairing.

Its combination of tender chicken, hearty beans, sweet corn, and crunchy tortilla strips creates a textural contrast that is both comforting and lively. The bright lime and cilantro finish add a fresh, aromatic lift that is uniquely Mexican.

Common mistakes include over‑cooking the chicken on the stovetop before slow cooking, which can make it dry, and not seasoning the broth enough before serving. Also, adding avocado too early causes browning.

Slow cooking allows the chicken to gently break down over several hours, resulting in a tender, shreddable texture while letting the flavors meld gradually. Pressure cooking works too but can make the broth cloudy if not vented properly.

Yes, the soup can be prepared a day ahead. Cool it quickly, transfer to airtight containers, and refrigerate for up to 4 days. Reheat gently on the stove, adding a splash of stock if needed, and add fresh avocado just before serving.

The YouTube channel Matt Santos focuses on quick, family‑friendly meals that emphasize protein, easy techniques, and adaptable recipes for busy home cooks. Matt often showcases Instant Pot and slow‑cooker recipes with clear step‑by‑step instructions.

Matt Santos blends classic Mexican flavors with modern convenience, using appliances like the Instant Pot to cut down cooking time while still preserving authentic taste. Unlike some channels that focus on traditional stovetop methods, Matt emphasizes time‑saving shortcuts without sacrificing flavor.