Mexican Chicken Tortilla Soup, or "Sopa de Tortilla con Pollo," traces its roots to traditional Mexican peasant dishes where leftover tortillas were repurposed into a flavorful broth, creating a hearty, frugal meal that celebrated corn as a staple. Over time it evolved into a celebrated comfort food served at family gatherings and festive occasions across Mexico.

In the Yucatán region the soup often includes achiote and orange juice for a bright hue, while in central Mexico it may feature roasted tomatillos and a richer blend of dried chilies like pasilla. Coastal versions sometimes add seafood or replace chicken with pork, reflecting local ingredients.

Traditionally the soup is ladled into deep bowls and garnished with crispy tortilla strips, crumbled queso fresco, sliced avocado, fresh cilantro, a squeeze of lime, and a drizzle of crema. It is commonly enjoyed with a side of warm corn tortillas for dipping.

The soup is a popular choice for cooler evenings, family reunions, and holiday gatherings such as Día de los Muertos or Christmas Eve, where its warming flavors and communal toppings foster a festive, shared dining experience.

It embodies key Mexican culinary pillars: the use of corn (tortilla strips), chilies for heat and depth, and the balance of fresh toppings. The dish showcases the Mexican philosophy of turning simple pantry staples into a vibrant, layered meal.

Authentic ingredients include bone‑in chicken, dried ancho and guajillo chilies, corn tortillas, queso fresco, and Mexican crema. Acceptable substitutes are chicken broth for homemade stock, shredded cheddar for cheese, and Greek yogurt in place of crema for a lighter option.

Serve the soup alongside Mexican rice, refried beans, fresh pico de gallo, or a simple side of guacamole. A crisp margarita or agua fresca complements the warm, spicy flavors beautifully.

Its signature combination of toasted dried chilies, roasted tomato base, and crunchy tortilla strips creates a textural and flavor contrast that is uniquely Mexican, marrying smoky, spicy, and fresh elements in one bowl.

Common errors include over‑cooking the chicken (making it dry), failing to soak the dried chilies long enough (resulting in a gritty texture), and blending hot liquids without venting the blender lid, which can cause splatter or lid ejection.

Searing creates a Maillard crust that adds deep, caramelized flavor to the broth, while simmering gently cooks the chicken through and infuses the liquid with richness—two steps that together produce a more complex soup than boiling alone.

The YouTube channel Cooking Con Claudia specializes in approachable, family‑friendly Latin American and Mexican home‑cooking tutorials, focusing on quick, flavorful dishes using everyday ingredients and affordable cookware.

Cooking Con Claudia emphasizes simplicity and health‑conscious tweaks, often using non‑toxic cookware and offering clear step‑by‑step guidance, whereas many other channels may focus on elaborate techniques or restaurant‑style presentations.