Sopa Azteca, the best Mexican Chicken Tortilla Soup
SOPA AZTECA, the best Mexican Chicken Tortilla Soup! is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 30 min | Cook: 1 hr | Total: 1 hr 45 min
Cost: $19.23 total, $4.81 per serving
Ingredients
- 4 pieces Chicken Thighs, Bone‑in, Skin‑on (about 1.5 lb, pat dry)
- 1 tsp Salt (for seasoning chicken and soup)
- ½ tsp Black Pepper (freshly ground)
- 2 tbsp Vegetable Oil (for searing and frying)
- 2 Bay Leaves (dried)
- 4 cups Chicken Broth (low‑sodium)
- 1 medium Onion (quartered, skin left on for broth)
- 2 Roma Tomatoes (cored, halved)
- 2 Dried Ancho Chilies (stem removed, seeds discarded)
- 2 Dried Guajillo Chilies (stem removed, seeds discarded)
- 2 Garlic Cloves (peeled)
- 1 tsp Ground Cumin (toasted optional)
- 1 cup Black Beans (canned, drained and rinsed)
- 1 cup Corn Kernels (frozen or canned, drained)
- 4 Corn Tortillas (cut into thin strips)
- 1 cup Mexican Shredded Cheese (such as queso fresco or cheddar)
- 2 Serrano Chilies (thinly sliced for garnish)
- ½ cup Sour Cream (for topping)
- 1 Avocado (diced for garnish)
- 2 cups Water (adjust as needed for desired soup consistency)
Instructions
Season the Chicken
Pat the chicken pieces dry with paper towels, then season both sides with 1 tsp salt and ½ tsp black pepper.
Time: PT5M
Sear the Chicken
Heat 2 tbsp vegetable oil in the Perfect Pot over medium heat. Place the chicken skin‑side down and sear for 3‑4 minutes, then flip and sear the other side for another 3‑4 minutes. Remove and set aside; repeat for all pieces.
Time: PT8M
Temperature: Medium heat
Simmer the Chicken in Broth
Return all seared chicken to the pot. Add 4 cups chicken broth, 2 bay leaves, the quartered onion, and a pinch of salt. Bring to a gentle simmer, skim any foam, then cover and cook for 25 minutes until the chicken is cooked through.
Time: PT25M
Temperature: Simmer
Shred the Chicken
Remove the chicken pieces, let cool slightly, then shred the meat using two forks. Set shredded chicken aside.
Time: PT5M
Soak Tomatoes and Dried Chilies
While the broth simmers, place the halved Roma tomatoes, dried ancho chilies and dried guajillo chilies in a bowl of hot water and let soak for 5 minutes until softened.
Time: PT5M
Blend the Base
Transfer the softened tomatoes, chilies, the quartered onion from the pot, 2 garlic cloves, 1 tsp ground cumin and enough hot broth to cover everything into the blender. Blend until completely smooth.
Time: PT2M
Return Blend to Pot
Pour the blended mixture back into the Perfect Pot, add an additional 2 cups water (or more broth) to reach desired consistency, and bring to a gentle simmer.
Time: PT5M
Temperature: Simmer
Add Remaining Ingredients
Stir in the shredded chicken, 1 cup black beans, and 1 cup corn kernels. Simmer for 15 minutes to let flavors meld.
Time: PT15M
Temperature: Simmer
Fry Tortilla Strips
Heat a small amount of oil in the Mini Perfect Pan over medium heat. Add the tortilla strips and fry until golden and crisp, about 3‑4 minutes. Remove with tongs and drain on paper towels.
Time: PT5M
Temperature: Medium heat
Serve and Garnish
Ladle soup into bowls. Top each serving with crispy tortilla strips, ¼ cup shredded cheese, sliced serrano chilies, a dollop of sour cream and diced avocado.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 40 g
- Fat
- 12 g
- Fiber
- 6 g
Dietary info: Gluten‑Free (using corn tortillas), High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Thighs, Bone‑in, Skin‑on: Chicken Breasts, Turkey Thighs
- Instead of Vegetable Oil: Canola Oil, Avocado Oil
- Instead of Chicken Broth: Homemade broth, Vegetable broth
- Instead of Onion: Yellow onion
- Instead of Roma Tomatoes: Vine‑ripe tomatoes
- Instead of Dried Ancho Chilies: Dried Pasilla chilies
- Instead of Dried Guajillo Chilies: Dried New Mexico chilies
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Ground Cumin: Coriander powder
- Instead of Black Beans: Pinto beans
- Instead of Corn Kernels: Fresh corn
- Instead of Corn Tortillas: Flour tortillas (not gluten‑free)
- Instead of Mexican Shredded Cheese: Monterey Jack, Mozzarella
- Instead of Serrano Chilies: Jalapeño
- Instead of Sour Cream: Greek yogurt
- Instead of Avocado: Guacamole
Equipment Needed
- Perfect Pot (large pot)
- Mini Perfect Pan (skillet)
- Blender
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Ladle
- Serving Bowls
- Tongs (optional)
Critical Steps — Do Not Skip
- Searing the chicken to develop flavor
- Soaking and softening dried chilies before blending
- Blending hot liquids – vent the blender lid and blend in short bursts
- Frying tortilla strips to golden crispness
Chef Tips from the Video
- Toast the cumin briefly in a dry pan before adding for extra aroma
- For extra depth, add a splash of chipotle adobo sauce with the blended base
- Use a mix of red and green serrano chilies for varied heat
Troubleshooting
Soup is too thick after blending
Stir in additional water or broth a few tablespoons at a time until desired consistency is reached.
Tortilla strips are soggy
Make sure the oil is hot (around 350°F) before adding strips and fry in a single layer; drain on paper towels immediately.
Soup tastes bland
Taste and add a pinch more salt, a squeeze of lime juice, or a dash more cumin before serving.
Storage
Refrigerator: Store soup in airtight containers for up to 3 days
Freezer: Freeze in portion‑size bags for up to 2 months
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the broth and shredded chicken a day ahead and refrigerate
- The blended tomato‑chili base can be made ahead and stored for 24 hours
- Fry tortilla strips just before serving for maximum crispness
Frequently Asked Questions
What is the cultural significance and history of Mexican Chicken Tortilla Soup in Mexican cuisine?
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.
What are the traditional regional variations of Mexican Chicken Tortilla Soup in 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.
How is Mexican Chicken Tortilla Soup traditionally served in Mexico?
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.
What occasions or celebrations is Mexican Chicken Tortilla Soup traditionally associated with in Mexican culture?
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.
How does Mexican Chicken Tortilla Soup fit into the broader Mexican cuisine tradition?
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.
What are the authentic traditional ingredients for Mexican Chicken Tortilla Soup versus acceptable substitutes?
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.
What other Mexican dishes pair well with Mexican Chicken Tortilla Soup?
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.
What makes Mexican Chicken Tortilla Soup special or unique in Mexican cuisine?
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.
What are the most common mistakes to avoid when making Mexican Chicken Tortilla Soup?
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.
Why does this Mexican Chicken Tortilla Soup recipe use both searing and simmering instead of just boiling the chicken?
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.
What does the YouTube channel Cooking Con Claudia specialize in?
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.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
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.
Last updated: August 26, 2026
