How about trying some Traditional Mexican Tortilla Soup with us? While some soups take hours of simmering to develop flavor, you’ll have this authentic Mexican Tortilla Soup ready in just 30 minutes. You’ve probably tried restaurant versions, but making it at home lets you control the heat level and customize your toppings.
The secret lies in fire-roasting your tomatoes and toasting your spices before combining them. Once you master these simple techniques, you’ll discover why this soup has been a Mexican staple for generations. So now that you have an idea of the flavors that await you. Lets check out this recipe for Traditional Mexican Tortilla Soup!
Why You’ll Love This Recipe
Whether you’re craving authentic Mexican flavors or simply need a comforting bowl of soup, this Traditional Mexican Tortilla Soup will quickly become your new favorite!
You’ll appreciate how this five-ingredient wonder transforms simple components into a restaurant-worthy meal in just 30 minutes. The fire-roasted tomatoes add a subtle smokiness that’ll make your kitchen smell amazing, while the crispy tortilla strips provide that satisfying crunch you’re looking for.
Since you can prep most components ahead of time, it’s perfect for busy weeknight dinners or casual weekend gatherings. Best of all, you won’t need to hunt down hard-to-find ingredients – everything’s available at your local grocery store.
Make weeknight meals a breeze with this simple soup – using easy-to-find ingredients and prep-ahead components for ultimate convenience. Traditional Mexican Tortilla Soup!
Plus, you can easily adjust the spice level to suit your taste, making it a crowd-pleaser for the whole family!
What You Will Need for Traditional Mexican Tortilla Soup
Now that you’re excited to make this soup, let’s get your kitchen ready with all the necessary ingredients and tools!
Main Ingredients:
- 6 corn tortillas (fresh ones work best!)
- 2 cans fire-roasted diced tomatoes
- 2 cups shredded cooked chicken
- 1 white onion
- 4 cups chicken broth
Kitchen Equipment:
- Large soup pot
- Sharp knife and cutting board
- Heavy-bottomed skillet for frying
- Paper towels
- Tongs or spider strainer
- Ladle for serving
Pro tip: You’ll want a skillet with high sides for frying those tortilla strips – trust me, oil splatters are no fun! And also a pain to clean up. So take my advice when cooking things like Traditional Mexican Tortilla Soup!
Make sure you’ve got everything lined up before starting; there’s nothing worse than hunting for your ladle while your soup’s getting cold.
Cooking Steps
You’ll start by heating the broth and cooking your diced onions until they’re translucent in a large pot over medium heat.
Next, stir in those fire-roasted tomatoes and bring everything to a gentle simmer before adding your shredded chicken to the mix.
While your soup’s coming together, it’s time to tackle those tortilla strips – get them nice and crispy in hot oil, and you’re just moments away from a bowl of authentic Mexican comfort!
step 1. Heat Broth With Onions
Pour the chicken broth into a large pot and set your stovetop to medium heat. You’ll want to maintain this temperature throughout the first cooking phase – no rushing this step!
Add your diced onion and watch for it to become translucent, which typically takes 5-7 minutes. Keep stirring occasionally while the onions cook. You’ll know they’re ready when they’re soft and slightly transparent but not browned.
If you’re like me and tend to multitask in the kitchen, don’t wander too far – onions can go from perfect to burnt quickly! The broth should be steaming but not boiling at this point.
Once the onions reach that perfect translucent stage, you’re ready to move on to adding your tomatoes.
step 2. Add Tomatoes and Simmer
With your onions perfectly softened, it’s time to incorporate the fire-roasted tomatoes into your simmering broth.
Pour both cans of tomatoes directly into the pot, including all their flavorful juices – don’t worry about that initial sizzle, it’s just the tomatoes saying hello to your broth!
Let the mixture come to a gentle simmer, where you’ll see small bubbles consistently breaking the surface.
You’ll want to maintain this temperature for about 5 minutes, allowing the tomatoes to release their rich flavors into the broth.
Give everything an occasional stir to prevent any tomatoes from sticking to the bottom of your pot.
You’ll know you’re ready for the next step when the broth takes on a beautiful reddish-orange hue and the tomatoes start to break down slightly.
step 3. Add Shredded Chicken
Now that your tomato-rich broth is simmering beautifully, gently stir in the 2 cups of shredded chicken.
You’ll want to guarantee each piece gets coated in the flavorful broth while maintaining the meat’s tender texture.
Let the chicken warm through for about 10 minutes, keeping the heat at a gentle simmer – no aggressive bubbling needed!
You’ll know it’s ready when you see the chicken has absorbed some of the broth’s rich color.
If you’re using leftover rotisserie chicken (hey, we’ve all been there!), this is the perfect way to give it new life.
Pro tip: Don’t overwork the chicken while stirring, or you’ll end up with shreds that are too fine.
step 4. Fry Tortilla Strips
While your soup simmers, let’s prepare the signature crispy tortilla strips that give this dish its distinctive crunch and character.
Stack your corn tortillas and cut them into thin strips, about ¼-inch wide – don’t worry if they’re not perfectly uniform!
Heat about 1 inch of vegetable oil in a heavy-bottomed skillet to 350°F.
Working in small batches, carefully drop the tortilla strips into the hot oil. They’ll dance around a bit as they fry for 2-3 minutes until they turn golden brown.
Using a slotted spoon, transfer the crispy strips to a paper towel-lined plate and sprinkle them with salt while they’re still hot.
Watch out – these addictive little strips mightn’t make it to your soup bowls!
step 5. Add Garnishes and Serve
Those crispy tortilla strips are just the beginning of the presentation magic!
You’ll want to set out small bowls of traditional garnishes so everyone can customize their soup to taste. Here’s what you’ll need:
- Diced avocado (1 large, cut into 1/2-inch cubes)
- Crumbled queso fresco (1/2 cup)
- Mexican crema or sour cream (1/4 cup)
- Lime wedges (1 lime, cut into 6 pieces)
- Chopped fresh cilantro (1/4 cup)
Ladle the hot soup into warmed bowls, filling them about 2/3 full.
Top each serving with a generous handful of your crispy tortilla strips, then let everyone add their preferred garnishes.
The contrast between the steaming soup and cool toppings creates that perfect restaurant-style presentation you’re looking for!
What To Pair Traditional Mexican Tortilla Soup With
Traditional Mexican Tortilla Soup pairs beautifully with a variety of fresh Mexican side dishes that complement its robust flavors.
You’ll love serving it with warm flour tortillas or crispy quesadillas for dipping. A simple side salad of mixed greens, radishes, and lime vinaigrette adds a revitalizing crunch to your meal.
For a heartier spread, consider adding Mexican rice or refried beans to round out the flavors. You can’t go wrong with fresh guacamole and tortilla chips on the side – they’re perfect for sharing!
To drink, try serving your soup with horchata, a traditional Mexican rice drink, or a crisp Mexican beer like Corona or Modelo. These pairings will transform your soup into a complete, satisfying meal.
Storage Suggestions
To keep your tortilla soup tasting fresh and delicious, you’ll need to store the components separately.
Place the cooled soup base in an airtight container and refrigerate for up to three days. Store the crispy tortilla strips in a zip-top bag at room temperature, where they’ll stay crunchy for about two days.
When you’re ready to enjoy your leftovers, reheat the soup base in a pot over medium heat until it’s thoroughly warm.
Don’t microwave the tortilla strips – they’ll lose their satisfying crunch! If your strips have gone soft, you can quickly re-crisp them in a dry skillet over medium heat for about 30 seconds.
Remember to keep any garnishes like avocado or cheese in separate containers until serving time.
