If you are looking for a flavorful and comforting Mexican chicken tortilla soup recipe, this Sopa Azteca is a delicious option to make at home. It starts with tender chicken cooked in a flavorful broth, then combines tomatoes and dried chiles to create a rich red soup base.
The finished soup is served with crispy homemade tortilla strips, Mexican cheese, sour cream, avocado, lime juice, and other toppings. The tortilla strips are added at the end so they stay crispy instead of becoming soggy.
This recipe follows the cooking method and ingredient quantities shown in the provided video from Cooking Con Claudia, while the instructions below are simplified into an easy-to-follow recipe format.
Table of Contents
What Is Mexican Chicken Tortilla Soup?
Mexican chicken tortilla soup, also known as Sopa Azteca, is a flavorful soup made with chicken, tomatoes, dried chiles, and a seasoned chicken broth. One of the most recognizable parts of the dish is the crispy fried tortilla strips served on top.
In this recipe, the chicken is first cooked in a broth made with onion, garlic, cilantro, bay leaves, black pepper, and chicken bouillon. The same broth is then used to cook the tomatoes and chiles before they are blended into a smooth sauce.
The shredded chicken, beans, and sweet corn are added back to the soup before serving.
Why You Will Love This Chicken Tortilla Soup
This recipe is especially enjoyable because several simple components come together in one flavorful bowl.
- The chicken becomes tender and easy to shred.
- The tomato and chile mixture creates the main flavor of the soup.
- Black or pinto beans add substance.
- Sweet corn adds another layer of texture.
- Homemade tortilla strips provide a crispy topping.
- Avocado, cheese, sour cream, and lime make the finished bowl rich and fresh.
The dried chiles are used mainly to add flavor to the broth. The original recipe notes that the soup is not spicy, although additional chile can be used when a hotter flavor is desired.
Mexican Chicken Tortilla Soup Ingredients
For the Chicken and Broth
- 4 pieces chicken breast with rib – The main protein for the soup.
- 14 cups water – Used to create the cooking broth.
- 3/4 of an onion – Adds flavor to the broth.
- 1/2 of the garlic – Used while preparing the chicken broth.
- 1 bunch cilantro – Adds freshness and flavor.
- 2 bay leaves – Adds additional flavor to the broth.
- 1 teaspoon whole black pepper – Seasons the broth.
- 5 tablespoons chicken bouillon – Provides the main savory seasoning.
For the Tomato-Chile Sauce
- 5 Roma tomatoes – Form the tomato base of the soup.
- 5 New Mexico or guajillo chile pods – Add deep chile flavor.
- 1 chile ancho – Adds additional flavor and color.
- 1/4 onion – Blended into the sauce.
- 3 garlic cloves – Blended with the tomatoes and chiles.
- 1 teaspoon cumin – Adds warm, earthy flavor.
- Chicken bouillon – Used to season the blended sauce.
- Salt – Added according to taste.
Before cooking the dried chiles, remove the seeds and rinse them.
For the Tortilla Strips
- 20 corn tortillas
- Oil for frying
The video does not specify an exact amount of oil, so use enough to fry the tortilla strips in the pan.
For the Soup
- Black beans or pinto beans
- Sweet corn
- Shredded cooked chicken
The original video does not provide exact quantities for the beans or sweet corn.
Suggested Toppings Shown in the Video
- Crispy tortilla strips
- Mexican cheese
- Sour cream
- Serrano chile
- Chile ancho
- Lime juice
- Avocado
- Queso fresco
How to Make Mexican Chicken Tortilla Soup
Step 1: Prepare the Chicken Broth
Start with a large pot and add 14 cups of water. Place the pot over high heat.
Add:
- 3/4 of the onion
- 1/2 of the garlic
- A bunch of cilantro
- 2 bay leaves
- 1 teaspoon whole black pepper
- 5 tablespoons chicken bouillon
Bring the mixture to a boil. Once the broth is boiling, add the 4 pieces of chicken breast with rib.
Wait for the broth to boil again.
Step 2: Cook the Chicken
Once the broth comes back to a boil, reduce the heat to medium.
Cover the pot and cook the chicken for approximately 25 minutes.
The goal is to cook the chicken in the seasoned broth so it develops flavor before being shredded for the soup.
Step 3: Make the Crispy Tortilla Strips
While the chicken cooks, prepare the tortilla strips.
Stack the 20 corn tortillas and cut them lengthwise. Then cut them in half to create strips.
Repeat until all the tortillas have been cut.
Heat oil in a frying pan over medium heat.
Once the oil is hot, add the tortilla strips. Fry them until they become golden and crispy.
Remove the tortilla strips from the oil and set them aside.
Continue frying in batches until all the tortilla strips are finished.
Step 4: Remove and Shred the Chicken
After the chicken has finished cooking, carefully remove it from the broth.
Set the chicken aside and allow it to cool enough to handle.
Once it has cooled, shred the chicken into smaller pieces.
Keep the broth because it will be used again to prepare the soup.
Step 5: Cook the Tomatoes and Chiles
In the same broth, add the 5 Roma tomatoes, 5 New Mexico or guajillo chile pods, and 1 chile ancho.
Before adding the dried chiles, remove their seeds and rinse them.
Allow the tomatoes and chiles to cook in the broth for approximately 10 minutes.
After 10 minutes, remove the tomatoes and chiles from the broth.
Step 6: Strain the Broth
Carefully strain the broth to remove the cooked onion, garlic, cilantro, bay leaves, and other solids.
Be careful when handling the hot broth.
Reserve the strained broth because it will become the base of the finished soup.
Step 7: Blend the Tomato-Chile Sauce
Place some of the broth into a blender.
Add the cooked tomatoes and chiles along with:
- 1/4 onion
- 3 garlic cloves
- 1 teaspoon cumin
- Chicken bouillon
- Additional salt
Blend everything until you have a smooth sauce.
If necessary, add more of the broth to help the ingredients blend.
Step 8: Add the Sauce to the Broth
Return the strained broth to the pot and place it over medium heat.
Add the blended tomato and chile sauce to the broth.
If needed, strain the sauce as you add it to the pot for a smoother soup.
Add any remaining broth from the blender back into the pot.
Allow the soup to come to a simmer.
Step 9: Taste and Adjust the Seasoning
Once the soup reaches a simmer, taste the broth.
Check the seasoning and add more salt if needed.
The final broth should have a rich tomato and chile flavor.
Step 10: Add the Chicken, Beans, and Corn
Add the shredded chicken back into the soup.
Then add the black beans or pinto beans and sweet corn.
Mix everything together.
Allow the soup to come back to a simmer.
At this point, your Mexican chicken tortilla soup is ready to serve.
How to Serve Chicken Tortilla Soup
For the best texture, serve the crispy tortilla strips on top of the soup rather than mixing them into the pot.
This keeps them crunchy for longer.
Ladle the hot chicken tortilla soup into a bowl and add the toppings shown in the recipe video:
- Crispy tortilla strips
- Mexican cheese
- Sour cream
- Serrano chile
- Chile ancho
- Fresh lime juice
- Avocado
- Queso fresco
The combination of the hot soup, crispy tortillas, creamy toppings, avocado, cheese, and lime makes each bowl flavorful and satisfying.
Is Mexican Chicken Tortilla Soup Spicy?
This version of Mexican chicken tortilla soup is not intended to be very spicy. The New Mexico or guajillo chiles and chile ancho are primarily used to develop flavor in the soup.
If you prefer a spicier bowl, the original video suggests adding chipotle chile or chile de árbol.
You can also add serrano chile as a topping, as shown in the video.
Can You Add Tortilla Strips Directly to the Soup?
Yes, but the texture will be different.
The tortilla strips can be added directly to the soup, but they will quickly absorb the broth and become soft.
For a crispy texture, place the fried tortilla strips on top of each serving just before eating.
This is also the serving method demonstrated in the video.
Chicken Tortilla Soup Recipe Tips
Keep the Tortilla Strips Separate
If you like crispy tortilla strips, don’t add them to the entire pot of soup. Keep them separate and add them to individual bowls when serving.
Use the Same Broth Throughout the Recipe
The chicken broth is used again to cook the tomatoes and chiles and to blend the soup sauce. This helps carry the flavors from one step into the next.
Remove the Chile Seeds
The dried chiles should be seeded and rinsed before being cooked in the broth.
Taste Before Serving
After adding the blended tomato-chile sauce, bring the soup to a simmer and taste it before serving. Adjust the salt if necessary.
Shred the Chicken After It Cools
Remove the chicken from the hot broth and let it cool enough to handle before shredding it.
Mexican Chicken Tortilla Soup Recipe Summary
This Mexican Chicken Tortilla Soup, or Sopa Azteca, starts with chicken cooked in a seasoned broth made with onion, garlic, cilantro, bay leaves, black pepper, and chicken bouillon.
The cooked chicken is shredded while Roma tomatoes and dried chiles are cooked in the same broth. The tomatoes and chiles are then blended with onion, garlic, cumin, chicken bouillon, salt, and broth to create the soup’s tomato-chile base.
The sauce is returned to the broth along with shredded chicken, beans, and sweet corn. Once the soup reaches a simmer, it is ready to serve.
The final bowl is topped with crispy homemade tortilla strips, cheese, sour cream, avocado, lime, and other toppings.
Frequently Asked Questions
What is Mexican chicken tortilla soup called?
Mexican chicken tortilla soup is commonly known as Sopa Azteca or Sopa de Tortilla.
What makes tortilla soup different from regular chicken soup?
The main difference is the tomato and chile-based broth combined with crispy fried tortilla strips. The tortilla strips are a signature part of the dish.
Can I use black beans or pinto beans?
Yes. The recipe lists black beans or pinto beans as options.
Does this chicken tortilla soup contain corn?
Yes. Sweet corn is added along with the shredded chicken and beans toward the end of cooking.
How do I keep tortilla strips crispy?
Keep the fried tortilla strips separate from the soup and add them directly to each bowl when serving.
Can I make this soup spicy?
The recipe itself is not intended to be spicy. For more heat, the original recipe suggests adding chipotle chile or chile de árbol. Serrano chile can also be used as a topping.
What toppings go on chicken tortilla soup?
The video shows the soup topped with crispy tortilla strips, Mexican cheese, sour cream, serrano chile, chile ancho, lime juice, avocado, and queso fresco.
Recipe Card
Recipe Name: The BEST Mexican Chicken Tortilla Soup Recipe | Sopa Azteca
Cuisine: Mexican
Course: Soup
Main Ingredient: Chicken
Prep Time: Not specified in the source video
Cook Time: Approximately 35 minutes for the stated chicken and chile cooking stages, plus preparation and simmering time
Servings: Not specified in the source video
Ingredients
Chicken & Broth
- 4 pieces chicken breast with rib
- 14 cups water
- 3/4 onion
- 1/2 garlic
- 1 bunch cilantro
- 2 bay leaves
- 1 teaspoon whole black pepper
- 5 tablespoons chicken bouillon
Tomato-Chile Sauce
- 5 Roma tomatoes
- 5 New Mexico or guajillo chile pods
- 1 chile ancho
- 1/4 onion
- 3 garlic cloves
- 1 teaspoon cumin
- Chicken bouillon
- Salt
Tortilla Strips
- 20 corn tortillas
- Oil for frying
Soup
- Black or pinto beans
- Sweet corn
- Shredded chicken
Toppings
- Mexican cheese
- Sour cream
- Serrano chile
- Chile ancho
- Lime juice
- Avocado
- Queso fresco
- Crispy tortilla strips
Instructions
- Add 14 cups water to a large pot.
- Add onion, garlic, cilantro, bay leaves, black pepper, and chicken bouillon.
- Bring the broth to a boil.
- Add the chicken breast.
- Once it boils again, reduce heat to medium, cover, and cook for about 25 minutes.
- Cut the corn tortillas into strips.
- Fry the tortilla strips in hot oil over medium heat until golden and crispy.
- Remove and set the tortilla strips aside.
- Remove the cooked chicken from the broth and allow it to cool.
- Shred the chicken.
- Cook the Roma tomatoes and seeded, rinsed chiles in the same broth for about 10 minutes.
- Remove the tomatoes and chiles.
- Strain the broth.
- Blend the cooked tomatoes and chiles with onion, garlic, cumin, chicken bouillon, salt, and some broth.
- Return the sauce to the broth.
- Bring the soup to a simmer and taste for seasoning.
- Add the shredded chicken, beans, and sweet corn.
- Simmer again.
- Serve the soup in bowls.
- Top with crispy tortilla strips, cheese, sour cream, avocado, lime, and the other desired toppings shown in the recipe.
Watch the Chicken Tortilla Soup Recipe Video
The video featured on this recipe page demonstrates the complete cooking process, including preparing the chicken broth, frying the tortilla strips, making the tomato-chile sauce, shredding the chicken, combining the soup, and serving it with toppings.
Video: The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca
Creator: Cooking Con Claudia
Watching the video alongside the written recipe can make the preparation easier, especially when following the tortilla-frying, blending, and serving steps.
Final Thoughts
This Mexican chicken tortilla soup recipe brings together tender shredded chicken, a flavorful tomato and chile broth, beans, sweet corn, and crispy homemade tortilla strips.
The most important serving tip is to keep the tortilla strips separate until you are ready to eat. That way, they stay crispy and provide the texture that makes chicken tortilla soup so enjoyable.
For a complete Sopa Azteca experience, finish each bowl with the toppings shown in the recipe: cheese, sour cream, avocado, lime juice, and crispy tortilla strips.
If you enjoy Mexican-inspired soups, this is a comforting recipe to keep in your collection.
Recipe Source
This written recipe is based on the cooking process and ingredient information provided in the Cooking Con Claudia video titled The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca. The article has been reorganized and simplified into a written recipe format for easier reading and cooking.