Chicken Tortilla Soup

4.78 (9 ratings)

Chicken Tortilla Soup

This flavorful chicken tortilla soup is made in under 30 minutes, with or without an Instant Pot. Classic tortilla soup, the way I ate it in Mexico City, is simply good chicken broth combined with roasted tomatoes, onion, garlic, chiles, and topped with fried corn tortilla strips and an assortment of garnishes to make your own special bowl. It’s food for the soul.

Cook Time30

Total Time30

Course: All Recipes, Entrees, Soups

Cuisine: Mexican, Mexico, Tex-Mex

Servings: servings

Author: Yvette Marquez-Sharpnack | Muy Bueno

Equipment

Ingredients

3 to 4 New Mexico chile pods or pasilla or ancho chiles, stemmed and seeded
1 corn tortilla charred and torn into pieces
1 (14.5-ounce) can fire roasted diced tomatoes
2 (32-ounce) cartons organic chicken broth
2 tablespoons olive oil
1/2 medium white onion diced
2 cloves garlic diced
salt
2 chicken breasts
2 chicken thighs

Tortilla Strips:

12 yellow corn tortillas sliced into ¼-inch-thick strips
1/3 cup canola oil for frying tortilla strips

Toppings:

fried corn tortilla strips
pork skins (chicharrones)
diced avocado
crumbled queso fresco
crema Mexicana
lime wedges
crunchy roasted chiles
chopped fresh cilantro
diced onion

Instructions

Stove Top:

In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes.
Blend the softened chiles with torn tortilla pieces, fire roasted tomatoes, and 1 cup chicken broth in a blender. Blend until smooth.
Heat the olive oil in a large (at least 6-quart) pot over medium-low heat. Add the chopped onion and sauté for 2 to 3 minutes, stirring frequently, or until the onions are soft and translucent. Add the chopped garlic and sauté for an additional 30 seconds to 1 minute, stirring continuously, until fragrant. Remove from the heat.
Lightly sprinkle salt over chicken breasts, and chicken thighs.
Add the chicken, tomato mixture from blender, and remaining chicken broth to pot, and give everything a good stir. Let come to a boil; reduce heat. Let simmer until chicken is cooked through, about 30 minutes.
Using a slotted spoon, transfer the chicken to a bowl. Using 2 forks, shred the chicken.
Add shredded chicken back to pot and season with salt if needed.
Ladle soup into bowls and serve with tortillas strips, avocados, a squeeze of lime juice, and your choice of toppings.

Instant Pot:

In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes.
Blend the softened chiles with torn tortilla pieces, fire roasted tomatoes, and 1 cup chicken broth in a blender. Blend until smooth.
Select Sauté on the Instant Pot and warm the oil. Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Stir in garlic for 1 minute.
Lightly sprinkle salt over chicken breasts, and chicken thighs.
Add the chicken, tomato mixture from blender, and remaining chicken broth, and give everything a good stir.
Lock the lid in place and turn the valve to Sealing.
Press the Manual/Pressure Cook button and set the cook time for 20 minutes at high pressure.
Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
Carefully remove the lid and, using a slotted spoon, transfer the chicken to a bowl. Using 2 forks, shred the chicken.
Add shredded chicken back to pot and season with salt if needed.
Ladle soup into bowls and serve with tortillas strips, avocados, a squeeze of lime juice, and your choice of toppings.

Tortilla Strips:

In a large skillet, heat the canola oil over medium-high heat and fry the tortilla strips until lightly browned around the edges, about 1 minute. Transfer the strips to paper towels to drain.

Video

Notes

Customize the heat. Use 2–3 chile pods for a milder soup, or 4+ for a spicier kick. Always remove seeds and membranes for less heat.
Shred chicken with ease. A hand mixer makes quick work of shredded chicken—great if you're short on time.
This easy tortilla soup recipe tastes even better the next day! Store in an airtight container in the fridge for up to 5 days. It also freezes beautifully—just thaw, reheat, and serve with fresh toppings.

Nutrition