Do you like salsa? Avocado? Cilantro? Fresh hot tortilla chips? Tortilla soup is like a soup version of my favorite enchilada, with chicken, and tortilla chips. And avocado.
Video: How to Make Chicken Tortilla Soup
Don’t Skip Frying the Tortillas
The essential step that distinguishes tortilla soup from other Mexican soups is that you fry strips of corn tortillas in oil first, and then use the tortilla cooking oil to build the soup. Tortillas chips aren’t merely a garnish for this soup. By using the tortilla frying oil as a base for the soup you infuse the whole soup with the warm flavor of toasted corn tortillas!
Best Tortillas for Chicken Tortilla Soup
The best tortillas to use for tortilla soup are stale yellow corn tortillas. Yellow corn tortillas are sturdier than white corn tortillas and have a richer flavor when cooked. Homemade is best, of course, but store-bought tortillas will also work for this recipe. The tortillas should be a little stale, or dry; they’ll fry up more easily that way. My guess is that tortilla soup was first invented as a way to use leftover tortillas. Since I don’t usually have dry tortillas sitting around, I put my fresh-from-the-fridge corn tortillas in a 200°F oven for 10 to 15 minutes. That’s just enough heat to dry them sufficiently so they fry easily.
More Mexican Soups to Try
Mexican Chicken Lime Soup Mexican Meatball Soup Chicken Pozole Posole Rojo Pork and Poblano Stew
You can also quickly poach a few chicken breasts or thighs for this recipe.
How to Store Chicken Tortilla Soup
Store the fried tortilla chips separately in an airtight container at room temperature. The soup itself can be kept refrigerated for up to five days, or frozen for up to three months.
More Great Mexican Soups & Stews
Instant Pot Chicken Tortilla Soup Pozole Rojo Albondigas Soup Mexican Chicken and Rice Soup Chicken Pozole Mexican Chicken and Lime Soup
This recipe is adapted from one we found years ago on the website of Muir Glen, makers of organic canned tomatoes. Muir Glen makes a particularly good “fire-roasted” canned tomato, which is well suited to Mexican dishes. Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
