- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 4 cloves
- 1 ½ l
- 2 tbsp
- 100 g
- 15 g
- 60 ml
- 1 tsp
Process
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In a large pot, combine the chicken breast, halved tomatoes, quartered onion, and 2 garlic cloves. Add the chicken broth and 500 ml water. Bring to a boil over medium-high heat, then reduce to low and simmer for 20 minutes, until the chicken is cooked through (internal temperature 74°C).
While the chicken cooks, toast the pasilla and guajillo chiles in a dry skillet over medium heat for about 40 seconds per side, until fragrant. Do not let them burn. Transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
Remove the cooked chicken from the pot and set aside to cool. Strain the cooking broth through a fine-mesh sieve into a large bowl, reserving the liquid. Discard the solids.
In a blender, combine the soaked chiles (drained), the remaining 2 garlic cloves, and 250 ml of the reserved broth. Blend until completely smooth, about 1 minute. If needed, add a little more broth to keep it blending.
Heat 2 tbsp vegetable oil in the same pot over medium heat. Carefully pour the chile-tomato puree into the pot (it may splatter). Cook, stirring constantly, for 8–10 minutes, until the puree darkens and thickens.
Stir in the remaining reserved broth and bring to a simmer. Season with 1 tsp salt, or to taste. Simmer for 10 minutes to meld the flavors.
While the broth simmers, shred the cooled chicken with two forks. Add it to the pot and simmer for 5 minutes to heat through.
In a separate skillet, heat 1 cm of vegetable oil over medium-high heat. Fry the tortilla strips in batches for 1–2 minutes per side, until golden and crisp. Drain on paper towels and sprinkle with salt.
Ladle the soup into bowls. Top each with fried tortilla strips, avocado slices, crumbled queso fresco, and chopped cilantro. Serve with lime wedges and sour cream on the side.
Kitchen notes
Kitchen notes
- Do not skip toasting the dried chiles; it wakes up their flavor, but burning them will make the soup bitter. Toast only until fragrant, about 40 seconds per side.
- Fry the tortilla strips just before serving so they stay crisp. If made ahead, re-crisp them in a 180°C oven for 3-4 minutes.
- The soup is done when the broth coats the back of a spoon and tastes balanced. If it tastes flat, add more salt or a squeeze of lime.
Substitutions
- pasilla chile→ancho chile
- guajillo chile→chipotle chile (for a smokier, spicier soup)
- queso fresco→feta cheese (rinse and pat dry to reduce saltiness)
- sour cream→plain Greek yogurt
Storage & reheating
Store the soup base (without tortilla strips, avocado, cheese, or cilantro) in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat on the stovetop over medium heat until simmering, or in the microwave in 1-minute intervals. Add fresh toppings just before serving.
FAQ
The questions we get asked most
Can I use canned tomatoes instead of fresh?
Yes, substitute the 6 roma tomatoes with one 800 g can of whole peeled tomatoes (drained). Add them directly to the blender in step 4 along with the soaked chiles and garlic. The soup will be slightly more acidic, so taste and adjust salt and lime at the end.
How do I make this soup vegetarian?
Replace the chicken breast with 400 g of drained canned chickpeas or 300 g of firm tofu cubes, and use vegetable broth instead of chicken broth. Simmer the chickpeas or tofu in the broth for 10 minutes to heat through. Skip the queso fresco or use a vegetarian cheese.
Why is my tortilla soup bitter?
Bitter notes usually come from burning the dried chiles during toasting or from scorching the chile puree. Toast chiles only until fragrant, about 40 seconds per side, and cook the puree over medium heat, stirring constantly. If bitterness is mild, a squeeze of lime and a pinch of sugar can help balance it.
Can I prepare this soup ahead of time?
Yes, make the soup base up to 3 days in advance and store it covered in the refrigerator. The flavors deepen overnight. Reheat gently on the stovetop, then fry the tortilla strips and prepare the toppings just before serving.
How do I keep the tortilla strips crispy?
Fry the strips until golden and drain them well on paper towels. Serve them in a separate bowl so each person adds them at the table. If they soften, spread them on a baking sheet and warm in a 180°C oven for 3-4 minutes.
Can I use rotisserie chicken to save time?
Yes, skip step 1 and use 400 g of shredded rotisserie chicken. Simmer the tomatoes, onion, and garlic in the broth for 20 minutes, then strain and proceed with the recipe. Add the shredded chicken in step 7 and simmer for 5 minutes.
Is this soup very spicy?
The pasilla and guajillo chiles are mild to medium, so the soup has a gentle warmth. For more heat, add a small chipotle chile with the other chiles, or serve with sliced jalapeños on the side. To reduce heat, use only one pasilla and omit the guajillo.
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