The first thing I love about chicken tortilla soup is the moment the roasted tomato and chile broth meets a squeeze of lime. It smells warm and savory, then turns bright and lively at the table. I want the chicken tender, the broth deep enough to sip on its own, and the tortilla strips added at the last second so they still crackle against the soft avocado. It is the kind of dinner that makes everyone linger over their bowls. Roasting the tomatoes and ancho chile gives that comforting broth its depth; a few torn tortillas make it lightly velvety without cream.
If you are cooking at the end of a long day, let this be the pot that brings everyone to the kitchen. Put the toppings out and give each person a bowl to finish. Some will want extra lime, some will want a mountain of tortilla strips, and that small freedom makes dinner feel like it belongs to them.
Quick answer
To make chicken tortilla soup, blend roasted tomatoes, softened ancho chile, onion, and garlic. Simmer that base with chicken broth and chicken thighs, shred the cooked chicken, and finish each bowl with crisp tortilla strips, avocado, cilantro, and lime. Keep the strips separate until serving.
Recipe
Chicken Tortilla Soup with Roasted Tomato Broth
Ingredients
- 5 medium Roma tomatoes, halved
- 1 dried ancho chile, stem and seeds removed
- 1 medium white onion, quartered
- 4 garlic cloves, peeled
- 2 tablespoons neutral oil, divided
- 6 cups low sodium chicken broth
- 1 ½ pounds boneless skinless chicken thighs
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon Mexican oregano
- 4 corn tortillas, torn into small pieces
- 6 corn tortillas, cut into thin strips
- 1 avocado, diced, for serving
- ⅓ cup chopped cilantro, for serving
- 2 limes, cut into wedges, for serving
- ½ cup crumbled queso fresco, optional
Instructions
- Heat the oven to 425°F. Put the tomatoes and onion on a baking sheet, drizzle with 1 tablespoon oil, and roast for 20 minutes, until the tomato edges brown. Add the garlic for the final 8 minutes so it softens without burning.
- Toast the ancho chile in a dry skillet for about 20 seconds per side, just until fragrant. Cover with hot water for 10 minutes, then drain.
- Blend the roasted vegetables, softened chile, torn tortillas, and 1 cup broth until smooth. Work carefully with hot ingredients and vent the blender lid.
- Warm the remaining tablespoon of oil in a large pot over medium heat. Add the purée and cook, stirring, for 5 minutes. Add the remaining 5 cups broth, chicken thighs, salt, and oregano. Bring to a gentle simmer and cook 18 to 22 minutes, until the chicken reaches 165°F.
- Remove the chicken, shred it, and return it to the pot. Simmer 5 minutes more and adjust the salt. If the broth is too thick, add a little water or broth.
- Meanwhile, spread the tortilla strips on a lightly oiled baking sheet and bake at 425°F for 8 to 12 minutes, turning once, until crisp. Serve the soup with strips, avocado, cilantro, lime, and optional queso fresco.
Notes
Why it works
Roasting removes some raw tomato sharpness. The ancho adds mild depth rather than strong heat. The torn tortillas thicken the soup just enough to coat the chicken; the baked strips keep a separate crunchy texture.
The bowl I want to serve
I keep the soup itself simple and let the finishing touches bring it to life. The broth should be a warm brick red, with chicken in tender, uneven shreds. The tortilla strips should make a little sound when they land on top. Avocado softens the chile, cilantro adds freshness, and lime makes the whole bowl taste awake. Put the toppings in small dishes and let everyone finish their own serving.
If the tomatoes are especially tart, give the broth another few minutes at a gentle simmer before adding more salt. If it tastes flat, lime at serving is usually the answer. Those little adjustments are what make a pot of soup feel cared for.
Tips and substitutions
- For a faster dinner, use 3 cups cooked shredded chicken. Simmer the broth base for 15 minutes, then heat the chicken in it for 5 minutes.
- For more heat, blend in one canned chipotle pepper. Start with half if serving children.
- Keep toppings separate for leftovers. Refrigerate the soup within 2 hours and use within 4 days; reheat to 165°F. Freeze the soup base without toppings for up to 3 months.
Frequently asked questions
Is tortilla soup spicy? This version is mild. An ancho chile mainly adds a deep fruit and chile flavor. Add chipotle or hot salsa at the table for heat.
Can I use chicken breast? Yes. Simmer it gently and remove it as soon as the thickest part reaches 165°F so it stays tender.
What keeps tortilla strips crisp? Bake them separately and add them only after ladling the soup into bowls.
Serve with
Add Mexican red rice for a larger meal, or serve alongside guacamole and salsa roja. Readers who prefer a vegetable-rich broth may like caldo de pollo.
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