Discover this authentic tortilla soup recipe with crispy strips, rich broth, and bold Mexican flavors. Ready in 45 minutes with expert tips and variations.
Man, oh man, let me tell you about the night I fell head over heels for tortilla soup. Three years ago, I stumbled into a tiny family-run restaurant in Austin during a surprise rainstorm. Soaked and shivering, I ordered the first warm thing on the menu.
One spoonful changed everything. The smoky pasilla chile broth hit my tongue like a revelation—earthy, rich, and alive with flavor. Crispy tortilla strips crackled against tender chicken while creamy avocado cooled the gentle heat.
I’ve spent the last three years perfecting this tortilla soup recipe in my own kitchen. After testing seventeen different versions and ruining more tortilla strips than I care to admit, I finally cracked the code. This version delivers that same restaurant magic with techniques I learned from testing every possible shortcut and traditional method.
Table of Contents
What Makes This Tortilla Soup Recipe Truly Authentic
This isn’t your average chicken soup with tortilla chips thrown on top. Well… this recipe uses traditional dried pasilla negro chiles that transform ordinary broth into something extraordinary. The key lies in toasting these chiles until they release their smoky, almost chocolate-like aroma.
Most recipes skip the crucial step of caramelizing onions and tomatoes into a concentrated paste. This technique, borrowed from authentic Mexican cooking, creates depth you simply cannot achieve with raw ingredients tossed into broth. I learned this from watching countless Mexican grandmothers cook, and trust me, they know their stuff.
The garnishes matter just as much as the broth itself. Fresh-fried tortilla strips provide that addictive crunch, while Mexican crema adds silky richness without curdling like sour cream would. Each element plays its part in creating the perfect bowl.
Authentic Tortilla Soup
Equipment
- Large 4-quart saucepan
- Blender
- Small 8-inch skillet
- Spider strainer or slotted spoon
- Paper towels
- Plate
Ingredients
The Flavor Base
- 3 tablespoons Pork lard or oil Divided use
- 1 medium Yellow onion Sliced 1/4 inch thick
- 2 cloves Garlic cloves Whole, peeled
- 2 large Dried pasilla negro chiles One for broth, one for garnish
- ½ can 15 oz Fire-roasted diced tomatoes Preferably fire-roasted
The Liquid
- 1.5 quarts Chicken broth High quality recommended
- 2-3 sprigs Fresh epazote Optional but authentic
- To taste Salt Depends on broth saltiness
The Crispy Element
- 6 pieces Corn tortillas Store-bought frying quality
- ½ inch depth Frying oil For small skillet
The Garnishes
- ½ cup Mexican crema or crème fraiche Never sour cream
- 8 oz Mexican melting cheese Chihuahua, asadero, or Monterey Jack
- 1 large Ripe avocado Cut into 1/2-inch pieces
- 8 oz Cooked chicken Rotisserie works perfectly
- 1 Lime Cut into 6 wedges
Instructions
- Heat 2 tablespoons of lard or oil in a large saucepan over medium-high heat. Add sliced onion and whole garlic cloves and cook for 8-10 minutes until golden brown and caramelized.
- Prepare one pasilla chile by removing stem and seeds, cut into pieces, and toast with onions for 1 minute. Blend with canned tomatoes until smooth.
- Return saucepan to medium-high heat, add remaining lard or oil, pour in blended mixture, and cook for 5 minutes until thickened.
- Pour in chicken broth and add epazote sprigs. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Season with salt to taste.
- Heat 1/2 inch of oil in a skillet and fry tortilla strips until golden and crisp. Fry the second pasilla chile for garnish.
- Prepare bowls with crema, cheese, and avocado. Crumble fried chile and place over garnishes.
- Add shredded chicken to simmering soup for 2 minutes, then ladle hot broth over garnishes. Top with tortilla strips and lime wedges. Serve immediately.
Notes
Essential Ingredients for Authentic Tortilla Soup
Quality ingredients make the difference between good soup and unforgettable soup. For the chile base, seek out genuine dried pasilla negro chiles—not the canned variety—from the Latin aisle or specialty stores. Fresh epazote adds an authentic herbal note that’s impossible to replicate, though you can proceed without it if necessary.
Choose a robust chicken broth as your foundation. Homemade or high-quality store-bought both work beautifully, but avoid anything too salty since you’ll reduce the liquid. For the cheese, authentic Mexican melting varieties like Chihuahua or asadero deliver superior flavor and texture compared to standard American cheeses.
Tortilla Soup Ingredients Table
| Ingredient | Amount (US) | Amount (Metric) | Notes |
|---|---|---|---|
| The Flavor Base | |||
| Pork lard or oil | 3 tablespoons | 45 ml | Divided use |
| Yellow onion (medium) | 1 (6 oz) | 170 g | Sliced 1/4 inch thick |
| Garlic cloves | 2 | 2 | Whole, peeled |
| Dried pasilla negro chiles | 2 large | 1 oz total | One for broth, one for garnish |
| Fire-roasted diced tomatoes | 1/2 can (15 oz) | 210 g | Preferably fire-roasted |
| The Liquid | |||
| Chicken broth | 1.5 quarts | 1.4 liters | High quality recommended |
| Fresh epazote | 2-3 sprigs | 2-3 sprigs | Optional but authentic |
| Salt | To taste | To taste | Depends on broth saltiness |
| The Crispy Element | |||
| Corn tortillas | 6 | 6 | Store-bought frying quality |
| Frying oil | 1/2 inch depth | 125 ml+ | For small skillet |
| The Garnishes | |||
| Mexican crema or crème fraiche | 1/2 cup | 120 ml | Never sour cream |
| Mexican melting cheese | 8 oz (2 cups) | 225 g | Chihuahua, asadero, or Monterey Jack |
| Ripe avocado | 1 large | 1 large | Cut into 1/2-inch pieces |
| Cooked chicken | 8 oz (2 cups) | 225 g | Rotisserie works perfectly |
| Lime | 1 | 1 | Cut into 6 wedges |
Smart Shopping Tips for US Grocery Stores
Hunt for dried pasilla chiles in the Latin foods section of major chains like Whole Foods, Sprouts, or any Mexican market. They look dark, wrinkled, and about six inches long. Don’t confuse them with ancho chiles, which are wider and sweeter.
Mexican crema lives in the refrigerated Latin section near the cheeses. Brands like Cacique and La Lechera dominate most stores. If you cannot locate it, crème fraiche from the specialty cheese area works as a perfect substitute.
For the cheese, look beyond the standard shredded Mexican blend. Authentic queso Chihuahua melts like a dream and delivers nutty, buttery notes that elevate your tortilla soup. Many stores now stock it in blocks or pre-shredded bags.
International Substitutions
No pasilla chiles? Use 2 ancho chiles plus 1/2 teaspoon smoked paprika to approximate the smoky depth. Missing epazote? Add a small handful of fresh cilantro stems during simmering for herbal brightness. Cannot find Mexican crema? Mix equal parts sour cream and heavy cream, then thin slightly with milk—this prevents curdling in hot soup.
Equipment You’ll Need
Gather these tools before starting to make your cooking process smooth and stress-free. A large 4-quart saucepan forms the heart of this recipe, providing ample room for simmering without overflow. You’ll also need a quality blender capable of pureeing hot liquids into silky smoothness.
A small 8-inch skillet dedicated to frying ensures your tortilla strips achieve perfect crispness. Keep a spider strainer or slotted spoon nearby for safely removing fried elements. Paper towels and a plate create your draining station.
DIY Alternative: No spider strainer? Standard tongs work fine—just move a bit slower when lifting fried tortilla strips. No blender? An immersion blender tackles the tomato mixture directly in the pan, though you might get a slightly chunkier texture.
Step-by-Step Instructions for Perfect Tortilla Soup
Step 1: Create the Aromatic Foundation
Heat 2 tablespoons of lard or oil in your large saucepan over medium-high heat. Watch for that telltale shimmer across the surface—this signals readiness. Add your sliced onion and whole garlic cloves to the hot fat.
Stir regularly as they cook for 8 to 10 minutes until both turn a rich golden brown. The onions should soften completely while developing deep caramelization. This step builds the flavor backbone of your entire soup, so don’t rush it.
You know… I once cranked the heat too high here and burned my aromatics to bitter, acrid ruins. Thomas Keller always emphasizes that proper caramelization happens at moderate heat with patience—he’s absolutely right.
Step 2: Toast and Blend the Chile-Tomato Base
While your onions cook, prepare one pasilla chile by removing the stem and seeds. Use kitchen scissors or a sharp knife to cut the chile into roughly 1/2-inch pieces. Shake off any clinging seeds and discard them.
About one minute before your onions finish cooking, add the chile pieces to the pan. Stir constantly as they toast—you’ll notice them lighten slightly in color and release an incredible smoky-sweet aroma. This transformation happens quickly, usually within 60 seconds.
Scrape the entire mixture into your blender and add the canned tomatoes. Blend on high until completely smooth with no visible chunks. The mixture should flow like thick tomato sauce.
Step 3: Concentrate the Flavors
Return your saucepan to medium-high heat and add the remaining tablespoon of lard or oil. Once hot, pour in your blended onion-tomato mixture. Stand back slightly—it may sputter.
Stir continuously for about 5 minutes as the mixture thickens and darkens considerably. You’re essentially frying this paste to intensify its flavors and remove excess moisture. The consistency should resemble tomato paste when ready—thick enough to hold its shape briefly on your spoon.
This technique comes straight from traditional Mexican cooking, where concentrating tomato bases creates remarkable depth. Oops! During my early attempts, I walked away during this step and scorched the bottom of my pan. Keep stirring the entire time.
Step 4: Build the Broth
Pour in your chicken broth and add the epazote sprigs if using. Increase heat until the mixture reaches a rolling boil, then immediately reduce to a gentle simmer. Partially cover your pot with the lid slightly askew.
Let everything simmer peacefully for 30 minutes. This resting period allows the chile flavors to fully bloom and meld with the broth. Taste your soup and season with salt—start conservatively since different broths carry varying sodium levels.
Fish out and discard the epazote sprigs before serving. The herb will have infused its distinctive flavor without leaving behind its tough stems.
Step 5: Fry the Tortilla Strips and Chile Garnish
While your broth simmers, heat about 1/2 inch of oil in your small skillet over medium-high heat. Test the temperature by dropping in a single tortilla strip—it should sizzle vigorously and float immediately. You’re aiming for 350 to 360 degrees.
Fry the tortilla strips in small handfuls, stirring frequently with your spider or tongs. They’re ready when the bubbling mostly stops and the strips turn deep golden and crisp—usually 45 to 60 seconds per batch. Transfer to paper towels and sprinkle lightly with salt.
Drop your second whole pasilla chile into the hot oil and turn it continuously for about 30 seconds. It will puff slightly and crisp beautifully. Remove immediately to avoid bitter burning—this happened to me once and the acrid taste ruined an entire batch.
Step 6: Prepare the Finishing Touches
Set out small bowls with your Mexican crema, shredded cheese, and diced avocado. Once your fried chile cools enough to handle, crumble it between your fingers into coarse flakes. These flakes deliver smoky crunch and mild heat.
Arrange six warm soup bowls on your counter. Add a generous drizzle of crema to each bowl first, followed by a handful of shredded cheese and several avocado pieces. This layering ensures every spoonful contains all the essential components.
Step 7: Final Assembly and Serving
Right before ladling, add your shredded chicken to the simmering pot. Let the soup return to a simmer for just 2 minutes—this warms the chicken without overcooking it into dry strings. The chicken should remain tender and juicy.
Ladle the hot broth directly over your prepared garnishes in each bowl. Top each serving with a generous handful of crispy tortilla strips and a pinch of crumbled chile. Place a lime wedge on the rim of each bowl.
Serve immediately while the tortilla strips maintain their crunch. Guests should squeeze lime juice over their soup just before eating for bright, acidic contrast.
Expert Tips for Restaurant-Quality Results
Start with room-temperature ingredients when possible. Cold chicken straight from the fridge cools your broth too much, requiring extra heating time that can toughen the meat. Let it sit out for 15 minutes before adding.
Toast your pasilla chiles just until fragrant but not until they smoke. The line between perfectly toasted and bitter is razor-thin. Watch them like a hawk and trust your nose—when that smoky aroma hits, remove them immediately.
Use store-bought corn tortillas specifically labeled for frying rather than fresh handmade ones. The drier texture of factory-made tortillas produces crispier strips that hold up longer in hot broth. Fresh tortillas often turn soggy within minutes.
Creative Variations to Try
Vegetarian Tortilla Soup: Replace chicken broth with vegetable broth and swap the chicken for roasted poblano strips and black beans. Add smoked paprika to compensate for the lost depth. Use olive oil instead of lard throughout.
Spicy Chipotle Version: Add one chipotle pepper in adobo to your blender with the tomato mixture. This creates smokier heat that lingers pleasantly on your palate. Reduce the pasilla chile to one if you prefer moderate spice levels.
Seafood Twist: Substitute chicken with large shrimp added during the last 3 minutes of cooking. Use fish stock instead of chicken broth and add a squeeze of orange juice along with the lime for coastal Mexican flair.
Fall Harvest Style: Stir in 1 cup of corn kernels and 1/2 cup of diced butternut squash during the last 15 minutes of simmering. This variation pairs beautifully with Thanksgiving leftovers and brings seasonal comfort.
Slow Cooker Adaptation: Complete steps 1-3 as written, then transfer everything to your slow cooker with the broth. Cook on low for 6 hours or high for 3 hours. Fry garnishes and assemble just before serving.
Storage and Make-Ahead Instructions
Store leftover soup separately from garnishes to maintain optimal texture. The broth keeps refrigerated for up to 5 days in an airtight container. Reheat gently on the stovetop, adding a splash of broth if it’s reduced too much.
Freeze the base soup without garnishes for up to 3 months. Use freezer-safe containers and leave 1 inch of headspace for expansion. Thaw overnight in your refrigerator before reheating.
Storage Guidelines Table
| Component | Refrigerator | Freezer | Notes |
|---|---|---|---|
| Soup base | 5 days | 3 months | Store separately from garnishes |
| Fried tortilla strips | 2 days | Not recommended | Store in airtight container at room temp |
| Assembled soup | 1 day | Not recommended | Garnishes become soggy |
| Mexican crema | 7 days | Not recommended | Check product date |
| Diced avocado | Same day only | Not recommended | Browns quickly despite acid |
Make your tortilla strips up to 2 days ahead and store them in an airtight container at room temperature. They’ll stay crispy as long as no moisture reaches them. Reheat briefly in a 350°F oven if needed.
Prepare your broth base completely, then refrigerate for up to 2 days before serving. Fry your garnishes and assemble bowls fresh when ready to eat. This strategy works perfectly for dinner parties.
Perfect Pairings with Your Tortilla Soup
Serve this alongside warm, buttery homemade biscuits for soaking up every last drop of broth. The flaky, tender texture contrasts beautifully with the soup’s bold flavors. A light, crisp Mexican lager like Modelo or Pacifico cuts through the richness perfectly.
For a complete meal, add a simple side salad with lime-cilantro dressing and jicama strips. The cool, crunchy vegetables balance the hot, rich soup. Consider finishing with sourdough discard brownies for a chocolatey dessert that echoes the soup’s subtle chile notes.
This tortilla soup also pairs wonderfully with quick sourdough discard French bread for a rustic, satisfying spread. The crusty exterior and soft interior soak up the flavorful broth while adding substance to your meal.
tortilla soup recipe FAQs
Can I use chicken breast instead of rotisserie chicken for this tortilla soup recipe?
You can absolutely use chicken breast instead of rotisserie chicken. Poach boneless, skinless breasts directly in your simmering soup for 15-20 minutes until cooked through, then remove and shred. This method infuses both the chicken and broth with flavor simultaneously.
What’s the best way to prevent my tortilla strips from getting soggy?
The best way to prevent soggy tortilla strips involves frying them until deeply golden and fully crisp, then storing separately until serving. Add them to individual bowls just before bringing them to the table. Never add tortilla strips directly to the soup pot, as they’ll absorb liquid within minutes.
How can I make this tortilla soup spicier?
Make your tortilla soup spicier by adding 1-2 chopped jalapeños or serranos when cooking the onions, or stir in hot sauce to taste. Include the seeds from your pasilla chiles for additional heat. Garnish with fresh sliced jalapeños for customizable spice levels at the table.
Can I substitute the epazote with another herb?
You can substitute epazote with fresh cilantro stems or a small bay leaf for herbal notes. Neither perfectly replicates epazote’s distinctive flavor, but they add pleasant complexity. Mexican oregano also works as a dried alternative—use one teaspoon.
Bring This Mexican Classic to Your Table
So there you have it—authentic tortilla soup that rivals any restaurant version. The smoky chile broth, crispy tortilla strips, and creamy garnishes create magic in every spoonful. Have you ever tasted something so good it made you forget about everything else?
This recipe proves that traditional Mexican cooking isn’t complicated—it just requires quality ingredients and proper technique. The steps might seem numerous, but each one builds toward that final perfect bowl. Your kitchen will smell absolutely incredible while this simmers.
Make this tortilla soup for your next Sunday dinner or weeknight meal. Top it generously with all the garnishes and serve it with a cold Mexican beer. Tag me in your photos—I love seeing your creations!
Ready to explore more comforting recipes? Try my 30-minute sourdough discard cinnamon rolls for a sweet finish, or dive into homemade sourdough discard focaccia for your next Mexican-Italian fusion dinner. Bold flavors await you in every recipe.
What variation will you try first? Drop a comment below and let me know how your tortilla soup turns out!
