Chicken Tortilla Soup holds a special place in our hearts—it’s a dish both my wife and I adore. Living where we do, we’re spoiled with Mexican restaurants, each offering their own version of tortilla soup. But, I decided to bring the magic home—to surprise my wife with something hot, comforting, and made from scratch.
When it comes to capturing the depth and vibrancy of true Mexican flavors, there was only one place to turn – the kitchen of Rick Bayless. His restaurant, Topolobampo in Chicago, left an indelible impression on us during our visit. The food there wasn’t just good—it was evocative, reminiscent of the dishes I tasted traveling in Mexico. Naturally, his tortilla soup recipe became my guide.
This is not a quick, toss-it-in-the-pot kind of meal. It’s a layered experience, beginning with dried pasilla chilies—smoky, earthy and slightly fruity. Toasting them coaxes out their deep, rich flavors, which become the foundation of the soup’s velvety broth. To that, I added crushed tomatoes, lending a subtle sweetness and depth.
The chicken—tender, and perfectly seasoned melds into this dark, aromatic base, soaking up every ounce of flavor. But it’s the garnishes that truly elevate the bowl to something restaurant-worthy.
Crisp, pan-fried strips of corn tortillas add a salty crunch. A few slices of ripe avocado bring creaminess and freshness. Crumbled queso fresco offers a counterpoint to the chili heat, while dollops of Mexican crema add tang and silkiness, rippling through the broth with an exclamation point.
This chicken tortilla soup asks for your time, your attention, and your respect for each ingredient. But it gives back in spades. Every spoonful tells a story—smoky, savory, bright, and balanced. When she took her first bite, her eyes lit up. The verdict? “Best Ever.” And honestly, I couldn’t ask for a better endorsement.
So thank you, Rick, for the inspiration and the recipe. This one’s going into our forever rotation.
Let’s Make Chicken Tortilla Soup
Toast the chilies briefly over an open flame with tongs –or- toast in a dry pan on medium heat pressing with a spatula. Remove them the minute they become fragrant. Toasting them too long will turn them bitter.
Roughly chop the chilies into pieces and add to a blender, then add the crushed tomatoes. Heat the oil in a large 4 quart pan and cook the onion and garlic over medium heat, stirring often until translucent and golden about 7 minutes. Transfer the onion and garlic to the blender and blend everything until smooth.
Pour the tomato/onion/garlic/chile puree into the pan over medium heat and stir until it thickens to near the consistency of tomato paste, 7-10 minutes
Add the chicken broth and cilantro to the tomato mix. Stir to combine, reduce the heat to medium low and simmer for 15 minutes. Season with salt to taste – about a teaspoon. Add the chicken to the soup and simmer to cook, about 10 minutes.
While the chicken is cooking, heat the vegetable oil in a shallow pan on high heat and fry the tortilla strips in batches until crisp – about 1 minute per batch. Remove with a slotted spatula and drain on a paper towel covered rack. Lightly salt the strips immediately
When the chicken is cooked divide the queso fresco into each bowl, ladle in the soup, garnish with the tortilla strips, a dollop or two of the Mexican crema and sliced avocado.
Chicken Tortilla Soup
Chicken braised in a tomato broth with chilies, onion, garlic, avocado and crema
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings 1x
Ingredients
- 2 dried pasilla or ancho chilies – stemmed and seeded
- 28 oz crushed tomatoes
- 2 TBL olive oil
- 1 medium size yellow onion – sliced 1/4″ thick
- 3 large garlic cloves – peeled and smashed
- 2 quarts chicken broth
- 3 sprigs cilantro
- 1 lb boneless, skinless chicken breasts – cut into 3/4” cubes
- Salt – to taste
- 1 large ripe avocado
- 6 oz Mexican queso fresco – crumbled
- Mexican crema (sour cream) – garnish
- 1 large lime – cut into 6 wedges
- Cilantro – chopped for garnish
- 4–6 fresh corn tortillas – cut into strips and pan fried
- 1/4 cup vegetable oil
Instructions
- Toast the chilies briefly over an open flame with tongs –or- toast in a dry pan on medium heat pressing with a spatula until you can smell the aroma
- Roughly chop the chilies into pieces and add to a blender, then add the crushed tomatoes
- Heat the oil in a large 4 quart pan and cook the onion and garlic over medium heat, stirring often until translucent and golden about 7 minutes
- Transfer the onion and garlic to the blender and blend everything until smooth
- Pour the tomato/onion/garlic/chile puree into the pan over medium heat and stir until it thickens to near the consistency of tomato paste, 7-10 minutes
- Add the chicken broth, cilantro and optional black beans to the tomato mix. Stir to combine, reduce the heat to medium low and simmer for 15 minutes
- Season with salt to taste – about a teaspoon
- Add the chicken to the soup and simmer to cook, about 10 minutes
- While the chicken is cooking, heat the vegetable oil in a shallow pan on high heat and fry the tortilla strips in batches until crisp – about 1 minute per batch. Remove with a slotted spatula and drain on a paper towel covered rack. Lightly salt the strips immediately
- When the chicken is cooked divide the queso fresco into each bowl, ladle in the soup, garnish with the tortilla strips, a dollop or two of the Mexican crema and sliced avocado