A classic twist on Mexico City’s Sopa de Tortilla. Fresh, intense flavors combine with vegetables and pulled chicken—your go-to healthy soup for the winter season.
Sopa de Tortilla traces its roots to central Mexico and has been lovingly adapted by chefs across Southern California and beyond. This version—Chicken Tortilla Soup—keeps the bright, smoky flavors while leaning toward a lighter, brothy texture. It became particularly popular as Southwestern cuisine rose in prominence in the 1980s and remains a favorite on many menus today.
Colorful and aromatic, Chicken Tortilla Soup delivers comfort in a bowl. You can easily tailor the heat to your taste and finish each serving with sour cream, avocado, grated cheese and crisp tortilla strips to balance the spice.
Topped with melted cheese and crunchy tortilla strips, it’s easy to see why this soup is so beloved. Beyond its flavor, it’s also a healthy option: spicy ingredients can ease cold symptoms and boost metabolism, and paired with steaming homemade chicken broth and plenty of vegetables, this soup is nourishing and satisfying.
To stay healthy through winter and the New Year, aim for lean proteins and lots of fresh vegetables. I often double this recipe and freeze portions in pint containers for an effortless lunch or dinner on busy days.
Below is my version of this timeless recipe. Make it your own by adjusting the ingredients and the chile selection. I keep a variety of dried chiles—from mild to very hot—in my pantry. Some I soak and use the soaking liquid, others I char briefly in a skillet to deepen their flavor. For this recipe I use chipotles in adobo—smoke-dried jalapeños in a tomato-based sauce that add a smoky, mildly spicy note. You can substitute other smoky chiles like ancho, morita, or dried chipotles; each will lend a slightly different depth to the soup.
My approach favors a brothy finish rather than a thick stew—think Jewish chicken soup techniques combined with Mexican seasoning. To enhance the fried-corn character, you can blend a few tortilla pieces into the broth. Epazote, a traditional Mexican herb with a distinctive flavor sometimes compared to oregano, is often used in authentic Tortilla Soup; it’s available fresh at some Latin markets or dried at specialty spice shops.
Have fun making and enjoying this flavorful soup!
— Karen
“A first-rate soup is more creative than a second-rate painting.” — Abraham Maslow
Notes for serving and variations:
- Adjust chile heat to preference; use fewer chipotles or swap for milder chiles for a gentler spice.
- Finish bowls with creamy elements—sour cream or avocado—or brighten with fresh cilantro and lime.
- Blend a small amount of toasted tortilla into the broth for added body and corn flavor.
- Leftover soup freezes well; cool completely before transferring to airtight containers.