A classic twist on Mexico City’s soulful tortilla soup. Fresh, bold flavors come together with vegetables and pulled chicken—your go-to healthy soup for the winter season.
Sopa de Tortilla, or tortilla soup, is a traditional dish that originated in central Mexico and was adapted by chefs in Southern California. Its essential flavors—tomato, toasted corn, chiles and bright aromatics—soon became a popular addition to menus across the United States. The regional Southwestern revival of the 1980s helped solidify this soup’s place as a comforting, flavorful favorite.
Vibrant in color and rich in texture, Chicken Tortilla Soup is comfort in a bowl. You can easily adjust the heat level and garnish with sour cream, avocado, grated cheese and crispy tortilla strips to balance spice and add creaminess.
Served with grated cheese and fried tortilla strips, this soup is satisfying and surprisingly nutritious. Spicy ingredients can ease cold symptoms and give a temporary metabolism boost, and when combined with homemade chicken broth and fresh vegetables, the result is both hearty and healthful.
To stay healthy through winter and into the New Year, focus on lean protein and abundant vegetables. I often double this recipe and freeze individual portions for quick lunches or dinners—an effortless way to keep wholesome meals on hand.
This is my version of the classic recipe; feel free to adapt it to your taste, especially the chiles. I keep a selection of dried chiles ranging from mild to very hot. Some I soak and use the soaking liquid, others I char in a skillet. For this recipe I used chipotles in adobo—smoke-dried jalapeños in a tangy tomato sauce, available in most grocery stores. You can substitute other smoky chiles like ancho or morita; each variety adds its own subtle depth to the soup.
My version leans brothy rather than thick—think Jewish chicken-soup clarity married to Mexican flavors. To boost the fried-corn character, blend a few fried tortillas into the broth. Authentic recipes sometimes include epazote, a Mexican herb with a distinctive flavor; if you find it, a little adds a traditional note. Dried epazote is available at specialty spice shops and some Latin markets.
Enjoy making and sharing this delicious soup—it’s easy to personalize and makes a wonderful, warming meal.
— Karen
“A first-rate soup is more creative than a second-rate painting.”
Abraham Maslow
