My Favorite Chicken Tortilla Soup

Name: My Favorite Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 dried pasilla chiles; 2 dried guajillo chiles; 1 tablespoon olive oil; 1 white onion, diced; 3 cloves garlic, minced; 1 can (14 ounces) fire roasted diced tomatoes; 6 cups chicken broth; 2 cups cooked shredded chicken; 1 can (15 ounces) black beans, rinsed and drained; Salt and pepper to taste; 6 corn tortillas, cut into strips; Oil for frying tortillas; Toppings: avocado slices, shredded cheese, sour cream, fresh cilantro, lime wedges

This comforting chicken tortilla soup features a rich tomato and dried chile broth that tastes just like the version I learned in Mexico City.

By Enzo81 Kitchen· Mexican· October 17, 2026

easy.enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

I have spent years perfecting this recipe, and it has officially become my forever favorite. It is inspired by a traditional sopa azteca class I took, and the depth of flavor from the dried pasilla and guajillo chiles is truly special.

Using fire roasted tomatoes is a great shortcut that keeps the flavor bright while saving you time in the kitchen. Adding black beans makes the meal feel a bit more hearty, and you can pile on your favorite toppings to finish it off.

Ingredients

2 dried pasilla chiles
2 dried guajillo chiles
1 tablespoon olive oil
1 white onion, diced
3 cloves garlic, minced
1 can (14 ounces) fire roasted diced tomatoes
6 cups chicken broth
2 cups cooked shredded chicken
1 can (15 ounces) black beans, rinsed and drained
Salt and pepper to taste
6 corn tortillas, cut into strips
Oil for frying tortillas
Toppings: avocado slices, shredded cheese, sour cream, fresh cilantro, lime wedges

8Instructions

1
Remove the stems and seeds from the dried chiles. Toast them in a dry pan for a minute until fragrant, then soak them in warm water for 10 minutes until soft.
2
Blend the softened chiles with the fire roasted tomatoes until smooth.
3
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and translucent.
4
Pour the blended tomato and chile mixture into the pot, then stir in the chicken broth.
5
Bring the soup to a simmer and let it cook for about 15 minutes to let the flavors combine.
6
Stir in the shredded chicken and black beans, heating everything through for another 5 minutes. Season with salt and pepper.
7
While the soup simmers, fry the tortilla strips in a little oil until golden and crispy, then drain them on paper towels.
8
To serve, place a handful of crispy tortilla strips in the bottom of each bowl, ladle the hot soup over them, and finish with your favorite toppings.

Tips

Store any leftover soup in the fridge for up to three days. Keep your crispy tortilla strips in a separate airtight container at room temperature so they do not get soggy before you are ready to eat.

#chicken #soup #mexican #dinner #comfort food

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