This authentic Mexican Tortilla Soup recipe, adapted from Rick Bayless, is the best chicken tortilla soup that I've ever had. Bright and acidic with smoky and spicy undertones. The trick? A flavor-packed soup base made from toasted dried ancho chiles and fire-roasted tomatoes. Top with chopped avocado, grated cheddar, cilantro, crushed tortilla chips, and a squeeze of lime juice and serve as a healthy main course.
Recipe by Laura / A Beautiful Plate on October 9, 2018
1 can (14½-ounces) fire-roasted tomatoes (I strongly recommend and prefer Muir Glen brand)
2 tablespoons extra virgin olive oil
1 large yellow onion (medium dice)
4 large garlic cloves (roughly chopped)
2 quarts (8 cups) low-sodium chicken broth
5 ounces baby kale (or 1 bunch collard greens or curly kale, stems discarded and leaves chopped into small pieces)
1½ lbs boneless skinless chicken breasts (cut into ¾-inch cubes)
kosher salt (to taste)
freshly ground black pepper (to taste)
juice from half a lime
fresh lime wedges
corn tortilla chips (crushed)
freshly grated sharp cheddar cheese
diced ripe avocado
fresh cilantro leaves
Categories
Soups and Stews
Cuisine
Mexican
Steps
Using metal tongs, toast the chiles carefully over an open flame (using a gas burner–or alternatively, in a dry cast-iron skillet over medium heat) until they are pliable, slightly blistered, and very fragrant. Set aside on a cutting board to cool. Cut in half, and scrape out and discard the seeds and stems. Cut the chilis into small pieces and place in a high-powered blender (such as a Vitamix) along with the canned fire-roasted tomatoes and their juices. Set aside for later.
Heat the olive oil in a large soup pot over medium-low heat. Add the chopped onion and a large sprinkle of kosher salt. Sauté for 8 to 10 minutes, stirring frequently, or until the onions are soft and translucent. Add the chopped garlic and sauté for an additional 30 seconds to 1 minute, stirring continuously, until fragrant. Remove from the heat.
Transfer the cooked onion and garlic mixture to the blender with the chilis and fire-roasted tomatoes. Puree the ingredients together, scraping down the blender if necessary, until the chilis have been fully integrated and the mixture is completely smooth and dark orange-red in color.
Return the empty soup pot to high heat. Once the pot is very hot, add the pureed tomato chili mixture all at once–it should sizzle immediately when it hits the pan. Continue to cook over high heat for about 4 to 5 minutes, stirring constantly with a spatula, until the mixture thickens and concentrates substantially. It will splutter and bubble a bit. Once ready, the mixture should be slightly darker in color and resemble the thickness of a loose tomato paste.
Add the chicken broth to the pot and combine thoroughly using a spoon or whisk. Bring the mixture to a boil. Reduce the heat to low and allow the broth to lightly simmer, uncovered, for 20 minutes, stirring occasionally. Season the broth with salt and pepper. If the broth tastes at all flat, you most likely haven't added enough salt.
Over low heat, add the greens and stir until fully incorporated. Allow the greens to cook at a low simmer (baby kale will take just a minute or two; collards or curly kale may take 5 to 7 minutes total), until they are very tender. Add the chicken and stir to distribute. Cook for an additional 2 to 3 minutes over very low heat, stirring once or twice, until the chicken has just cooked through (this will not take long, so watch the pot carefully to avoid overcooking it). Just before serving, add the juice of half a lime. Taste once again, seasoning with additional salt and pepper if necessary.
Serve hot and garnish with toppings (or alternatively, place desired toppings in the empty soup bowls and ladle the soup directly over them).
Nutitrion
Serving Size: 1 serving
Calories: 333 kcal
Carbohydrates: 25 g
Protein: 26 g
Fat: 16 g
Saturated Fat: 4 g
Cholesterol: 44 mg
Sodium: 393 mg
Sugar: 10 g
Unsaturated Fat: 11 g
Reviews
Abby S on 2022-01-10 (5 stars): I made the soup tonight - so delicious! I decided to debone the chicken thighs (and save the bones for stock) and they worked perfectly. I made a few other small modifications: I used 1 ancho and 2 New Mexico chiles since that's what I had in my pantry, added some cumin seeds to the onions before pureeing, and a sautéed diced poblano to the soup after blending. I also added a spoonful of cornmeal mixed with some broth to thicken the soup, and served it with cooked black beans alongside (though I might just mix them into the leftovers!). Thanks for another winner of a recipe!
Nancy on 2021-12-26 (5 stars): Thank you for sharing this. I fixed this for our Christmas Texmex dinner and it was delicious! Everyone really enjoyed it and have asked for it to be part of our regular dinner rotation. If you try this be sure to use a tall, deep pot as the tomato/pepper purée sizzles and splatters like crazy when you’re cooking it down.
suzanne on 2021-12-23 (5 stars): Absolutely delish!! Used half Ancho and half Negro peppers as that's all I had - tasted great. Used less broth and added some corn and a can of refried beans to thicken and increase the fiber/protein. They disolve and you'd never know they were there. Made a double batch from the get-go and glad I did. Kids loved it too.
Stephanie SJ on 2021-08-16 (5 stars): The BEST! I also used Pasilla peppers and also made my bone broth from scratch and added black beans. This by far is the best tortilla soup I've ever found!
Alex on 2021-03-18 (5 stars): Great recipe. I used 3 Pasilla chiles instead of the anchos and added 2 chayote squash and 3 ears of corn when I added the broth since my wife and I love a veggie heavy soup. Absolutely delicious!
Neil on 2021-01-29 (5 stars): Really enjoyed this. I used about half the suggested amount of chicken broth and it produced a really strong flavor. My wife said it was better than most restaurants!
Thanks for the great recipe!
