Chicken Tortilla Soup Sopa de Tortilla

2008 Mar/Apr


  • 3 guajillo chiles
  • 1 pasilla chile
  • 8 fresh corn tortillas
  • 2/3 c. corn or canola oil
  • 6 small roma tomatoes, roasted
  • 1 1/2 c. water
  • ¼ small white onion
  • 2 garlic cloves
  • 4 fresh corn tortillas
  • 1 large spring epazote
  • 4 c. chicken broth
  • Salt and pepper to taste
  • 1 whole cooked chicken breast, shredded
  • 1 medium avocado, peeled, pitted and cubed (garnish)
  • Sour cream or crème fraîche (garnish)
  • 1/2 c. crumbled queso fresco or feta cheese (garnish)


Let the 8 corn tortillas sit out in the air for a while to dry out a bit. Then, cut the tortillas into thin strips. Heat oil in heavy medium skillet over medium-high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp and golden. Transfer to paper towels and reserve.

In the same skillet, add guajillo chiles; press with spatula until chiles begin to blister, about 5 seconds per side. Remove and reserve. Add pasilla chiles; press with spatula for about 5 seconds per side. Remove and reserve. Once the pasilla chiles cool down, take out seeds and cut into strips.

In a blender, purée the roasted tomatoes, onion, garlic, 4 tortillas, reserved guajillo chiles and water. Transfer the mixture into a large pot. Bring to a boil, stirring occasionally, until thickened, about 2 minutes. Add chicken broth and epazote; bring to a boil. Simmer for about 10 minutes to develop flavours. Season with salt and pepper.

To serve, place shredded chicken and crispy tortilla strips into 6 bowls. Ladle soup into the bowls. Garnish with avocado, pasilla chile strips, a dollop of sour cream, and queso fresco or feta. Serves 6.