Chicken Tortilla Soup Recipe

Which tortillas to choose for an authentic tortilla soup?

Corn tortillas are the best choice for preparing an authentic Mexican tortilla soup for several fundamental reasons:

Advantages of corn tortillas:

They have better resistance when fried and maintain their crispy texture longer in the broth, which is essential for the dish's authenticity.
They provide a more authentic and pronounced flavor thanks to the nixtamalization process, which enhances traditional Mexican flavors.
They are more nutritious with fewer calories (64 vs 80 per tortilla) and less fat, making them a healthier option.
They provide more fiber and magnesium than flour tortillas, offering better nutritional benefits.

Disadvantages of flour tortillas:

They soften more quickly when in contact with the broth, losing the desired texture for the soup.
They contain more fat due to the lard used in their preparation, which can make the soup heavier.
They have more sodium (331mg vs 19.8mg) which can alter the traditional soup's flavor balance.
Being made with refined flour, they lose much of their nutritional value and alter the authentic flavor.

Secrets for the Perfect Base Broth

The success of an authentic Mexican tortilla soup lies in preparing its base broth. Here are the fundamental secrets:

Essential Base Ingredients:

Ripe Roma tomatoes (charred or fire-roasted until slightly blackened on the outside), which provide a unique smoky flavor to the broth.
A combination of chilies: pasilla and guajillo, which should be hydrated in boiling water for 10 minutes to soften them and extract maximum flavor.
Sautéed white onion and garlic, which form the aromatic base of the broth and add natural sweetness.

Key Process:

Char the tomatoes in a hot pan until well-roasted, approximately 5 minutes to develop deep flavors.
Process the tomatoes with hydrated chilies and cooked onion until achieving a completely smooth paste that will provide color and texture.
Sauté the aromatic vegetables in chicken fat or vegetable oil until translucent and releasing their essential oils.

Special Touches:

Add a sprig of epazote during cooking for an authentic Mexican flavor and digestive properties.
Incorporate spices like ground cumin, chili powder, and paprika for depth of flavor and aromatic complexity.
Let the broth reduce over medium-high heat for 30 minutes to concentrate the flavors and achieve the perfect consistency.

Tips for Thickening the Soup Naturally

Vegetable Techniques:

Add irregularly cut potatoes during cooking, as they release their natural starch and thicken the broth without altering the flavor.
Incorporate pumpkin, which easily breaks down and provides a natural creamy texture.
Use pureed cooked vegetables like carrots or zucchini to give body to the soup.

Blending Method:

Set aside a portion of the cooked ingredients, blend them until smooth, and reincorporate them into the soup.
For a more refined result, strain the blended mixture through a fine sieve before adding it back.
If the soup contains egg, you can mash the yolk to naturally thicken the broth.

Dairy Options:

Add Greek or plain yogurt at the end of cooking for creaminess.
Incorporate a little cream cheese or heavy cream for a more velvety texture.
Finish the soup with a bit of butter, similar to the risotto technique.

Additional Tricks:

Reduce the broth over medium-high heat without a lid to concentrate flavors and thicken naturally.
Use soaked and ground corn tortillas, a traditional Mexican technique.
Add mashed avocado for soups that complement its flavor.

The Perfect Ingredients for Your Tortilla Soup

To prepare an authentic Mexican tortilla soup that serves 6-8 portions, you'll need these carefully selected ingredients:

Corn tortillas: 8-10 units - Cut into strips and fried for traditional texture and flavor.
Chicken breast: 500g - Provides protein and is shredded to distribute evenly throughout the soup.
Roma tomatoes: 4-5 medium - Base for the red broth and provide natural sweetness when cooked.
Pasilla chile: 2 pieces - Gives dark color and characteristic smoky flavor.
Guajillo chile: 2 pieces - Adds intense red color and sweet-spicy flavor.
White onion: 1 medium - Aromatic base and natural sweetness.
Garlic: 4 cloves - Base flavor and aromatic properties.
Epazote: 1 sprig - Traditional herb that provides authentic Mexican flavor.
Vegetable oil: 1/2 cup - For frying tortillas and sautéing vegetables.
Chicken broth: 2 liters - Liquid base that provides flavor and depth.
Ground cumin: 1 teaspoon - Characteristic earthy spice.
Mexican oregano: 1 teaspoon - Adds traditional herbal notes.
Salt: To taste - Enhances all flavors.
Black pepper: To taste - Provides mild heat and aroma.
Oaxaca cheese: 200g - Shredded and added when serving for creaminess and texture.

Step-by-Step Chicken Tortilla Soup Preparation

This traditional Mexican recipe requires attention to detail and time to develop deep flavors. Follow these steps carefully to achieve an exceptional soup:

Step 1: Initial Preparation

Cut corn tortillas into uniform 1cm wide strips and let them rest for 15-20 minutes at room temperature, this crucial step helps them lose moisture and brown better when frying.
Cut chicken breast into uniform medium-sized pieces approximately 2cm and season generously with salt and pepper to enhance its natural flavor.
Finely dice the onion into small uniform cubes and crush the garlic cloves, keeping them separate for different cooking stages.

Step 2: Chile Preparation

Carefully remove seeds and veins from pasilla and guajillo chiles, lightly toast them on a comal over medium-low heat until aromatic.
Soak the chiles in boiling water for 15 minutes, ensuring they're completely submerged until soft.
Reserve 1/2 cup of the reddish soaking water, straining it to remove impurities and preserve concentrated flavors.

Step 3: Aromatic Sofrito

Heat 2 tablespoons of oil in a large pot over medium heat until hot but not smoking, approximately 2-3 minutes.
Sauté the onion, stirring constantly until translucent, about 5 minutes, then add garlic and cook 2 minutes more.
Reserve the sofrito, making sure to scrape the bottom of the pot to preserve all concentrated flavors.

Step 4: Broth Base

Roast tomatoes on a comal over high heat, turning them until well charred and skin easily peels off.
Process the roasted tomatoes with hydrated chiles, sofrito, and chile water until achieving a smooth, homogeneous paste.
Heat 3 tablespoons of oil and fry the paste stirring constantly, cook 5 minutes until thickened and color intensifies.

Step 5: Cooking the Chicken

Pour chicken broth into the pot and add fresh epazote, allowing the broth to absorb the herb's aromas.
Add the seasoned chicken and cook over medium heat for 20 minutes until completely cooked and tender.
Remove chicken, let it cool slightly, and shred into medium strands while the broth continues reducing.

Step 6: Frying Tortillas

Heat plenty of oil to 350°F (175°C), the correct temperature is crucial for achieving uniformly crispy, golden strips.
Fry strips in small batches, moving them constantly with a skimmer for even browning, approximately 2-3 minutes.
Drain on paper towels and season immediately with fine salt while hot for better adherence.

Step 7: Final Integration

Add the chile paste to the boiling broth along with cumin and Mexican oregano, mixing to integrate flavors.
Reduce over medium-high heat for 30 minutes, stirring occasionally until desired consistency is achieved.
Return shredded chicken to the broth and adjust seasoning, allowing it to heat through completely.

To serve, place crispy tortilla strips in the bottom of the bowl, pour hot broth over them, and crown with shredded Oaxaca cheese. Serve immediately to maintain the crispy texture of the tortillas.

How to Make Crispy Tortilla Strips

Crispy tortilla strips are an essential element that gives tortilla soup its characteristic texture and flavor. Here's the perfect method to prepare them:

Tortilla Preparation:

Cut corn tortillas into thin strips approximately 1 cm wide. It's important they are uniform so they cook evenly.
Let the strips rest at room temperature for 15-20 minutes to lose some moisture. This will help them brown better and become crispier.

Frying Process:

Heat plenty of vegetable oil in a deep skillet over medium-high heat until it reaches approximately 350°F (175°C). Temperature is crucial for achieving perfect texture.
Fry the tortilla strips in small batches, without overcrowding the pan. This allows the oil to maintain its temperature and the strips to cook uniformly.

Browning Technique:

Constantly move the strips while frying to ensure even browning. Use a skimmer or tongs to turn them carefully.
Fry until golden and crispy, which generally takes 2-3 minutes. Pay attention to the color, looking for a deep golden tone without burning.

Draining and Seasoning:

Remove the strips from the oil with a skimmer and place them on several layers of paper towels to remove excess fat.
Season immediately with fine salt while hot. This allows the salt to adhere better and enhance the tortillas' flavor.

Storage:

Let the tortilla strips cool completely before storing. This prevents them from becoming soft due to condensation.
Store in an airtight container at room temperature. They can stay crispy for up to 3 days if kept well sealed.

Following these steps, you'll get perfectly crispy tortilla strips that will elevate your tortilla soup to another level.

The Best Cheeses for Tortilla Soup

The selection of the right cheese can significantly enhance the flavor and texture of an authentic Mexican tortilla soup:

Traditional Cheeses:

Oaxaca cheese is the most traditional and preferred choice, as it shreds easily and provides a creamy texture when melting in the hot broth.
Mexican Fresh Cheese (Queso Fresco) is another excellent option that adds freshness and a mild flavor that perfectly complements the spicy flavors of the broth.
Cotija or Panela cheese are ideal for their firm texture and salty flavor that contrasts with the spicy broth.

Ideal Characteristics:

The cheese should be able to maintain its shape without completely melting in the hot broth.
It should have a flavor that complements and doesn't overpower the other ingredients.
The texture should provide a pleasant contrast with the crispy tortillas.

Serving Method:

The cheese should be added at the moment of serving to maintain its texture.
It's recommended to shred it or cut it into small cubes for better distribution.
The amount should be moderate to not dominate the dish, approximately 2-3 tablespoons per serving.

Ideas for Garnishing Your Soup

A traditional Mexican tortilla soup can be enhanced with various garnishes that add texture, flavor, and freshness:

Fresh Garnishes:

Avocado cut into cubes or slices, which adds creaminess and a soft, delicate flavor.
Finely chopped fresh cilantro that adds an aromatic touch and freshness to the dish.
Finely diced red onion that provides a mild spicy flavor and a touch of color.

Crunchy Elements:

Extra fried tortillas to add as desired while eating.
Fresh serrano chile in thin slices for those who want more heat.
Toasted pepitas (pumpkin seeds) that add an earthy flavor and texture.

Citrus and Creams:

Fresh limes cut into wedges to squeeze when serving.
Mexican crema that adds a touch of smoothness and contrasts with the spiciness.
Valentina sauce or hot sauce to taste to adjust the heat level.

Traditional Accompaniments:

Extra tortilla chips served on a separate plate for adding as needed.
Chipotle peppers in adobo for those who want a smoky touch.

How to Properly Freeze and Store the Soup

Preparation for Freezing:

Let the soup cool at room temperature, but no more than two hours to prevent bacterial growth.
Divide the soup into individual portions of approximately 250ml per person to make defrosting easier.
Remove the layer of fat that forms on the surface once the soup has cooled.

Freezing Process:

Use freezer-safe airtight containers, identifiable by the snowflake symbol.
Fill containers only halfway, as liquids expand when frozen.
Label containers with the date and contents for better tracking.

Storage Time:

In the refrigerator: the soup stays good for 3 to 4 days.
In the freezer: can be preserved for up to 3 months without losing flavor or texture.

Defrosting Tips:

Recommended method: place the soup in the refrigerator the night before.
Quick method: heat over medium heat adding a little water to prevent burning.
Once thawed, consume the soup within the next three days.

Important Warnings:

Never refreeze soup that has already been thawed.
Don't freeze the soup when it's hot, as this affects the quality and safety of other foods in the freezer.
If the soup contains noodles, remove them before freezing as they don't freeze well.

Frequently Asked Questions (FAQs)

Q: How long does the soup keep in the refrigerator?

A: Tortilla soup stays good for 3 to 4 days in the refrigerator when stored in an airtight container. For best results, store the fried tortillas and garnishes separately to maintain their texture.

Q: Can I use rotisserie chicken?

A: Yes, you can use store-bought rotisserie chicken or leftover cooked chicken. It's an excellent time-saving option, and rotisserie chicken adds extra flavor to the broth.

Q: How do I prevent the tortillas from getting soggy?

A: The tortillas should be added right at serving time and not directly into the soup pot. It's also important that they're well-browned and crispy, and allowed to lose moisture before frying.

Q: Which chilies are best for this soup?

A: Pasilla and guajillo chilies are the traditional combination for this soup, as they provide a smoky flavor and balanced heat. Pasilla chile provides dark color while guajillo adds a reddish tone and sweetness.