This authentic Mexican Tortilla Soup recipe, adapted from Rick Bayless, is the most flavorful chicken tortilla soup I’ve ever tasted—bright and acidic with smoky, slightly spicy undertones.
This classic Authentic Mexican Tortilla Soup has been a household favorite for years. I return to it again and again during colder months—often making it at least once a month. The recipe has been retested and clarified with updated photos and notes to make the method even easier to follow.
If other tortilla soups have left you underwhelmed, try this version. It’s the best I’ve found and takes just under an hour from start to finish.
How to Make the Best Mexican Tortilla Soup:
The secret to exceptional tortilla soup is the broth. Many recipes miss this step, but here the foundation is built from toasted dried ancho chiles and fire-roasted tomatoes, which create a deep, smoky, and layered flavor.
Ancho chiles are simply dried poblano peppers: large, dark, and wrinkled. Toasting them briefly over a gas flame or in a dry skillet intensifies their aroma and adds a subtle smokiness that canned chiles or fresh peppers can’t match. Combine the toasted chiles with canned fire-roasted tomatoes for the bright, slightly acidic base that makes this soup memorable.
Ancho chiles are dried poblano peppers. They’re typically available in the international aisle or specialty sections of supermarkets.
Toasting the chiles and using fire-roasted tomatoes gives the broth a medium heat and a smoky backbone that defines this recipe.
Why You’ll Love This Tortilla Soup:
The broth is bright, slightly acidic, smoky, and moderately spicy. It’s flavorful enough to enjoy on its own while still supporting the toppings and chicken. The base is a smooth puree of toasted ancho chiles, fire-roasted tomatoes, sautéed onion, and garlic. Once blended, the mixture is reduced over high heat to concentrate flavor before adding broth and simmering.
Once the puree is reduced and aromatic, add chicken broth and simmer for 20 minutes. Then stir in greens and cubed chicken until just cooked through. Baby kale is a favorite here because it softens quickly and adds nutrients and texture; collard or curly kale work well too.
Mexican Tortilla Soup Toppings:
Toppings are essential and elevate the soup by adding texture and balance. I suggest setting them out for people to customize their bowls or adding them to bowls and ladling hot soup over them.
- Crushed tortilla chips (slightly thicker chips hold up best)
- Grated extra-sharp cheddar
- Diced ripe avocado
- Fresh cilantro leaves
- Fresh lime juice
How to Freeze Mexican Tortilla Soup:
This soup freezes well if you want to prep ahead. Follow these steps for best results:
- Prepare the soup through the step where the broth has simmered and cooled. Cool completely before freezing.
- Transfer to heatproof, freezer-safe containers leaving about an inch of headspace for expansion. Freeze for up to 2–3 months.
- Thaw in the refrigerator completely, reheat gently in a pot, then add the greens and chicken and finish the recipe, adjusting salt and lime to taste.
Note: I prefer slightly thicker tortilla chips because they maintain texture in the hot soup better than very thin chips, which soften and break down too quickly.
Classic Mexican Tortilla Soup
Ingredients
- 2 large dried ancho chiles
- 1 can (14½-ounces) fire-roasted tomatoes
- 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 removed and leaves chopped)
- 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
Toppings:
- Fresh lime wedges
- Corn tortilla chips, crushed
- Freshly grated sharp cheddar cheese
- Diced ripe avocado
- Fresh cilantro leaves
Instructions
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Toast the dried ancho chiles carefully over an open flame with metal tongs (or in a dry cast-iron skillet over medium heat) until pliable, slightly blistered, and fragrant. Let cool on a cutting board, then cut in half and discard seeds and stems. Chop the chiles into pieces and add them to a high-powered blender with the canned fire-roasted tomatoes and their juices. Set aside.
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Heat olive oil in a large soup pot over medium-low. Add the diced onion and a pinch of salt. Sauté 8–10 minutes, stirring frequently, until soft and translucent. Add the chopped garlic and cook 30 seconds to 1 minute until fragrant. Remove from heat.
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Transfer the cooked onion and garlic to the blender with the chiles and tomatoes. Puree until completely smooth and dark orange-red, scraping down the sides as needed.
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Return the empty soup pot to high heat. When very hot, pour in the pureed mixture; it should sizzle. Cook 4–5 minutes, stirring constantly, until the mixture thickens and reduces, resembling a loose tomato paste.
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Add the chicken broth, whisk to combine, and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Season with salt and pepper, tasting for balance.
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Over low heat, stir in the greens and cook until tender (baby kale 1–2 minutes; collards or curly kale 5–7 minutes). Add the cubed chicken and cook 2–3 minutes over very low heat, just until the chicken is cooked through. Finish with the juice from half a lime and adjust seasoning.
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Serve hot with desired toppings or place toppings in bowls and ladle the soup over them just before serving.
TIPS FOR SUCCESS:
- Make it dairy-free: simply omit the grated cheese topping.
- Ancho chiles are dried poblanos and are often found in the international aisle or specialty produce sections.
- Use slightly thicker tortilla chips so they hold up better in hot soup.
- You can substitute shredded rotisserie chicken; stir it in at the end and heat through briefly.
Recipe adapted from Mexican Every Day by Rick Bayless.