Authentic Mexican Tortilla Soup with Chicken

Ingredients 0/14

Step 1

Place the guajillo and ancho chile peppers with a pinch of salt in a small saucepan. Cover them with water and bring to a boil. Let them simmer gently over medium-low heat until they soften, about 10 minutes. Once done, drain the peppers and set them aside to cool.

Step 2

Put the chicken, garlic, and a good pinch of salt into a large pot. Cover everything with water and bring it to a boil over medium-high heat. Cook until the chicken is tender enough to shred easily, which should take around 10 minutes. Take the chicken out, let it cool slightly, then shred it using two forks. Don’t forget to strain the broth and save it for later.

Step 3

While the peppers are cooling, blend the diced tomatoes and softened chiles together until smooth.

Step 4

Heat a tablespoon of oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent, about 5 minutes. Sprinkle in the oregano and paprika, and keep cooking until the onions start to brown a bit, around 10 to 12 minutes. Push the onions to the side, add the remaining 2 tablespoons of oil in the center, then pour in the tomato and chile puree—it should sizzle when it hits the hot oil. Stir everything together and cook for another few minutes until the sauce is heated through.

Step 5

Add the shredded chicken to the pot, stirring to coat it well with the sauce. Let it simmer for about 3 minutes, then pour in the reserved chicken broth along with the corn and chicken bouillon. Bring the soup back to a boil, then lower the heat and let it simmer for about 10 minutes so the flavors can meld. If the soup feels too thick, add a little more broth until you get the consistency you like.

Step 6

Serve the soup hot, topped with crispy tortilla strips for some crunch.