Tender shredded chicken, fire roasted tomatoes, sweet corn, and black beans simmered in a zesty lime chili broth, topped with crispy homemade tortilla strips.
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| Recipe | Authentic Chicken Tortilla Soup with Fire Roasted Chiles and Lime |
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Got chicken? Never wonder what’s for dinner again.
Wondering how to make authentic Mexican chicken tortilla soup that tastes like it came from an upscale cantina? You have come to the right place. With fire roasted chiles, tender shredded chicken, and crispy corn tortilla strips, this vibrant soup is a fiesta in a bowl.
Authentic tortilla soup features a broth with velvety body rather than watery broth. Whisking two tablespoons of masa harina (corn tortilla flour) or simmering chopped corn tortillas directly in the tomato chili broth dissolves corn starches. As the broth simmers, these starches gelatinize, thickening the liquid into a silky broth that coats shredded chicken ribbons and clings to crispy toppings.
Here is what you need to make this recipe for authentic chicken tortilla soup with fire roasted chiles and lime:
Poached Chicken Breast: Shreds into succulent ribbons that absorb the smoky chili tomato broth.
Fire Roasted Tomatoes and Chiles: Provides authentic smoky Mexican depth with gentle heat.
Chicken Bone Broth: Rich in natural gelatin, giving the soup restorative richness.
Fresh Lime Juice and Cilantro: Stirred in at the end to provide bright citrus freshness.
Serve with warm cheese quesadillas, fresh guacamole with tortilla chips, and Mexican street corn.
Store soup in an airtight container for up to 4 days. Store fried tortilla strips in a sealed bag at room temperature. Warm soup on the stovetop over medium heat until simmering, or microwave for 2 minutes, then top with fresh tortilla strips.
Mastering Authentic Chicken Tortilla Soup comes down to precise temperature control and key technique cues.
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and cook for 4 to 5 minutes until soft. Add minced garlic, chili powder, cumin, oregano, salt, and pepper, stirring for 1 minute until fragrant.
Pour in chicken bone broth, fire roasted tomatoes, and diced green chiles. Submerge raw chicken breasts directly into the broth.
Bring to a gentle simmer. Reduce heat to medium low, cover partially, and simmer for 15 to 18 minutes until chicken breasts register 165°F.
Transfer chicken to a cutting board and shred into tender ribbons with two forks. Return shredded chicken to the pot. Stir in drained black beans and sweet corn.
Simmer for 5 minutes until heated through. Turn off heat and stir in fresh lime juice. Ladle steaming soup into bowls and crown with crispy fried tortilla strips, diced avocado, melted cheese, and cilantro.
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Every recipe on Chickeeen relies on these four core culinary physics principles. Use our tested reference cards before you start cooking.
Exact target internal pull temperatures by cut to lock in maximum moisture.
Retain up to 40% more natural juices with proper carryover heat resting.
Dry brining science and salt penetration window for deeply seasoned poultry.
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Rotisserie chicken can be shredded directly into the broth. Pinto beans can replace black beans.
Store soup in an airtight container for up to 4 days. Store fried tortilla strips in a sealed bag at room temperature.
Make the full soup base up to 3 days ahead without toppings. Add tortilla strips, avocado, and lime fresh at serving.
Warm soup on the stovetop over medium heat until simmering, or microwave for 2 minutes, then top with fresh tortilla strips.
Technique Guides
