How to Make Real Mexican Chicken Tortilla Soup Just Like Abuela’s
This authentic Mexican chicken tortilla soup uses traditional techniques passed down through generations. Learn the secrets of toasting chilies, roasting tomatoes, and building complex flavors that transport you straight to a Mexican kitchen.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Total Time: 1 hour 25 mins
- Yield: 6-8 servings
Ingredients
– 3 dried pasilla chilies
– 3 Roma tomatoes
– 1 teaspoon cumin seeds
– 1 teaspoon Mexican oregano
– 1.5 pounds bone-in, skin-on chicken thighs
– 1 tablespoon avocado oil
– 1 large white onion, diced
– 4 cloves garlic, minced
– 8 cups chicken broth
– 2 corn tortillas, torn into pieces
– Juice of 1 lime
– Salt to taste
– For traditional toppings: queso fresco, Mexican crema, avocado slices, fried tortilla strips, cilantro sprigs, lime wedges
Instructions
1. Stem and seed pasilla chilies. Toast in dry skillet 30 seconds per side until fragrant.
2. Soak chilies in hot water 20 minutes. Meanwhile, broil tomatoes until blackened.
3. Toast cumin seeds and oregano until fragrant. Grind in molcajete or spice grinder.
4. Heat oil in pot. Brown chicken thighs skin-side down until golden. Remove temporarily.
5. Add onion to pot, cook until translucent. Add garlic, cook 1 minute.
6. Drain chilies. Blend with roasted tomatoes, 1 cup broth, and ground spices until smooth.
7. Strain puree into pot. Add remaining broth and return chicken.
8. Simmer partially covered 40 minutes until chicken is tender.
9. Remove chicken, shred meat, discard bones/skin. Return meat to pot.
10. Add torn tortillas. Simmer 10 more minutes.
11. Stir in lime juice. Season with salt.
12. Serve with traditional toppings.
Notes
Authentic Mexican soup that requires traditional techniques for best results. Don’t skip the chili toasting or tomato roasting steps – they’re essential for authentic flavor.