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Sopa de Tortilla Con Pollo or Chicken Tortilla Soup in English is like Chicken noodle soup but without the noodles boiled and tortilla strips dropped in after cooking. If you haven’t tried this tasty chicken soup from Mexico City, you will want to try this recipe.
Variations of Sopa de Tortilla
Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles, and tortillas, cut into strips and fried. There are some variations, for example, the broth being made with a thickened tomato base and ground tortillas or a bean soup enriched with crunchy strips of fried tortillas. It can be served with pieces of pasilla chiles, chicharrón, avocado, fresh cheese cubes, and sour cream.
History of Tortilla Soup
Tortilla Soup was born in the state of Tlaxcala near Mexico City. In fact, Tlaxcala in Nahuatl means “the land of the corn” or “the place where tortillas abound.” To the Mayas, Aztecs, and Incas, where corn was one of the most important ingredients in their food. The vital role of corn in native culture is what later brought us the tortilla, and eventually, tortilla soup.
The City of Mexico City
Mexico City is the densely populated, high-altitude capital of Mexico. It’s known for its Templo Mayor (a 13th-century Aztec temple), the baroque Catedral Metropolitana de México of the Spanish conquistadors, and the Palacio Nacional, which houses historic murals by Diego Rivera. All of these are situated in and around the Plaza de la Constitución, the massive main square also known as the Zócalo.
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Tourism in Mexico City
Having been the capital of a vast pre-Hispanic empire, also the capital of the richest viceroyalty within theSpanish Empire(ruling over a vast territory in the Americas andSpanish West Indies), and, finally, the capital of the United Mexican States, Mexico City has a rich history ofartistic expression. Since the mesoamerican pre-Classical period the inhabitants of the settlements around Lake Texcoco produced many works of art and complex craftsmanship, some of which are today displayed at the world-renownedNational Museum of Anthropologyand theTemplo Mayormuseum. While many pieces of pottery and stone-engraving have survived, the great majority of the Amerindian iconography was destroyed during theconquest of the Aztec Empire.
The city is also a leading center ofpopular cultureand music. There is a multitude of venues hosting Spanish and foreign-language performers. These include the 10,000-seatNational Auditoriumthat regularly schedules Spanish and English-language pop and rock artists, as well as many of the world’s leadingperforming artsensembles, the auditorium also broadcastsgrand operaperformances from New York’sMetropolitan Operaon giant, high-definition screens.
The Cuisine of Mexico City
Mexico City offers a variety of cuisines: restaurants specializing in the regional cuisines of Mexico’s 31 states are available in the city, and the city also has several branches of internationally recognized restaurants. These include Paris’ Au Pied de Cochon andBrasserie Lipp, Philippe (by Philippe Chow); Nobu, Quintonil, Morimoto; Pámpano, owned by Mexican-raised opera singerPlácido Domingo. There are branches ofJapaneserestaurantSuntory,Italianrestaurant Alfredo, as well as New York steakhousesMorton’sandThe Palm, and Monte Carlo’s BeefBar. Three ofLima’sHauterestaurants, servingPeruvian cuisine, have locations in Mexico City: La Mar, Segundo Muelle and Astrid y Gastón.
– Featured Restaurant –
Caldos Riesi
Avenida Ejército Nacional 1014 Local. C 2, Polanco I Secc, 11510 Ciudad de México, CDMX, Mexico
Phone Number: +52 55 5557 6363
We are a family restaurant with 100% traditional Mexican food with a specialty in moles, broths, and Mexican snacks.
We have food and products of the highest quality and freshness to satisfy the palate of our customers, we have more than 25 years of experience.
How to Make Sopa de Tortilla Con Pollo
Chicken Tortilla Soup is easy to make and can be prepared in thirty minutes. The secret to this soup is ensuring the tortilla strips are crunchy when serving the soup.
Equipment
Ingredients
For the Soup
- 1tbspolive oil
- 1red or yellow onion,chopped
- 3clovesgarlic,minced
- 10.5ozchicken broth
- 14.5ozcrushed tomatoes
- 15ozblack beans,rinsed and drained
- 8.75ozcorn
- 2tspsalt
- 1tspblack pepper
- 2tspcumin
- 2tspchili powder
- 2boneless chicken breasts,cooked and shredded
- 1 ¼cupof water
Toppings
- Queso Fresco
- Sour Cream
- tortilla strips
- lime wedges for garnish
How to Cook Chicken Tortilla Soup
Time needed:30 minutes
How to Cook This Sopa de Tortilla Con Pollo
- Sauté the Onions and Garlic
In a large stockpot over medium-high heat add olive oil, onions, and garlic. Sauté ingredients for 5 minutes or until vegetables soften and turn golden brown.
- Boil the Soup
Add chicken broth, tomatoes, black beans, corn, salt and pepper, cumin, chili powder, and shredded chicken, and bring to a boil. Allow ingredients to boil gently for 5-10 minutes, stirring intermittently. Reduce heat if necessary.
- Simmer the Soup
Add water and cilantro and reduce heat to medium. Allow soup to simmer for 1-2 minutes.
- Top and Serve
Ladle soup into bowls and top with queso fresco, sour cream, tortilla strips, and lime wedges.
This chicken tortilla soup is full of spicy flavors, shredded chicken, black beans, crushed tomatoes, and corn. It’s delicious and ready in just 30 minutes. Perfect for lunch or dinner!
If you liked this recipe please Rate This Recipe and leave a comment about it. As always you can follow on Facebook, Instagram, Pinterest, and YouTube.
Sopa de Tortilla Con Pollo ~ Chicken Tortilla Soup
Recipe Author : Mike Gonzalez
This chicken tortilla soup is so good you'll want to eat it 24/7. Keep your tortilla strips separate and set aside to add at serving time.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 378 kcal
Equipment
1 large stock pot
soup bowls
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 red or yellow onion chopped
- 3 cloves garlic minced
- 10.5 oz chicken broth
- 14.5 oz crushed tomatoes
- 15 oz black beans rinsed and drained
- 8.75 oz corn
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp cumin
- 2 tsp chili powder
- 2 boneless chicken breasts cooked and shredded
- 1 ¼ cup water
Toppings
- queso fresco cheese
- sour cream
- tortilla strips
- lime wedges for garnish
Instructions
In a large stockpot over medium-high heat add olive oil, onions, and garlic. Sauté ingredients for 5 minutes or until vegetables soften and turn golden brown.
1 red or yellow onion, 1 tbsp olive oil, 3 cloves garlic
Add chicken broth, tomatoes, black beans, corn, salt and pepper, cumin, chili powder, shredded chicken and bring to a boil. Allow ingredients to boil gently for 5-10 minutes, stirring intermittently. Reduce heat if necessary.
2 tsp chili powder, 2 tsp cumin, 14.5 oz crushed tomatoes, 10.5 oz chicken broth, 15 oz black beans, 8.75 oz corn, 1 tsp black pepper, 2 tsp salt, 2 boneless chicken breasts
Add water and reduce heat to medium. Allow soup to simmer for 1-2 minutes.
1 ¼ cup water
Ladle soup into bowls and top with queso fresco, sour cream, tortilla strips and lime wedges.
queso fresco cheese, sour cream, tortilla strips, lime wedges
Nutrition
Calories: 378kcal
Keyword Chicken, Soup, Tortilla
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Photo Credits:
- Hispanic Food Network – Copyright 2022
- Caldos Riesi – https://www.facebook.com/caldosriesimx/
- By Gobierno CDMX – HJ2A4913, CC0, https://commons.wikimedia.org/w/index.php?curid=115335826
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