Sopa de Tortilla Con Pollo ~ Chicken Tortilla Soup

Enjoy a piping hot bowl of this soup, made with chicken, tomatoes, and lots of flavorful seasonings and spices.

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Sopa de Tortill Con Polo - Chicken Tortilla Soup
Sopa de Tortill Con Polo - Chicken Tortilla Soup
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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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Mexico City Skyline
Mexico City Skyline

Tourism in Mexico City

Having been the capital of a vast pre-Hispanic empire, also the capital of the richest viceroyalty within the Spanish Empire (ruling over a vast territory in the Americas and Spanish West Indies), and, finally, the capital of the United Mexican States, Mexico City has a rich history of artistic 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-renowned National Museum of Anthropology and the Templo Mayor museum. While many pieces of pottery and stone-engraving have survived, the great majority of the Amerindian iconography was destroyed during the conquest of the Aztec Empire.

The city is also a leading center of popular culture and music. There is a multitude of venues hosting Spanish and foreign-language performers. These include the 10,000-seat National Auditorium that regularly schedules Spanish and English-language pop and rock artists, as well as many of the world’s leading performing arts ensembles, the auditorium also broadcasts grand opera performances from New York’s Metropolitan Opera on 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 and Brasserie Lipp, Philippe (by Philippe Chow); Nobu, Quintonil, Morimoto; Pámpano, owned by Mexican-raised opera singer Plácido Domingo. There are branches of Japanese restaurant Suntory, Italian restaurant Alfredo, as well as New York steakhouses Morton’s and The Palm, and Monte Carlo’s BeefBar. Three of Lima’s Haute restaurants, serving Peruvian cuisine, have locations in Mexico City: La Mar, Segundo Muelle and Astrid y Gastón.


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.

Ingredients for Sopa de Tortill Con Polo - Chicken Tortilla Soup
Ingredients for Sopa de Tortill Con Polo – Chicken Tortilla Soup

Ingredients

For the Soup

Toppings

How to Cook Chicken Tortilla Soup

Time needed: 30 minutes.

How to Cook This Sopa de Tortilla Con Pollo

  1. 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.

  2. 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.

  3. Simmer the Soup

    Add water and cilantro and reduce heat to medium. Allow soup to simmer for 1-2 minutes.

  4. 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!


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Sopa de Tortill Con Polo - Chicken Tortilla Soup

Sopa de Tortilla Con Pollo ~ Chicken Tortilla Soup

David Taylor
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.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 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

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
Tried this recipe?Let us know how it was!

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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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