Authentic Mexican Tortilla Soup: A Culinary Journey to the Heart of Mexico

Imagine a vibrant Mexican fiesta captured in a single bowl: that’s the magic of Tortilla Soup. With its rich, flavorful broth brimming with colorful, crunchy, and creamy toppings, every spoonful transports you straight to the sun-drenched streets of Mexico. This iconic soup is not just a meal; it’s an experience, a symphony of textures and tastes that awakens the senses. (Jump straight to the delicious recipe!)

There’s nothing quite like the warmth of Mexican sunshine to thaw a winter-chilled heart. Recently, I had the immense pleasure of indulging in a blissful two-week escape to Mexico, a journey that was nothing short of extraordinary. From the moment I stepped off the plane, I was enveloped by a tapestry of beautiful beaches, gentle tropical breezes, and an intoxicating mix of new tastes, captivating sights, and lively sounds. It was a complete immersion, a true revelry in the vibrant culture that Mexico so generously offers.

My journey began in the stunning Nuevo Vallarta, where I had the privilege of staying with friends in their exquisite beachfront condo. The first week was spent with my husband, Raymond, followed by my mom joining me for the second, creating cherished memories against the backdrop of paradise. Those 14 consecutive days of glorious 30°C sunshine were more than just a holiday; they were a complete rejuvenation, warming not just my Canadian, winter-weary soul but also my happy tootsies!

This was a holiday where relaxation was paramount, yet it was also rich with discovery. I indulged deeply in new taste experiences and embarked on several delightful culinary adventures. Each day offered a fresh perspective, whether it was through savoring exquisite local dishes, exploring vibrant markets, or simply soaking in the serene beauty of the coastline.

Mexican cuisine is truly a revelation. It’s a culinary art form characterized by its bright colors and an unwavering commitment to the freshest of flavors. From the crisp, sun-kissed vegetables bursting with vitality to the pristine seafood and succulent meats, every dish is a testament to the region’s rich bounty. It’s an authenticity that simply cannot be replicated by the soggy burritos we often encounter in fast-food Mexican joints back home. The true essence of Mexican food lies in its freshness, its vibrant spices, and the passionate care with which it is prepared.

Our adventures extended beyond Nuevo Vallarta as we explored the region using convenient local buses and taxis. We made several trips to the charming neighboring town of Bucerias, where we loved browsing through its bustling markets. A scenic journey up the coast took us to Sayulita, a vibrant surfer’s paradise, where we caught the weekly market and watched in awe as boarders gracefully rode the waves. Another rattling bus ride led us to the breathtaking Vallarta Botanical Gardens, a lush sanctuary where we marveled at the spectacular tropical vegetation. And, of course, countless jaunts around Puerto Vallarta allowed us to sample local restaurants, enjoy people-watching along the lively Malecon boardwalk, and discover stunning architecture and colorful sights at every turn. Each outing was an opportunity to delve deeper into the heart of Mexico.

Mastering Tortilla Soup: Our Culinary Class Adventure

Undoubtedly, one of the most memorable highlights of my Mexican trip was a hands-on cooking class we attended. The truly lovely instructors, Margarita and her daughter Kathia, brought the heart of Mexican cuisine right to our condo. They spent a delightful day with us, sharing their extensive knowledge and teaching us how to prepare an array of incredible Mexican dishes. We learned to craft exquisite shrimp ceviche, the now-beloved tortilla soup, authentic fish Veracruz style, a delectable Mexican flan, and even received a foundational lesson in making fresh tortillas, gorditas, and empanadas from scratch.

Oh, the sheer joy! I cannot emphasize enough how much fun it was to spend the day with both old and new friends, cooking alongside these two wonderful ladies. Their infectious enthusiasm and playful banter made the entire experience unforgettable. It wasn’t just about learning recipes; it was about embracing the culture, sharing laughter, and forging connections through the universal language of food.

Crafting the Perfect Tortilla Soup: Two Authentic Ways

Since that class, Tortilla Soup has unequivocally become my new favorite! My trip became a delicious research mission, as I made it a point to try different versions of this soup in countless Mexican restaurants. Margarita and Kathia introduced us to the traditional method, creating a deeply flavorful broth using mild, dried Guajillo (gwah-hee′-oh) Chiles. This approach yields an incredibly aromatic and authentic soup. However, recognizing that these specific chiles might not always be readily available in all parts of the world, I’ve also included a fantastic version made with tomatoes, which is equally common and cherished in Mexico. (Though I confess, I stocked up and brought several bags of Guajillos home in my suitcase!)

So, you have the flexibility to make this exquisite soup with a base of either:

• Traditional Guajillo Chiles for an authentic, smoky depth.
• Fresh Roma (plum) Tomatoes for a vibrant, slightly tangy alternative.

This particular recipe I’m sharing is a harmonious blend of Margarita’s method and one generously shared by the chef at Ernesto’s Good Grub restaurant in Nuevo Vallarta. My wonderful Mexican-German friend Christine also prepares hers with a tomato base, further confirming its authenticity and popularity. Margarita’s version is elegantly simple, relying on the pure flavors of peppers, garlic, and quality chicken broth. Ernesto’s, on the other hand, introduces an aromatic complexity with additional spices and the unique depth of chicken Maggi flavoring in the broth. By carefully selecting the best elements from both, I’ve crafted a Tortilla Soup recipe that has become an instant family favorite, earning rave reviews from everyone I’ve served it to (and I’ve made it twice already!).

The true magic of Tortilla Soup lies in its irresistible combination: a deeply flavorful, aromatic broth, generously poured over a bowl piled high with crispy tortilla strips and a medley of other vibrant, fresh fillings. It’s this interplay of savory liquid and crunchy textures that makes every bite so utterly satisfying.

The beauty of this soup lies in its versatility. The broth itself is wonderfully savory but not inherently spicy, making it universally appealing. Its heat level can be completely customized to individual preference, ranging from mildly zesty to fiery hot, simply by adjusting the choice of toppings. You can enrich your bowl with tender shredded chicken and/or a generous sprinkle of cheese, or keep it beautifully simple with just a foundation of crunchy tortilla strips and creamy avocado cubes, much like my friend Christine prefers. The toppings are where you truly make this soup your own personal Mexican fiesta!

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Kitchen Frau’s Essential Tips for the Best Tortilla Soup

Choosing Your Broth Base: If you opt for the tomato-based version of Tortilla Soup, the broth will naturally be a lighter, more golden hue compared to the intensely reddish-orange color achieved with Guajillo peppers. Rest assured, while the color may be paler, the flavor will be just as deep and delicious! However, if you’re making the tomato version and happen to have some Guajillo chiles on hand, feel free to add a couple of soaked, deseeded chiles to the blender along with the tomatoes. This will imbue your soup with a beautiful, richer color and an extra layer of authentic flavor. (The photos throughout this post, including the one below and the main image, showcase the vibrant Guajillo chile version.)

Preparing Your Chicken: For the shredded chicken component, you have a few convenient options. You can easily cook one or two chicken breasts directly in the simmering chicken stock while preparing the soup base, allowing them to absorb all those wonderful flavors. Alternatively, this soup is a fantastic way to utilize leftover cooked chicken, or even a store-bought rotisserie chicken for a quick and easy shortcut.

Dietary Considerations: For those following a dairy-free diet, simply omit the cheese and sour cream toppings. The soup is incredibly flavorful and satisfying even without these additions, especially when loaded with avocado and fresh herbs.

Batch Size and Freezing: This recipe yields a generous batch of soup, perfect for feeding a crowd or for meal prepping. I highly recommend enjoying half and freezing the rest for another time. You’ll be incredibly grateful to pull a portion from the freezer on a dreary day, instantly infusing your meal with a burst of Mexican sunshine and vibrant flavors!

Authentic Mexican Tortilla Soup (Two Ways)

Yields: 10-12 meal-sized servings

Ingredients:

• 7 or 8 Dried Guajillo Chiles (approx. 2 oz/60gms) OR 10 to 12 Roma Tomatoes (approx. 2½ lbs/1.15kg) plus ½ a medium onion
• Water (for soaking chiles and cooking tomatoes)
• 2 quarts (2 liters) good quality chicken stock
• 3 cloves garlic, peeled
• 3 bay leaves
• 1 teaspoon whole cumin seeds
• 1 teaspoon dried oregano (Mexican oregano preferred)
• 1 teaspoon dried marjoram
• ½ teaspoon whole black peppercorns
• 6 whole allspice berries
• Salt to taste
• ¾ kg (1½ lbs) corn tortillas (approximately 26 tortillas, 5½ inches/14cm in diameter)
• Oil for frying tortillas (e.g., palm oil shortening, vegetable oil)

For Serving the Tortilla Soup (Essential Toppings):

• Freshly fried crispy tortilla strips
• Avocado (about ½ of a small avocado per serving, diced)
• Shredded cooked chicken breast – optional, but highly recommended
• Shredded mozzarella cheese (or traditional Mexican Oaxaca cheese) – optional

Optional Toppings for Extra Zing:

• Poblano peppers, blistered, peeled, and cut into strips
• Finely diced raw white onion
• Mexican Crema – or sour cream thinned with a little milk until it has a drizzling consistency
• Fresh lime wedges, for squeezing over each bowl
• Fresh cilantro, chopped
• Your favorite hot sauce (Cholula is a popular choice) or finely diced fresh jalapeño pepper for heat lovers

Instructions:

1. Prepare the Chicken Stock and Chicken: Before you begin, place the chicken stock in a large stock pot and bring it to a boil. If you plan to cook raw chicken breasts for shredding, add them to the stock now. This allows them to cook thoroughly and infuse the stock with more flavor. Once the stock reaches a boil, reduce the heat to low, cover the pot, and let it simmer gently while you prepare the other soup components.

2. Prepare the Chile Base (Guajillo Chiles Method): If using Guajillo Chiles, place the dried peppers in a heatproof bowl. Pour boiling water over them, ensuring they are fully submerged. Let them soak for at least 15 minutes. To ensure even soaking, occasionally push them down with a spoon, or place a smaller bowl on top to keep them weighted under the water. Once softened, carefully remove the stems from each pepper under a stream of running water (or in a large bowl of water). Tear open each pepper and meticulously remove and discard all seeds and membranes. This step is crucial for achieving a smooth, flavorful broth without unwanted bitterness. Place the cleaned, torn pieces of Guajillo peppers into a blender canister with 2 cups of fresh water. Proceed directly to the Soup Instructions.

3. Prepare the Tomato Base (Roma Tomatoes Method): If using Roma (plum) tomatoes, core them and dice them into large chunks. Dice half of a medium onion. Place the diced tomatoes and onion into a large saucepan with ¼ cup of water. Bring the mixture to a boil, then cover with a lid and reduce the heat slightly. Boil the tomatoes and onion for about 10 minutes, stirring every couple of minutes to ensure even cooking. Pour the cooked tomatoes, onion, and all their flavorful juices into a blender container. Proceed to the Soup Instructions.

Soup Instructions:

4. Blend the Broth Base: To the blender canister containing either your soaked Guajillo peppers and water or the cooked tomato and onion mixture, add the peeled garlic cloves, bay leaves, whole cumin seeds, dried oregano, dried marjoram, whole black peppercorns, and allspice berries. Blend until the mixture is very finely ground and smooth. This will take approximately 30 to 45 seconds in a high-speed blender like a Vitamix, or up to 3 to 4 minutes in a regular blender, pausing to scrape down the sides as needed. Do not wash the blender canister yet; you’ll need it again shortly.

5. Strain the Broth: Place a fine-meshed sieve over your simmering chicken broth in the large stock pot. Pour the blended mixture through the sieve into the broth. It’s essential to use a fine-meshed sieve here; a coarse one will allow too much pulp through. Use a silicone spatula to stir the mixture in the sieve and press firmly against the solids, extracting as much liquid and flavor as possible. You should be left with only 2 to 3 tablespoons of pulp to discard if using Guajillo peppers, or about ½ cup of pulp if using tomatoes and onion. For the tomato pulp, you can pour several ladles of the hot chicken broth over it in the sieve to rinse out even more flavor, straining and pressing a second time for maximum extraction.

6. Thicken and Season the Soup: Bring the now-strained tortilla soup broth back to a gentle boil. Taste the broth and season with salt as needed. The broth should be well-salted, keeping in mind that the various toppings and add-ins will dilute the overall saltiness slightly. Next, tear 5 or 6 of the corn tortillas into rough pieces and place them into the blender canister (the one you didn’t wash). Ladle several scoops of the hot soup broth from the stock pot into the blender with the torn tortillas. Puree until completely smooth. Return this tortilla-infused mixture to the stock pot. The pureed tortillas will add a subtle body and richness to the soup, though it should still retain a relatively thin, elegant consistency. Bring the soup back to a boil once more.

7. Prepare the Chicken: If you cooked chicken breasts in the stock, remove them now and allow them to cool slightly. Once cool enough to handle, shred the chicken into bite-sized strips using two forks. Set aside.

8. Keep Warm and Prepare Tortilla Strips: Keep the finished soup warm and covered while you prepare the crispy tortilla strips. These can be made up to a week in advance and stored in an airtight container at room temperature to maintain their crispness.

9. Fry the Tortilla Strips: In a large skillet, heat about ¼ to ½ inch of frying oil (palm oil shortening is excellent for this, but vegetable oil works well too) over medium-high heat. To test if the oil is hot enough, drop a single tortilla strip into it; bubbles should form instantly around it. Stack 4 or 5 corn tortillas on a cutting board. Cut the stack in half, then cut each pile of halves crosswise into ½-inch (1cm) strips. Add a small handful of strips to the hot oil, ensuring not to overcrowd the pan. Fry the tortilla strips in batches until they are golden and crispy. When first added, they will bubble furiously as moisture escapes, then the bubbling will subside as they become crisp. They are ready when they feel and sound crispy as you gently stir them. Remove the fried strips from the hot oil using a slotted spoon or spider and drain them on paper towels. I find it effective to stack a fresh layer of paper towel between each batch on a platter to absorb excess oil.

Alternate Method for Tortilla Strips: For a lighter option, you can crisp the tortillas in a 450°F (230°C) oven. Spread them in a single layer on baking sheets and bake until golden and crispy, usually 5 to 10 minutes. While they might not stay quite as crispy in the soup for as long as their fried counterparts, they are still delicious and a good alternative.

To Serve the Soup:

Set out small bowls filled with your chosen toppings, allowing guests to customize their soup experience. Into each individual soup bowl, first place a generous handful of the crispy fried tortilla strips at the bottom. Next, add about ½ of a small avocado, freshly diced. If desired, add a small handful of shredded cooked chicken and a handful of shredded cheese.

Finally, ladle the steaming hot soup broth over the prepared toppings and serve immediately. Encourage guests to garnish their soup with additional toppings as they like. A crucial addition for a burst of freshness and zing is a squeeze of fresh lime juice over each bowl. For those who enjoy a spicier kick, a bottle of your favorite hot sauce (like Cholula) can be made available at the table.

This recipe makes a substantial amount, providing 10 to 12 meal-sized servings, or even more if served as appetizer portions. The prepared broth freezes exceptionally well, making it a perfect make-ahead dish.

Buen Provecho and Guten Appetit!

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