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sopa de tortilla
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5 from 1 vote

Chicken Tortilla Soup

Course: Soup
Cuisine: Mexican
Author: Laura Muller


  • 2 cups of epazote
  • 6 tomatoes
  • ½ onion
  • 2 chiles pasilla (use guajilo if you can't find it)
  • 1 chile ancho
  • 4 garlic cloves
  • 20 tortillas
  • 2 tbsp cooking oil
  • ½ cup of cilantro
  • ½ tbsp of salt
  • 4 chicken quarters or 1 chicken breast
  • 1 avocado
  • 5 oz Queso fresco or panela
  • 4 tbsp of Mexican cream or sour crema


  • Add 8 cups of water to a pot
  • Add two garlic cloves
  • 1 hand full of cilantro
  • ¼ onion
  • ½ tablespoon of salt
  • 4 Chicken quarters or 1 chicken breast
  • Set to boil for 20 minutes or until the chicken is cook. If you cook in Instant Pot use the poultry button option.
  • Spread cooking oil on 6 tomatoes, two garlic cloves, and one-quarter of an onion, as well on both sides of two tortillas.
  • Place the tomatoes, garlic, and onion in the air fryer as well as the tortillas and let it cook for 5 minutes at 400 Fahrenheit. Remember to shake the air fryer basket after two minutes. You can also make it on a griddle at medium heat and flipping the ingredients over once in a while so they can cook evenly. It will take you about 20 minutes.
  • The next step is to get rid of the branches and seeds of 1 chile ancho and 1 chile pasilla. Let the chiles soaking in hot water for 10 minutes. Make sure they are covered in water so the chiles can rehydrate. If you are not very into spicy use only one chile pasilla.
  • Now place the tomatoes, the garlic, onion, and the two tortillas as well as the chiles in the blender. Blend until liquify.
  • Now separate the chicken from the broth and also take off the pieces of garlic, cilantro, and onion from it. 
  • Add the water you used to rehydrate the chiles to the chicken broth and use a sieve to pour the salsa we made into the chicken broth.
  • Now add about 2 cups or a bunch of epazotes and 1 salt to taste the soup (I used 1 tablespoon) and let it boil for 15 minutes. After that the epazote or cilantro out os the soup.
  • Cut the tortilla edges so you can get a square and cut the tortillas in strips.
  • Spread some cooking oil on the tortillas, mix and add a little more and then place them in the Air Fryer and let them fry for  5 minutes at 400 Fahrenheit mixing every 2 minutes or until they are crispy. If you want to fry them the traditional way set a bed of oil in a pot and let it boil, turn the heat down and add a badge of tortillas. When you see they are crispy place them on a few pieces of kitchen napkins so they can absorb the oil. It takes about 2 minutes for every badge of tortillas to crisp.
  • Cut the branch of the chile pasilla . With some kitchen, scissors cut thin slices of the pasilla and then spread some oil on it at let it cook on a griddle for about 10 seconds continuously flipping them over. As soon as they start to smell they are ready. Take them out of the griddle or they can't take a bitter flavor if they pass the heat.
  • Now place some crispy tortillas in a bowl and add the soup on top. You can also add some shredded chicken. Add on top small pieces of queso fresco, avocado, chile pasilla (the one we toasted) and Mexican crema or sour cream.