Authentic Mexican Chicken Tortilla Soup Recipe ( Sopa Azteca)
This authentic Mexican chicken tortilla soup recipe (Sopa Azeteca) is simple and quick to prepare and tastes absolutely amazing with slices of avocado and tortilla chips making it one of our favorite authentic traditional Mexican chicken soups.
I love soups, especially sopa azteca, Mexican chicken soup with avocado, there is something so warm about enjoying a hearty soup with tender pieces of avocado, shredded chicken, jalapeno peppers, chipotle, cilantro, fresh cheese, and freshly fried crispy corn tortillas.
If you haven’t tried this type of amazing soup yet, then this is your chance to make this authentic Mexican tortilla soup and share it with family and friends, they will all love it!
Ready to make this authentic Mexican chicken tortilla soup recipe? Let’s do it!
Ingredients For Authentic Mexican Chicken Tortilla Soup
- 1 large chicken breast
- 3 cups chicken broth
- 1 medium onion (sliced into quaters)
- 6 ripe tomatoes, cut in halves
- 1/2 teaspoon black pepper
- 1 teaspoon chiple flakes
- salt to taste
- 1/2 teaspoon white pepper
- 3 tablespoon olive oil
- 3 garlic cloves cloves (peeled)
- 2 tablespoons olive oil
For Garnishing
- 2 limes or lemon
- fresh cut cheese or shredded mozzerala (optional)
- Jalapenos or chili peppers ( sliced)
- 2 small or 1 large avocado (cut into pieces)
- 2 tablespoon cilantro
- 4 fresh corn tortillas (cut into strips)
- canola or vegetable oil for frying
How To Make Mexican Chicken Tortilla Soup?
- Add water, chicken breast and salt into a pot and cook the chicken until tender about 40 minutes.
- Once chicken is cook, allow to cool and shred it using your fingers or a fork. Set aside covered.
- Heat a large thick skillet frying pan without any oil or water, then place the onions, garlic cloves and tomato halves with the cut side facing downward and roast them until charoled spots begin to form.
- Remove the vegetables and for them to cool down.
- Once the vegeatbles have cooled dwn, place them into a blender, add the black pepper and chipole flakes and blend the mixture until smooth.
- Add 3 tablespoons of the olive oil in a medium-sized sauce pan or skillet, then add tomato mixture and bring to a simmer on low heat stirring occasionally., about 12-15 minutes.
- Once the tomato mixture begins to reduce, add in the salt and broth and stir together.
- Cook the azteca soup for about 15-20 minutes.
- In the meantime, add some oil to a skillet and heat on medium high, once oil is hot add the sliced tortilla peices and fry until crispy or light golden brown. Place onto a lined plate with paper towel to drain excess oil and set aside.
- Peel the avocado, remove the pit and cut into small cubed pieces and set aside.
- Fill bowls with the Mexican azteca soup, then top with shreded chicken, avocado slices, jalapeno peppers, cilanto, fried tortillas chips, shredded or fresh cheese and a slice of lime or lemon.
- Serve and enjoy!
Mexican Chicken Tortilla Soup Recipe ( Sopa Azteca)
This authentic Mexican chicken tortilla soup recipe (Sopa Azeteca) is simple and quick to prepare and tastes absolutely amazing with pieces of avocado and crispy tortilla chips giving this Authentic Mexican tortilla soup warmth full of flavor and texture, a soup experience everyone will love.
Ingredients
FOR THE MEXICAN CHICKEN TORTILLA SOUP
- 1 large chicken breast
- 3 cups chicken broth
- 1 medium onion sliced into quaters
- 6 ripe tomatoes cut in halves
- 1/2 teaspoon black pepper
- 1 teaspoon chiple flakes
- salt to taste
- 1/2 teaspoon white pepper
- 3 tablespoon olive oil
- 3 garlic cloves cloves peeled
- 2 tablespoons olive oil
FOR GARNISHING
- 2 limes or lemon
- fresh cut cheese or shredded mozzerala optional
- Jalapenos or chili peppers sliced
- 2 small or 1 large avocado cut into pieces
- 2 tablespoon cilantro
- 4 fresh corn tortillas cut into strips
- canola or vegetable oil for frying
Instructions
- Add water, chicken breast and salt into a pot and cook the chicken until tender about 40 minutes.
- Once chicken is cook, allow to cool and shred it using your fingers or a fork. Set aside covered.
- Heat a large thick skillet frying pan without any oil or water, then place the onions, garlic cloves and tomato halves with the cut side facing downward and roast them until charoled spots begin to form.
- Remove the vegetables and for them to cool down.
- Once the vegeatbles have cooled dwn, place them into a blender, add the black pepper and chipole flakes and blend the mixture until smooth.
- Add 3 tablespoons of the olive oil in a medium-sized sauce pan or skillet, then add tomato mixture and bring to a simmer on low heat stirring occasionally., about 12-15 minutes.
- Once the tomato mixture begins to reduce, add in the salt and broth and stir together.
- Cook the azteca soup for about 15-20 minutes.
- In the meantime, add some oil to a skillet and heat on medium high, once oil is hot add the sliced tortilla peices and fry until crispy or light golden brown. Place onto a lined plate with paper towel to drain excess oil and set aside.
- Peel the avocado, remove the pit and cut into small cubed pieces and set aside.
- Fill bowls with the Mexican azteca soup, then top with shreded chicken, avocado slices, jalapeno peppers, cilanto, fried tortillas chips, shredded or fresh cheese and a slice of lime or lemon.
- Serve and enjoy!