Nani's Favorite Chicken Tortilla Soup

Name: Nani's Favorite Chicken Tortilla Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 dried pasilla chiles, stems and seeds removed; 2 dried guajillo chiles, stems and seeds removed; 1 can (14.5 ounces) fire roasted diced tomatoes; 1 small white onion, roughly chopped; 3 cloves garlic, minced; 6 cups chicken stock; 2 cups cooked shredded chicken; 1 can (15 ounces) black beans, rinsed and drained; 1/2 cup vegetable oil for frying; 8 corn tortillas, cut into thin strips; 1 teaspoon salt, plus more to taste; Optional toppings: diced avocado, crumbled cheese, cilantro, and lime wedges

A cozy and authentic Mexican soup with a rich tomato and chile broth that is much better than anything from a box.

By Recipes By Nani· 🌍 Mexican· October 16, 2026

recipesbynani.com

Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

This recipe is inspired by the traditional soup I learned to make while visiting Mexico City. It uses dried chiles to create a deep flavor that is very different from the usual versions you find at most restaurants. It is one of those meals that feels like a warm hug on a cold day.

Using dried chiles might seem a little fancy, but they are actually very easy to find and work with. Just a quick toast and a soak in hot water will give your broth a smoky and savory taste that your family will love.

🧺 Ingredients

2 dried pasilla chiles, stems and seeds removed
2 dried guajillo chiles, stems and seeds removed
1 can (14.5 ounces) fire roasted diced tomatoes
1 small white onion, roughly chopped
3 cloves garlic, minced
6 cups chicken stock
2 cups cooked shredded chicken
1 can (15 ounces) black beans, rinsed and drained
1/2 cup vegetable oil for frying
8 corn tortillas, cut into thin strips
1 teaspoon salt, plus more to taste
Optional toppings: diced avocado, crumbled cheese, cilantro, and lime wedges

👩‍🍳Instructions

1
Start by tearing your dried chiles into large pieces and removing any seeds.
2
Place the chile pieces in a dry skillet over medium heat and toast them for about two minutes until they smell fragrant.
3
Put the toasted chiles into a small bowl and cover them with hot water. Let them sit for about ten minutes until they are soft.
4
Drain the chiles and place them into a blender along with the tomatoes, onion, and garlic. Blend until the mixture is completely smooth.
5
Pour this blended base into a large pot and cook it over medium heat for five minutes while stirring occasionally.
6
Add the chicken stock and salt to the pot. Bring the liquid to a simmer and let it cook for fifteen minutes to let the flavors blend.
7
While the soup is simmering, heat the oil in a small pan and fry your tortilla strips in batches until they are golden and crispy. Drain them on a paper towel.
8
Stir the shredded chicken and black beans into the soup pot and cook for another five minutes until everything is heated through.
9
To serve, put a handful of fried tortilla strips into each bowl and ladle the hot soup right over them.
10
Finish each bowl with plenty of avocado, cheese, and a fresh squeeze of lime juice.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to four days. Be sure to keep your extra tortilla strips in a sealed bag on the counter so they stay nice and crunchy for your next bowl.

#mexican #soup #healthy #high protein #chicken

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