Authentic Mexican Tortilla Soup Recipe (Sopa Azteca Recipe)

Prepare the Base
Set a heavy-bottom skillet over medium-high heat. Once it’s hot, add the olive oil and chopped onions. Sauté for 4-6 minutes until the onion edges are lightly browned and semi-translucent.

Add the Garlic and Spices
Stir in the minced garlic, cumin, and herb & garlic seasoning. Continue stirring for 1-2 minutes to “bloom” the spices in the oil. This step helps bring out their flavor and aroma, ensuring the base of the soup is fragrant and rich.

Incorporate Remaining Ingredients
Add the low-sodium chicken broth, fire-roasted tomatoes, chicken breasts, dried ancho chili peppers, corn tortilla, sea salt, and pepper. Bring the mixture to a boil.

Simmer and Cook
Once boiling, reduce the heat to a gentle simmer and cook for about 1 hour. This slow cooking process allows the flavors to meld together and infuses the chicken with the smoky and spicy broth.

Shred the Chicken
After 1 hour, use tongs to remove the chicken breasts from the pot. Transfer them to a bowl and use two forks to shred the meat, which should easily pull apart.

Blend the Soup (optional but recommended)
Before adding the chicken back, you can blend the soup to create a smooth texture. Use an immersion blender directly in the pot or pour the soup into a high-powered blender. Blending gives the broth a silky texture, helping the flavors meld together more effectively.

Return the Chicken
Add the shredded chicken back to the pot and simmer for another 10-15 minutes on low heat.

Garnish and Serve
Ladle the soup into bowls and garnish with fresh avocado slices, cilantro, and crispy tortilla strips for a perfect finishing touch. Enjoy the comforting warmth of authentic Mexican chicken tortilla soup!