Tex-Mex Chicken Tortilla Soup | Border-Style Sopa de Pollo with Roasted Corn

Tex-Mex Chicken Tortilla Soup

When the weather turns cold, my kitchen always turns to soup — and this one has been a family favorite for years. I started making Chicken Tortilla Soup when my boys were little, mostly as a clever way to sneak in extra vegetables without them noticing. Little did I know it would become my favorite, too.

This recipe is inspired by Sopa Azteca, a traditional Mexican soup that dates back to Indigenous cooking methods and pre-Hispanic roots. What started as a simple maize broth evolved into the comforting, tomato-based soup we know today.

My version of sopa Azteca is Tex-Mex, cozy, and full of the border flavors I grew up with. Today, I am sharing it with you.

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Ingredients

- 1 tablespoon oil

- 1 onion, sliced

- ½ teaspoon red pepper flakes

- ½ teaspoon black pepper

- ½ teaspoon chili powder

- 2 tablespoons chicken bouillon

- 4 teaspoons salt

- 4 garlic cloves, quartered

- 6 tomatoes, quartered

- 8 cups water

- 1½ pounds chicken, cut into bite-size pieces

- 2 zucchinis, cubed

- 2 ears of corn

- 8 corn tortillas (for tortilla strips)

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Instructions

1. Roast the Corn

 I like to start by cooking my corn. Heat a dry skillet over medium–high heat, then place the whole ears of corn directly on the skillet. Let them cook, turning every few minutes, until all sides are lightly charred. The corn will continue roasting while you prepare the rest of the soup. Cook for 12 to 15 minutes total, then transfer the corn to a plate to cool before removing the kernels.

 

2. Build the Base

 In a large pot, heat the oil over medium heat. Add the sliced onions and red pepper flakes, and cook for 2 to 3 minutes, or until the onions begin to soften and take on a light char. I like to cook the red pepper flakes a little longer because the heat helps release their flavor and aroma.

3. Add the Aromatics

 Stir in the garlic, black pepper, chili powder, chicken bouillon, and salt. Cook for 1 to 2 minutes, just until the spices are fragrant and the garlic begins to soften. Be careful not to overcook this step — garlic burns easily, and once it burns, it becomes bitter and can give the soup a slightly sour flavor.

4. Add the Tomatoes

Add

the tomatoes to the pot and cook until they soften and begin to break down, releasing their juices into the base.

5. Add the Water

 Now that the vegetables have softened, pour in 4 cups of water and bring the mixture to a gentle simmer. Cook for 4 to 5 minutes to allow the flavors to develop. (I begin with only 4 cups of water at this stage so the hot liquid doesn’t splash while blending.)

6. Blend the Soup Base

 Reduce the heat to low. Using an immersion blender, carefully blend the mixture until completely smooth. Be sure to follow the safety instructions for your immersion blender —

the blades are powerful, and improper handling can cause serious injury.

7. Add the Remaining Ingredients

 Pour in the remaining 4 cups of water. Add the chicken and zucchini, bring the soup back to a boil, then reduce the heat to medium-low. Cover and let it cook for 25 to 30 minutes, or until the chicken is tender and the vegetables are fully cooked.

8. Prepare the Tortilla Strips

Spread the cut tortilla strips on a baking sheet, drizzle with a little oil, and toss to coat them lightly. Bake at 350°F for 12 to 15 minutes, or until the strips are crisp and lightly golden. Traditionally, the tortilla strips are fried, but baking them is more convenient—and you can also use an air fryer if you prefer.

9. Finish with the Corn

While the tortilla strips bake and the soup continues to simmer, cut the kernels from the roasted ears of corn. Add the kernels to the soup during the last 10 minutes of cooking. If you think this step may take you a bit longer, you can remove the kernels ahead of time before starting the soup.

 

10. Serve

Our soup is ready! Ladle it into bowls and top with crispy tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime.

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Storage

Keep the tortilla strips sep arate so they stay crisp—place them in a zip-top bag until you’re ready to serve.

Refrigerator: Store the soup in an airtight container for 3 to 4 days.

Freezer: Freeze soup (without tortilla strips) up to 3 months.

Reheating: Warm the soup on the stove and add fresh toppings.

FAQs

Is Chicken Tortilla Soup healthy?

Yes — this recipe is naturally high in protein, filled with vegetables, and lighter than traditional versions because the tortilla strips are baked instead of fried.

Can I use rotisserie chicken?

Yes — add during the last 10 minutes.

Can I make it ahead?

Yes — it tastes even better the next day! Just follow the storing and reheating instructions.

How do I keep tortilla strips crispy?

Keep the tortilla strips separate so they stay crisp—place them in a zip-top bag until you’re ready to serve them.