Traditional Mexican Tortilla Soup with Slow-Simmered Tomatillo Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, tangy soup with a rich tomato-tomatillo base, tender chicken, and crispy tortilla strips, embodying the authentic flavors of central Mexico. This mexican-inspired soups ready in about 55 minutes pairs (torn into small pieces) Corn tortillas, Chicken broth, (canned) Diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant and soft.
  2. Step 2: Add 1 lb diced chicken breast and cook for 5 minutes until browned on all sides, then stir in 1/2 tsp cumin and cook for 1 minute more.
  3. Step 3: Pour in 4 cups chicken broth, 2 diced tomatoes, and 6 chopped roasted tomatillos. Bring to a simmer and cook uncovered for 20 minutes to develop flavors.
  4. Step 4: Add the torn corn tortillas to the pot and simmer for 5 minutes until softened. Stir in 2 tbsp chopped cilantro and adjust seasoning with salt to taste.
  5. Step 5: Ladle into bowls and top with 1 sliced avocado and lime wedges on the side.

Frequently asked questions

How long does Traditional Mexican Tortilla Soup with Slow-Simmered Tomatillo Broth take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Traditional Mexican Tortilla Soup with Slow-Simmered Tomatillo Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Traditional Mexican Tortilla Soup with Slow-Simmered Tomatillo Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Traditional Mexican Tortilla Soup with Slow-Simmered Tomatillo Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Traditional Mexican Tortilla Soup with Slow-Simmered Tomatillo Broth?

Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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