Mexican tortilla soup recipe for six

Recipe shopping list — copy the items into Valedo.

This chicken tortilla soup serves six for a weeknight dinner. The crunchy tortilla strips and toppings are included separately so they stay crisp.

Ingredients

  • Boneless skinless chicken thighs

    2 lb

  • Chicken broth

    8 cups

  • Roma tomatoes

    6

  • Dried pasilla chile

    2

  • White onion

    1

  • Garlic cloves

    4

  • Corn tortillas

    10

  • Neutral cooking oil

    1/2 cup

  • Avocados

    2

  • Queso fresco

    5 oz

  • Mexican crema

    3/4 cup

  • Limes

    4

  • Fresh cilantro

    1 bunch

  • Kosher salt

    2 tsp

How to make it

  1. Simmer chicken thighs in broth until cooked, then shred. 2. Toast the chile and blend it with tomatoes, onion, garlic, and a cup of broth. 3. Cook the blended sauce in a pot, add remaining broth, and simmer for 15 minutes. 4. Cut tortillas into strips and fry until crisp. 5. Divide chicken among bowls, ladle over soup, and top with tortilla strips, avocado, queso fresco, crema, cilantro, and lime.

FAQ

Who is "Mexican tortilla soup recipe for six" for?

This chicken tortilla soup serves six for a weeknight dinner. The crunchy tortilla strips and toppings are included separately so they stay crisp.

What do I need to buy for "Mexican tortilla soup recipe for six"?

This list has 14 items, including Boneless skinless chicken thighs, Chicken broth, Roma tomatoes, and Dried pasilla chile. Cross off what you already own, then buy the rest.

Do I need every item on "Mexican tortilla soup recipe for six"?

No. Use it as a starting checklist for Mexican tortilla soup recipe for six. Cross off what you already have—often that includes Boneless skinless chicken thighs—and add anything your situation still needs.

Does "Mexican tortilla soup recipe for six" include cooking or prep steps?

Yes. There are 1 short steps after the ingredient list, starting with: Simmer chicken thighs in broth until cooked, then shred. 2. Toast the chile and blend it with tomatoes, onion, garlic, and a cup of broth. 3. Cook the blended sauce in a pot, add remaining broth, and simmer for 15 minutes. 4. Cut tortillas into str…

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Mexican tortilla soup recipe for six · Valedo