My Favorite Chicken Tortilla Soup I absolutely love tortilla soup and have made more versions over the years than I can count.But over the past few years, this version has become my forever favorite.♡ It’s inspired by the authentic sopa azteca I learned to make in a Mexico City cooking class a few years ago.

The tomato-chile broth has a depth of flavor that sets it apart from the Tex-Mex tortilla soups I grew up eating, thanks to two dried chiles: pasilla and guajillo.If you haven’t cooked with dried chiles before, they’re so much easier to work with than you might think! A quick toast, a short soak and a spin in the blender are all they need, and the extra depth of flavor they add is 1000% worth it.One detail I love about the traditional way of serving tortilla soup is that the crispy tortilla strips go into the bowl first, and then you ladle the hot soup over them.

Some soften into the broth, while a few extra strips on top keep their crunch.I like to fry a quick batch of corn tortillas, but you could use store-bought tortilla strips or just crumble up tortilla chips if you’d like.I’ve also written this recipe using a can of fire-roasted tomatoes as a shortcut, instead of roasting fresh tomatoes.

(I tested this recipe both ways and couldn’t taste a difference, so let’s save some time!) And I also like to add in a can of black beans for extra fiber and protein.Load up each bowl with avocado, cheese, crema, cilantro, a squeeze of lim

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