Mexican · Lunch · Dinner

Tortilla Soup

Name: Tortilla Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 6 corn tortillas (6-inch); 1 tbsp olive oil; 2 dried pasilla chiles; 3 cups low-sodium chicken broth (gluten-free); 3 cups water; 1 medium white onion, chopped; 3 garlic cloves; 5 medium Roma tomatoes, quartered; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/4 tsp salt; 2 medium boneless skinless chicken breast; 1 medium zucchini, diced; 1 medium (flesh) avocado, diced; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

Sopa de tortilla

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A smoky tomato and pasilla chile broth filled with tender shredded chicken and zucchini. It is topped with crunchy oven-baked corn tortilla strips, creamy avocado and a squeeze of lime.

Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 4

Medium
Gluten Free
Dairy Free
High protein

20%

Per serving395kcal20% of a 2,000 kcal day

34gProtein

35gCarbs

14gFat

8gFiber

Calories come from: Carbs 35% · Fat 32% · Protein 33%

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Ingredients

For 4 servings

6156 gcorn tortillas (6-inch)
1 tbsp14 golive oil
214 gdried pasilla chiles
3 cups720 glow-sodium chicken broth (gluten-free)
3 cups710 gwater
1 medium110 gwhite onion, chopped
39 ggarlic cloves
5 medium310 gRoma tomatoes, quartered
1 tspdried oregano
1/2 tspground cumin
1/4 tspsalt
2 medium450 gboneless skinless chicken breast
1 medium200 gzucchini, diced
1 medium (flesh)140 gavocado, diced
1/4 cupfresh cilantro, chopped
167 glime, cut into wedges

Steps

1
Heat the oven to 200 °C / 400 °F and line a baking tray with parchment.
2
Cut the tortillas into thin strips and toss them with 1 tsp of the olive oil and a small pinch of the salt.
3
Spread the strips in a single layer and bake for 12-15 minutes, turning halfway, until crisp and golden.
4
Meanwhile, toast the pasilla chiles in a dry soup pot over medium heat for about 30 seconds per side until fragrant.
5
Remove the stems and seeds from the chiles and soak them in 1 cup of the broth, heated until hot, for 10 minutes.
6
Heat the remaining olive oil in the pot over medium heat and cook the onion for 5 minutes until soft.
7
Add the garlic and cook for 1 minute.
8
Add the tomatoes and cook for 5 minutes until they soften.
9
Blend the tomato mixture with the chiles and their soaking broth until smooth.
10
Pour the purée back into the pot and cook for 3-4 minutes, stirring, until it darkens slightly.
11
Stir in the remaining broth, the water, oregano, cumin and the rest of the salt, then bring to a boil.
12
Add the whole chicken breasts, cover and simmer gently for 15-20 minutes until cooked through to 74 °C / 165 °F.
13
Lift out the chicken and shred it with two forks.
14
Add the zucchini to the soup and simmer for 5 minutes until tender.
15
Return the shredded chicken to the pot and heat through, then taste and adjust with a squeeze of lime rather than more salt.
16
Ladle into bowls and top with the tortilla strips, avocado and cilantro, with lime wedges on the side.

Swaps, storage and make-ahead

Swaps

For a vegetarian version, replace the chicken with a can of drained black beans and use vegetable broth, choosing one labelled gluten-free if needed.
Swap the dried pasilla chiles for ancho chiles, which are easier to find and give a similar mild, smoky flavour.
Use a 14-ounce can of diced fire-roasted tomatoes instead of fresh Roma tomatoes for a quicker, smokier base.
Use boneless skinless chicken thighs instead of breasts for juicier shredded meat, simmering until they reach 74 °C / 165 °F.

Storage

Refrigerate the soup in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot; keep the tortilla strips in an airtight container at room temperature and add avocado and cilantro fresh, as they do not keep well in the soup. The broth with chicken can be frozen for up to 3 months, though the zucchini will soften on thawing.

Make ahead

Bake the tortilla strips up to 2 days ahead and store them airtight at room temperature. The chile-tomato soup base can be made and refrigerated up to 3 days ahead, then reheated to a boil before poaching the chicken and adding the zucchini.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Celery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (727 g)	Per 100 g
Calories	395 kcal	54 kcal
Protein	34 g	4.7 g
Carbohydrates	35.3 g	4.9 g
of which sugars	7.4 g	1 g
Fiber	8 g	1.1 g
Fat	14.4 g	2 g
of which saturated	2.3 g	0.3 g
Sodium	281 mg	39 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.