Sopa de Tortilla Ahumada (Smoky Tortilla Soup)

This Sopa de Tortilla Ahumada is a classic Mexican soup of aromatic chicken stock infused with toasted chiles and corn tortilla essence. It is finished fresh garnishes. By focusing on a hearty stock, the dish delivers deep flavor with fewer fats and calories, while high-quality chicken provides protein and essential minerals without excess richness. The chiles adds antioxidants and warmth, and fresh elements like avocado, lime, and herbs contribute healthy fats, vitamins, and balance—making the soup both indulgent in taste and thoughtfully light on the body.

Active time: 15 minutes
Cooking time: 45 minutes
Serves 4-6

Ingredients

2 tbsp California olive oil

1 white onion, chopped

3 cloves garlic, minced

2 large ripe tomatoes (or 1½ cups canned fire-roasted tomatoes)

2 dried pasilla chiles

2 dried guajillo chiles

½ chipotle Chile in adobo (to taste)

1 tsp smoked paprika 

1 tsp “Mexican” oregano

6 cups chicken stock

Salt to taste

4 organic corn tortillas, cut into strips

2 cups shredded cooked chicken

1 cup roasted corn

1 avocado sliced

Cilantro leaves chopped

Optional:addshredded chickento bowl before adding the soup

Directions

1. Remove stems and seeds from pasilla and guajillo chiles.

2. Toast lightly in a dry skillet until fragrant (10–15 seconds per side—don’t burn).

3. Soak in hot water for 15 minutes until soft, drain

4. Heat oil in a pot over medium heat.

5. Sauté onion until soft and lightly golden (8–10 min).

6. Add garlic, smoked paprika, oregano and cook 30 seconds.

7. Add tomatoes and cook until jammy and deep red.

8. Blend soaked chiles, chipotle, tomato mixture, and 1 cup of stock until smooth.

9. Return mixture to pot.

10. Add remaining stock and simmer 20–25 minutes.

11. Season with salt to taste.

12. Toss tortillas with olive oil and a pinch of smoked paprika.

13. Bake at 375°F for 10–12 minutes until crisp.

14. Ladle soup into bowls. Add tortilla strips, avocado, and cilantro. SERVE

Make it your own

Substitute pulled pork for the chicken          

Add Queso fresco as garnish

Serve with lime wedges

Add sliced jalapeño peppers

Inspired by Posada Alta Cocina