Ancho Chicken Tortilla Soup with Avocado and Lime

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 dried ancho chiles (about 1 oz / 28 g total)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 medium yellow onion, roughly chopped
• 4 garlic cloves
• 1 tbsp neutral oil (for sautéing)
• 6 cups low-sodium chicken broth
• 1.25 lb boneless skinless chicken thighs
• 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp smoked paprika (optional); 1 bay leaf
• 1.5 tsp kosher salt; 1/2 tsp black pepper
• 8 (6-inch) corn tortillas, cut into 1/2-inch strips
• 1 cup neutral oil (for frying strips)
• 1 ripe avocado, diced; 1/2 cup crumbled queso fresco (2 oz); 1/2 cup cilantro leaves
• 1 lime, cut into wedges

Do This

• 1) Stem/seed anchos, toast 1–2 min in a dry skillet; soak in hot water 10 min. Drain (reserve 1/2 cup soaking liquid).
• 2) Blend anchos, tomatoes, onion, garlic, and 1/2 cup soaking liquid (or broth) until smooth.
• 3) Sauté puree in 1 tbsp oil 5–7 min until thickened; add broth, cumin, oregano, paprika, bay, salt, pepper. Simmer.
• 4) Add chicken thighs; simmer gently 15–18 min until 165°F. Remove and shred; return to pot.
• 5) Fry tortilla strips in 350°F oil 2–3 min until crisp; drain and salt.
• 6) Taste soup, add a squeeze of lime. Ladle into bowls; top with strips, avocado, queso fresco, cilantro; serve with lime wedges.

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Why You’ll Love This Recipe

• Smoky, gently spicy broth from real toasted ancho chiles—comforting but not overpowering.
• Fantastic texture contrast: tender shredded chicken, crunchy tortilla strips, creamy avocado, and crumbly queso fresco.
• Weeknight-friendly: under 1 hour, one pot for the soup, minimal fuss.
• Flexible toppings and heat level so everyone can customize their bowl.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, 1 ripe avocado, 1 bunch cilantro, 1 lime (plus extra for serving if desired)
• Dairy: Queso fresco (about 2 oz)
• Pantry: 2 dried ancho chiles, 1 (14.5 oz) can fire-roasted diced tomatoes, 6 cups low-sodium chicken broth, 8 corn tortillas, neutral oil (canola/avocado), ground cumin, dried oregano (Mexican if possible), smoked paprika (optional), bay leaf, kosher salt, black pepper

Full Ingredients

Ancho–Tomato Base

• 2 dried ancho chiles, stemmed and seeded (about 1 oz / 28 g total)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 medium yellow onion, roughly chopped
• 4 garlic cloves, peeled
• 1/2 cup reserved chile soaking liquid (or chicken broth), as needed
• 1 tbsp neutral oil (for sautéing the puree)

Soup & Chicken

• 6 cups low-sodium chicken broth
• 1.25 lb boneless skinless chicken thighs
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano preferred)
• 1/2 tsp smoked paprika (optional)
• 1 bay leaf
• 1.5 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1–2 tsp fresh lime juice (plus lime wedges for serving)

Crispy Tortilla Strips

• 8 (6-inch) corn tortillas, cut into 1/2-inch-wide strips
• 1 cup neutral oil (for frying)
• Fine salt, to season

Toppings

• 1 ripe avocado, diced
• 1/2 cup crumbled queso fresco (2 oz)
• 1/2 cup cilantro leaves and tender stems
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Toast and soak the anchos

Remove stems and seeds from the ancho chiles. Heat a dry skillet over medium. Toast the chiles 1–2 minutes per side, pressing gently with a spatula, until aromatic and pliable (avoid scorching). Transfer to a bowl and cover with very hot water. Soak 10 minutes, then drain, reserving 1/2 cup of the soaking liquid.

Step 2: Blend the smoky base

In a blender, combine soaked anchos, the canned fire-roasted tomatoes (with their juices), chopped onion, garlic cloves, and 1/2 cup reserved soaking liquid (or chicken broth). Blend until completely smooth, 30–60 seconds. If needed, add a splash more liquid to keep the blades moving.

Step 3: Bloom the puree and build the broth

Warm 1 tbsp neutral oil in a large pot or Dutch oven over medium heat. Pour in the puree; it should sizzle. Cook, stirring occasionally, until thickened, glossy, and brick-red, 5–7 minutes. Stir in the cumin, oregano, and smoked paprika (if using) and cook 30 seconds. Add the chicken broth and bay leaf. Bring to a gentle simmer.

Step 4: Poach and shred the chicken

Slide the chicken thighs into the simmering broth. Maintain a gentle simmer (barely bubbling) and cook until the chicken reaches 165°F in the thickest part, 15–18 minutes. Transfer chicken to a board; shred with two forks. Discard the bay leaf. Return shredded chicken to the pot. Season with 1.5 tsp kosher salt and 1/2 tsp black pepper. Keep at a low simmer.

Step 5: Fry the tortilla strips

While the chicken cooks, heat 1 cup neutral oil in a wide skillet over medium to medium-high heat to 350°F. Fry tortilla strips in batches, 2–3 minutes per batch, stirring to promote even browning, until crisp and golden. Transfer to a paper towel–lined plate or a wire rack; immediately sprinkle with fine salt. Repeat with remaining strips. For a baked option, toss strips lightly with 2 tsp oil, spread on a sheet pan, and bake at 400°F for 10–12 minutes, flipping once.

Step 6: Finish the soup

Taste and adjust seasoning. Add 1–2 tsp fresh lime juice to brighten. If you prefer a thinner soup, stir in an extra 1/2–1 cup hot water or broth; for a thicker soup, simmer uncovered a few minutes to reduce.

Step 7: Assemble and serve

Ladle the hot soup into warm bowls. Top each with a generous handful of crispy tortilla strips, diced avocado, crumbled queso fresco, and cilantro. Serve with lime wedges. Enjoy immediately so the strips stay crunchy.

Pro Tips

• Don’t skip toasting the anchos; it unlocks their deep, smoky sweetness and makes a big flavor difference.
• Blooming the puree in oil concentrates flavor and gives the broth its signature brick-red color and sheen.
• Keep the simmer gentle when poaching chicken to prevent toughness; aim for tiny bubbles, not a rolling boil.
• Salt the tortilla strips right after frying so the seasoning adheres while they’re still hot.
• For mild heat, use only anchos; for more kick, blend in 1 small chipotle in adobo with the puree.

Variations

• Rotisserie Shortcut: Swap the thighs for 3 cups shredded rotisserie chicken. Simmer the broth 10 minutes, then add the chicken to warm.
• Vegetarian: Use vegetable broth, add 1 (15 oz) can black beans (rinsed), and 1 cup corn kernels. Skip the chicken.
• Roasted Tomato Boost: Roast 4 Roma tomatoes, half an onion, and the garlic at 450°F for 20 minutes; blend with anchos for extra depth.

Storage & Make-Ahead

Soup (without toppings) keeps 4 days refrigerated or up to 3 months frozen. Cool completely before storing; reheat gently on the stovetop. Store tortilla strips airtight at room temperature up to 3 days; re-crisp 3–4 minutes in a 350°F oven if needed. Cut avocado fresh when serving. If making ahead, cook and shred the chicken, fry the strips, and blend the puree a day in advance; assemble and heat through before serving.

Nutrition (per serving)

Approximate: 380 calories; 23 g protein; 31 g carbohydrates; 18 g fat; 6 g fiber; 820 mg sodium. Values will vary based on oil absorption and toppings.