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5 from 2 votes

Spicy Tortilla Soup Inspired by Mas Tacos

Inspired from a local Mexican food truck, this spicy tortilla soup has long lines waiting for it. Make with queso, cilantro, and lots of avocado.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Soup
Cuisine: Mexican
Servings: 6
Author: Angela Roberts


  • 1 whole chicken
  • 1 small onion
  • 2 serrano peppers optional
  • 3 avocados
  • 3 ears see recipe here grilled corn
  • juice from six limes
  • 1 lime cut in wedges for garnish
  • 1 bunch cilantro long stems removed
  • tortilla chips for garnish
  • 1 pint cherry tomatoes
  • salt
  • pepper


  • Cut the chicken into pieces. You can use the legs and thighs or freeze those for another dish.
  • Place chicken in large pot with cold water and 2 tablespoons salt.
  • Don't bring to a boil. Bring to a simmer.and begin to skim off the foam.
  • Cook for up to 40 minutes until all the chicken is cooked through, making sure the water does not boil, as it will get cloudy and getting off all the foam.
  • Remove chicken, except for the chicken backs and continue to simmer with the onion for 30 minutes with sliced serrano peppers.
  • Once chicken is cooled, cut into pieces.
  • Remove chicken back.
  • Taste broth for seasoning. Add salt & pepper.
  • Pour chicken through a sieve to remove onion and any impurities.
  • Keep broth warm. Add lime juice and make accompaniments.
  • Cut corn off the cob.
  • Slice Avocado. See how to peel here.
  • Crumble queso fresca
  • Cut cherry tomatoes.
  • Clean and ready leaves off of cilantro.
  • Fill bowls with chicken and cilantro (no stems).
  • Serve with accompaniments in separate bowls.