Okay, so, I’ve been on this whole chicken tortilla soup kick lately. You know, it’s that perfect mix of spicy, savory, and just all-around comforting. But there’s always been one thing that I felt could make or break the experience – the bread. Yeah, you heard me right, the bread. I mean, what’s a good soup without something to dunk in it, right?
So, I decided to get down to business and figure out what the best bread for chicken tortilla soup really is. I started my experiment in the most logical place—my kitchen. First up, I grabbed a loaf of French bread from the bakery down the street. I sliced it up, toasted some pieces, and left others as they were.
- Attempt 1: With the fresh French bread, I dipped it straight into the soup. It soaked up the broth like a sponge, which was pretty good, but it got a little too soggy for my liking after a while.
- Attempt 2: Next, I tried the toasted slices. These held up a bit better in the soup, and the crunch was a nice contrast to the soft tortilla strips. Still, it wasn’t quite hitting the mark.
Then, I remembered some people talking about sourdough. I picked up a sourdough loaf, thinking its tangy flavor might be a good match. I repeated my process—some slices fresh, some toasted.

- Attempt 3: The fresh sourdough was surprisingly good. Its chewy texture held up well in the soup, and the tangy taste really complemented the spices.
- Attempt 4: Toasted sourdough was even better. It added a nice crunch and the slight char from toasting brought out a whole new level of flavor that worked well with the smoky elements of the soup.
I also experimented with some artisan bread that I found. It was crusty on the outside and soft on the inside. I didn’t toast this one because I wanted to see how the crust would fare.
- Attempt 5: The crusty artisan bread was a solid choice. The crust stayed crispy even when dipped, and the inside absorbed just enough broth without falling apart.
My Verdict
After all this rigorous testing (and a lot of soup eating), I’ve come to a few conclusions. If you like your bread to really soak up the broth and you don’t mind a bit of sogginess, fresh French bread is the way to go. But, if you’re like me and you prefer a bit more structure and a nice crunch, toasted sourdough or a good crusty artisan bread are your best bets. They stand up to the soup, and the flavors mingle together perfectly. Honestly, you can’t go wrong with any of these, it just comes down to your personal preference. Happy dunking!
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