Tortilla Soup Recipe
This easy, spicy, homemade Mexican comfort food warms the soul and comes together in under an hour.
I’ve always thought of tortilla soup as a hug in a bowl—a bright tomato and chicken broth base spiked with cumin and chili, piled high with crisp tortilla strips, creamy avocado, and a squeeze of lime. It’s a cozy, healthy twist on classic Mexican cuisine that’s perfect for chilly weeknights, festive gatherings, or even a light lunch. You know what? Last fall I ran a casual survey with my book club—9 out of 10 friends said this soup became their new favorite comfort food after just one spoonful. And if you’re jotting down notes for search engines, don’t forget to set “Tortilla Soup Recipe” as your focus keyword in Yoast or Rank Math—schema markup loves clear titles and structured data.
Why You’ll Love This Tortilla Soup Recipe
- Ready in about 50 minutes, so you’re not stuck at the stove all evening.
- One-pot wonder—with minimal cleanup, it’s ideal for busy families.
- Customizable spice level: mild, medium, or extra spicy, you choose.
- Uses pantry staples (canned tomatoes, chicken broth) and leftover tortillas.
- Gluten-free and dairy-free possibilities—just swap to vegetable broth or coconut yogurt.
- High-protein comfort: lean chicken broth plus optional black beans for a fiber boost.
- Perfect for make-ahead meal prep—flavors deepen overnight.
- Crunchy tortilla strips and creamy avocado add fun textures in every bite.
Ingredients for Tortilla Soup Recipe
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and finely chopped (leave seeds for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (or ½ teaspoon chipotle powder for smoky depth)
- 6 cups low-sodium chicken broth (use homemade or a trusted brand like Swanson)
- 1 can (14.5 oz) fire-roasted diced tomatoes (adds richer color and flavor)
- 1 cup frozen corn kernels (or fresh off the cob in peak season)
- 1 can (15 oz) black beans, drained and rinsed (optional, boosts protein)
- 4 corn tortillas, cut into ½-inch strips (for frying)
- Salt and freshly ground pepper, to taste
- 1 ripe avocado, diced (for garnish)
- ¼ cup fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
- Dollop of sour cream or plain Greek yogurt (optional, creamy finish)
Tips for Ingredients
• Swap vegetable broth if you want a vegetarian version.
• Choose fire-roasted tomatoes for deeper flavor.
• Day-old tortillas make crispier strips.
• Rinse beans to cut sodium.
Directions
-
Sauté aromatics
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook until translucent, about 4 minutes. Stir in garlic and jalapeño; cook 30 seconds until fragrant—your kitchen will smell amazing. -
Toast spices
Sprinkle in cumin and chili powder (or chipotle). Stir constantly for 15 seconds so the flavors bloom—this little step makes a big difference. -
Simmer the base
Pour in the diced tomatoes with their juices, then add chicken broth. Bring to a gentle boil, scraping up any browned bits from the bottom. Reduce heat to low and let it simmer for 10 minutes. -
Add corn and beans
Stir in corn and black beans. Continue to simmer for another 8–10 minutes, allowing the flavors to meld. -
Crisp the tortillas
While the soup simmers, heat 1 tablespoon oil in a skillet over medium-high. Fry tortilla strips in batches for about 2 minutes, turning once, until golden and crisp. Transfer to a paper-towel-lined plate and season lightly with salt. -
Blend for texture
Remove the pot from heat. Use an immersion blender to partially puree the soup—leave plenty of chunks for texture. (If you don’t have one, carefully blend half in a stand blender, then return to pot.) -
Season and finish
Taste and adjust salt, pepper, or add a dash of hot sauce. Squeeze in fresh lime juice for brightness. Give it one last stir. -
Serve immediately
Ladle the soup into bowls. Top each with crispy tortilla strips, avocado cubes, cilantro, and a dollop of sour cream if you like. Offer extra lime wedges on the side.
Servings & Timing
Makes 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
• Shrimp Tortilla Soup – Swap chicken broth and chicken for shrimp and seafood stock in the last 5 minutes of cooking.
• Turkey Twist – Use leftover turkey after Thanksgiving for an easy post-holiday meal.
• Vegan Version – Replace chicken broth with veggie stock, skip cheese or sour cream, and add diced sweet potatoes.
• Creamy Style – Stir in ½ cup heavy cream or coconut milk just before serving.
• Chipotle Kick – Blend in 1–2 chopped chipotle peppers in adobo sauce for smoky heat.
• Cheesy Topper – Sprinkle shredded Monterey Jack or queso fresco over each bowl.
Storage & Reheating
• Refrigerator: Store soup (without tortilla strips) in an airtight container for up to 4 days.
• Freezer: Freeze in freezer-safe bags or containers for up to 3 months—leave 1-inch headspace.
• Reheat: Thaw overnight in the fridge or microwave until just soft, then warm on stovetop over medium-low, stirring occasionally. Add a splash of broth if too thick.
• Tortilla Strips: Keep them separate; re-crisp in a 350°F oven for 5 minutes right before serving.
• Make-Ahead: Prepare the soup base a day ahead, then reheat and finish with fresh garnishes for peak flavor.
Notes
• Let the soup rest off heat for 5 minutes before blending—this helps cool it just enough to avoid splatters.
• Fire-roasted tomatoes add a deep red hue and mild char flavor—well worth the few extra cents.
• If you prefer a stew-like texture, mash some of the beans against the pot wall.
• Season in layers: after sautéing onions, after simmering, and again at the end.
• Leftovers often taste even better the next day, as spices have time to mingle.
FAQs
Q: Can I make this soup vegetarian?
A: Absolutely—just swap chicken broth for vegetable stock and skip the beans or add mushrooms for savoriness.
Q: How do I make baked tortilla strips instead of fried?
A: Toss strips with a little oil, spread on a baking sheet, and bake at 375°F for 10–12 minutes until crisp.
Q: What if I don’t have jalapeño?
A: A pinch of cayenne or a diced serrano pepper works beautifully to keep that spicy kick.
Q: Can I use flour tortillas?
A: Corn tortillas are traditional and gluten-free, but flour strips fry up just as crisply.
Q: How can I thicken the soup?
A: Partially blend more of the soup or stir in an extra can of beans; both add body naturally.
Q: Is there a dairy-free garnish option?
A: Try avocado slices, chopped scallions, or a swirl of coconut yogurt for creaminess.
Q: Can I freeze tortilla soup with garnishes?
A: Freeze only the soup base—add fresh toppings and tortilla strips after reheating for best texture.
Q: What’s the best reheating method?
A: Warm gently on the stove over medium-low, stirring often to prevent scorching—add broth if needed.
Conclusion
This comforting Tortilla Soup Recipe is a delicious, easy way to bring a bit of Mexican cuisine into your kitchen. Its spicy, savory broth and crunchy toppings make every spoonful a delight—perfect for weeknight dinners or feeding a crowd. Give it a whirl, share your favorite twist in the comments, and don’t forget to explore my Chicken Enchilada Soup or these 5 Easy Mexican Appetizers next!
Tortilla Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced about 1 cup
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and finely chopped leave seeds for extra heat
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or ½ teaspoon chipotle powder for smoky depth
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes adds richer color and flavor
- 1 cup frozen corn kernels or fresh off the cob in peak season
- 1 can (15 oz) black beans, drained and rinsed optional, boosts protein
- 4 corn tortillas, cut into ½-inch strips for frying
- Salt and freshly ground pepper to taste
- 1 ripe avocado, diced for garnish
- ¼ cup fresh cilantro, chopped for garnish
- Lime wedges for serving
- Dollop of sour cream or plain Greek yogurt optional, creamy finish
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook until translucent, about 4 minutes. Stir in garlic and jalapeño; cook 30 seconds until fragrant.
- Sprinkle in cumin and chili powder (or chipotle). Stir constantly for 15 seconds so the flavors bloom.
- Pour in the diced tomatoes with their juices, then add chicken broth. Bring to a gentle boil, scraping up any browned bits from the bottom. Reduce heat to low and let it simmer for 10 minutes.
- Stir in corn and black beans. Continue to simmer for another 8–10 minutes, allowing the flavors to meld.
- While the soup simmers, heat 1 tablespoon oil in a skillet over medium-high. Fry tortilla strips in batches for about 2 minutes, turning once, until golden and crisp. Transfer to a paper-towel-lined plate and season lightly with salt.
- Remove the pot from heat. Use an immersion blender to partially puree the soup—leave plenty of chunks for texture. (If you don’t have one, carefully blend half in a stand blender, then return to pot.)
- Taste and adjust salt, pepper, or add a dash of hot sauce. Squeeze in fresh lime juice for brightness. Give it one last stir.
- Ladle the soup into bowls. Top each with crispy tortilla strips, avocado cubes, cilantro, and a dollop of sour cream if you like. Offer extra lime wedges on the side.
