Homemade Tortilla Soup is a comforting bowl packed with flavor and texture. It’s a warm, tasty soup featuring a spiced tomato and chicken broth base, tender shredded chicken, crispy tortilla strips, and plenty of fresh toppings like avocado, cheese, and cilantro. The combination of crunchy and creamy elements makes each spoonful exciting and satisfying.
I love making this soup when I want something cozy but still bright and fresh. What I find so fun about it is how you can add your favorite toppings to make it just right for you. I usually pile on avocado and a little dollop of sour cream to balance the heat, and those crispy tortilla strips on top just seal the deal. It’s a recipe that feels special but comes together quickly, which is always a plus.
Serving this soup with warm corn tortillas or some Mexican rice on the side makes it a perfect meal. I’ve noticed that friends and family always ask for seconds because it hits that perfect mix of hearty and fresh. If you’ve never tried making tortilla soup at home, this recipe is a great place to start—it’s straightforward, flavorful, and sure to become a favorite in your dinner rotation.
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken makes this recipe quick and flavorful, but leftover cooked chicken or shredded turkey work just as well.
Fire-roasted tomatoes: These add a smoky depth. If you don’t have them, canned diced tomatoes are fine, but consider adding a pinch of smoked paprika for extra flavor.
Corn tortillas: Fresh corn tortillas are best for frying up crispy strips. Flour tortillas can be used but won’t be as authentic. For a gluten-free option, corn tortillas are naturally safe.
Jalapeño: Adds heat, but feel free to skip or replace with mild peppers if you prefer less spice.
How Do I Make Crispy Tortilla Strips Perfectly Every Time?
Crispy tortilla strips are the signature crunch in tortilla soup. Here’s how to get them right:
- Cut tortillas into thin strips so they crisp evenly.
- Heat oil in a skillet over medium-high heat until shimmering.
- Fry strips a few at a time to avoid overcrowding, about 2-3 minutes or until golden.
- Use a slotted spoon to remove and drain on paper towels to stay crisp.
- Lightly salt while still warm for the best flavor.
Tip: Watch closely as they can burn fast. You can also bake tortilla strips in the oven at 375°F (190°C) for 10-15 minutes for a lighter version.
Equipment You’ll Need
- Large pot – perfect for simmering the soup and mixing all the flavors together.
- Knife and cutting board – essential for chopping onions, garlic, and jalapeños safely.
- Slotted spoon or spider strainer – great for frying and draining the crispy tortilla strips.
- Ladle – helps you serve the soup neatly without spills.
- Skillet or frying pan – needed to fry tortilla strips to a crispy texture.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a different but tasty protein option.
- Add diced zucchini or bell peppers to the soup for extra veggies and color.
- Use pepper jack cheese instead of cheddar for a little spicy kick.
- Stir in a squeeze of fresh lime juice or a splash of hot sauce to brighten and spice up the final bowl.
Homemade Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (4-ounce) can diced green chiles
- 2 cups cooked shredded chicken (rotisserie or boiled chicken breast)
- 1 cup corn kernels (fresh or frozen)
- ½ cup black beans, rinsed and drained
- Salt and pepper to taste
For the Tortilla Strips:
- 8-10 corn tortillas, cut into strips
- Oil for frying tortilla strips
Toppings:
- Sliced avocado
- Fresh cilantro, chopped
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Mexican crema
- Lime wedges
- Salsa (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep your ingredients and about 25 minutes to cook and simmer the soup. Frying the tortilla strips takes an extra 5-10 minutes. Overall, plan for about 35-40 minutes from start to serve!
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat the olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic, jalapeño (if using), cumin, chili powder, and smoked paprika. Cook everything together for another 1-2 minutes until you can smell those spices.
2. Build the Soup Base:
Pour in the chicken broth, fire-roasted diced tomatoes (with their juices), and diced green chiles. Give it a good stir to mix everything well.
3. Add Chicken and Veggies:
Once the soup starts simmering, add shredded chicken, corn kernels, and black beans. Let it simmer gently for 15-20 minutes to let all those flavors come together.
4. Make Crispy Tortilla Strips:
While soup simmers, heat some oil in a skillet over medium-high heat. Fry the tortilla strips in batches until they turn golden brown and nice and crispy—this usually takes 2-3 minutes per batch. Drain them on paper towels and sprinkle lightly with salt.
5. Season and Serve:
Taste your soup and add salt and pepper as needed. Ladle the soup into bowls and top each with crispy tortilla strips, sliced avocado, shredded cheese, sour cream, freshly chopped cilantro, and a squeeze of lime. Add salsa on the side if you like a little extra kick!
Enjoy this warm, delicious tortilla soup filled with comforting and vibrant flavors—it’s sure to be a family favorite!
Can I Use Store-Bought Rotisserie Chicken?
Yes! Using rotisserie chicken is a great shortcut that saves time and adds delicious flavor. Just shred it and add it to the soup during the simmering step.
How Can I Make This Soup Vegetarian?
Simply skip the chicken and use vegetable broth instead of chicken broth. You can add extra beans or vegetables like zucchini or bell peppers to keep it hearty and satisfying.
Can I Bake the Tortilla Strips Instead of Frying?
Absolutely! Toss the tortilla strips with a little oil and bake them at 375°F (190°C) for 10-15 minutes until crispy. This method is lighter and just as tasty.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving, and add fresh tortilla strips and toppings for the best texture.
