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Tortilla Soup Recipe: Homemade Mexican Comfort Food Made Easy
This Tortilla Soup Recipe is a warm, spicy, and comforting homemade meal that comes together in under an hour.
I still remember my first spoonful of this vibrant tortilla soup—a swirl of tender chicken, crunchy tortilla strips, bright lime juice, and just the right kick of chili—on a blustery November afternoon. Inspired by family trips to our local taquería and my abuela’s fondest memory of winter soups, this Mexican cuisine–inspired dish has been a staple in my kitchen for two decades. Using simple pantry staples like chicken broth, canned fire-roasted tomatoes, beans, and corn, it’s an easy, budget-friendly comfort food that feels festive enough for Cinco de Mayo yet cozy enough for a weeknight dinner. You’ll notice it’s light on calories (about 200 per bowl) but heavy on flavor—and it’s perfect for meal prep, too.
Why You’ll Love This Tortilla Soup Recipe
– Ready in under 45 minutes—no fuss, no long simmer.
– One-pot wonder: fewer dishes, more time for you.
– Customizable heat level—mild, medium, or full-on spicy.
– Packed with protein and fiber thanks to lean chicken and beans.
– Freezer-friendly base—make a double batch and stash some away.
– Perfect for topping galore: avocado, cheese, cilantro, sour cream.
– Budget-friendly comfort food that tastes gourmet.
– Crowd-pleaser at potlucks, game days, or family dinners.
Ingredients for Homemade Tortilla Soup Recipe
– 2 tablespoons olive oil (or avocado oil for a neutral flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 3 garlic cloves, minced (sub with 1 teaspoon garlic powder in a pinch)
– 1 tablespoon chili powder (add more if you like it really spicy)
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika (optional, for that campfire vibe)
– 1 (14.5-ounce) can diced fire-roasted tomatoes (drained slightly)
– 4 cups low-sodium chicken broth (I like Swanson or homemade)
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup frozen or fresh corn kernels (fire-roasted corn adds depth)
– 2 cups cooked shredded chicken (rotisserie works beautifully)
– Juice of 1 large lime (about 2 tablespoons)
– Salt and black pepper to taste
– 6 small corn tortillas, cut into ½-inch strips (or use store-bought baked chips)
– 1 avocado, diced (for serving)
– ½ cup crumbled queso fresco or shredded Monterey Jack
– A handful of fresh cilantro leaves, chopped
– Optional garnish: sliced jalapeño, dollop of sour cream, lime wedges
Tip: Choose ripe, firm avocados and day-old corn tortillas for extra crunch when you fry them.
Directions for Tortilla Soup Recipe
1. Heat the oil and aromatics
In a large Dutch oven over medium heat, warm the olive oil until it shimmers. Add the diced onion and garlic, stirring constantly for about 3 minutes—until the edges turn translucent and the kitchen smells like comfort itself.
2. Bloom the spices
Sprinkle in the chili powder, cumin, and smoked paprika. Stir for 30 seconds, letting the spices toast just enough to release their fragrance (you’ll know it’s ready when you catch that warm, earthy aroma).
3. Build the broth
Pour in the fire-roasted tomatoes and chicken broth. Use a wooden spoon to scrape any browned bits off the bottom; that’s where the flavor lives. Bring the liquid to a gentle simmer.
4. Add beans, corn, and chicken
Stir in the black beans, corn kernels, and shredded chicken. Let everything bubble for 10–12 minutes, uncovered, so the flavors marry and the soup thickens slightly.
5. Season and brighten
Remove from heat, then stir in fresh lime juice. Taste and add salt or pepper as needed. If you crave more heat, toss in a few sliced jalapeños or a dash of cayenne.
6. Crisp the tortilla strips
While the soup simmers, heat a small skillet over medium-high heat. Add the tortilla strips in a single layer, flipping once until golden and crisp (about 2 minutes per side). Transfer to a paper-towel-lined plate and season with a pinch of salt.
7. Serve it up
Ladle the hot soup into bowls. Top each with crispy tortilla strips, diced avocado, crumbled queso fresco, and chopped cilantro. Don’t forget extra lime wedges on the side for that final zing.
Servings & Timing
Makes 6 hearty bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
– Vegetarian twist: Swap chicken broth for vegetable stock and double the black beans.
– Creamy version: Stir in ½ cup of light coconut milk or half-and-half just before serving.
– Slow-cooker option: Sauté aromatics, then transfer all ingredients to a Crock-Pot and cook on low for 4 hours.
– Smoky chipotle: Add 1–2 chopped chipotle peppers in adobo for a deeper, smoky heat.
– Green style: Replace tomatoes with 1½ cups of salsa verde for a tangy spin.
Storage & Reheating
This tortilla soup keeps beautifully. Store leftover soup (minus tortilla strips) in an airtight container in the fridge for up to 4 days, or freeze in freezer-safe bags for 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop over low heat, stirring occasionally. Add fresh toppings and crisp tortilla strips right before serving for best texture. Make-ahead tip: Cook the soup a day ahead—flavors deepen overnight.
Notes
• I learned that a quick rest off the heat (5–10 minutes) lets the flavors meld and reduces the sharpness of raw garlic.
• For extra crunch, bake tortilla strips at 400°F for 5–7 minutes instead of frying.
• A pinch of sugar can tame the acidity if your tomatoes are especially tangy.
• Leftover soup often tastes even better the next day—truly a gift when you need a fast lunch.
FAQs
Q: Can I make this soup vegetarian?
A: Absolutely—just swap chicken broth for veggie stock and skip the chicken; extra beans or diced tofu add protein.
Q: How spicy is this tortilla soup?
A: It’s a medium-heat comfort food by default, but you can dial it down or ramp it up with more or less chili powder, jalapeño, or chipotles.
Q: Can I prepare the tortilla strips in advance?
A: You can fry or bake them and store in a sealed bag at room temperature for up to a day—just keep them dry.
Q: Is this soup freezer-friendly?
A: Yes! Freeze the soup base in portions, but add avocado and tortilla strips fresh when you reheat for best flavor and crunch.
Q: What’s a good garnish idea for picky eaters?
A: Try shredded cheese, dollops of Greek yogurt (for a healthier swap), or even crushed tortilla chips from the pantry.
Q: Can I substitute rotisserie chicken for homemade?
A: Definitely—using a rotisserie bird shaves off prep time and adds a smoky roast-chicken flavor.
Conclusion
This Tortilla Soup Recipe brings together the best of Mexican cuisine—spicy warmth, vibrant textures, and homemade comfort—in one easy pot. Whether you’re chasing away a chill, feeding a crowd, or simply craving a simple, flavorful meal, this soup checks all the boxes. Give it a try, then swing back here to share your tweaks, favorite toppings, or to explore more easy, festive recipes!
Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika optional
- 1 can diced fire-roasted tomatoes drained slightly
- 4 cups low-sodium chicken broth
- 1 can black beans drained and rinsed
- 1 cup corn kernels frozen or fresh
- 2 cups cooked shredded chicken
- 1 large lime juiced
- Salt and black pepper to taste
- 6 small corn tortillas cut into ½-inch strips
- 1 whole avocado diced
- 1/2 cup crumbled queso fresco or shredded Monterey Jack
- 1 bunch fresh cilantro leaves chopped
Instructions
- In a large Dutch oven, warm the olive oil and sauté the onion and garlic until fragrant.
- Add chili powder, cumin, and smoked paprika. Toast for 30 seconds.
- Pour in fire-roasted tomatoes and chicken broth. Simmer to combine flavors.
- Stir in black beans, corn, and shredded chicken. Cook until bubbly.
- Finish with fresh lime juice and adjust seasoning.
- Fry tortilla strips until golden and crispy.
- Ladle hot soup into bowls and top with tortilla strips, avocado, cheese, and cilantro.
