Homemade Tortilla Soup is a comforting bowl full of flavors and textures that always hits the spot. It usually has a rich, tomato-based broth with tender chicken, crunchy tortilla strips, creamy avocado, and a bit of cheese sprinkled on top. The mix of spicy, tangy, and fresh ingredients makes each spoonful delicious and satisfying.
I love making this soup when I want something cozy but not too heavy. The best part is how easy it is to customize—if I want it spicier, I add a little extra chili; if I’m feeling fresh, I pile on more cilantro and lime. The crunchy tortilla strips that float on top give it a wonderful texture that I always look forward to. It feels like a little celebration in a bowl!
One of my favorite ways to enjoy Homemade Tortilla Soup is with warm cornbread or a big green salad on the side. It’s a meal that feels special but never complicated, perfect for a weeknight dinner or sharing with friends. Whenever I make it, it brings back warm memories of gathering around the table and digging into something tasty and comforting together.
Key Ingredients & Substitutions
Onion and Garlic: These build the base flavor. Yellow onions work great for their sweetness, but white onions are fine too. Garlic adds depth—feel free to add an extra clove if you love the taste.
Jalapeño: Adds a mild heat. If you want it less spicy, remove seeds or swap with a mild pepper like poblano. For more heat, keep the seeds or add a pinch of cayenne powder.
Chicken: Rotisserie chicken is a quick and tasty option here. You can also use leftover roast chicken or even cooked turkey. For a vegetarian version, leave out the chicken and add more beans or veggies.
Black Beans: Adds heartiness and protein. If unavailable, pinto beans or kidney beans are good substitutes.
Corn Tortillas: Essential for the crunchy topping. You can bake instead of fry for a lighter version or use store-bought crispy tortilla chips.
Cheese & Sour Cream: Cheddar cheese melts nicely and adds richness. Queso fresco or Monterey Jack also work well. Sour cream adds creaminess—plain Greek yogurt can be a good substitute.
How Do You Get Crispy, Crunchy Tortilla Strips?
The crunch from tortilla strips makes this soup special. Here’s how I get them perfect every time:
- Cut corn tortillas into thin strips—about 1/2-inch wide.
- Heat enough vegetable oil in a skillet to cover strips but not deep fry (about 1/4 inch deep).
- Fry over medium-high heat, stirring often so they crisp evenly without burning, about 2-3 minutes.
- Once golden and crispy, remove with a slotted spoon and drain on paper towels.
- Sprinkle lightly with salt while still warm for flavor.
- For a lighter option, toss tortilla strips with oil and bake at 375°F for 10-15 minutes until crisp.
Equipment You’ll Need
- Large pot – perfect for simmering the soup all together and developing flavors.
- Skillet or frying pan – great for frying tortilla strips until crispy and golden.
- Sharp knife and cutting board – for chopping onions, garlic, jalapeño, and slicing tortillas.
- Slotted spoon or tongs – handy for lifting out tortilla strips from hot oil safely.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap shredded chicken for shredded rotisserie turkey or cooked beef for different protein flavors.
- Add corn kernels or bell peppers for a sweet crunch and extra veggie goodness.
- Use pepper jack cheese instead of cheddar for a little spicy kick.
- Stir in a spoonful of chipotle in adobo for smoky heat when you want more bold flavor.
How to Make Homemade Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (14 oz) can black beans, drained and rinsed
- 1.5 cups cooked shredded chicken (rotisserie or homemade)
- Salt and pepper, to taste
- 6 corn tortillas, cut into strips
- Vegetable oil for frying tortillas
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/2 cup fresh salsa or pico de gallo
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 lime, cut into wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and around 25 minutes of cooking. Plus, a few more minutes to fry the tortilla strips and assemble your bowl with all the fresh toppings. In total, expect just under 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Base Ingredients:
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add your diced onion and sauté for 3-4 minutes until it softens. Then add minced garlic and jalapeño (if using), stirring for about 1 more minute until fragrant.
2. Add Spices and Liquids:
Mix in the ground cumin and chili powder, cooking for about 30 seconds to release their flavors. Pour in the chicken broth and diced tomatoes with their juices. Stir everything well and bring to a gentle simmer.
3. Add Beans and Chicken, Simmer:
Stir in the black beans and shredded chicken. Let the soup simmer for 15 minutes to combine all the flavors. Season with salt and pepper to your taste.
4. Fry the Tortilla Strips:
While the soup is simmering, heat some vegetable oil in a skillet over medium-high heat. Fry the tortilla strips until they turn crispy and golden, about 2-3 minutes. Drain them on paper towels and sprinkle lightly with salt.
5. Assemble and Serve:
Ladle the hot soup into bowls. Sprinkle a handful of shredded cheddar cheese over each bowl so it melts slightly. Add a few crispy tortilla strips on one side. Then top with sliced avocado, a dollop of sour cream, fresh salsa or pico de gallo, chopped cilantro, and green onions.
6. Finish with Lime:
Serve immediately with lime wedges on the side. Squeezing fresh lime juice on top brightens the soup’s flavors perfectly.
Enjoy this warm and tasty homemade tortilla soup, packed with comforting, spicy, and fresh flavors in every spoonful!
Can I Use Store-Bought Tortilla Chips Instead of Frying My Own?
Absolutely! If you’re short on time, using store-bought crispy tortilla chips works well as a topping. Just add them at the last minute to keep their crunch.
Can I Make This Soup Vegetarian?
Yes! Simply omit the chicken and add extra beans or veggies like corn and bell peppers for more texture and protein.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Keep tortilla strips separate to maintain crispiness, and add fresh toppings when reheating.
Can I Freeze Homemade Tortilla Soup?
Yes, this soup freezes well! Freeze it without the avocado, cheese, or tortilla strips. Thaw in the fridge overnight and reheat on the stove before adding fresh garnishes.
