Homemade Tortilla Soup is a warm bowl of comfort that’s packed with fresh flavors like tender chicken, tomatoes, beans, and corn, all coming together in a rich broth. It’s topped with crispy tortilla strips, a sprinkle of cheese, and a squeeze of lime that brightens every spoonful.
I love making this soup on chilly evenings when I want something both hearty and light. One of my favorite parts is adding avocado just before serving; it makes the soup feel a little extra special and creamy without overpowering the fresh flavors.
This soup is great on its own or paired with a side of warm tortillas or a simple salad. It’s also a perfect dish to share with friends because it’s easy to customize with your favorite toppings like jalapeños, cilantro, or sour cream. I find that everyone appreciates its cozy, fresh taste and the satisfying crunch from the tortilla strips.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken is easy and keeps the soup hearty. Rotisserie chicken works great, but leftover roast chicken is perfect too.
Chipotle Peppers: These add smoky heat. If you want less spice, start with one pepper or swap chipotle for smoked paprika.
Corn Tortillas: Frying them into strips gives the soup its signature crunch. You can bake tortilla strips for a lighter option.
Beans & Corn: Black beans and corn add texture and color. Feel free to use canned or frozen to save time.
Cheese & Toppings: Cheddar or a Mexican cheese blend melts nicely. Add sour cream and avocado for creaminess and freshness.
How Do You Make Crispy Tortilla Strips Without Burning Them?
Crispy tortilla strips are a must! Here’s how to get them just right without burning:
- Cut tortillas into thin strips for even crisping.
- Heat oil over medium-high, but not smoking hot.
- Fry strips a few minutes, stirring often until golden.
- Drain on paper towels immediately to avoid sogginess.
- Sprinkle salt while still hot for flavor.
- If frying isn’t an option, bake strips spread on a tray at 375°F for 10-15 minutes, flipping halfway.
These steps help you get crispy, tasty tortilla strips that hold up well in the soup and add that perfect crunch.
Equipment You’ll Need
- Large pot – great for cooking the soup all in one place and simmering the flavors together.
- Sharp knife – makes chopping onions, garlic, and tortillas quick and safe.
- Cutting board – keeps your prep organized and protects your countertop.
- Slotted spoon or tongs – perfect for frying tortilla strips and removing them from hot oil.
- Ladle – helps you serve the soup neatly into bowls without spilling.
Flavor Variations & Add-Ins
- Use shredded turkey instead of chicken for a different protein twist, especially after holidays.
- Add diced green chilies or jalapeños for extra heat if you like your soup spicier.
- Include black olives or diced zucchini for extra veggies and texture.
- Swap cheddar cheese for crumbled queso fresco for a milder, tangy flavor.
How to Make Homemade Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, chopped (adjust to spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked, shredded chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper, to taste
- 4 corn tortillas, cut into thin strips
- 1 tablespoon vegetable oil (for frying tortilla strips)
- 1 avocado, sliced
- ½ cup shredded cheddar or Mexican blend cheese
- ½ cup fresh salsa or pico de gallo
- ¼ cup sour cream
- 2 green onions, sliced
- Fresh cilantro leaves, chopped
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25 minutes to cook, so roughly 35 minutes in total. It’s quick enough for a weeknight dinner but still full of rich, fresh flavors.
Step-by-Step Instructions:
1. Cook the Base:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic, chipotle peppers, cumin, and chili powder, cooking another 1-2 minutes until fragrant.
2. Add Broth and Main Ingredients:
Pour in chicken broth and diced tomatoes with their juice. Stir to mix. Bring to a boil, then reduce heat to simmer. Add shredded chicken, black beans, and corn. Let simmer for 15-20 minutes to blend flavors. Season with salt and pepper.
3. Make Crispy Tortilla Strips:
While soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips a few minutes until golden and crispy. Drain on paper towels and sprinkle lightly with salt.
4. Serve and Garnish:
Ladle soup into bowls. Top each serving with tortilla strips, avocado slices, shredded cheese, salsa or pico de gallo, a dollop of sour cream, sliced green onions, and chopped cilantro. Add a squeeze of lime if you like.
Enjoy your warm, flavorful tortilla soup!
Can I Make Tortilla Soup Vegetarian?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans, veggies like zucchini or bell peppers, or tofu for protein.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally. Add fresh tortilla strips and avocado when serving to keep them crisp.
Can I Use Store-Bought Tortilla Chips Instead of Frying Strips?
Absolutely! If you’re short on time, crunchy store-bought tortilla chips work well as a topping. Just add them right before serving to keep them from getting soggy.
Can I Prepare Parts of This Soup Ahead of Time?
For sure! You can cook the soup base and shred the chicken a day ahead. Store separately, then combine and heat before serving. Prepare fresh toppings like avocado and tortilla strips last minute for best texture.
