Homemade Tortilla Soup is a comforting bowl full of bold flavors and delightful textures. It usually features a rich tomato broth, tender chicken, crisp tortilla strips, creamy avocado, and a sprinkle of cheese. The combination of warm soup with crunchy toppings makes every spoonful a little celebration.
I love making this tortilla soup when I want something that feels like a warm hug in a bowl. It’s one of those recipes that’s easy to tweak—add extra spice if you like it hot or pile on fresh cilantro for a bright twist. The best part is how the crispy tortillas stay crunchy right until the last bite, giving the soup a fun crunch that everyone enjoys.
When I serve homemade tortilla soup, I like to add a squeeze of lime and a side of warm cornbread or chips for dipping. It turns simple ingredients into a meal that feels both special and satisfying. This soup always reminds me of cozy nights when friends and family gather around the table, sharing stories and smiles over a delicious, hearty bowl.
Key Ingredients & Substitutions
Chicken: I like using cooked shredded chicken breast. Rotisserie chicken works great to save time, or leftover cooked chicken can be used. For a vegetarian version, swap with extra black beans or cooked veggies like zucchini.
Corn Tortillas: These add the signature crunch. You can fry or bake them. If you don’t have corn tortillas, flour ones work too, though corn gives the best flavor.
Spices: Ground cumin and chili powder bring warmth to the soup. Use smoked paprika if you want a smoky flavor, or add chipotle powder for more heat.
Avocado & Toppings: Fresh avocado, cilantro, sour cream, and cheese give the soup a creamy, fresh finish. Use Greek yogurt instead of sour cream if you want less fat.
How Do You Get Perfectly Crispy Tortilla Strips for Topping?
Getting crunchy tortilla strips adds a great texture contrast. Here’s how I make them perfectly crisp:
- Cut tortillas into thin strips.
- Option 1: Heat oil in a pan over medium heat. Fry strips in batches, turning often to avoid burning, about 2 minutes each side.
- Drain on paper towels to remove excess oil.
- Option 2: For a lighter method, toss strips with oil and spread in a single layer on a baking sheet. Bake at 375°F (190°C) for 10-15 mins, turning halfway through, until golden and crisp.
- Use immediately or store in an airtight container to keep crisp.
This crunchy topping is the best part—the contrast against the warm soup is fantastic every time!
Equipment You’ll Need
- Large soup pot – big enough to cook all ingredients and let flavors meld well.
- Sharp knife – for chopping onion, garlic, jalapeño, and slicing avocado cleanly.
- Cutting board – a sturdy place to chop your veggies and tortilla strips.
- Slotted spoon or tongs – helpful for frying and removing tortilla strips from oil safely.
- Ladle – makes serving the soup easy and mess-free.
- Paper towels – perfect for draining excess oil from fried tortilla strips.
Flavor Variations & Add-Ins
- Use shredded rotisserie chicken or turkey for a quick protein boost that stays tender.
- Swap black beans with pinto beans or add corn kernels for extra color and sweetness.
- Add smoked paprika or chipotle powder for a smoky, spicy twist I enjoy on cooler days.
- Top with crumbled queso fresco or pepper jack cheese for a different cheese flavor and texture.
How to Make Homemade Tortilla Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 (4 oz) can diced green chilies
- 2 cups cooked, shredded chicken breast
- 1 (15 oz) can black beans, rinsed and drained
- Salt and pepper, to taste
For The Toppings:
- 4 corn tortillas, cut into strips
- Vegetable oil (for frying tortillas) or cooking spray for baking
- 1 avocado, sliced
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup fresh cilantro, chopped
- ½ cup chopped green onions
- Sour cream, for topping
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30 minutes to cook, including simmering time and preparing tortilla strips. Overall, you can enjoy this tasty soup in around 40 minutes!
Step-by-Step Instructions:
1. Sauté Vegetables and Spices
Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add chopped onion, garlic, and minced jalapeño. Cook until onion becomes translucent, about 5 minutes. Stir in ground cumin and chili powder, cooking another minute until fragrant.
2. Make the Soup Base
Add chicken broth, diced tomatoes with juice, and diced green chilies to the pot. Bring it to a boil, then reduce heat and let it simmer for 15 minutes. This lets all the flavors meld together beautifully.
3. Add Chicken and Beans
Stir in the shredded chicken and black beans. Simmer for another 10 minutes to heat everything through. Taste the soup and add salt and pepper as you like.
4. Prepare Crispy Tortilla Strips
While the soup simmers, get the tortilla strips ready. You have two options: Fry strips in vegetable oil over medium heat until golden and crispy, about 2 minutes on each side. Drain on paper towels. Or, for a lighter option, toss the strips with a bit of oil and bake at 375°F (190°C) for 10-15 minutes until crisp.
5. Serve and Garnish
Ladle the hot soup into bowls. Top with crispy tortilla strips, slices of avocado, a dollop of sour cream, shredded cheese, chopped green onions, fresh cilantro, and extra diced tomatoes or salsa if you like. Serve with lime wedges on the side for a bright, fresh squeeze.
Enjoy your warm, hearty homemade tortilla soup – perfect for any day when you want comfort food with a little kick!
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breast?
Yes! Using rotisserie chicken is a great time-saver and adds extra flavor. Just shred the meat and add it directly to the soup in step 4.
How Can I Make the Tortilla Strips Healthier?
Instead of frying, bake the tortilla strips tossed in a little oil at 375°F (190°C) for 10-15 minutes until crispy. This cuts down on oil without sacrificing crunch.
Can I Make This Soup Ahead of Time?
Absolutely! The soup tastes even better the next day once flavors meld. Store it in an airtight container in the fridge for up to 3 days. Add the crunchy tortilla strips just before serving to keep them crispy.
How Should I Store Leftover Soup?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
