Homemade Tortilla Soup is a heartwarming bowl filled with tender chicken, fresh tomatoes, beans, and a gentle kick of spices. Crunchy tortilla strips on top add a perfect crunch that makes every spoonful special. This soup is both comforting and packed with flavors that remind me of cozy nights and good company.
I love making this soup when I want something satisfying but easy to prepare. The best part is how flexible it is—you can add avocado, cheese, or a squeeze of lime to make it just right for you. I usually use leftover chicken, which helps save time and makes the soup feel even more homemade. Plus, the smell while it cooks is like an instant warm hug in the kitchen.
When I serve this tortilla soup, I like to put out toppings like cilantro, sour cream, and jalapeños so everyone can customize their bowl. It’s always a hit with family and friends because it’s filled with familiar flavors but still feels a little special. Sharing this soup with loved ones always brings good memories and keeps us coming back for more.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken adds protein and texture. Leftover rotisserie chicken works great and saves time. You can swap for shredded turkey or even chickpeas for a vegetarian option.
Tortillas: Corn tortillas give the classic crunch. You can fry them fresh or use store-bought tortilla chips to skip frying. For a lighter option, bake tortilla strips instead of frying.
Spices: Cumin, chili powder, and smoked paprika create the signature soup flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder can work too.
Beans: Black beans add heartiness and fiber. You could substitute pinto beans or skip beans completely if you prefer a simpler soup.
Fresh Toppings: Avocado, cilantro, green onions, sour cream, and lime brighten the soup. Don’t be shy about customizing—the lime juice especially lifts flavors wonderfully.
How Do You Get Crispy Tortilla Strips Without Making a Mess?
Getting those tortilla strips crisp and golden is key—they add crunch and flavor. Frying works best but can feel messy. Here’s a simple way:
- Cut corn tortillas into thin strips (about 1/2 inch wide).
- Heat a shallow layer of vegetable oil in a skillet over medium-high heat.
- Fry strips in batches, turning them frequently to brown evenly.
- Use a slotted spoon to remove strips once golden, and drain on paper towels.
- If you want less oil, bake the strips in the oven at 375°F (190°C) for 10 minutes, tossing halfway through.
Try not to overcrowd the pan—this keeps them crisp and prevents sogginess. Serve immediately or they’ll lose their crunch!
Equipment You’ll Need
- Large pot – perfect for simmering the soup and blending flavors well.
- Cutting board and sharp knife – essential for chopping onions, garlic, jalapeños, and toppings.
- Slotted spoon – great for frying and removing crispy tortilla strips without excess oil.
- Wooden spoon – handy for stirring the soup without scratching your pot.
- Measuring spoons – help you add the right amount of spices for balanced flavor.
Flavor Variations & Add-Ins
- Use shredded rotisserie chicken or cooked ground turkey – both add tasty protein with minimal effort.
- Add corn kernels or diced bell peppers – for extra color and a sweet crunch.
- Stir in a squeeze of lime juice and chopped fresh cilantro before serving – it brightens the soup wonderfully.
- Swap black beans for pinto beans or skip beans for a lighter version that focuses on chicken and spices.
Homemade Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups cooked, shredded chicken breast
- Salt and freshly ground black pepper, to taste
- 6 corn tortillas, cut into strips
- Vegetable oil, for frying or use store-bought tortilla chips
- 1 avocado, sliced
- 1/2 cup shredded cheddar or Mexican cheese blend
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- Sour cream, for topping
- Lime wedges (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and roughly 20 minutes to cook. So, in about 30 minutes, you can have a beautiful bowl of tortilla soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and clear, about 3-4 minutes. Add minced garlic and jalapeño (if using), cooking another minute until fragrant.
2. Add Spices and Simmer the Soup
Stir in ground cumin, chili powder, and smoked paprika. Cook for 30 seconds to release the flavors. Pour in chicken broth, diced tomatoes (with juice), black beans, and shredded chicken. Stir well, bring to a simmer, and let cook 10-15 minutes. Season with salt and pepper.
3. Make Crispy Tortilla Strips
While soup simmers, heat vegetable oil in a small pan over medium-high. Fry tortilla strips in batches until golden and crispy (about 2-3 minutes per side). Drain on paper towels. Or use store-bought tortilla chips if you’d prefer.
4. Serve!
Ladle hot soup into bowls. Top with tortilla strips, sliced avocado, shredded cheese, sour cream, chopped cilantro, and green onions. Add a squeeze of lime if you like for an extra fresh taste.
Can I Use Store-Bought Tortilla Chips Instead of Frying My Own?
Absolutely! Store-bought chips are a great time-saver and still add that satisfying crunch to your soup. Just sprinkle them on at the end before serving.
How Can I Make This Soup Vegetarian?
Skip the chicken and use vegetable broth instead of chicken broth. You can add extra beans or corn for additional texture and protein.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Keep tortilla strips separate to maintain their crunch, and add fresh toppings when reheating and serving.
Can I Freeze Homemade Tortilla Soup?
Yes, this soup freezes well! Cool completely before freezing in portions. Thaw overnight in the fridge and reheat on the stove. Add fresh avocado and crispy tortilla strips when serving for the best texture.
