Homemade Tortilla Soup is a cozy bowl full of warm, comforting flavors. It usually has a rich tomato broth, tender chicken, crisp tortilla strips, and a mix of fresh toppings like avocado, cheese, and cilantro that make every bite extra tasty. The crunch of the tortillas on top adds a fun texture that really makes this soup stand out.
I love making this soup on chilly evenings because it feels like a big, warm hug in a bowl. One of my favorite tricks is to toast the tortillas myself before adding them to the soup; it gives them that perfect golden crispiness that pairs so well with the smooth broth. Plus, using fresh lime juice at the end always brightens the flavors and makes the whole dish taste even better.
When I serve this tortillia soup, I like to set out all the toppings so everyone can customize their bowls exactly how they like. It’s a great way to bring people together and share a meal that feels both hearty and fresh. Whether you’re making it for your family or a casual dinner with friends, this soup never fails to please.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken here since it’s quick and adds great flavor. You can also use leftover cooked chicken or even shredded turkey if you prefer.
Spices: Cumin, chili powder, and smoked paprika bring warmth and depth. If you don’t have smoked paprika, regular paprika works fine too. Adjust the jalapeño for heat or leave it out for a milder soup.
Corn Tortillas: Fresh tortillas fried to crispy strips are key for that crunch. If you want a healthier option, bake the strips until crisp, or buy pre-made tortilla chips and crush them lightly.
Heavy Cream or Crema: Heavy cream makes the soup creamy and smooth. For a lighter version, try plain Greek yogurt stirred in at the end (off the heat to avoid curdling).
Lime Juice: Lime brightens the flavors. Fresh is best, but bottled lime juice can be used if you’re in a pinch.
How Do You Get Perfectly Crispy Tortilla Strips?
The tortilla strips add the perfect crunch, so it’s worth getting them just right! Here’s how I make them crispy and delicious:
- Cut corn tortillas into thin strips, about 1/4 inch wide.
- Heat vegetable oil in a skillet over medium-high heat—enough to cover the strips when frying.
- Fry strips in batches, stirring occasionally, until golden brown and crispy. This usually takes 1-2 minutes per batch.
- Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
- Immediately sprinkle with a pinch of salt for flavor.
If you want to save time, you can bake the strips at 375°F (190°C) for 10-12 minutes, flipping halfway, but frying gives the best crunch and flavor. These crispy strips really make the soup stand out!
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for simmering the soup evenly without burning.
- Cutting board and sharp knife – to chop onions, garlic, and toppings safely and quickly.
- Slotted spoon or tongs – great for frying and removing the tortilla strips from hot oil.
- Immersion blender or regular blender – to blend the soup for a creamy texture without lumps.
- Small skillet – handy for frying the tortilla strips to crisp perfection.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or white fish for a seafood twist that’s light and tasty.
- Add black beans or corn kernels to bulk up the soup with extra fiber and sweetness.
- Try pepper jack or queso fresco instead of cheddar for a creamier, meltier cheese option.
- Stir in chopped cilantro and a dash of hot sauce for extra fresh and spicy flavor.
Equipment Needed
- Large pot or Dutch oven – for cooking the soup evenly
- Skillet or frying pan – to crisp up the tortilla strips
- Cutting board and sharp knife – for chopping vegetables and slicing tortillas
- Immersion blender or regular blender – to blend part of the soup for creaminess
- Slotted spoon or tongs – to lift tortilla strips out of the hot oil
- Ladle and serving bowls – for serving the soup
Variations to Try
- Vegetarian: Skip the chicken and use vegetable broth. Add beans like black or pinto for protein and heartiness.
- Spicy: Add extra jalapeño or a pinch of cayenne pepper to the soup for more heat.
- Cheese: Swap cheddar for crumbled queso fresco or cotija cheese for a more authentic Mexican taste.
- Seafood: Substitute shredded chicken with cooked shrimp or fish for a coastal twist.
- Roasted veggies: Add roasted corn, bell peppers, or zucchini to your soup for extra texture and flavor.
Can I Use Store-Bought Tortilla Chips Instead of Frying My Own?
Yes! Store-bought tortilla chips work well as a shortcut. Just add them to the soup right before serving so they stay crispy.
How Do I Store Leftover Tortilla Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. Add fresh tortilla strips when serving to keep the crunch.
Can I Make This Soup Vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and add beans or extra veggies for protein and substance.
What’s the Best Way to Reheat the Soup Without Losing Flavor?
Reheat on low heat on the stove, stirring often to prevent burning. If the soup thickens, add a splash of broth or water to loosen it back up.
