Homemade Tortilla Soup is a warm, comforting bowl filled with tender chicken, fresh tomatoes, beans, and a touch of spice, all topped with crispy tortilla strips that add the perfect crunch. It’s a simple, hearty dish that brings together classic Mexican flavors in a way that feels both fresh and satisfying.
I love making this soup on cool evenings when I want something cozy but not heavy. The best part is how easy it is to tweak the ingredients based on what I have — sometimes I add corn, other times a squeeze of lime at the end makes it just right. It always feels like a little celebration in a bowl!
Serving it with extra tortilla chips, a sprinkle of cheese, and a dollop of sour cream makes the whole experience even better. I especially like sharing this soup with friends because it’s so inviting and easy to make a big batch for everyone to enjoy together.
Key Ingredients & Substitutions
Chicken: I like using shredded rotisserie chicken for quick prep, but any leftover cooked chicken or even shredded turkey works great.
Diced tomatoes & green chilies: These bring tang and a mild kick. If you want less heat, skip or reduce the green chilies.
Black beans: They add texture and protein. You can substitute with pinto beans or skip for a lighter soup.
Spices: Cumin, chili powder, smoked paprika, and oregano give the soup its classic flavor. If you don’t have smoked paprika, regular paprika is fine.
Tortilla strips: Freshly fried or baked corn tortillas deliver crunch. For a shortcut, store-bought tortilla chips also work well.
How Do I Make Perfect Crispy Tortilla Strips?
The crispy tortilla strips add a crucial texture contrast. Here’s how to get them right:
- Cut corn tortillas into thin strips, about 1/4 inch wide.
- Heat oil in a pan over medium heat (enough to coat the bottom).
- Add strips in small batches to avoid overcrowding.
- Fry for about 2-3 minutes, stirring often, until golden and crisp.
- Use a slotted spoon to transfer strips to paper towels to drain excess oil.
- Sprinkle with a pinch of salt while still hot for extra flavor.
For less oil, bake the strips tossed in a little oil at 375°F (190°C) for 8-10 minutes, flipping halfway through.
Equipment You’ll Need
- Large pot – perfect for simmering the soup evenly and comfortably.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – helps cut onions, tomatoes, and tortillas precisely.
- Cutting board – keeps your prep clean and safe.
- Frying pan or baking sheet – to crisp your tortilla strips easily.
- Ladle – makes serving the hot soup neat and easy.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp for a tasty seafood twist.
- Add corn kernels for a sweet crunch that brightens the soup.
- Use pepper jack cheese instead of cheddar for a little extra spice.
- Mix in chopped cilantro and a splash of hot sauce for bolder flavor.
Homemade Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 4 cups chicken broth (or vegetable broth)
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (4 oz) can diced green chilies
- 1 can black beans, drained and rinsed
- 2 cups cooked, shredded chicken (rotisserie or homemade)
- Salt and pepper to taste
- Juice of 1 lime
For the Toppings:
- Corn tortilla strips (about 4-5 corn tortillas, cut into strips and fried or baked until crispy)
- 1 avocado, sliced
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup chopped fresh cilantro
- ¼ cup diced red onion
- ½ cup fresh tomato, diced or pico de gallo
- Sour cream or Mexican crema for serving (optional)
- Lime wedges (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, so in about 35 minutes, you’ll have a warm and delicious tortilla soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté Your Veggies and Spices:
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and jalapeño (if using), cooking for another 1-2 minutes. Sprinkle in cumin, chili powder, smoked paprika, and oregano. Stir and cook for about 1 minute to release the flavors.
2. Add Broth, Tomatoes, and Chilies:
Pour in the chicken broth, diced tomatoes with their juice, and diced green chilies. Stir everything together and bring the mixture to a gentle simmer.
3. Combine Beans and Chicken & Simmer:
Add the black beans and shredded chicken to the pot. Let everything simmer gently for 15-20 minutes to blend the flavors. Season with salt and pepper to your taste, and squeeze the lime juice in. Stir well.
4. Make Crispy Tortilla Strips:
While the soup simmers, cut corn tortillas into thin strips. Fry them in a little oil until golden and crisp, or bake in the oven at 375°F (190°C) for 8-10 minutes, flipping halfway through.
5. Serve and Garnish:
Ladle the hot soup into bowls and top with crispy tortilla strips, slices of avocado, shredded cheese, diced red onion, fresh tomatoes or pico de gallo, chopped cilantro, and a dollop of sour cream if you like. Serve with lime wedges on the side for an extra zing.
Enjoy your warm, comforting homemade tortilla soup!
Can I Make This Soup Vegetarian?
Absolutely! Simply skip the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or vegetables like corn or zucchini for more heartiness.
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 or in the microwave. Add fresh tortilla strips and toppings just before serving to keep them crispy.
Can I Use Store-Bought Tortilla Chips Instead of Making Strips?
Yes! Store-bought tortilla chips work perfectly as a quick and easy alternative. Just add them on top right before serving so they stay crunchy.
Can I Freeze Tortilla Soup?
Yes, you can freeze the soup without the toppings. Store in an airtight container for up to 2 months. Thaw in the fridge overnight and gently reheat on the stove, then add fresh toppings before serving.
