Homemade Tortilla Soup is a comforting bowl full of bold flavors and fresh ingredients. It usually features a savory tomato base, tender shredded chicken, and is topped with crispy tortilla strips that add a perfect crunch. Avocado, cheese, and a squeeze of lime often join the mix, giving it refreshing pops of taste and texture.
I love making this soup on chilly days because it warms you right up and feels like a big, cozy hug in a bowl. The best part is how easy it is to customize—sometimes I add a little extra spice, other times I keep it mild for the family. Making homemade tortilla strips by frying up some corn tortillas is one of my favorite steps because they taste so fresh and crunchy compared to store-bought ones.
When I serve this soup, I like to set out little bowls of toppings like chopped cilantro, diced avocado, shredded cheese, and a wedge of lime so everyone can personalize their bowl just how they like it. It’s the kind of meal that brings people together around the table, sharing stories while dipping those crispy tortilla pieces into the warm, flavorful broth. Every spoonful feels like a little celebration of simple, tasty ingredients coming together.
Key Ingredients & Substitutions
Chicken: I prefer using rotisserie chicken for its convenience and flavor. You can also use leftover cooked chicken or poached chicken breasts shredded at home. For a vegetarian version, swap chicken broth for vegetable broth and add beans or extra veggies instead.
Chipotle Peppers in Adobo: These give the soup a smoky, spicy kick. If you don’t like heat, use just one pepper or skip it altogether. For a milder smoky flavor, try smoked paprika instead.
Corn Tortillas: Fresh corn tortillas work best for frying into crispy strips. If you want to skip frying, you can bake them in the oven with a little oil for a lighter crunch.
Avocado: Adds creaminess and freshness. If you’re allergic or not a fan, diced cucumbers or a dollop of Greek yogurt are good alternatives.
How Do I Make Crispy Tortilla Strips Without Grease Splatter?
Frying tortilla strips can sometimes feel messy with hot oil popping. Here’s how to do it safely and get them crispy:
- Cut tortillas into thin strips, but avoid making them too thin or they’ll burn quickly.
- Heat oil in a pan until shimmering but not smoking — test by dipping a small strip in; it should sizzle right away.
- Fry strips in small batches so the oil temperature stays steady and pieces don’t stick together.
- Use a slotted spoon to remove strips and place on paper towels to soak up excess oil.
- Season immediately with a little salt while still warm for best flavor.
If you want to skip frying, you can brush tortilla strips lightly with oil, spread on a baking sheet, and bake at 375°F (190°C) for 10-15 minutes, flipping halfway. They still get crunchy and are a bit lighter!
Equipment You’ll Need
- Large pot – perfect for simmering the soup and blending flavors well.
- Sharp knife – makes chopping onions, garlic, and tortillas quick and easy.
- Cutting board – gives you a safe spot to prep all your ingredients.
- Slotted spoon or tongs – helps you lift out crispy tortilla strips without taking extra oil.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or firm white fish for a seafood twist that stays light and flavorful.
- Add black beans or corn kernels to boost texture, fiber, and a little sweetness.
- Use pepper jack cheese instead of cheddar for a spicy, melty topping that adds character.
- Mix in diced jalapeños or a pinch of cayenne pepper if you like extra heat in your soup.
Homemade Tortilla Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons vegetable oil or olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-2 chipotle peppers in adobo sauce, chopped (adjust for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- Salt and black pepper, to taste
For The Tortilla Strips:
- 6 corn tortillas, cut into thin strips
- Vegetable oil, for frying
For Toppings:
- 1 avocado, sliced
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup sour cream
- 1 cup fresh tomato salsa (diced tomatoes, red onion, cilantro, lime juice)
- Fresh cilantro, chopped
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking. While the soup simmers, you’ll fry the tortilla strips in about 5 minutes. Altogether, expect approximately 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook The Soup Base:
Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until soft. Stir in garlic, chipotle peppers, cumin, and chili powder; cook for 1 minute until fragrant.
2. Simmer The Soup:
Pour in chicken broth and diced tomatoes with their juices. Bring to a simmer, then add the shredded chicken. Season with salt and black pepper. Let the soup gently simmer for 15 minutes to blend flavors.
3. Make Crispy Tortilla Strips:
While the soup cooks, heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches for 2-3 minutes until golden and crispy. Remove and drain on paper towels to soak up extra oil.
4. Serve:
Ladle soup into bowls and top with tortilla strips, avocado slices, shredded cheese, a dollop of sour cream, fresh tomato salsa, and chopped cilantro. Add a lime wedge on the side for squeezing over right before eating.
Enjoy your warm & tasty Homemade Tortilla Soup packed with fresh toppings and lovely textures!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw it completely in the refrigerator overnight before shredding and adding to the soup.
How Can I Make This Soup Vegetarian?
Swap the chicken broth for vegetable broth and omit the shredded chicken. Add black beans or extra vegetables like corn and bell peppers for heartiness.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Store tortilla strips separate to keep them crispy. Reheat soup gently on the stove or microwave.
Can I Bake Tortilla Strips Instead of Frying?
Absolutely! Toss the strips with a bit of oil, spread on a baking sheet, and bake at 375°F (190°C) for about 10-15 minutes, flipping halfway for even crispiness.
