Homemade Tortilla Soup is a hearty and comforting bowl packed with tender chicken, smoky spices, crisp tortilla strips, and fresh toppings like avocado and cheese. This soup is warm, flavorful, and just a little bit spicy, making it perfect for any day when you need something that feels like a big, cozy hug in a bowl.
I love making this soup on chilly evenings because it fills the kitchen with the smell of garlic, cumin, and tomatoes simmering together. One tip I always follow is to toast the tortilla strips until they’re just crunchy enough to add a great texture without getting soggy too fast. It’s those little bits of crunch that really make the soup special for me.
My favorite way to serve Homemade Tortilla Soup is with a squeeze of fresh lime and a handful of chopped cilantro on top. It brightens the whole dish and adds a fresh kick that everyone seems to love. Whenever I make this, it’s a guaranteed hit with family and friends, especially when served with warm, soft tortillas on the side to scoop up every last drop.
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is a huge time saver but shredded cooked chicken breast or thighs work just as well. For a vegetarian twist, try adding black beans or corn instead.
Spices: Cumin, smoked paprika, and chili powder give the soup its warm and smoky flavor. If you don’t have smoked paprika, regular paprika is fine, or try a pinch of chipotle powder for extra heat.
Tortillas: Corn tortillas are classic here. You can bake or fry them into crispy strips for topping. If frying, use a neutral oil like vegetable or canola. For a gluten-free option, stick with corn tortillas only.
Garnishes: Fresh avocado, tomato, cilantro, and lime add brightness and creaminess. If you don’t like sour cream, Greek yogurt is a great substitute. Cheese adds richness, but you can leave it out or use a dairy-free alternative.
How Do You Get Crispy, Non-Soggy Tortilla Strips?
Getting tortilla strips crispy and keeping them that way when added to soup can be tricky. Here’s how I do it:
- Cut tortillas into thin strips evenly for consistent cooking.
- Heat oil over medium-high heat—it needs to be hot enough to sizzle but not smoke.
- Fry the strips in small batches to avoid overcrowding, about 2-3 minutes, until golden brown and crisp.
- Drain them on paper towels and sprinkle lightly with salt.
- Add them to the soup just before serving to keep their crunch.
- Alternatively, bake strips tossed with a little oil at 400°F (200°C) for 10-12 minutes, flipping halfway, for a lighter option.
This method helps you enjoy that satisfying crunch without nasty sogginess in your tortilla soup bowl!
Equipment You’ll Need
- Large pot – perfect for simmering all the soup ingredients evenly.
- Cutting board and sharp knife – for chopping onions, garlic, tomatoes, and more.
- Skillet or frying pan – to crisp the tortilla strips quickly and evenly.
- Ladle – makes serving the soup easier and less messy.
- Slotted spoon or tongs – helps remove tortilla strips from hot oil safely.
Flavor Variations & Add-Ins
- Add black beans or corn for extra texture and a vegetarian boost.
- Swap shredded chicken for cooked ground turkey or cooked shrimp for a different protein twist.
- Use pepper jack cheese instead of cheddar for a bit of spice and creaminess.
- Stir in chopped fresh spinach or kale near the end for a green, nutritious touch.
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 smoked paprika
- ½ teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chilies
- 1 cup cooked shredded chicken (rotisserie chicken works well)
- Salt and pepper, to taste
For the Toppings:
- 6 corn tortillas, cut into thin strips
- Vegetable oil for frying tortilla strips
- ½ cup shredded sharp cheddar cheese
- ½ cup sour cream
- 1 medium tomato, diced
- ¼ cup red onion, finely chopped
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This tortilla soup recipe takes about 10 minutes of prep time and 25 minutes to cook. It’s ready in just under 40 minutes, including frying the tortilla strips for a perfect crunchy topping.
Step-by-Step Instructions:
1. Cook the Base of the Soup:
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then add the minced garlic and jalapeño and cook for another 1 to 2 minutes until fragrant.
2. Add Spices and Simmer the Soup:
Stir in the ground cumin, smoked paprika, and chili powder. Cook for 30 seconds to toast these spices. Pour in the chicken broth, diced tomatoes with their juice, and diced green chilies. Bring the mixture to a boil, then turn the heat down and simmer for about 15 minutes to let the flavors come together.
3. Add Chicken and Season:
Stir in the shredded chicken and season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes to heat the chicken through.
4. Crisp the Tortilla Strips:
While the soup is simmering, heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until they are golden and crispy, about 2 to 3 minutes. Transfer the strips to paper towels to drain excess oil.
5. Serve and Garnish:
Ladle the hot soup into bowls and top with crunchy tortilla strips, shredded cheddar cheese, a spoonful of sour cream, diced tomatoes, red onion, avocado slices, and freshly chopped cilantro. Optionally, serve with lime wedges for a fresh, tangy squeeze over the soup.
Enjoy your warm and tasty Homemade Tortilla Soup!
Can I Use Frozen Chicken for Tortilla Soup?
Yes! Just make sure to thaw the chicken completely before shredding. You can thaw it overnight in the fridge or use the quick thaw method by placing it in a sealed bag submerged in cold water. This ensures even cooking and better texture.
How Can I Make This Soup Vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth. Add extras like black beans, corn, or sautéed mushrooms for protein and texture. The spices and toppings will still give you plenty of rich flavor.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the tortilla strips separate and add them just before serving to keep them crispy. Reheat the soup gently on the stove or in the microwave.
Can I Bake Tortilla Strips Instead of Frying?
Absolutely! Toss the strips with a little oil and salt, then bake at 400°F (200°C) for 10–12 minutes, flipping halfway through. Baking is a lighter alternative that still yields great crunch.
