Tortilla soup is a deeply comforting Mexican classic built on a rich, tomato-based broth, tender shredded chicken, and crispy fried tortilla strips. It works because every layer—smoky chiles, earthy cumin, bright lime, and creamy avocado—adds contrast, making it a complete meal in a bowl. This recipe gives you the full ingredient list with quantities, plus the steps to build the soup in about an hour.
Ingredients
- 2 tablespoons (30 ml) olive oil or neutral oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) chili powder (use ancho or guajillo for best flavor)
- 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes, with juices
- 6 cups (1.4 L) chicken broth, preferably low-sodium
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup (165 g) frozen corn kernels (or fresh, cut from 1–2 ears)
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g total)
- 6 corn tortillas (6-inch / 15 cm), cut into 1/2-inch strips
- 1 tablespoon (15 ml) fresh lime juice, plus more for serving
- 1 teaspoon (6 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
For serving (optional but recommended):
- 1 avocado, diced
- 1/4 cup (10 g) fresh cilantro, chopped
- 1/2 cup (60 g) crumbled queso fresco or shredded Monterey Jack
- Lime wedges
Instructions
- Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and jalapeño (if using) and cook for 1 minute until fragrant.
- Stir in the cumin and chili powder. Cook for 30 seconds to bloom the spices, then add the fire-roasted tomatoes with their juices. Cook for 3–4 minutes, scraping up any browned bits from the bottom of the pot.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and add the chicken breasts. Simmer gently, uncovered, for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum).
- While the chicken cooks, prepare the tortilla strips. Preheat the oven to 375°F (190°C). Spread the strips on a baking sheet, lightly brush or spray with oil, and sprinkle with a pinch of salt. Bake for 10–12 minutes, turning once, until golden and crisp. Set aside.
- Remove the cooked chicken from the pot and place it on a cutting board. Shred the meat with two forks.
- Add the black beans, corn, and shredded chicken back to the pot. Stir in the lime juice, salt, and pepper. Simmer for 5 more minutes to heat through and meld the flavors.
- Taste the soup and adjust seasoning with more salt or lime juice if needed.
- Ladle the soup into bowls and top with crispy tortilla strips, avocado, cilantro, cheese, and an extra squeeze of lime. Serve hot.
Tips
- Substitutions: No chicken? Use 1 can (15 oz / 425 g) of chickpeas or extra beans instead. For a vegetarian version, swap the chicken broth for vegetable broth and skip the chicken—add an extra can of beans to keep it hearty.
- Make it spicier: Keep the jalapeño seeds, or add 1–2 dried guajillo or arbol chiles (stemmed, seeded, and toasted) to the broth while simmering. Remove before serving.
- Don’t skip the crispy tortillas: They add essential texture. If you prefer not to bake them, you can fry them in 1/2 inch of hot oil for 1–2 minutes until crisp, then drain on paper towels.
- Common mistake: Overcooking the chicken in the broth makes it dry and stringy. Remove it as soon as it hits 165°F (74°C) to keep it juicy.
Serving Suggestions
Serve tortilla soup as a main course with warm cornbread or a simple green salad. For a heartier meal, add a side of Mexican rice or refried beans. The soup is also excellent with a dollop of sour cream or crema, and a sprinkle of sliced radishes for extra crunch.
Variations
- Shrimp tortilla soup: Replace chicken with 1 lb (450 g) of peeled shrimp, added in the last 5 minutes of cooking until pink and opaque (145°F / 63°C). Use seafood broth or chicken broth.
- Green tortilla soup: Use 1 cup (240 ml) of green salsa (salsa verde) instead of fire-roasted tomatoes, and add 1 cup (30 g) of chopped spinach or Swiss chard in the last 2 minutes.
- Creamy version: Stir in 1/2 cup (120 ml) of heavy cream or coconut milk at the end for a richer, smoother texture.
- Slow cooker method: Sauté the onion and garlic, then transfer everything except the tortilla strips and lime juice to a slow cooker. Cook on low for 4–5 hours, then shred the chicken and stir in lime juice.
Storage and Reheating
Store the soup (without the crispy tortilla strips and avocado) in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight. To freeze, let the soup cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium heat until bubbling, or in the microwave in 1-minute intervals. Always reheat leftovers to 165°F (74°C) before serving. Add fresh tortilla strips and avocado after reheating, as they do not store well.
Frequently Asked Questions
Can I use rotisserie chicken? Yes, absolutely. Shred about 2 cups (280 g) of rotisserie chicken and add it in step 6, skipping the simmering in step 3. This cuts the cooking time by about 15 minutes.
What can I use instead of fire-roasted tomatoes? Use regular diced tomatoes and add 1/2 teaspoon of smoked paprika to mimic the smoky flavor. You can also use 1 cup (240 ml) of tomato puree plus 1/2 cup (120 ml) of water.
Is tortilla soup gluten-free? Yes, as long as you use corn tortillas and check that your broth and chili powder are certified gluten-free. Most are, but always read labels.
Can I make it in advance? Yes, the soup tastes even better the next day. Make it up to 2 days ahead, refrigerate, and reheat gently. Add the tortilla strips and avocado just before serving.
How do I thicken the soup? If you prefer a thicker broth, blend 1 cup (240 ml) of the soup (avoiding large chunks) and stir it back in. Or mash some of the beans before adding them.
What’s the best way to cut tortilla strips? Stack 3–4 tortillas, slice them in half, then cut crosswise into 1/2-inch strips. Use a sharp knife to get clean edges.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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