Tortilla soup is a beloved Mexican dish made with a tomato-based broth, shredded chicken, crispy tortilla strips, and a medley of toppings like avocado, cheese, and crema. The magic of this soup lies in its spices—a careful balance of smoky, earthy, and warm flavors that transform simple ingredients into a deeply satisfying bowl. This article focuses on the essential spices that give tortilla soup its signature taste, and provides a complete recipe that puts them to perfect use.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 2 teaspoons (5 g) ground cumin
- 2 teaspoons (5 g) chili powder (preferably ancho-based)
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (2 g) dried oregano (Mexican oregano if available)
- 1/2 teaspoon (1 g) ground coriander
- 1/4 teaspoon (0.5 g) cayenne pepper (adjust to taste)
- 1 bay leaf
- 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes
- 6 cups (1.4 L) low-sodium chicken broth
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts
- Salt and black pepper to taste
- For serving: tortilla strips, diced avocado, shredded cheese, crema or sour cream, fresh cilantro, lime wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and jalapeño (if using) and cook for 1 minute more until fragrant.
- Stir in the cumin, chili powder, smoked paprika, oregano, coriander, cayenne, and bay leaf. Cook for 1 minute, stirring constantly, to toast the spices and release their oils.
- Add the fire-roasted tomatoes (with their juices) and cook for 2-3 minutes, scraping any browned bits from the bottom of the pot.
- Pour in the chicken broth and bring to a simmer. Add the chicken breasts, ensuring they are submerged in the liquid. Reduce heat to low, cover, and simmer gently for 20-25 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).
- Remove the chicken from the pot and place on a cutting board. Let rest for 5 minutes, then shred with two forks.
- While the chicken rests, taste the broth and season with salt and pepper. If you prefer a smoother soup, you can use an immersion blender to puree the soup partially (be careful with hot liquid) before adding the chicken back.
- Return the shredded chicken to the pot and simmer for another 5 minutes to heat through. Remove the bay leaf.
- Ladle the soup into bowls and top with tortilla strips, avocado, cheese, crema, cilantro, and a squeeze of lime juice. Serve hot.
Tips
- Toast your spices: Don’t skip the step of cooking the spices in oil. This ‘blooming’ process intensifies their flavor and removes any raw, dusty taste.
- Adjust heat level: The cayenne and jalapeño are optional. For a milder soup, omit them. For more heat, add a chipotle pepper in adobo sauce along with the tomatoes.
- Make it vegetarian: Substitute vegetable broth and use a can of black beans or pinto beans instead of chicken. Add the beans in the last 10 minutes of cooking.
- Don’t overcook the chicken: Simmering too long can make the chicken dry. Cook just until it reaches 165°F (74°C), then remove it.
Serving Suggestions
Serve this soup as a main course with a side of warm cornbread or a simple green salad. For a heartier meal, add a scoop of cooked rice or quinoa to each bowl before ladling the soup over it. The traditional toppings are essential—crispy tortilla strips, creamy avocado, tangy crema, and fresh cilantro all add texture and brightness that balance the rich, spicy broth.
Variations
- Chicken Tortilla Soup with Roasted Vegetables: Roast the tomatoes, onion, and garlic in the oven before adding them to the pot for a deeper, sweeter flavor.
- Shrimp Tortilla Soup: Swap the chicken for 1 lb (450 g) of peeled shrimp. Add the shrimp in the last 5 minutes of cooking, just until pink and opaque. Cook shrimp to a safe minimum internal temperature of 145°F (63°C).
- Black Bean and Corn Tortilla Soup: Add a can of drained black beans and a cup of frozen corn along with the broth for extra protein and sweetness.
- Spicy Tortilla Soup: Stir in 1-2 tablespoons of chipotle hot sauce or a minced chipotle pepper in adobo sauce for a smoky, fiery kick.
Storage and Reheating
Refrigerate any leftover soup in an airtight container for up to 4 days. The flavors will meld and often taste even better the next day. Reheat on the stovetop over medium heat until bubbling, or in the microwave in 1-minute intervals, stirring between. Reheat to an internal temperature of 165°F (74°C) for safety. The soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Store toppings separately to keep them fresh.
Frequently Asked Questions
Can I use pre-cooked rotisserie chicken? Yes, absolutely. Skip step 4 and add the shredded rotisserie chicken in the last 5 minutes of simmering to heat through. This will save about 20 minutes of cooking time.
What is the best chili powder for tortilla soup? Ancho chili powder is ideal because it has a rich, slightly sweet, and smoky flavor without being too spicy. If you only have regular chili powder, that works too—just be aware it may contain a blend of spices and a bit more heat.
Can I make this soup in a slow cooker? Yes. Sauté the onion, garlic, and spices on the stovetop first, then transfer to the slow cooker with the tomatoes, broth, and raw chicken. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir back in before serving.
How can I thicken the soup? If you prefer a thicker broth, you can mash some of the beans (if using) or blend a cup of the soup with a few tortilla chips and stir it back in. Another option is to add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, and simmer for a few minutes.
What can I use instead of fire-roasted tomatoes? Regular diced tomatoes are fine; add 1/2 teaspoon of smoked paprika (in addition to the listed amount) to mimic the smoky flavor. Or, use a can of diced tomatoes with green chilies for extra flavor.
Is tortilla soup gluten-free? Yes, as written, this recipe is gluten-free, as long as you use a gluten-free chicken broth and check your chili powder and spices for any added gluten (most are pure). Use corn tortillas for the strips to keep it completely gluten-free.
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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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