Tortilla soup is a deeply comforting Mexican classic built on a rich, tomato-based broth with smoky chili heat, tender shredded chicken, and crispy fried tortilla strips. It works because every element—the savory soup, the crunchy topping, the creamy avocado, and the bright squeeze of lime—comes together in one bowl for a satisfying contrast of textures and flavors. This version is streamlined for a weeknight but keeps all the essential character of the traditional dish, and it is easy to adjust to your preferred spice level.
Ingredients
- 6 corn tortillas (6-inch/15 cm), cut into 1/2-inch (1.25 cm) strips
- 3 tablespoons (45 ml) vegetable oil, divided
- 1 medium white onion, chopped (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
- 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes, with their juices
- 6 cups (1.4 L) low-sodium chicken broth
- 1 1/2 cups (225 g) shredded cooked chicken (from a rotisserie chicken or poached breasts)
- 1 cup (150 g) frozen corn kernels
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- Juice of 1 lime (about 2 tablespoons / 30 ml)
- For serving: diced avocado, crumbled queso fresco or shredded Monterey Jack, chopped cilantro, lime wedges, and extra tortilla strips
Instructions
- Heat 2 tablespoons (30 ml) of the vegetable oil in a large Dutch oven or heavy pot over medium heat. Add the tortilla strips in a single layer (work in batches if needed) and cook, stirring frequently, until golden and crisp, about 4–5 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
- In the same pot, add the remaining 1 tablespoon (15 ml) oil. Add the onion and cook over medium heat, stirring, until soft and translucent, about 5 minutes. Add the garlic and jalapeño (if using) and cook for 1 minute more, until fragrant.
- Stir in the cumin and chili powder and cook for 30 seconds to toast the spices.
- Add the canned tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Cook for 2–3 minutes, until slightly thickened.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes to let the flavors meld.
- Add the shredded chicken, corn, and black beans. Simmer for another 5–10 minutes, until the chicken is heated through and the corn is tender.
- Stir in the lime juice and season with salt and pepper to taste. If the soup is too thick, add a little extra broth or water.
- Ladle the soup into bowls. Top with the crispy tortilla strips, avocado, cheese, cilantro, and a squeeze of lime. Serve hot.
Tips
- Make it vegetarian: Omit the chicken and use vegetable broth. Add an extra can of black beans or pinto beans for protein.
- Control the heat: For a milder soup, skip the jalapeño and use mild chili powder. For extra heat, add a minced chipotle pepper in adobo sauce along with the tomatoes.
- Don’t skip toasting the tortillas: Frying the strips in oil gives them a better crunch and flavor than baking. If you prefer baked, toss strips with a little oil and bake at 375°F (190°C) for 10–12 minutes.
- Common mistake: Adding the tortilla strips directly to the soup before serving makes them soggy. Always add them at the end, or serve them on the side so each person can add their own.
Serving Suggestions
Serve tortilla soup as a main course with a simple side salad of mixed greens tossed with lime vinaigrette. For a heartier meal, add a side of Mexican rice or warm crusty bread. A cold beer or a margarita pairs beautifully, but for a non-alcoholic option, try a sparkling water with lime.
Variations
- Chicken tinga style: Shred the chicken and toss it with a little chipotle sauce before adding to the soup for a smokier flavor.
- Seafood tortilla soup: Replace the chicken with shrimp or white fish, adding them in the last 5 minutes of cooking until just opaque. For fish, cook to an internal temperature of 145°F (63°C) as measured with a food thermometer.
- Green tortilla soup: Substitute the fire-roasted tomatoes with 1 1/2 cups (340 g) of tomatillo salsa verde for a tangier, greener broth.
- Add more vegetables: Sauté diced zucchini or bell pepper along with the onion for extra bulk and nutrition.
Storage and Reheating
Store the soup (without the tortilla strips and avocado) in an airtight container in the refrigerator for up to 4 days. The flavors will actually deepen overnight. Reheat gently on the stovetop over medium heat, or in the microwave in 1-minute intervals, stirring in between, until piping hot (165°F/74°C for leftovers). The soup may thicken as it sits; add a splash of broth or water when reheating if needed. Tortilla strips are best stored separately in a sealed container at room temperature for up to 2 days—they will lose some crispness but can be re-crisped in a 350°F (175°C) oven for 3–4 minutes. You can also freeze the soup (without toppings) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use flour tortillas instead of corn? Yes, but corn tortillas are traditional and hold their crunch better. Flour tortillas will work but may become softer and less crisp.
What can I use instead of chicken? You can use shredded pork, beef, or even tofu for a vegetarian version. If using raw chicken, poach it in the broth until cooked through (165°F/74°C) before shredding.
Is this soup spicy? The heat level is mild to medium, depending on the jalapeño and chili powder. Omit the jalapeño for a kid-friendly version, or add chipotle for more kick.
Can I make this in a slow cooker? Absolutely. Sauté the onion and garlic in a skillet first, then transfer to the slow cooker with the tomatoes, broth, and spices. Cook on low for 6–8 hours. Add the chicken, corn, and beans in the last 30 minutes, then finish with lime juice.
Why is my soup bitter? Bitterness can come from burning the garlic or spices. Cook them over medium heat and stir frequently to avoid scorching.
Can I skip the fried tortilla strips? Yes, you can top the soup with crushed tortilla chips instead. Just add them right before serving so they stay crunchy.
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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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