Tortilla Soup for a Crowd: Easy Party-Size Recipe

Tortilla soup for a group is a generous pot of Mexican-inspired chicken soup with tomatoes, chiles, beans and crisp tortilla strips. This party-size version is easy to scale at the table: keep the toppings separate so everyone can add them just before serving, and the tortillas stay crunchy.

Ingredients

2 tablespoons (30 ml) neutral oil
2 medium yellow onions, diced, about 2 cups (300 g)
1 red bell pepper, diced, about 1 cup (150 g)
4 cloves garlic, finely chopped, about 1 tablespoon (15 g)
2 teaspoons ground cumin (5 g)
1 teaspoon dried oregano (1 g), preferably Mexican oregano if available
1 teaspoon smoked paprika (2 g)
1/2 teaspoon ground black pepper (1 g)
1/4 teaspoon cayenne pepper (about 0.5 g), or to taste
1 can (28 ounces/794 g) crushed tomatoes
8 cups (1.9 L) low-sodium chicken broth
2 pounds (900 g) boneless, skinless chicken thighs
2 cans (15 ounces/425 g each), black beans, drained and rinsed
1 can (15 ounces/425 g) whole-kernel corn, drained, or 1 1/2 cups (240 g) frozen corn
2 tablespoons (30 ml) fresh lime juice, plus lime wedges for serving
1 teaspoon fine salt (6 g), plus more to taste
8 corn tortillas (about 200 g), cut into thin strips
1 tablespoon (15 ml) neutral oil for the tortilla strips
1/2 cup (15 g) chopped fresh cilantro, for serving
2 avocados, diced, for serving
1 1/2 cups (150 g) shredded Monterey Jack or cheddar, for serving
1 cup (240 g) sour cream, for serving

Instructions

Heat a large, heavy soup pot or Dutch oven over medium heat. Add 2 tablespoons oil, onion and bell pepper. Cook for 6–8 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, oregano, smoked paprika, black pepper and cayenne; cook for 30 seconds, just until fragrant.
Pour in the crushed tomatoes and broth. Add the chicken thighs and salt. Bring the soup to a gentle boil, then lower the heat so it simmers steadily. Cover partly and cook for 20–25 minutes, until the chicken is cooked through. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C).
While the soup simmers, heat the oven to 400°F (200°C). Toss the tortilla strips with 1 tablespoon oil and spread them in a single layer on a baking sheet. Bake for 8–12 minutes, turning once, until crisp and lightly golden. Watch closely near the end; thin strips can brown quickly. Set aside to cool.
Transfer the cooked chicken to a cutting board. Add the beans and corn to the pot and simmer uncovered for 8 minutes. Shred the chicken with two forks, return it to the soup, and stir in the lime juice. Taste and adjust the salt, pepper or cayenne. If the soup is thicker than you like, add a little broth or water; if it is thin, simmer it uncovered for a few extra minutes.
Ladle into warm bowls and offer tortilla strips, cilantro, avocado, cheese, sour cream and lime wedges separately. For a group, keep the soup hot in the pot or a slow cooker on its warm setting, and let guests assemble their own bowls.

Tips

Use a large pot with at least a 6-quart (5.7 L) capacity. If yours is smaller, cook the recipe in two pots rather than filling one to the brim; a crowded pot is harder to stir and heat evenly.
For milder soup, omit the cayenne and use a mild chili powder. For more heat, serve sliced jalapeños or hot sauce on the side so guests can choose their own level.
Mexican oregano has a citrusy, slightly different flavor from Mediterranean oregano. If it is unavailable, ordinary dried oregano works well; the soup will still be flavorful.
Keep crunchy toppings out of the pot until serving. Tortilla strips soften quickly in liquid, and avocado and sour cream are best added to individual bowls.

Serving Suggestions

Set out the soup with a topping station so guests can choose their own combination of crunch, creaminess and fresh flavor. Lime wedges, cilantro, shredded cheese, diced avocado and sour cream are classic options; sliced radishes, chopped white onion or pickled jalapeños also work. Serve with a simple green salad or warm corn tortillas if you want a more substantial meal. For a group, put toppings in small bowls with serving spoons and replenish them as needed.

Variations

For a vegetarian pot, replace the chicken broth with vegetable broth, leave out the chicken and add another can of beans or 2 cups (300 g) diced zucchini. For a quicker version, stir in about 4 cups (600 g) cooked, shredded chicken after the beans and corn are hot; skip the raw-chicken simmer and heat the soup until steaming. If using rotisserie chicken, remove and discard the skin and bones.

To make it smokier, add one chopped chipotle pepper in adobo sauce and a teaspoon of its sauce, then taste before adding more. Chipotle is a smoky, canned chile that may be found in the Latin foods section; a pinch of smoked paprika and extra cayenne is a practical substitute, though less tangy. For a gluten-free meal, choose tortillas and broth labeled gluten-free and check packaged toppings.

Storage and Reheating

Store the soup and tortilla strips separately. Refrigerate the soup within 2 hours of cooking, divided into shallow containers for faster cooling, and use it within 3–4 days. Keep toppings such as avocado, cheese and sour cream separate. Refrigerate leftover tortilla strips in an airtight container and use within 2 days; they may lose some crispness.

Reheat soup on the stove over medium heat, stirring occasionally, until it reaches 165°F (74°C); check with a food thermometer. In a microwave, heat in a covered, microwave-safe bowl, stirring partway through, and verify the center reaches 165°F (74°C). Add a splash of broth if it has thickened. Freeze soup without the toppings for up to 3 months for best quality, thaw overnight in the refrigerator, and reheat to 165°F (74°C). Do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make tortilla soup ahead for a party?
Yes. Make the soup up to 2 days ahead, cool it promptly and refrigerate it. Reheat to 165°F (74°C) before serving, and prepare fresh tortilla strips and toppings shortly before guests arrive.

How much soup should I plan per person?
This recipe serves 10 as a main course, at roughly 1 1/2 to 2 cups (360–480 ml) per person before toppings. If soup is one of several dishes, it may stretch to more servings; for a hungry crowd, increase the recipe or offer sides.

Can I use chicken breasts instead of thighs?
Yes. Use the same weight of boneless, skinless breasts, but begin checking them after about 15 minutes of simmering because they can cook faster and dry out more easily. Remove each piece when it reaches 165°F (74°C), then shred it.

Can I make tortilla soup in a slow cooker?
Yes. Sauté the onion, pepper and spices in a pan first for better flavor, then add them to the cooker with the tomatoes, broth and chicken. Cook on low until the chicken reaches 165°F (74°C), usually about 4–6 hours depending on the cooker. Add beans and corn for the final 30 minutes, then shred the chicken and stir in lime juice. Make the tortilla strips separately.

Why is my tortilla soup bland or too acidic?
First check the salt: low-sodium broth and canned tomatoes vary, so a little more salt may bring the flavors into balance. Add lime gradually rather than all at once. If the tomato flavor remains sharp, simmer the soup a little longer; a small extra spoonful of sour cream in each bowl can also soften the acidity.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).