Tortilla soup is a beloved Mexican dish made with a rich, tomato-based broth, tender chicken, and crispy fried tortilla strips. It’s a wonderfully satisfying meal that comes together quickly, making it perfect for weeknight dinners. The combination of smoky chiles, fresh toppings, and crunchy tortillas creates a delightful mix of textures and flavors that everyone will love.
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)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) chili powder
- 1 (14.5 oz / 411 g) can diced tomatoes, with their juices
- 6 cups (1.4 L) chicken broth
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup (165 g) frozen corn kernels
- 2 cooked chicken breasts, shredded (about 2 cups / 280 g)
- Salt and black pepper, to taste
- For serving: fried tortilla strips, diced avocado, shredded cheese, chopped cilantro, lime wedges, sour cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, jalapeño (if using), cumin, and chili powder. Cook for 1 minute until fragrant.
- Stir in the diced tomatoes with their juices. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes to let the flavors meld.
- Add the black beans, corn, and shredded chicken. Simmer for another 10 minutes, until heated through.
- Season with salt and pepper to taste. If you prefer a smoother soup, use an immersion blender to puree part of it before adding the chicken and beans.
- Ladle into bowls and top generously with tortilla strips, avocado, cheese, cilantro, a squeeze of lime, and a dollop of sour cream. Serve hot.
Tips
- Make your own tortilla strips: Cut corn tortillas into thin strips, toss with a little oil, and bake at 400°F (200°C) for 10-12 minutes until crispy. This is fresher and often better than store-bought chips.
- Adjust the heat: The jalapeño adds a mild kick. For a spicier soup, leave the seeds in or add a chipotle pepper in adobo sauce. For a milder version, omit the jalapeño entirely.
- Use rotisserie chicken: To save time, use a store-bought rotisserie chicken. Shred the meat and add it to the soup as directed.
- Don’t overcook the toppings: Add the tortilla strips and avocado just before serving to keep them crunchy and fresh.
Serving Suggestions
Serve tortilla soup as a hearty main course with a side of Mexican rice or a simple green salad. It also pairs well with warm cornbread or crusty bread for dipping. For a festive touch, offer a toppings bar with extra lime wedges, sliced radishes, hot sauce, and crema.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add extra beans or roasted sweet potatoes for protein.
- Shrimp: Add peeled, deveined shrimp during the last 5 minutes of cooking until they turn pink and opaque.
- Beef: Use shredded beef brisket or leftover pot roast instead of chicken.
- Creamy: Stir in 1/2 cup (120 ml) of heavy cream or a splash of milk for a richer soup.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened. You can also microwave individual portions for 2-3 minutes, stirring halfway. Keep the toppings separate and add them fresh after reheating to maintain their texture.
Frequently Asked Questions
Can I make tortilla soup in a slow cooker? Yes. Sauté the onion and garlic first, then transfer everything except the toppings to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the chicken and beans in the last 30 minutes.
How can I thicken the soup? If you prefer a thicker broth, puree a cup of the soup (or use an immersion blender) before adding the chicken and beans. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer for a few minutes.
Can I freeze tortilla soup? Yes, it freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently. The toppings are best added fresh after thawing.
Is tortilla soup gluten-free? Yes, as long as you use gluten-free chicken broth and corn tortillas. Check the labels on your canned tomatoes and beans to ensure they are gluten-free.
What can I use instead of chicken? You can use turkey, pork, or even tofu for a vegetarian option. For a vegan version, use vegetable broth and skip the cheese and sour cream, or use plant-based alternatives.
Why does my soup taste bland? It may need more salt, or you might be missing the acidity from lime juice. Add a generous squeeze of fresh lime juice just before serving, and taste again. Sometimes a pinch of sugar can balance the acidity of the tomatoes.
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