Tortilla soup mix is a homemade pantry staple that lets you enjoy a rich, smoky, and satisfying soup in minutes. This dry mix combines dried vegetables, spices, and a savory base—just add broth, chicken, and tortilla strips for a quick meal. It’s perfect for gift-giving, meal prep, or having a ready-to-go dinner on hand.
Ingredients
- 1/2 cup (30 g) dried minced onion
- 1/4 cup (15 g) dried minced garlic
- 1/4 cup (20 g) dried bell pepper flakes (or 1/4 cup dried parsley)
- 2 tablespoons (14 g) chili powder
- 1 tablespoon (6 g) ground cumin
- 1 tablespoon (8 g) smoked paprika
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) cayenne pepper (optional, adjust to taste)
- 2 tablespoons (30 g) chicken bouillon powder (or 2 vegetable bouillon cubes, crushed)
- 1 tablespoon (15 g) salt (or to taste)
- 1 teaspoon (2 g) black pepper
- 1/2 cup (60 g) corn masa harina (or all-purpose flour, for thickening)
Instructions
- In a medium bowl, combine all the dried ingredients: onion, garlic, bell pepper flakes, chili powder, cumin, smoked paprika, oregano, coriander, cayenne (if using), bouillon powder, salt, black pepper, and masa harina. Stir thoroughly to distribute the spices evenly.
- Transfer the mix to an airtight jar or resealable bag. Label with the date and contents. Store in a cool, dark place for up to 6 months.
- To make one batch of soup (about 4 servings): In a large pot, heat 1 tablespoon (15 ml) olive oil over medium heat. Add 1 pound (450 g) boneless, skinless chicken breasts (or thighs), and cook until browned on both sides, about 5 minutes. Remove chicken and set aside.
- In the same pot, add 1/2 cup (120 ml) of the soup mix and 6 cups (1.4 L) chicken broth (or water). Stir well, scraping up any browned bits. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Return the chicken to the pot. Simmer 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), about 15–20 minutes.
- Remove chicken, shred with two forks, and return to the pot. Stir in 1 can (15 oz / 425 g) fire-roasted diced tomatoes (undrained) and 1 can (15 oz / 425 g) black beans, drained and rinsed, if desired. Simmer for another 5 minutes.
- Taste and adjust seasoning with salt, pepper, or extra lime juice. Serve hot with tortilla strips, avocado, and cilantro.
Tips
- Substitutions: For a gluten-free thickener, use corn masa harina; if you don’t have it, all-purpose flour works but will add gluten. You can replace chicken bouillon with vegetable bouillon for a vegetarian version.
- Storage: Keep the dry mix in an airtight container away from light and moisture. It will stay fresh for up to 6 months. If you use bouillon cubes, crush them well to ensure even distribution.
- Common mistake: Don’t skip the masa harina—it gives the soup a pleasant, slightly thick texture and authentic corn flavor. If you omit it, the soup will be thinner.
- Adjust heat: Start with half the cayenne, then add more to taste. The chili powder and paprika also add warmth, so adjust to your family’s preference.
Serving Suggestions
Serve tortilla soup with crispy tortilla strips or crushed tortilla chips, diced avocado, shredded cheese (like Monterey Jack or cheddar), a dollop of sour cream or crema, and fresh cilantro. A squeeze of lime juice brightens it up. For a heartier meal, add corn kernels or zucchini along with the beans.
Variations
- Vegetarian: Use vegetable bouillon and skip the chicken; add extra beans (pinto, black, or kidney) and corn. Simmer for 15 minutes to meld flavors.
- Spicy: Add 1–2 dried chipotle peppers (rehydrated) or a minced fresh jalapeño to the pot.
- Shrimp: Replace chicken with 1 pound (450 g) raw shrimp, peeled and deveined. Add during the last 5 minutes of simmering, until pink and opaque (145°F / 63°C safe minimum).
- Creamy: Stir in 1/2 cup (120 ml) heavy cream or coconut milk at the end for a richer texture.
Storage and Reheating
The dry mix itself stores for up to 6 months in a cool, dark pantry. Once made, leftover soup keeps in the refrigerator for 3–4 days in an airtight container. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling (165°F / 74°C for leftovers). You can also microwave individual portions in 1-minute increments, stirring in between. For longer storage, freeze the soup (without tortilla strips) for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use this mix without cooking chicken? Yes, you can make a vegetarian or bean-only soup. Just skip the chicken and simmer the broth with the mix for 15 minutes, then add beans and tomatoes. The flavor will still be rich.
How much mix do I use per cup of broth? A general rule is 2 tablespoons (about 15 g) of mix per 1 cup (240 ml) of broth. For a thicker soup, use 3 tablespoons per cup. Adjust to your taste.
Can I make this mix in bulk? Absolutely. Double or triple the recipe and store in multiple jars. It makes a great gift—just attach a tag with instructions: add 1/2 cup mix to 6 cups broth, plus protein and toppings.
What if I don’t have masa harina? You can use cornstarch (1 tablespoon) or all-purpose flour (2 tablespoons) as a thickener, but the texture will be slightly different. Cornstarch makes it silkier; flour makes it more like a roux-thickened soup.
Is this mix spicy? It has a mild heat from the chili powder and paprika. The cayenne is optional—if you’re sensitive, omit it or use only a pinch. You can always add hot sauce at the table.
Can I add fresh vegetables to the soup? Yes. Sauté diced onions, carrots, or celery with the chicken before adding broth. Fresh bell peppers and corn are also great additions during the last 10 minutes of simmering.
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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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