Tortilla soup is a deeply comforting Mexican soup made with a tomato-based broth, crispy fried tortilla strips, and a colorful array of toppings like avocado, cheese, and crema. While its exact origins are disputed, it likely evolved from a simple Aztec stew called tlalpeño, which combined tortillas with broth and chiles. This version delivers a rich, slightly smoky flavor from fire-roasted tomatoes and dried chiles, balanced by fresh, bright toppings—it’s a complete meal in a bowl.
Ingredients
- 6 (6-inch) corn tortillas, cut into ½-inch strips
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes
- 1 dried guajillo chile, stemmed and seeded
- 6 cups (1.4 L) chicken or vegetable broth
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (2.5 g) black pepper
- 2 cups (300 g) shredded cooked chicken (optional)
- 1 avocado, diced, for serving
- ½ cup (120 ml) crema or sour cream, for serving
- ½ cup (50 g) crumbled queso fresco or cotija, for serving
- Fresh cilantro leaves, for serving
- 1 lime, cut into wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C). Toss the tortilla strips with 1 tablespoon (15 ml) of the oil and spread them in a single layer on a baking sheet. Bake for 10–12 minutes, until crisp and lightly golden. Set aside.
- In a large pot or Dutch oven, heat the remaining 1 tablespoon (15 ml) oil over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the garlic and jalapeño (if using) and cook for 1 minute more.
- Add the fire-roasted tomatoes, guajillo chile, cumin, oregano, salt, and pepper. Cook for 2–3 minutes, until the tomatoes are fragrant.
- Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes to let the flavors meld.
- Remove the guajillo chile (it should be soft). Transfer the soup to a blender and blend until smooth. (Alternatively, use an immersion blender directly in the pot.) Return the soup to the pot.
- If using chicken, add it to the soup and simmer for 5 minutes, until heated through. If using raw chicken, add it at step 4 and simmer until cooked through; check that it reaches 165°F (74°C) with a food thermometer, per USDA FSIS guidelines.
- Ladle the soup into bowls. Top with the crispy tortilla strips, avocado, crema, cheese, and cilantro. Serve with lime wedges on the side.
Tips
- Substitutions: If you can’t find guajillo chile, use 1–2 dried ancho chiles or 1 teaspoon of smoked paprika. The flavor will be slightly different but still delicious.
- Make it vegetarian: Use vegetable broth and skip the chicken. Add black beans or roasted corn for extra substance.
- Don’t skip the blender step: Blending creates a silky, cohesive broth. If you prefer a chunkier soup, blend only half the soup and leave the rest as is.
- Common mistake: Overcooking the tortilla strips in the oven—they go from golden to burnt quickly. Watch them closely after 8 minutes.
Serving Suggestions
Serve tortilla soup as a main course with a side of Mexican rice or a simple green salad. For a heartier meal, add a dollop of refried beans or a spoonful of rice directly into the bowl. It’s also great as a starter for a taco night or alongside grilled chicken or fish.
Variations
- Spicy: Add ½ teaspoon of chipotle powder or a chopped chipotle in adobo to the broth for smoky heat.
- Seafood: Swap chicken for shrimp or white fish; add them in the last 5 minutes of simmering, until the fish reaches 145°F (63°C).
- Roasted vegetables: Roast the tomatoes, onion, and garlic before adding to the pot for a deeper, charred flavor.
- Regional twist: In some parts of Mexico, tortilla soup is served with a drizzle of pasilla chile sauce or a spoonful of mole. Add a tablespoon of your favorite mole paste for a rich, complex variation.
Storage and Reheating
Store the soup (without toppings) in an airtight container in the refrigerator for up to 4 days. Keep the tortilla strips separate in a zip-top bag at room temperature for up to 2 days. To reheat, warm the soup on the stovetop over medium heat, stirring occasionally, until bubbling. If the soup has thickened, thin it with a splash of broth or water. The microwave works too—heat in 1-minute intervals, stirring in between. For longer storage, freeze the soup (without toppings) for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat leftovers to 165°F (74°C) before serving.
Frequently Asked Questions
Can I make tortilla soup in a slow cooker? Yes. Sauté the onion, garlic, and jalapeño first, then transfer to the slow cooker with the tomatoes, broth, chile, and spices. Cook on low for 6–8 hours or high for 3–4 hours. Blend, then add the chicken and cook for 30 more minutes.
What can I use instead of crema? Sour cream, Greek yogurt, or even a drizzle of heavy cream works. For a dairy-free option, use a cashew cream or coconut milk.
Can I use flour tortillas instead of corn? You can, but corn tortillas are traditional and hold up better. Flour tortillas will get soggy quickly and have a different flavor.
How do I make tortilla strips without frying? Baking them as directed works perfectly. You can also air-fry them at 375°F (190°C) for 5–7 minutes, shaking the basket halfway.
Is tortilla soup gluten-free? Yes, as long as you use corn tortillas and a gluten-free broth. Check the labels on your broth and spices to be sure.
Can I add beans? Absolutely. Black beans or pinto beans are a great addition—add them with the chicken in step 6 so they heat through.
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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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