Homemade Tortilla Soup is a comforting bowl filled with a rich tomato base, tender chicken, beans, and plenty of fresh vegetables. The crispy tortilla strips on top add the perfect crunch that brings all the flavors together. This soup tastes like a warm hug on a chilly day, full of bright colors and familiar Mexican-inspired flavors.
I love making this soup when I want something satisfying but not too heavy. The best part is how easy it is to customize — sometimes I add a squeeze of lime or a bit of avocado on top, and other times I sprinkle it with cheese or a dollop of sour cream. It always feels like a treat without much fuss.
Serving it with a side of warm tortillas or some simple chips makes it feel like a cozy meal I want to enjoy slowly. I often make a big pot and have leftovers for the next day because it tastes even better after the flavors have settled. This is definitely one of those soups that brings everyone back for seconds!
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Key Ingredients & Substitutions
Chicken broth: This gives the soup a rich base. Use vegetable broth for a vegetarian version. Homemade broth adds even more flavor if you have time.
Onion, garlic, and jalapeño: These build the flavor foundation. If you don’t like spicy, skip the jalapeño or reduce the amount.
Spices (cumin, chili powder, smoked paprika): They give the soup its classic Mexican taste. If you’re short on smoked paprika, regular paprika works fine.
Black beans and corn: These add texture and heartiness. You can swap black beans for pinto or kidney beans if preferred.
Tortilla strips: These add crunch and texture. Baking the strips is a lighter alternative to frying and still gets them crisp.
Avocado and lime: Fresh toppings brighten and balance the flavors. Don’t skip them—they make a big difference in taste!
How Can I Make Crispy Tortilla Strips Right Every Time?
Making crispy tortilla strips is easy but needs attention so they don’t burn or become greasy.
- Cut corn tortillas into thin strips about 1/4-inch wide. Too thick means they won’t get crisp; too thin means they could burn.
- Heat oil in a skillet to medium-high heat (about 350°F if you have a thermometer). The oil should sizzle when a strip is added but not smoke.
- Fry strips in small batches for 2-3 minutes, stirring often so they crisp on all sides evenly.
- Use a slotted spoon to remove strips and place them on paper towels to drain excess oil.
- If you want a lighter method, you can toss strips with a bit of oil and bake them at 400°F for 8–10 minutes until crisp, turning once.
These crispy strips add perfect texture to the soup and keep their crunch longer right before serving!
Equipment You’ll Need
- Large pot – perfect for simmering the soup and combining all the ingredients evenly.
- Sharp knife – makes chopping onions, garlic, and jalapeños quick and safe.
- Cutting board – a sturdy surface for all your prep work.
- Slotted spoon – great for frying tortilla strips and draining excess oil.
- Skillet or frying pan – for making crispy tortilla strips either by frying or sautéing.
- Ladle – helps serve the soup neatly without spills.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or diced firm tofu to switch up the protein.
- Add diced bell peppers or zucchini for extra color and veggies.
- Top with shredded cheddar or Monterey Jack cheese for a cheesy twist.
- Stir in a pinch of smoked chipotle powder to add a smoky heat flavor.
Homemade Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 cup frozen or canned corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 2 cooked chicken breasts, shredded (optional for vegetarian, or substitute with extra beans)
For Toppings:
- 1 avocado, diced
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped
- 1/2 cup diced red onion
- 3-4 corn tortillas, cut into strips
- Vegetable oil (for frying tortilla strips)
- Optional: sour cream or shredded cheese for garnish
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and 25 minutes of cooking, including simmering and frying tortilla strips. It’s a quick and cozy meal you can have ready in under 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring often, until it’s soft and translucent, about 5 minutes. Then add the garlic and minced jalapeño (if using) and cook for another 1-2 minutes until fragrant.
2. Add the Spices and Liquids:
Stir in the ground cumin, chili powder, and smoked paprika, cooking for 1 minute to bring out the flavors. Pour in the chicken broth and canned diced tomatoes with their juices, then bring the mixture to a gentle simmer.
3. Add Vegetables and Chicken:
Add the corn, black beans, and shredded chicken if using. Let the soup simmer gently for 15-20 minutes so all the flavors come together.
4. Prepare the Crispy Tortilla Strips:
While the soup simmers, heat about 1/4 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches, turning occasionally until they’re golden and crispy, about 2-3 minutes. Use a slotted spoon to transfer them onto paper towels to drain the excess oil.
5. Season and Serve:
Season the soup with salt, freshly ground black pepper, and lime juice to taste. To serve, ladle the hot soup into bowls and top each with a handful of crispy tortilla strips, diced avocado, chopped red onion, and fresh cilantro. Add sour cream or shredded cheese if you like.
Enjoy your warm, delicious homemade tortilla soup!
Can I Use Store-Bought Rotisserie Chicken Instead of Cooking Chicken Breasts?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred the cooked chicken and add it to the soup when you add the beans and corn.
How Do I Store Leftover Tortilla Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
Can I Make This Soup Vegetarian or Vegan?
Yes! Use vegetable broth and skip the chicken, or replace it with extra beans or tofu. Also, omit dairy-based toppings or use vegan alternatives.
What’s the Best Way to Keep Tortilla Strips Crispy?
For the crispiest tortilla strips, fry them just before serving and drain well on paper towels. If you prefer, bake them at 400°F for 8-10 minutes as a lighter alternative.
