Homemade Tortilla Soup is a comforting bowl full of rich tomato broth, tender chicken, crunchy tortilla strips, and lots of fresh toppings like avocado, cheese, and cilantro. It’s a simple recipe that brings together warm, cozy flavors with a little bit of a zesty kick from spices and lime juice.
I love making this soup on chilly days because it’s so satisfying and quick to throw together. The crunchy tortilla strips on top add the perfect texture contrast to the smooth broth and soft chicken. One tip I always follow is to add a squeeze of fresh lime right before serving—that little burst of brightness really wakes up all the flavors.
For me, tortilla soup is more than just a meal; it’s a go-to when I want something easy but special enough to share. I usually serve it with extra tortillas or a simple green salad on the side. Everyone seems to enjoy customizing their bowls with their favorite toppings, which makes it a fun and inviting dish around the table.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken for convenience, but leftover cooked chicken or shredded poached chicken works great too. For a vegetarian option, you can skip the chicken and add extra beans or veggies.
Broth: Chicken broth builds the soup’s base flavor. If you have vegetable broth on hand, it’s an easy swap for a lighter, vegetarian-friendly version.
Tortillas: Corn tortillas give the soup its signature crunch. If you don’t have corn tortillas, flour tortillas can work but tend to be softer when fried. Alternatively, baked tortilla chips add a quick shortcut.
Spices: Ground cumin and chili powder add warmth and earthiness. If you like a smoky flavor, smoked paprika is my favorite. Feel free to adjust spice amounts to your heat preference.
Fresh Lime Juice: Lime brightens the soup and balances the flavors. Don’t skip it! If you don’t have lime, a splash of vinegar (like apple cider) can do a similar job.
How Do You Make Crispy Tortilla Strips That Don’t Get Soggy?
The tortilla strips are a key texture contrast to the soup’s broth, so making them crispy is important. Here’s how I do it:
- Cut corn tortillas into thin strips, about half an inch wide.
- Heat vegetable oil in a skillet on medium heat—enough to cover the strips when cooking.
- Fry the strips in small batches so they cook evenly and don’t stick together.
- Cook for 2-3 minutes, stirring frequently, until golden brown and crisp.
- Drain on paper towels right away to soak up excess oil, and lightly salt while still warm.
- Only add the strips to the soup at serving time to keep them crunchy. If added earlier, they will absorb liquid and soften.
This method ensures your tortilla strips stay crisp and add a delightful crunch to the soup every spoonful.
Equipment You’ll Need
- Large soup pot – perfect for cooking all the ingredients together and simmering the soup evenly.
- Wooden spoon – great for stirring the soup without scratching the pot.
- Sharp knife – to dice onions, tomatoes, and slice tortillas precisely.
- Cutting board – provides a clean, sturdy surface to prep your veggies and tortillas.
- Slotted spoon or spider strainer – handy for frying and draining crispy tortilla strips.
Flavor Variations & Add-Ins
- Swap chicken for black beans or pinto beans for a vegetarian-friendly soup with extra fiber and protein.
- Add diced zucchini or bell peppers to sneak in more veggies and a fresh crunch.
- Use pepper jack cheese instead of cheddar for a little spicy melt.
- Stir in a tablespoon of chipotle in adobo sauce for a smoky, spicy kick whenever you want bold flavors.
Equipment You’ll Need
- Large soup pot – to cook and simmer the soup.
- Wooden spoon – for stirring the ingredients.
- Sharp knife – to dice vegetables and cut tortillas.
- Cutting board – for chopping and prepping ingredients safely.
- Skillet or frying pan – to fry the tortilla strips crisp.
- Paper towels – for draining the fried tortilla strips.
Variations & Tips
- Vegetarian option: Skip the chicken and add extra beans like black or pinto beans for protein.
- Spice it up: Add chopped chipotle peppers in adobo sauce for smoky heat or more jalapeños to taste.
- Extra veggies: Toss in diced bell peppers or zucchini for more texture and flavor.
- Cheese swap: Use pepper jack cheese for a little extra spice or queso fresco for a mild, creamy topping.
- Make it milder: Leave out the jalapeño and reduce chili powder for a gentler flavor, great for kids.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw it overnight in the fridge or use the defrost setting on your microwave. Shredded cooked chicken works best.
How Can I Store Leftover Tortilla Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. Keep the tortilla strips separate and add them just before serving to keep them crispy.
Can I Make the Tortilla Strips Ahead of Time?
Yes, you can fry the tortilla strips in advance and store them in an airtight container at room temperature. Just make sure they’re fully cooled before storing to keep them crisp.
What Are Good Substitutions for the Corn Tortillas?
If you don’t have corn tortillas, you can use flour tortillas or tortilla chips. Flour tortillas fry up a bit softer, and tortilla chips are a quick no-fry option that still adds crunch.