Homemade Tortilla Soup is a comforting and flavorful bowl filled with tender chicken, tomatoes, peppers, and lots of spices, topped with crispy tortilla strips that add the perfect crunch. It’s a beautiful mix of warm broth and fresh, zesty flavors that feel like a hug in a bowl.
I love making this soup on chilly nights when I want something cozy but also bright and tasty. One of my favorite parts is adding a handful of crunchy tortilla strips and a squeeze of lime right before serving—it makes each spoonful lively and fresh. Plus, it’s great because you can customize it easily with whatever toppings you have around, like avocado, cheese, or cilantro.
This soup is always a hit when I bring it to gatherings or family dinners. Everyone enjoys dipping their tortilla strips and mixing in toppings to make it their own. It’s one of those recipes that feels both homey and a little festive, perfect for sharing around the table with good conversation and warm smiles.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken gives the soup good protein and texture. You can use rotisserie chicken for convenience or swap it with cooked turkey or even canned beans for a vegetarian option.
Tomatoes with Green Chilies: These add flavor and a little spice. If you don’t have this canned option, regular diced tomatoes plus a dash of chili powder or fresh chilies work well.
Corn Tortillas: Fresh corn tortillas cut into strips and fried bring classic crunch. You can also bake the strips for a lighter version or use store-bought tortilla chips as a topping.
Spices: Cumin and chili powder create the warm, earthy base flavor. Feel free to adjust amounts to your taste, or add smoked paprika for extra depth.
How Can You Make Crispy Tortilla Strips Without Frying?
If you want crispy tortilla strips but avoid frying, baking is a simple and cleaner way to go.
- Preheat your oven to 400°F (200°C).
- Cut corn tortillas into thin strips.
- Toss them lightly with a bit of oil and salt to add flavor.
- Spread strips evenly on a baking sheet without overlapping.
- Bake for 8-12 minutes, flipping halfway, until golden and crisp.
- Keep an eye on them as they can burn quickly.
This method gives you crunchy texture with less mess and fewer calories. I do this when I want to keep things lighter but still crave that tortilla crunch in the soup.
Equipment You’ll Need
- Large soup pot – perfect for cooking soup evenly and letting flavors blend well.
- Cutting board and sharp knife – essential for chopping onions, garlic, and jalapeños safely and quickly.
- Wooden spoon or heatproof spatula – great for stirring soup without scratching your pot.
- Frying pan – you’ll use this to crisp up tortilla strips for that perfect crunchy topping.
- Slotted spoon or tongs – handy for removing tortilla strips from hot oil safely.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or black beans to change up the protein and make it more seafood-friendly or vegetarian.
- Add diced zucchini or bell peppers for extra veggies and a bit of sweetness and texture.
- Top with crumbled queso fresco or shredded Monterey Jack instead of cheddar for a different cheesy flavor.
- Mix in a pinch of smoked paprika or chipotle powder to give the soup a smoky, spicy twist.
How to Make Homemade Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can corn kernels, drained
- 2 cooked chicken breasts, shredded
- Salt and pepper, to taste
- Juice of 1 lime
- Corn tortillas, cut into strips
- Vegetable oil, for frying tortilla strips
For the Toppings:
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup diced red onion
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 cup fresh salsa or diced tomatoes
- Lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients, 25 minutes to cook the soup and prepare the tortilla strips, and a few minutes to assemble and serve. In total, you’ll spend around 35-40 minutes from start to delicious finish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in minced garlic and jalapeño, cooking for another 1-2 minutes until they release their aroma.
2. Add Spices and Liquids:
Mix in ground cumin and chili powder to coat the vegetables well. Then pour in the chicken broth, canned diced tomatoes with green chilies, and drained corn kernels. Stir everything together so the flavors combine nicely.
3. Simmer the Soup:
Bring the mixture to a boil, then lower the heat to a simmer. Add the shredded cooked chicken breasts and let the soup simmer gently for 15-20 minutes to allow all the flavors to meld together beautifully.
4. Prepare the Tortilla Strips:
While the soup simmers, heat oil in a frying pan over medium-high heat. Fry the tortilla strips in batches, turning them once, until they are golden and crispy, about 1-2 minutes per side. Use a slotted spoon or tongs to remove them and place on paper towels to drain excess oil.
5. Final Seasoning and Serving:
Season the soup with salt, pepper, and fresh lime juice according to your taste. Ladle the hot soup into bowls and top each with crispy tortilla strips, sliced avocado, shredded cheese, diced red onion, fresh salsa, and chopped cilantro. Add a lime wedge on the side for an extra fresh squeeze just before eating.
6. Enjoy!
Serve your homemade tortilla soup warm and enjoy the mix of hearty broth, tender chicken, crisp tortillas, and fresh, colorful toppings that make every spoonful special.
Can I Use Store-Bought Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Using rotisserie chicken is a great shortcut that saves time and adds delicious flavor. Just shred the cooked chicken and add it to the soup during the simmering step.
How Can I Make This Soup Vegetarian?
Replace the chicken broth with vegetable broth and swap the shredded chicken for black beans or cooked mushrooms. It’s still hearty and packed with great flavor!
What’s the Best Way to Store and Reheat Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. Keep tortilla strips separate and add crispy when serving.
Can I Bake Tortilla Strips Instead of Frying?
Yes! Toss tortilla strips with a little oil and salt, then bake at 400°F (200°C) for about 8-12 minutes, flipping halfway through until golden and crispy. This is a lighter, less messy option.