Homemade Tortilla Soup is a comforting, flavorful bowl full of tender chicken, crunchy tortilla strips, fresh tomatoes, and a hint of smoky spices. It’s a colorful and hearty soup that feels like a warm hug on a chilly day.
I love making this soup because it comes together easily, and every spoonful has a little bit of everything—soft chicken, crispy tortillas, gooey cheese, and a bright splash of lime and cilantro. I always add extra tortilla chips on top for that perfect crunch, and it makes the whole dish feel even more special.
This soup is one of my go-to meals when I want something satisfying but not complicated. I like to serve it with avocado slices and a dollop of sour cream. It’s perfect for sharing with family or friends, and it always brings smiles around the table. Plus, leftover tortilla soup tastes even better the next day!
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken adds hearty texture and protein. Rotisserie chicken is super convenient, but boiled or leftover chicken works just as well. For a vegetarian version, try beans or tofu.
Corn Tortillas: These bring essential crunch when fried as strips. Use corn tortillas for authentic flavor; if unavailable, flour tortillas can work, though with a milder taste. Baking strips is a healthier option too.
Chicken Broth: This is the soup base, giving body and depth. Homemade broth is ideal, but store-bought works fine. For a vegetarian twist, swap for vegetable broth.
Spices: Cumin and chili powder create the smoky, warm taste typical of tortilla soup. Adjust chili powder to control spiciness. Paprika or smoked paprika are nice substitutes.
Toppings: Fresh ingredients like avocado, cilantro, lime, and cheese add layers of flavor and texture. Feel free to add sour cream or jalapeño slices for extra kick.
How Do You Make Perfectly Crispy Tortilla Strips?
Crispy tortilla strips add a crunchy contrast that is key to this soup’s texture. Here’s how to get them just right:
- Cut corn tortillas into thin strips, about 1/4 inch wide for even frying.
- Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat.
- Test oil temperature by dropping a strip in—it should sizzle immediately but not burn.
- Fry strips in small batches for 2-3 minutes until golden and crispy.
- Use a slotted spoon to remove strips and drain well on paper towels to keep them crunchy.
Alternatively, bake strips at 375°F (190°C) for about 10-15 minutes, flipping halfway, for a lighter version. Adding a pinch of salt while still warm brings out their flavor perfectly.
Equipment You’ll Need
- Large pot – perfect for simmering all the soup ingredients evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – needed for chopping onions, garlic, and avocado.
- Slotted spoon – handy for frying and removing crispy tortilla strips safely.
- Measuring spoons – to get the right amount of spices for balanced flavor.
Flavor Variations & Add-Ins
- Swap chicken for cooked black beans or pinto beans to make it vegetarian and filling.
- Use pepper jack cheese instead of cheddar for a little extra spice and creaminess.
- Add diced zucchini or bell peppers for more veggies and a fresh crunch.
- Mix in chipotle peppers in adobo sauce for a smoky, spicy kick when you want more heat.
How to Make Homemade Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken (rotisserie or boiled)
- Salt and freshly ground black pepper, to taste
For the Tortilla Strips:
- 4 corn tortillas, cut into thin strips
- Vegetable oil, for frying tortilla strips
For the Toppings:
- 1 avocado, sliced
- 1/4 cup shredded cheddar or Mexican blend cheese
- 1/4 cup chopped white onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh tomato pico de gallo or diced tomatoes
- Lime wedges
Time Needed
This recipe takes about 10 minutes to prepare and around 30 minutes to cook, including the time for frying tortilla strips and letting the soup simmer to develop flavor. Altogether, you’ll have a warm, delicious soup ready in about 40 minutes.
Step-by-Step Instructions:
1. Cook the Base
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook until it softens, about 3-4 minutes. Stir in the minced garlic and jalapeño, cooking for another minute until fragrant.
2. Add Spices and Liquids
Sprinkle in the ground cumin and chili powder, stirring to coat the onion mixture. Pour in the chicken broth, undrained diced tomatoes, and corn kernels. Give it a good stir and bring the soup to a gentle simmer.
3. Add Chicken and Simmer
Add the shredded cooked chicken to the pot and season with salt and pepper to your taste. Reduce the heat and let the soup simmer gently for 15-20 minutes so all the flavors blend beautifully.
4. Prepare the Crispy Tortilla Strips
While the soup simmers, heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches, until they turn crispy and lightly golden, about 2-3 minutes. Use a slotted spoon to lift them out and drain them on paper towels to keep that perfect crunch.
5. Serve and Garnish
Ladle the hot soup into bowls. Top each serving with crispy tortilla strips, shredded cheese, diced onion, sliced avocado, pico de gallo or diced tomatoes, and chopped cilantro. Place a lime wedge on the side to squeeze over the soup for a fresh citrusy finish.
Enjoy your warm, tasty homemade tortilla soup filled with layers of flavor and textures!
Can I Use Store-Bought Rotisserie Chicken for This Soup?
Yes! Using rotisserie chicken is a great shortcut that saves time and adds delicious flavor. Just shred the meat before adding it to the soup.
How Can I Make the Tortilla Strips Healthier?
Instead of frying, you can bake the tortilla strips in the oven at 375°F (190°C) for 10-15 minutes, turning halfway through. They’ll still be crispy but with less oil.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors often improve after sitting overnight. Store the soup separately from the tortilla strips and toppings to keep them from getting soggy.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, then add fresh tortilla strips and toppings right before serving.