There’s something magical about a bowl of tortilla soup—it’s warm, comforting, and packed with so much flavor it feels like a hug in a bowl. I’ll never forget the first time I tried it at a little roadside café in Mexico. The aroma of spices, the crunch of crispy tortilla strips, and the tang of fresh lime juice made it unforgettable. Since then, I’ve been obsessed with making it at home. It’s surprisingly simple, yet so satisfying. Whether it’s a chilly evening or you’re just craving something hearty, this tortilla soup recipe is my go-to. Trust me, once you try it, you’ll understand why it’s a favorite in my kitchen.
Why You’ll Love This Tortilla Soup
This tortilla soup absolutely delivers—it’s one of those recipes that makes you wonder why you don’t make it every week. Here’s what makes it so special:
- Easy & Fast: Ready in under 40 minutes—perfect for busy weeknights when you want something hearty without the fuss.
- Bursting with Flavor: The combination of cumin, chili, and fresh lime brightens every spoonful. It’s cozy but never boring.
- Totally Customizable: Love spice? Add extra chili. Want more protein? Toss in shredded chicken or black beans. The toppings (hello, avocado and cheese!) make it fun to personalize.
- Crispy Tortilla Magic: Those golden strips? They add the best crunch—no sad, soggy tortillas here. (Pro tip: Use stale ones for extra crispiness!)
Seriously, this soup is a hug in a bowl—simple, satisfying, and packed with everything you crave.
Ingredients for Tortilla Soup
Gathering your ingredients is the first step to tortilla soup magic—and trust me, every single one plays a key role. Here’s what you’ll need, broken down so you can see exactly how it all comes together:
For the Soup Base
- 4 corn tortillas, cut into ½-inch strips (stale ones work best for extra crunch!)
- 2 tbsp vegetable oil (for frying and sautéing—it adds that rich depth)
- 1 medium onion, finely chopped (white or yellow—whatever’s in your pantry)
- 2 garlic cloves, minced (fresh is non-negotiable here!)
- 4 ripe tomatoes, diced (or 1 can of fire-roasted if you’re short on time)
- 4 cups chicken or vegetable broth (homemade if you’ve got it, but store-bought works too)
The Spice Blend
- 1 tsp ground cumin (toast it first if you want next-level aroma)
- 1 tsp chili powder (adjust to taste—I like a little extra kick)
- Salt to taste (start with ½ tsp and adjust after blending)
Must-Have Toppings
- 1 ripe avocado, sliced or diced (adds creamy goodness)
- ¼ cup fresh cilantro, chopped (don’t skip—it brightens everything up)
- 1 lime, cut into wedges (a squeeze at the end is everything)
- ½ cup shredded cheese (optional—I use queso fresco, but Monterey Jack works too)
Pro Tip: Want to make it heartier? Keep some cooked chicken or black beans on standby to stir in at the end. The beauty of this soup is how easily it adapts to what you’re craving!
How to Make Tortilla Soup
Making tortilla soup is easier than you think—just follow these simple steps, and you’ll have a bowl of pure comfort ready in no time. The key is layering flavors, so don’t skip a step!
Step 1: Crisp the Tortilla Strips
Start by heating 2 tablespoons of vegetable oil in a large pot over medium heat. Add the tortilla strips in batches, frying them until golden and crispy—about 1-2 minutes per batch. Keep an eye on them; they can go from golden to burnt in seconds! Once crispy, transfer them to a paper towel-lined plate to drain. (Pro tip: Use the same pot for the soup base—it’s packed with flavor from the tortillas!)
Step 2: Sauté the Aromatics
In that same pot, toss in the chopped onion and sauté until soft and translucent—about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn. This step builds the flavor foundation, so take your time. The aroma alone will have you hooked!
Step 3: Simmer the Soup
Now, add the diced tomatoes, broth, cumin, chili powder, and salt. Stir everything together and bring it to a gentle simmer. Let it cook for about 15 minutes—this allows the flavors to meld and the tomatoes to break down. (If you’re short on time, blending it sooner works too, but trust me, that extra simmering time makes all the difference!)
Step 4: Blend and Serve
Once the soup has simmered, carefully blend it until smooth using an immersion blender or a regular blender. If you’re using a regular blender, work in batches and vent the lid to avoid splatters. Return the soup to the pot and heat it through if needed. Ladle it into bowls, and top with those crispy tortilla strips, avocado slices, cilantro, and a squeeze of lime. (Don’t forget the cheese if you’re feeling indulgent!) Serve it hot and watch it disappear.
Tips for the Best Tortilla Soup
Want to take your tortilla soup from good to wow? Here are my tried-and-true tips for making it absolutely irresistible every time:
- Use Stale Tortillas: Slightly stale corn tortillas fry up extra crispy—perfect for topping your soup. If yours are fresh, leave them out on the counter for a couple of hours before cutting them into strips.
- Adjust the Spice: Love heat? Add an extra pinch of chili powder or even a diced jalapeño with the onions. Prefer it mild? Start with half the chili powder and taste as you go.
- Roast the Tomatoes: For deeper flavor, roast your tomatoes before adding them to the soup. Just pop them under the broiler for 10-15 minutes until they’re slightly charred and softened.
- Blend to Your Preference: Like a chunkier soup? Blend only half of it and leave the rest as is. Love it silky smooth? Go all in with the blending.
- Don’t Overcrowd the Pot: When frying the tortilla strips, fry them in batches. Overcrowding the pot lowers the oil temperature, and you’ll end up with soggy strips instead of crispy ones.
- Prep Ahead: Chop your veggies and make the spice blend the night before to save time. The soup comes together even faster when you’re organized!
These little tweaks make a big difference—trust me, your tortilla soup will be the star of the table!
Tortilla Soup Variations
One of my favorite things about tortilla soup is how easily you can switch it up—it’s like a blank canvas for whatever flavors you’re craving. Here are some of my go-to twists that keep this recipe exciting:
Add Some Protein
- Shredded Chicken: Toss in 1-2 cups of cooked shredded chicken when you return the blended soup to the pot. Rotisserie chicken works perfectly here—just shred it up and stir it in for extra heartiness.
- Black Beans: A can of rinsed black beans adds wonderful texture and makes it more filling. Stir them in right before serving so they keep their shape.
- Crispy Chorizo: For a smoky kick, brown some Mexican chorizo in the pot before sautéing the onions. The rendered fat adds incredible depth!
Cheese Lover’s Dream
- Queso Fresco: My personal favorite—it’s mild, crumbly, and melts just enough to make every bite creamy without disappearing.
- Monterey Jack: Melts beautifully and adds a rich, buttery flavor. Sprinkle it on while the soup is hot so it gets all gooey.
- Cotija: If you love salty, tangy cheese, crumble this on top for a punch of flavor.
Veggie-Packed Versions
- Roasted Corn: Throw in a handful of roasted corn kernels for sweetness and texture. I love charring them in a dry skillet first for extra smoky flavor.
- Sweet Potatoes: Dice them small and simmer with the tomatoes—they add a subtle sweetness that balances the spices beautifully.
- Bell Peppers: Sauté them with the onions for extra color and a slightly sweet crunch.
Pro Tip: Don’t be afraid to mix and match! Some of my best batches have been “kitchen sink” versions—whatever veggies or proteins I had on hand. That’s the beauty of this soup—it’s forgiving and always delicious.
Serving Suggestions
Here’s the thing—tortilla soup is incredible on its own, but pair it with the right sides, and you’ve got yourself a full-on fiesta. Here’s how I love to serve it:
The Perfect Pairings
- Mexican Rice: Fluffy, tomato-infused rice soaks up the soup’s flavors beautifully. I make mine with peas and carrots for extra color.
- Warm Tortillas: Keep a stack of fresh corn tortillas (or flour, if that’s your thing) nearby for dipping. Bonus points if you char them lightly on the stove!
- Simple Salad: A crisp jicama slaw or avocado salad with lime dressing cuts through the soup’s richness. Think: crunchy, fresh, and tangy.
Garnishes That Shine
Remember those toppings we prepped earlier? Here’s how to make them pop:
- Avocado & Lime: Creamy avocado with a squeeze of lime is non-negotiable—it brightens every bite.
- Cilantro: Don’t just sprinkle it—pile it on! Its fresh, citrusy notes balance the soup’s deep spices.
- Extra Crispy Strips: Set out extra tortilla strips so everyone can add more crunch as they eat.
My Weeknight Trick: When I’m short on time, I serve the soup with a big bowl of tortilla chips and call it a day. It’s messy, fun, and totally delicious—no fancy sides required!
Storage & Reheating
Here’s the good news—tortilla soup tastes even better the next day as the flavors deepen. But you’ve got to store and reheat it right to keep that perfect texture (no one wants soggy tortilla strips!). Here’s how I do it:
Fridge Storage
Let the soup cool slightly before transferring it to an airtight container. It’ll keep in the fridge for 3-4 days. Important: Store the crispy tortilla strips and toppings separately in their own containers—toss them on just before serving so they stay crunchy.
Freezer-Friendly Option
This soup freezes beautifully—just skip the toppings! Pour cooled soup into freezer-safe bags or containers, leaving about an inch of space at the top (it expands!). It’ll stay good for 2-3 months. When ready to eat, thaw overnight in the fridge.
Reheating Like a Pro
- Stovetop: My go-to method! Warm the soup gently over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up.
- Microwave: Works in a pinch—heat in 30-second bursts, stirring between each, until hot. Cover with a damp paper towel to prevent splatters.
Tip: Always fry fresh tortilla strips when serving leftovers—trust me, it’s worth the extra 2 minutes for that signature crunch!
Tortilla Soup FAQs
Got questions about making tortilla soup? I’ve got answers! Here are some of the most common things people ask me about this recipe—plus my tried-and-true tips to make it perfect every time.
Can I use flour tortillas instead of corn?
You can, but corn tortillas are the way to go here. They fry up crispier and have that authentic flavor that makes this soup shine. Flour tortillas tend to get soggy faster, and they don’t have the same earthy taste. If you’re in a pinch, though, flour tortillas will work—just fry them extra crispy!
How long does the soup keep in the fridge?
Stored properly in an airtight container, the soup (without toppings) will stay fresh for 3-4 days in the fridge. The flavors actually deepen over time, so it’s perfect for meal prep. Just remember to keep the crispy tortilla strips, avocado, and other toppings separate until you’re ready to eat.
Can I freeze tortilla soup?
Absolutely! This soup freezes beautifully—just skip the toppings. Pour cooled soup into freezer-safe bags or containers, leaving about an inch of space at the top (it expands as it freezes). It’ll stay good for 2-3 months. Thaw it overnight in the fridge before reheating on the stove.
What’s the best way to reheat it?
My favorite method is on the stovetop—just warm it gently over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. The microwave works too—heat in 30-second bursts, stirring between each, until hot. Cover with a damp paper towel to prevent splatters.
Can I make it vegetarian?
Definitely! Just swap the chicken broth for vegetable broth, and you’re good to go. For extra heartiness, add black beans or diced sweet potatoes when you’re simmering the soup. It’s just as flavorful and satisfying as the original version.
Still have questions? Don’t hesitate to ask—I’m always happy to help you nail this recipe!
Nutritional Information
Okay, let’s talk numbers—because I know some of you (like me!) like to keep an eye on what’s going into your bowl. Important note: These values are estimates based on the exact ingredients I use, but yours might vary slightly depending on brands or adjustments you make.
Per Serving (1 bowl, about 1½ cups)
- Calories: 250
- Fat: 12g (3g saturated, 8g unsaturated)
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 5g
- Protein: 8g
- Sodium: 800mg
A few things to keep in mind: If you add cheese or extra toppings, those numbers will go up—but hey, life’s too short not to enjoy that queso fresco! Using low-sodium broth can cut down on the salt, and swapping avocado for a lighter garnish (like radish slices) trims the fat a bit. At the end of the day, this soup packs plenty of veggies and wholesome ingredients, so I call it a win.
PrintIrresistible 40-Minute Tortilla Soup That Will Warm Your Soul
A flavorful and comforting Mexican soup made with crispy tortilla strips, tomatoes, and spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 corn tortillas, cut into strips
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 tomatoes, diced
- 4 cups chicken or vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup shredded cheese (optional)
Instructions
- Heat oil in a pot over medium heat. Fry tortilla strips until crispy, then set aside.
- In the same pot, sauté onion and garlic until soft.
- Add tomatoes, broth, cumin, chili powder, and salt. Simmer for 15 minutes.
- Blend the soup until smooth, then return to the pot and heat through.
- Serve hot, topped with tortilla strips, avocado, cilantro, cheese, and lime wedges.
Notes
- Use stale tortillas for crispier strips.
- Adjust spice level with more or less chili powder.
- For extra flavor, roast tomatoes before adding to the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
