Easy Tortilla Soup Recipe

Tortilla soup is one of those hearty, comforting dishes that truly warms you from the inside out. With its rich, flavorful broth, crisp tortilla strips, and a combination of fresh ingredients, it’s not just a meal – it’s an experience. It’s perfect for any season, but especially during chilly weather when you’re craving something soul-soothing.

What makes tortilla soup so incredible is its balance of flavors. You have the subtle heat from chili peppers, the savory richness of tomatoes, and the satisfying crunch of fried tortillas. Add a dollop of sour cream, a sprinkle of cheese, and a handful of cilantro, and you have yourself a bowl full of deliciousness that will have you going back for seconds (or thirds!).

This recipe is an easy way to create a flavorful tortilla soup from scratch, without any fancy ingredients or overwhelming prep time. Whether you’re a seasoned home cook or someone who’s just starting to experiment in the kitchen, this recipe is simple enough for anyone to master.

Let’s dive in!

Easy Tortilla Soup Recipe

Here’s a straightforward, foolproof recipe for a classic tortilla soup that’s guaranteed to hit the spot.

Ingredients Needed

• 1 tablespoon vegetable oil (for sautéing)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1-2 jalapeños (seeds removed if you want a milder flavor), finely chopped
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 2 cups cooked shredded chicken (or use rotisserie chicken for convenience)
• 6-8 corn tortillas, cut into strips
• 1 tablespoon lime juice (for a tangy touch)
• Fresh cilantro (for garnish)
• Optional: Sour cream, shredded cheese, avocado slices, and more lime wedges

Cooking Instructions

1. Prepare the Tortillas: Start by cutting the corn tortillas into strips. You can make them as thin or thick as you prefer, but thinner strips will crisp up better when fried.
2. Fry the Tortillas: Heat vegetable oil in a pan over medium heat. Once hot, add the tortilla strips and fry until golden and crispy, about 3-4 minutes. Once they’re done, set them aside on a paper towel-lined plate to absorb any excess oil.
3. Sauté the Vegetables: In a large pot, heat a tablespoon of vegetable oil over medium heat. Add the diced onion, bell pepper, and jalapeños. Cook until they’re soft and fragrant, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
4. Add the Tomatoes and Broth: Stir in the canned diced tomatoes, green chilies, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to blend and deepen.
5. Add the Chicken: Once the broth is simmering nicely, add the shredded chicken into the pot. Let it simmer for another 5 minutes to heat through.
6. Finish the Soup: Stir in the lime juice, then taste and adjust seasonings if needed (add more salt, pepper, or chili powder to taste).
7. Assemble: Ladle the hot soup into bowls, then top each serving with crispy tortilla strips. Garnish with fresh cilantro, a dollop of sour cream, shredded cheese, and avocado slices if desired.

Ingredient Insights

• Tortillas: Corn tortillas are a must here. They give the soup its authentic flavor, and their texture holds up beautifully in the broth. When you fry them, they add a lovely crispy element that contrasts nicely with the soft vegetables and chicken. You can also use store-bought tortilla chips as a shortcut, but fresh fried strips bring out the best flavor.
• Chicken: Shredded chicken makes this soup hearty and filling, but if you’re looking for a vegetarian alternative, you can swap the chicken for black beans or roasted vegetables like zucchini, corn, and sweet potato. Rotisserie chicken is a quick hack if you want to skip the cooking time.
• Tomatoes & Chilies: The base of this soup has that beautiful combo of tomatoes and green chilies. Tomatoes bring a rich, tangy sweetness, while the chilies add a hint of heat and a depth of flavor. The canned versions are convenient and provide consistent flavor year-round.
• Broth: Chicken broth is the standard, but vegetable broth works just as well if you’re looking to keep the soup vegetarian. You could even make it richer with a beef broth, but it changes the flavor profile significantly.

Expert Tips

• Control the Heat: Adjust the amount of jalapeños you add depending on how spicy you like your soup. If you want less heat, you can remove the seeds before chopping, or you can even leave out the jalapeños entirely for a milder version.
• Crispier Tortillas: If you want your tortilla strips extra crispy, bake them instead of frying. Just toss them in a little oil, spread them out on a baking sheet, and bake at 375°F for about 10 minutes, flipping halfway through.
• Broth Flavor: For a richer, deeper flavor, you can add a tablespoon of tomato paste when sautéing the vegetables, or a couple of splashes of soy sauce or Worcestershire sauce to intensify the umami.
• Cheese Choices: Try using a sharp cheddar, Monterey Jack, or crumbled queso fresco. Each one brings a different flavor and texture, so experiment to find your favorite.
• Make-Ahead Friendly: Tortilla soup actually gets better the next day! If you have leftovers, store them in an airtight container in the fridge, and when you reheat, the flavors will have melded even more.

Recipe Variations

1. Vegetarian Tortilla Soup: Swap out the chicken for black beans or roasted vegetables like sweet potatoes, bell peppers, and zucchini. You can also add some corn for extra sweetness.
2. Beef Tortilla Soup: Replace the chicken with ground beef or shredded brisket for a heartier, beefier version. Add some smoked paprika to complement the beef’s rich flavor.
3. Spicy Tortilla Soup: If you really like heat, add a chopped serrano or habanero pepper instead of the jalapeño, and throw in some cayenne pepper or hot sauce to kick things up a notch.
4. Creamy Tortilla Soup: Add a cup of heavy cream or a swirl of coconut milk to the soup for a creamy, velvety texture that will turn this soup into a luscious comfort dish.
5. Taco Tortilla Soup: For a more taco-inspired flavor, include a packet of taco seasoning when adding the spices, and top the soup with sour cream, shredded lettuce, and diced tomatoes.

Final Words

Tortilla soup is one of those timeless dishes that brings comfort, flavor, and warmth to your kitchen. It’s easy to make, customizable, and perfect for busy weeknights or casual weekend gatherings. The beauty of this dish lies in its versatility, so you can tweak it to fit your preferences – whether you want it vegetarian, spicier, or creamier. It’s also a great way to use up leftovers, like rotisserie chicken, and it reheats wonderfully, so you can enjoy it for days.

The fresh toppings like cilantro, cheese, and avocado elevate the soup and make each spoonful even more enjoyable. Whether you’re serving it as a main course or as a side to a bigger meal, tortilla soup never disappoints.