Easy Homemade Tortilla Soup

Name: Easy Homemade Tortilla Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 jalapeño, seeded and diced; 1 tsp ground cumin; 1 tsp chili powder; 1 can (14 oz) diced tomatoes; 4 cups chicken or vegetable broth; 1 cup cooked shredded chicken (optional); 1 cup corn kernels; 1 avocado, diced; 1 lime, juiced; 1/4 cup fresh cilantro, chopped; 6 corn tortillas, cut into strips; Salt and pepper to taste

Author: Tessa

Published: April 16, 2025

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Oh, how I wish you could smell my kitchen right now! There’s nothing like the cozy aroma of a simmering pot of tortilla soup—it’s like a warm hug in a bowl. This tortilla soup recipe has been my go-to for years, whether I’m craving something hearty on a chilly evening or need a quick weeknight dinner that packs a punch. The best part? It’s endlessly adaptable. Swap in whatever protein or veggies you have on hand, dial the heat up or down, and pile on your favorite toppings. Trust me, once you try this version, you’ll understand why it’s become a staple in my home.

Why You’ll Love This Tortilla Soup Recipe

This isn’t just any tortilla soup—it’s the kind of recipe you’ll come back to again and again. Here’s why:

Weeknight magic: Ready in about 30 minutes, start to finish (yes, really!)
Flavor that pops: The perfect balance of smoky cumin, spicy jalapeño, and bright lime
Your soup, your rules: Make it mild or fiery by adjusting the peppers
Clean-out-the-fridge friendly: Got leftover chicken or veggies? Toss ’em in!
Comfort in a bowl: Crispy tortilla strips add that irresistible crunch we all crave

I’ve served this to picky kids and foodie friends alike—everyone goes back for seconds!

Tortilla Soup Recipe - detail 1

Tortilla Soup Recipe Ingredients

Grab these simple ingredients—I bet most are already in your pantry! The magic happens when they all come together.

2 tbsp olive oil – Or any neutral oil you have on hand
1 medium onion, diced – About 1 cup (white or yellow works best)
3 garlic cloves, minced – Fresh is key here!
1 jalapeño, seeded and finely diced – Leave seeds in if you like heat
1 tsp ground cumin – That smoky depth we love
1 tsp chili powder – Regular or ancho chili powder both work
1 can (14 oz) diced tomatoes – Fire-roasted add extra flavor

4 cups broth – Chicken or vegetable, low-sodium if possible

1 cup cooked shredded chicken – Optional but so satisfying (rotisserie chicken saves time)
1 cup corn kernels – Frozen, canned (drained), or fresh off the cob
1 ripe avocado, diced – Wait to cut this until serving
Juice of 1 lime – About 2 tbsp (bottled works in a pinch)
1/4 cup fresh cilantro, chopped – Skip if you’re a cilantro-hater
6 corn tortillas, cut into 1/4-inch strips – Stale tortillas actually work better!
Salt and pepper – To taste (I use about 1/2 tsp salt)

Ingredient Notes & Substitutions

This soup is forgiving—here’s how to make it your own:

Protein swap: Skip chicken or use shredded turkey. For extra texture, crisp up some beef bacon as a topping.
Vegetarian? Use veggie broth and add black beans instead of chicken.
Corn tortillas: Bake strips at 400°F for 5-7 minutes instead of frying for a lighter version.
Too spicy? Swap jalapeño for mild green chiles or bell pepper.
Broth tip: If using regular broth, taste before adding salt—some brands are plenty salty already!

How to Make This Tortilla Soup Recipe

Alright, let’s get cooking! This comes together so easily—just follow these simple steps, and you’ll have a pot of pure comfort in no time. I use a 5-quart Dutch oven (or any heavy-bottomed pot), which gives everything plenty of room to simmer nicely.

Sizzle those aromatics: Heat the oil over medium heat. Add the onion, garlic, and jalapeño, and cook until they’re soft and fragrant—about 5 minutes. Don’t rush this step! That’s where the flavor foundation builds.
Bloom the spices: Stir in the cumin and chili powder, letting them toast for just 30 seconds to a minute. You’ll smell them getting all warm and toasty—that’s when you know it’s time for the next step.
Tomatoes and broth: Pour in the diced tomatoes (juice and all!) and broth. Scrape up any browned bits from the bottom of the pot—that’s liquid gold for flavor. Bring it to a lively boil, then reduce the heat to a gentle simmer.
Simmer magic: Let it bubble away for 15 minutes, uncovered. This melds all those incredible flavors together. Stir occasionally so nothing sticks.
Add the extras: Toss in the shredded chicken and corn, then simmer for another 5 minutes just to heat everything through. Overcooking the chicken here will make it tough, so keep an eye on the clock!
Finish with flair: Squeeze in the lime juice, then taste and season with salt and pepper. I always start with ½ teaspoon of salt and adjust from there.
Serve it up: Ladle the soup into bowls and top with avocado, cilantro, and those crispy tortilla strips. The strips will soften as they sit, so I like to add extra on the side for dipping.

Pro Tips for the Best Tortilla Soup

After making this more times than I can count, here’s what I’ve learned for foolproof results every time:

Tortilla strip secret: If baking your own, space them out on the baking sheet—crowded strips steam instead of crisp up. And watch closely! They go from golden to burnt in seconds.
Spice control: Start with half the jalapeño, then add more after simmering if needed. You can always add heat, but you can’t take it away.
Broth matters: If your soup tastes flat, a splash of extra lime juice or a pinch of salt usually fixes it. For depth, add a teaspoon of tomato paste with the spices.
Make-ahead win: The soup base (without toppings) tastes even better the next day. Store it separately from tortilla strips to keep them crunchy.
Don’t skip the lime: That bright acidity at the end wakes up all the flavors. No fresh limes? A dash of vinegar works in a pinch.

Serving Suggestions for Tortilla Soup

Oh, the fun part—piling on toppings! My favorite way to serve this tortilla soup is with little bowls of extras so everyone can customize their bowl. Here’s what I always set out:

The crispy stuff: Extra tortilla strips (they disappear fast!) and crushed tortilla chips for texture
The creamy bits: Diced avocado, sour cream, or crumbled queso fresco
The fresh touches: Extra lime wedges and cilantro sprigs
The heat lovers’ add-ons: Sliced radishes or pickled jalapeños

For sides? I love it with Mexican rice or just a simple green salad. Sometimes I’ll even toast up cheesy quesadillas for dipping—pure comfort!

Storing and Reheating Tortilla Soup

Here’s the beautiful thing about this tortilla soup – it actually gets better as it sits! The flavors mingle and deepen overnight, making leftovers something to look forward to. But you’ll want to store it right to keep that perfect texture.

Fridge storage: Let the soup cool completely (about an hour), then transfer to airtight containers. It’ll keep beautifully for 3-4 days. The broth might separate a bit – just give it a good stir when reheating. Pro tip: Store the toppings separately so your tortilla strips stay crispy and your avocado doesn’t brown.

Freezing magic: This soup freezes like a dream! Pour cooled soup into freezer-safe bags or containers, leaving about an inch of space at the top. It’ll keep for up to 3 months. When ready to eat, thaw overnight in the fridge. The chicken and veggies might soften slightly, but the flavor will still be amazing.

Reheating do’s and don’ts:

Gently warm it on the stove over medium-low heat, stirring occasionally. Microwaving works in a pinch, but it can make the chicken rubbery if zapped too long.
If the soup seems too thick after storing, just add a splash of broth or water when reheating.
Wait to add fresh toppings until after reheating – no one wants soggy avocado or limp tortilla strips!

I often double the batch just to have extra for freezing. There’s nothing like pulling a container of this soup from the freezer on a busy night – instant comfort with minimal effort!

Tortilla Soup Recipe Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl of this tortilla soup. Remember – these are estimates based on my exact recipe with all the toppings. Your numbers might dance around a bit depending on which tweaks you make!

Calories: About 320 per serving (and so worth every one!)
Fat: 14g (mostly from that gorgeous avocado and olive oil)
Saturated Fat: Just 2g – this soup keeps it light
Carbs: 35g (hello, corn and tortillas!)
Fiber: 7g – nearly a third of your daily needs in one bowl
Protein: 18g thanks to that chicken (or beans if you went veggie)
Sodium: Around 480mg – use low-sodium broth if you’re watching this

A few notes from my kitchen experiments:

Skip the chicken? Protein drops to about 10g, but calories decrease too.
Load up on avocado? You might add 50 extra calories but get those good fats.
Lighten it up? Bake those tortilla strips instead of frying and save about 40 calories per serving.

The way I see it, this tortilla soup gives you a rainbow of veggies, lean protein, and whole grains from the corn tortillas – that’s a win in my book! As always, exact numbers will vary based on your specific ingredients and portion sizes.

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this tortilla soup recipe – here are the ones that pop up most often!

Can I make tortilla soup ahead of time?
Absolutely! In fact, I think it tastes even better the next day. Just store the cooled soup (without toppings) in the fridge for up to 4 days. When ready to serve, gently reheat it on the stove and add fresh toppings. The flavors really get to know each other overnight!

How can I adjust the spiciness?
This is one of the easiest soups to customize heat-wise. For milder soup, remove all jalapeño seeds and membranes before dicing. Want more kick? Add a pinch of cayenne with the spices or top with sliced fresh jalapeños. My trick? Serve with hot sauce on the side so everyone can dial up the heat to their liking.

What’s the best way to crisp tortilla strips?
I’ve tried every method under the sun, and here’s what works best: cut stale corn tortillas into thin strips (about 1/4-inch), toss with just a teaspoon of oil, and bake at 400°F for 5-7 minutes until golden. Watch them like a hawk – they go from perfect to burnt in seconds! Store extras in an airtight container to keep them crispy.

Can I freeze tortilla soup?
You bet! This soup freezes beautifully for up to 3 months. Just cool completely, then freeze in portion-sized containers (leave about an inch of space at the top). When ready to eat, thaw overnight in the fridge and reheat gently on the stove. The texture might change slightly, but the flavor will still be amazing.

What can I use instead of chicken?
Oh, so many options! For vegetarians, black beans or pinto beans work wonderfully. For a different protein, try shredded turkey or even crispy beef bacon bits as a topping. The soup base is so flavorful that almost any protein will taste great in it.

Your Turn to Make This Tortilla Soup!

Now that you’ve got all my secrets for this incredible tortilla soup, I can’t wait to hear how it turns out in your kitchen! There’s nothing I love more than seeing friends and readers make my recipes their own. Did you add an extra kick of spice? Maybe throw in some black beans? However you tweak it, I want to know!

Drop a comment below to share your experience – your tips might help the next cook who tries this recipe. And if you snapped a photo of your beautiful bowl of soup (we all know those crispy tortilla strips are Instagram-worthy!), tag me so I can see your masterpiece. Nothing makes my day more than seeing your kitchen creations!

This recipe has brought so much comfort to my family over the years, and I hope it does the same for yours. Whether it’s a quick weeknight dinner or something special to share with friends, this tortilla soup never fails to delight. Happy cooking, friends – may your soup pot always be full and your tortillas always crispy!