Homemade Tortilla Soup is a comforting bowl full of fresh flavors and a little bit of a kick. It’s packed with tomatoes, tender chicken, beans, and corn, all simmered together with warm spices like cumin and chili powder. The best part is the crispy tortilla strips on top that add a perfect crunch to the silky soup.
I love making this soup on chilly evenings when I want something filling but not too heavy. One tip I’ve learned is to toast the tortillas lightly before cutting them into strips, which makes them extra crispy and less likely to get soggy right away. I also add a squeeze of lime and a handful of fresh cilantro at the end—that little fresh hit really brings all the flavors together.
This soup is great for sharing with family or friends, and I often serve it with some shredded cheese and avocado on the side so everyone can build their own bowl just how they like it. It reminds me of cozy nights at home where everyone gathers around the table, dipping tortilla chips and chatting. It’s simple, tasty, and always feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Onion & Garlic: These build the soup’s flavor base. Yellow onions are mild and sweet when cooked. If you want a stronger taste, try white onions. Fresh garlic adds a lovely kick, but garlic powder works in a pinch.
Jalapeño: It adds heat and freshness. Feel free to leave it out if you prefer mild soup or swap it for a milder pepper like poblano.
Spices: Cumin, chili powder, and smoked paprika give the soup its classic flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder will work well.
Chicken broth: Homemade broth is great if you have it, but store-bought works just fine. For a vegetarian version, use vegetable broth and skip the chicken, adding extra beans or veggies instead.
Black beans & corn: These add texture and sweetness. You can use canned or fresh. Kidney or pinto beans work well as alternatives.
Chicken: Rotisserie chicken is convenient and flavorful. Leftover cooked chicken or shredded turkey are good substitutes.
Corn tortillas: Use fresh if possible—they crisp up nicely when toasted. For a shortcut, store-bought tortilla chips can be crushed and added on top just before serving.
Avocado & Cheese: Avocado adds creaminess, and shredded cheese adds richness. Monterey Jack melts easily, but cheddar or pepper jack are tasty swaps.
How Do I Get Crispy Tortilla Strips That Don’t Get Soggy?
Crispy tortilla strips are the perfect topping, but they can get soggy fast if added too early. Here’s how I make mine:
- Cut corn tortillas into thin strips or bite-sized pieces.
- Heat a small amount of oil in a skillet over medium heat.
- Fry the strips in batches, stirring occasionally, until golden and crisp—this usually takes 2-3 minutes per batch.
- Drain on paper towels and season lightly with salt while still warm.
- Add them just before serving, so they stay crunchy on top of your soup.
If you want a lighter method, bake strips at 375°F (190°C) for about 10 minutes, tossing halfway through. Keep an eye on them so they don’t burn!
Equipment You’ll Need
- Large pot – perfect for simmering all the soup ingredients together evenly.
- Cutting board and sharp knife – for chopping onions, garlic, jalapeños, and slicing tortillas.
- Wooden spoon or spatula – helps you stir the soup without scratching your pot.
- Skillet or frying pan – to toast or fry the tortilla strips until crispy.
- Measuring spoons and cups – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap shredded chicken for pulled pork or ground beef for a meatier twist.
- Add diced zucchini or bell peppers for extra veggies and color.
- Stir in some chipotle peppers in adobo sauce for a smoky, spicy kick.
- Top with crumbled queso fresco or a dollop of sour cream for creaminess.
How to Make Homemade Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- Salt and pepper to taste
- Juice of 1 lime
For the Toppings:
- 4 corn tortillas, cut into strips
- 1 avocado, sliced
- ½ cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro leaves for garnish
- Salsa or diced tomatoes for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and about 25 minutes to cook, so plan for roughly 35 minutes total. This includes making the soup, toasting the tortilla strips, and assembling toppings.
Step-by-Step Instructions:
1. Cook the Base:
Heat the vegetable oil in a large pot over medium heat. Add chopped onion and cook until soft and clear, about 5 minutes. Stir in minced garlic and jalapeño, cooking another 1-2 minutes until fragrant.
2. Add Spices and Liquids:
Mix in cumin, chili powder, and smoked paprika. Stir and cook for about 30 seconds to release flavors. Then pour in the chicken broth, diced tomatoes with their juice, black beans, and corn. Stir to combine and bring to a boil.
3. Simmer and Add Chicken:
Reduce the heat to low and let the soup simmer for 15 minutes to gather flavors. Add shredded chicken, cook for 5 more minutes to heat through. Season with salt, pepper, and lime juice.
4. Crisp the Tortilla Strips:
While the soup simmers, heat a little oil in a skillet over medium heat. Toast the tortilla strips until crisp and golden (about 2-3 minutes per side). For a quicker option, bake strips in a 375°F (190°C) oven for 10 minutes. Set aside.
5. Serve and Enjoy:
Ladle soup into bowls. Top each serving with crispy tortilla strips, sliced avocado, shredded cheese, fresh cilantro, and a spoonful of salsa or diced tomatoes if you like. Dive in and enjoy your warm, hearty bowl of tortilla soup!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw it overnight in the fridge or use the defrost function on your microwave for a quicker option.
How Should I Store Leftover Tortilla Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup on the stove over medium heat, adding a splash of broth or water if it has thickened too much.
Can I Make the Soup Spicier or Milder?
Absolutely! To make it milder, skip the jalapeño or reduce the chili powder slightly. For more heat, keep the jalapeño seeds or add a pinch of cayenne pepper or chipotle powder.
What Can I Use Instead of Fresh Tortillas for the Crispy Strips?
If you don’t have tortillas, tortilla chips can work as a quick substitute. Just add them on top of each bowl right before serving so they stay crunchy.
