Homemade Tortilla Soup is a comforting bowl filled with tender chicken, smoky chipotle peppers, fresh tomatoes, and crunchy tortilla strips that add the perfect bite. This soup feels like a warm hug, with flavors that are bright, slightly spicy, and totally satisfying. It’s the kind of dish that makes you feel cozy, even on the chilliest day.
I love making this soup on weekends when I have a bit more time to simmer everything together and let the flavors blend. One tip I always follow is to toast the tortilla strips just right—they should be crispy but not burnt, adding that great texture that brings the whole soup to life. It’s fun to customize, too; sometimes I add avocado or a sprinkle of cheese on top, depending on what we have on hand.
Serving this soup with a squeeze of fresh lime and a handful of chopped cilantro makes it really pop. I often make a big batch because everyone in my family loves it, and it’s perfect for leftovers the next day. Plus, it’s easy to share with friends when they drop by for a quick dinner. This soup always brings everyone together around the table, and that’s why I keep going back to it again and again.
Key Ingredients & Substitutions
Onion & Garlic: These form the flavor base. Yellow onion is my go-to for its mild sweetness. If you don’t have garlic fresh, garlic powder works in a pinch.
Jalapeño: Adds heat and freshness. Skip it if you prefer mild or substitute with a pinch of chili flakes.
Spices: Cumin, chili powder, and smoked paprika bring warmth and depth. If you don’t have smoked paprika, regular paprika is fine, but add a tiny bit of chipotle powder if you have it for that smoky touch.
Chicken broth & shredded chicken: For richness and protein. Use vegetable broth for a vegetarian version, and leave out the chicken or swap in tofu or extra beans.
Black beans & corn: These add texture and a bit of sweetness. Canned is convenient, but fresh or frozen both work well.
Tortilla strips: Corn tortillas toasted or fried add crunch. You can substitute with store-bought tortilla chips broken into strips.
How Do You Make Crunchy Tortilla Strips Without Burning Them?
To get perfectly crispy and golden tortilla strips, watch the heat and timing closely:
- Cut tortillas evenly to ensure they cook at the same rate.
- Toss with a little olive oil and a pinch of salt for flavor and crispiness.
- Bake at 375°F (190°C), turning once halfway to cook evenly.
- Check after 8 minutes and every 2 minutes after to prevent burning—they can go from golden to burnt quickly.
- If frying, use medium heat and fry in batches, removing when crispy and draining on paper towels.
- Allow strips to cool; they’ll crisp more as they cool down.
Equipment You’ll Need
- Large pot – perfect for simmering the soup and blending all the flavors together.
- Cutting board and sharp knife – for chopping onion, garlic, jalapeño, and other fresh ingredients safely.
- Baking sheet – to spread tortilla strips evenly for baking crisp and golden.
- Wooden spoon or ladle – easy to stir the soup and serve without scratching your pot.
- Measuring spoons – to get the spices and seasonings just right.
Flavor Variations & Add-Ins
- Swap shredded chicken with cooked ground beef or turkey for a different protein twist.
- Add diced bell peppers or zucchini for extra veggies and color.
- Top with shredded cheese like cheddar or Monterey Jack for creamy richness.
- Mix in a dash of chipotle in adobo sauce if you want more smoky heat.
How to Make Homemade Tortilla Soup
Ingredients You’ll Need:
Main Soup Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 (14.5 oz) can diced tomatoes (or fresh diced tomatoes)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup cooked shredded chicken (optional)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned drained)
- Salt and pepper to taste
- Juice of 1 lime
Tortilla Strips:
- 4 corn tortillas, cut into thin strips
- 1 tablespoon olive oil
- Salt
Garnishes:
- 1 avocado, diced
- Fresh cilantro, chopped
- Lime wedges
Time Needed
This tortilla soup takes about 10 minutes to prep, 25 minutes to simmer, and 10 minutes to bake the tortilla strips. Total time is around 45 minutes—I promise it’s worth every minute!
Step-by-Step Instructions:
1. Cook the Onion and Aromatics:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and jalapeño (if using) and cook for another 1-2 minutes until fragrant.
2. Add Spices and Tomatoes:
Stir in the ground cumin, chili powder, and smoked paprika. Let the spices cook for about 30 seconds to bring out their flavors. Then add the diced tomatoes with their juices, stirring them into the mix.
3. Combine Broth, Beans, Corn, and Chicken:
Pour in the chicken broth along with the shredded chicken (if using), black beans, and corn. Stir everything well to combine. Bring the soup to a boil, then lower the heat and simmer gently for 20-25 minutes so all the flavors blend beautifully. Season with salt and pepper to your taste.
4. Prepare the Tortilla Strips:
While the soup simmers, toss your cut tortilla strips with 1 tablespoon olive oil and a pinch of salt. Spread them out in a single layer on a baking sheet. Bake in a 375°F (190°C) oven for about 10 minutes, tossing halfway through, until the strips are crisp and golden. You can also fry them in a little oil if you prefer.
5. Finish and Serve:
Remove the soup from heat and stir in the fresh lime juice to brighten it up. Ladle the soup into bowls, then top each one with crispy tortilla strips, diced avocado, and chopped cilantro. Serve with lime wedges on the side for an added zing.
Enjoy your warm, tasty homemade tortilla soup with all the fresh, crunchy goodness in every spoonful!
Can I Use Frozen Chicken for the Soup?
Yes! Just make sure to thaw the chicken completely before adding it. Thaw overnight in the fridge or use the defrost setting on your microwave. Shred it before stirring into the soup for even heating.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Keep tortilla strips separate so they stay crispy. Reheat the soup gently on the stove or in the microwave.
Can I Make This Soup Vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and skip the shredded chicken. You can add extra beans or veggies like zucchini to keep it hearty.
What’s the Best Way to Make Tortilla Strips Crispy?
Baking at 375°F (190°C) until golden and tossing halfway through works great. Keep an eye on them after 8 minutes to prevent burning. Frying in oil also makes them crispy quickly if you prefer that method.
