Homemade Tortilla Soup is a flavorful, comforting bowl of goodness filled with tender chicken, crispy tortilla strips, fresh tomatoes, and a blend of spices that bring everything together perfectly. The soup has a nice balance of warmth and zest, with a hint of crunch from the tortillas that I just love. It’s hearty without being heavy, making it great for any time you want something satisfying but not too filling.
I always enjoy making this soup because it’s so easy to customize based on what I have in the kitchen. Sometimes I add avocado or a squeeze of lime right before serving to brighten up the flavors. I find that letting the soup simmer for a bit helps those spices and tomatoes meld into something really tasty. Plus, the crispy tortilla strips on top are my favorite part—they give just the right touch of crunch and fun to each spoonful.
One of my favorite ways to serve Homemade Tortilla Soup is with a little shredded cheese and some fresh cilantro sprinkled on top. It feels like a cozy hug in a bowl after a busy day. Whether you’re serving it to friends or just making a comforting dinner for yourself, this soup always brings a smile to the table. It’s simple, delicious, and a reminder that good food doesn’t have to be complicated.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken makes this soup quick and tender. Rotisserie chicken works great if you’re short on time. For a vegetarian option, swap with extra beans or mushrooms.
Beans and Corn: Black beans and corn add texture and sweetness. You can use canned or frozen. If black beans aren’t available, pinto or kidney beans are good alternatives.
Spices: Ground cumin, chili powder, and smoked paprika bring warmth and depth. Adjust the chili powder depending on how spicy you like the soup. If you don’t have smoked paprika, regular paprika or a dash of chipotle powder can work well.
Tortilla Strips: These add welcome crunch. Cut corn tortillas into strips and fry or bake them crispy. For a lighter option, try toasting them in the oven or air fryer instead of frying.
Lime and Garnishes: Lime juice brightens the whole dish. Fresh cilantro, diced avocado, sour cream, and shredded cheese are classic toppings that add creaminess and freshness. Don’t skip these if you can help it!
How Do You Get Crispy Tortilla Strips Without Soggy Crunch?
Crispy tortilla strips are the topping that makes this soup special. Here’s how to keep them crisp and flavorful:
- Cut corn tortillas into thin strips about 1/2 inch wide.
- Heat vegetable oil in a skillet over medium-high heat until shimmering but not smoking.
- Add the strips in batches to avoid overcrowding. Fry for 1-2 minutes, stirring often, until golden brown and crisp.
- Use a slotted spoon to remove strips and drain on paper towels. This removes excess oil that could make them soggy.
- Sprinkle with a little salt while they’re still warm for extra flavor.
If you want a healthier option, bake the strips at 375°F (190°C) for 8-10 minutes, turning once, until crisp. Store them separately and add them just before serving to keep the crunch intact.
Equipment You’ll Need
- Large pot – perfect for simmering all the soup ingredients together evenly.
- Knife and cutting board – for prepping onions, garlic, and slicing tortillas.
- Wooden spoon – great for stirring without scratching your pot.
- Skillet – needed to fry the tortilla strips until crispy and golden.
- Slotted spoon or tongs – helps you safely remove crispy tortilla strips from hot oil.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded turkey or cooked ground beef for different protein options.
- Add diced jalapeño or a pinch of cayenne powder for more heat.
- Stir in cooked rice or quinoa to make the soup heartier.
- Top with crumbled queso fresco or shredded Monterey Jack cheese for a rich finish.
Homemade Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can black beans, drained and rinsed
- 2 chicken breasts, cooked and shredded
- Salt and pepper, to taste
- Juice of 1 lime
- 4 corn tortillas, cut into strips
- Vegetable oil, for frying tortilla strips
For Garnish:
- 1 avocado, diced
- Fresh cilantro leaves
- Sour cream
- Lime wedges
- Shredded cheese (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 20 minutes to cook and simmer. Allow extra time if you plan to make homemade fried tortilla strips for that perfect crunchy topping. Overall, expect about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Base:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Then add the minced garlic, ground cumin, chili powder, and smoked paprika. Stir and cook for about a minute until you smell those wonderful spices.
2. Make the Soup:
Add the chicken broth and canned diced tomatoes (including the juices) to the pot. Bring this to a boil, then lower the heat and let it simmer gently for 10 minutes. This helps meld all the flavors together.
3. Add Veggies and Chicken:
Next, stir in the corn kernels, black beans, and shredded chicken. Let everything simmer for another 10 minutes to heat through and allow the flavors to blend. Season with salt and pepper to your taste.
4. Prepare the Tortilla Strips:
While the soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry the corn tortilla strips until they turn golden brown and crispy, about 1–2 minutes. Remove them with a slotted spoon and place them on paper towels to drain excess oil.
5. Finish and Serve:
Stir fresh lime juice into the soup for a bright, tangy touch. Ladle the soup into bowls and garnish with fried tortilla strips, diced avocado, fresh cilantro, a dollop of sour cream, lime wedges, and shredded cheese if you like. Enjoy your warm, hearty and delicious homemade tortilla soup!
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breasts?
Absolutely! Rotisserie chicken is a great shortcut—just shred it and add it to the soup in step 3. It saves time and adds great flavor.
How Do I Make the Tortilla Strips Without Frying?
You can bake the tortilla strips at 375°F (190°C) for 8-10 minutes, flipping halfway through, until crispy. This is a lighter alternative that still gives nice crunch.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup a day in advance and refrigerate. Reheat gently on the stove before serving, and add fresh tortilla strips and garnishes just before serving to keep everything crisp and fresh.
What Are Some Good Substitutions for Black Beans?
If you don’t have black beans, pinto or kidney beans work well. Just rinse and drain canned beans before adding to the soup.
