Name: The Best Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 pieces corn tortillas, cut into strips; 1/4 cup vegetable oil (for frying); 1 small onion, chopped ((about 1/3 cup)); 2 cloves garlic, finely chopped; 1 medium poblano or jalapeño pepper, seeded and chopped; 1 carton (32 oz) reduced-sodium chicken broth; 1 can (14 oz) organic fire-roasted diced tomatoes, undrained; 1/2 tsp coarse salt; 1 1/2 cups shredded cooked chicken; 1 medium ripe avocado, peeled, pitted, and sliced; 1 cup fresh cilantro or green onions, chopped; 1 cup spicy yogurt

Jump to Recipe

Creamy, comforting, and full of bright, spicy flavor, this tortilla soup is the kind of bowl that makes everyone at the table smile. In about 30 minutes you can turn pantry staples and leftover chicken into a satisfying, crowd-pleasing meal that’s perfect for weeknights, casual dinners, or when you need a little kitchen comfort. Fun fact: tortilla soup is a cousin of traditional Mexican soups and was originally made to use up stale tortillas — now we fry them fresh for the irresistible crunch.

This recipe is special because it marries simplicity with big flavors, and you can easily customize toppings to please picky eaters and adventurous foodies alike. If you love quick, wholesome meals, you’ll also enjoy seeing how this compares to other family favorites on the blog, like a light pasta salad that plays well at the same dinner table. For another great lunch or side option, check out this twist on the classic tortilla soup recipe. Ready to dive in? Let’s make a pot of cozy goodness.

What is The Best Tortilla Soup Recipe?

What makes a recipe claim the title of “The Best”? Is it the crunch, the heat, the creaminess, or the memories it creates? This tortilla soup earns the name by balancing crispy fried tortilla strips with a savory, tomato-scented broth and tender shredded chicken — a soup that’s both comforting and lively. Maybe it’s called “the best” because it’s the easiest way to win hearts at the table — after all, “the way to a man’s heart is through his stomach.” Or maybe someone shouted that at a family dinner and the name just stuck. Either way, it’s playful, delicious, and begging to be tried. Give it a go and see if your kitchen agrees — you might find a new weeknight favorite.

Why You’ll Love This:

Bold, satisfying flavor: Tangy fire-roasted tomatoes, aromatic broth, and roasted pepper notes create a richly flavored bowl that’s bright and warm.
Save money and time: This recipe uses pantry staples and leftover chicken, making it a budget-friendly meal that comes together quickly.
Customizable toppings: Avocado, cilantro or green onions, and a drizzle of spicy yogurt add creamy, herbal, and cooling contrasts that make every spoonful exciting.

Compared to a heavier stew, this tortilla soup feels lighter while still being filling — it’s a great alternative to a creamy chicken soup and pairs nicely with lighter sides. Try it tonight and taste why it’s a keeper.

How to Make:

Quick Overview

This tortilla soup is delightfully simple: crisp tortilla strips add crunch, a quick sauté builds aromatics, and a short simmer melds flavors. The texture contrast between crunchy tortillas and silky broth with tender chicken is the standout element. Total time is roughly 30 minutes: about 10 minutes prep and 20 minutes cooking.

Ingredients

6 (6-inch) corn tortillas, cut into strips
1/4 cup vegetable oil
1 small onion, chopped (about 1/3 cup)
2 cloves garlic, finely chopped
1 medium poblano or jalapeño pepper, seeded and chopped
1 carton (32 oz) reduced-sodium chicken broth
1 can (14 oz) organic fire-roasted diced tomatoes, undrained
1/2 tsp coarse salt
1 1/2 cups shredded cooked chicken
1 medium ripe avocado, peeled, pitted, and sliced
1 cup fresh cilantro or green onions, chopped
1 cup spicy yogurt

Directions

Cut tortillas in half, then into thin strips. Heat oil in a medium saucepan over medium-high heat. Fry tortilla strips in batches until light brown and crispy. Remove and drain on paper towels.
In the same saucepan, cook chopped onion over medium-high heat for 2 minutes. Stir in garlic and poblano pepper, and cook until tender-crisp, about 2-3 minutes.
Add broth, diced tomatoes, and salt. Bring to a boil, then reduce heat and let simmer for 15 minutes.
Stir in shredded chicken and heat through.
Divide half of the tortilla strips among 4 serving bowls. Ladle in soup, then top with avocado slices.
Garnish with remaining tortilla strips, chopped cilantro, and a drizzle of spicy yogurt. Serve hot.

The Best Tortilla Soup Recipe

What to Serve With

Simple green salad with lime vinaigrette for a fresh contrast.
Warm corn or flour tortillas if you want extra dipping options.
Mexican-style rice or cilantro-lime rice to make it more filling.
Crispy roasted vegetables or a charred corn and black bean salad for heartier sides.
For drinks, a cold Mexican lager, iced tea with lime, or a refreshing agua fresca pairs wonderfully.

Try pairing this bowl with a light pasta salad for a summer spread — it complements the soup without stealing the show. You can find ideas for a bright side in this pasta salad recipe on the blog: pasta salad the best recipe.

Top Tips for Perfecting

Tortilla strips: Fry in batches and keep oil at medium-high so they crisp without burning. Drain well on paper towels and salt lightly while warm.
Pepper heat: Use a poblano for mild flavor, jalapeño for more heat. Keep seeds if you like it spicier.
Broth choice: Use reduced-sodium chicken broth to control salt; adjust at the end to taste.
Chicken: Leftover rotisserie chicken works great. If cooking raw chicken, poach in the broth, shred, and return to the soup.
Yogurt swap: Use plain Greek yogurt mixed with a pinch of cayenne if spicy yogurt isn’t available.
Avoid soggy tortillas: Add half the strips before ladling soup and the rest on top to keep a crunchy finish.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep tortilla strips separate to retain crunch.
Freezing: Freeze the soup (without avocado or crunchy toppings) for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over low-medium heat, stirring occasionally. Add a splash of broth if it seems thick. Add fresh tortilla strips and sliced avocado just before serving for best texture.

FAQs

Can I make this soup vegetarian?
Yes. Replace chicken broth with vegetable broth and omit the chicken. Add black beans or roasted corn for extra protein and body.

How do I make the tortilla strips without frying?
You can bake the strips: toss with a little oil, spread on a baking sheet, and bake at 400°F for 8–10 minutes, turning once, until crisp and golden.

Is spicy yogurt necessary?
No, but it adds a creamy, tangy kick. Plain Greek yogurt with a pinch of smoked paprika or cayenne is a good substitute.

Can I prepare this ahead of time?
You can make the soup base a day ahead and reheat before adding fresh toppings. Keep crunchy elements separate until serving.

How can I adjust the heat level?
Seed the poblano or jalapeño to reduce heat, or add more seeds or a bit of chipotle in adobo for a smoky spice.

Conclusion

This tortilla soup is worth making because it delivers comforting warmth, bright tomato and pepper flavors, and a delightful crunch in a fast, budget-friendly package. It’s easy enough for a weeknight and special enough to serve friends. If you want to explore other takes on tortilla soup from trusted sources as inspiration, check out this detailed version from Perfect Chicken Tortilla Soup Recipe | The Kitchn and a popular home-cook favorite at Chicken Tortilla Soup. Enjoy a bowl, share it with loved ones, and come back to tweak toppings until you find your perfect combination.