Tortilla soup is a beloved Mexican-inspired dish known for its rich flavors and comforting warmth. This dish combines crispy tortilla strips, tender chicken, and a flavorful broth with a hint of spice. It is perfect for a cozy meal on a chilly evening or a delicious addition to any gathering.
Why Make This Recipe
Making tortilla soup at home allows you to customize the spice level, use fresh ingredients, and enjoy a healthier version compared to store-bought options. This recipe is not only delicious but also budget-friendly and easy to prepare.
How to Make Tortilla Soup
This simple tortilla soup recipe involves frying tortilla strips until crispy, sautéing onions and peppers, simmering a flavorful broth with tomatoes and chicken, and finally garnishing it with avocado, cilantro, and spicy yogurt for the perfect finishing touch.
Ingredients
- 6 (6-inch) corn tortillas, cut into strips
- 1/4 cup (60 mL) vegetable oil
- 1 small onion, chopped (about 1/3 cup/ 75 mL)
- 2 cloves garlic, finely chopped
- 1 medium poblano or jalapeño pepper, seeded and chopped (for extra heat, keep the seeds)
- 1 carton (32 oz) reduced-sodium chicken broth
- 1 can (14 oz) organic fire-roasted diced tomatoes, undrained
- 1/2 tsp (2 mL) coarse salt (kosher salt or sea salt)
- 1 1/2 cups (625 mL) shredded cooked chicken
- 1 medium ripe avocado, peeled, pitted, and sliced
- 1 cup (250 mL) fresh cilantro or green onions, chopped
- 1 cup (250 mL) 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.
How to Serve Tortilla Soup
Serve this soup hot, topped with crispy tortilla strips, avocado, and a drizzle of spicy yogurt. Pair it with a side of warm cornbread, a fresh salad, or a simple cheese quesadilla for a complete meal.
How to Store Tortilla Soup
- Refrigerate: Store leftover soup (without tortilla strips) in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze the soup in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm the soup on the stove over medium heat or microwave until hot. Add fresh tortilla strips before serving.
Tips to Make Tortilla Soup
- Use homemade or store-bought rotisserie chicken for an easy shortcut.
- Adjust the spice level by adding or removing jalapeño seeds.
- For extra flavor, roast the poblano pepper before chopping.
- If you prefer a creamier soup, blend half of the broth and tomatoes before adding the chicken.
Variation
- Vegetarian Version: Swap chicken for black beans or chickpeas and use vegetable broth.
- Cheesy Twist: Stir in shredded cheddar or Monterey Jack cheese.
- Smoky Flavor: Add a pinch of smoked paprika or chipotle powder.
- Extra Protein: Top with a fried or poached egg.
FAQs
How long does tortilla soup last?
Tortilla soup lasts up to 4 days in the refrigerator and 3 months in the freezer. Store tortilla strips separately to keep them crispy.
Can I substitute an ingredient in tortilla soup?
Yes! You can use vegetable broth instead of chicken broth, swap poblano for bell pepper, or use Greek yogurt in place of spicy yogurt.
What can I serve with tortilla soup?
Serve with cornbread, a fresh green salad, cheese quesadillas, or warm tortillas for a complete meal.
Enjoy making this easy and delicious tortilla soup at home!
The Best Tortilla Soup Recipe
Equipment
- Medium Saucepan
- Paper Towels
Ingredients
Tortillas
- 6 pieces corn tortillas, cut into strips
Oil
- 1/4 cup vegetable oil
Vegetables
- 1 small onion, chopped (about 1/3 cup)
- 2 cloves garlic, finely chopped
- 1 medium poblano or jalapeño pepper, seeded and chopped (for extra heat, keep the seeds)
Broth and Tomatoes
- 1 carton reduced-sodium chicken broth (32 oz)
- 1 can organic fire-roasted diced tomatoes, undrained (14 oz)
- 1/2 tsp coarse salt (kosher salt or sea salt)
Chicken
- 1 1/2 cups shredded cooked chicken
Garnishes
- 1 medium ripe avocado, peeled, pitted, and sliced
- 1 cup fresh cilantro or green onions, chopped
- 1 cup spicy yogurt
Instructions
- 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.