Homemade Tortilla Soup is a comforting bowl filled with rich tomato broth, tender chicken, crunchy tortilla strips, and a touch of fresh lime and cilantro. It’s a warm and hearty dish that feels like a big hug on a cool day. The mix of textures—from smooth soup to crispy toppings—makes every spoonful exciting and delicious.
I love making this soup because it’s so easy to toss together with simple ingredients, but it tastes like you spent hours in the kitchen. One of my favorite parts is layering in all the toppings at the end: shredded cheese, creamy avocado, and maybe a dollop of sour cream. It really brings the flavors to life and makes the soup extra special.
Whenever I serve Homemade Tortilla Soup, I like to pair it with some warm, fresh tortillas or a side of rice. It’s the kind of meal that invites everyone to gather around the table and enjoy something cozy and filling. Plus, it’s great for leftovers, so you can enjoy that comforting taste again the next day.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken adds protein and texture. I often use rotisserie chicken for convenience, but poached or leftover chicken works great too.
Black Beans and Corn: These bring hearty texture and natural sweetness. If you prefer, swap black beans for pinto or kidney beans, and use fresh, frozen, or canned corn.
Tortilla Strips: Crispy tortilla strips are a must for crunch. Corn tortillas are best, but flour tortillas can work too. Baking them is a healthier alternative to frying.
Tomatoes and Spices: Canned diced tomatoes with juice form the broth base. Ground cumin and chili powder give authentic warming flavors. Adjust spices for your heat preference or leave out the jalapeño for less spice.
How Can I Make Crispy Tortilla Strips That Stay Crunchy?
The crunch of the tortilla strips is what sets this soup apart, but soggy strips can be disappointing. Here’s how to get them perfect:
- Cut corn tortillas into thin strips or bite-sized pieces.
- For frying: Heat oil in a pan over medium-high heat. Fry strips in batches for 1-2 minutes until golden and crisp. Drain on paper towels to remove excess oil.
- For baking: Toss strips with a bit of oil and salt, spread on a baking sheet, and bake at 375°F (190°C) for 10-15 minutes. Flip halfway for even crispness.
- Only add strips to your soup right before serving to keep them crunchy.
Equipment You’ll Need
- Large pot – perfect for cooking the soup evenly and holding all ingredients.
- Wooden spoon – great for stirring the soup gently without scratching the pot.
- Knife and cutting board – essential for chopping onions, garlic, jalapeño, and avocado.
- Slotted spoon or tongs – helpful for handling tortilla strips when frying or baking.
- Measuring spoons and cups – keep your spices and liquids accurate for balanced flavor.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shrimp for a seafood twist that adds a sweet, fresh taste.
- Mix in diced zucchini or bell peppers for extra veggies and mild crunch.
- Try different beans like pinto or kidney to change texture and flavor.
- Add a pinch of smoked paprika or chipotle powder for a smoky, spicy kick.
Equipment You’ll Need:
- Large pot or Dutch oven for cooking the soup evenly.
- Sharp knife and cutting board for chopping vegetables and toppings.
- Wooden spoon or spatula to stir the ingredients as they cook.
- Frying pan or baking sheet to crisp the tortilla strips.
- Measuring cups and spoons for precise ingredients.
Variations You Can Try:
- Vegetarian Version: Skip the chicken and use vegetable broth. Add extra beans or diced sweet potatoes for heartiness.
- Spicy Kick: Add chopped chipotle peppers in adobo or increase the jalapeño for more heat.
- Seafood Twist: Substitute chicken with cooked shrimp or fish chunks for a fresh seafood flavor.
- Creamy Soup: Stir in a splash of heavy cream or coconut milk for a rich, creamy texture.
- More Veggies: Add diced zucchini, bell peppers, or carrots for added nutrition and color.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before shredding and adding it to the soup. Thaw in the fridge overnight or in cold water for quicker thawing.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and omit the chicken. You can add extra beans or vegetables like sweet potatoes to keep it hearty.
What’s the Best Way to Store Leftover Tortilla Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and add fresh tortilla strips when serving to keep the crunch.
Can I Prepare the Tortilla Strips Ahead of Time?
Yes! You can make and store them in an airtight container once cooled. To refresh, re-crisp them in a hot oven for a few minutes before serving.
