Tortilla Soup Recipe

I absolutely love this Tortilla Soup Recipe because it’s like having a warm, comforting hug in a bowl. When the weather cools down, nothing hits the spot quite like the smokey warmth of roasted chiles combined with fresh ingredients and those crispy tortilla strips on top. Plus, this recipe is packed with layers of flavor that you’ll want to come back to again and again.

When I first tried this Tortilla Soup Recipe, I was amazed at how easy it was to make something that tasted so rich and complex without needing hours in the kitchen. It’s perfect for busy weeknights or even casual dinner parties, and your family will go crazy for it—trust me, I’ve tested this one many times. Plus, it’s flexible enough to tweak to your liking, which I’ll share along the way.

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Ingredients You’ll Need

The ingredients in this Tortilla Soup Recipe come together to balance smoky, fresh, and savory notes perfectly. I always choose fire-roasted diced tomatoes for that extra depth, and the guajillo or ancho chiles are key for mild heat with rich flavor.

• Dried Guajillo or Ancho Chiles: These add a beautiful smoky, mildly spicy flavor; if you can’t find either, pasilla chiles make a good substitute.
• Corn Tortillas: Essential for toasting and crisping into tortilla strips that give the soup lustrous texture.
• Fire-Roasted Diced Tomatoes: Bring a pleasant charred sweetness; canned works great and keeps things easy.
• Avocado Oil: I like this for its smooth flavor and high smoke point—perfect for sautéing and drizzling.
• White Onion: Diced for cooking and a bit reserved raw for topping, adding sweet crunch.
• Sea Salt: Enhances every flavor; taste and adjust as you go.
• Ground Cumin: Adds that warm earthiness that makes the soup feel authentic and rich.
• Dried Oregano: Just a pinch lends a subtle herbal brightness.
• Garlic Cloves: Freshly grated gives the soup that punchy aroma and depth.
• Water or Vegetable Broth: I prefer broth for extra flavor, but water works fine if you want a lighter version.
• Cooked Black Beans: I find they add lovely texture and protein to keep the soup filling.
• Fresh or Frozen Corn Kernels: Sweetness from the corn balances the smoky chili.
• Freshly Ground Black Pepper: For finishing and seasoning to taste.
• Diced Avocado, Sliced Radishes, Fresh Cilantro, Crumbled Cotija Cheese, Lime Wedges: These garnishes bring freshness, creaminess, and zing that elevate each spoonful.

Variations

I love how versatile this Tortilla Soup Recipe is—once you know the base, you can tweak it to fit your mood or diet. Feel free to swap ingredients or add your own flair to make it truly yours.

• Spicy Kick: I once added a chipotle pepper in adobo sauce and it turned the soup into a smoky, spicy delight that my spice-loving friends adored.
• Meat Lover’s Version: Stir in shredded rotisserie chicken during the last few minutes of simmering for added protein and heartiness.
• Vegan and Gluten-Free: This recipe is naturally vegan and gluten-free, which makes it perfect for most diets—just double-check your broth choice.
• Cheesy Twist: For a creamier soup, stir in a splash of crema or coconut milk before serving.

How to Make Tortilla Soup Recipe

Step 1: Toast the Chiles and Tortilla

Start by preheating your oven to 375°F and lining two baking sheets with parchment paper—this is for toasting the tortilla strips later. Use kitchen scissors to slice the stems off the dried chiles and carefully cut them open along one edge so they lay flat. Toast them in a dry skillet over medium heat for about 1 to 2 minutes per side until they’re soft and fragrant—this brings out their smoky aroma. Don’t rush this; it’s the flavor foundation of your soup. Pop one corn tortilla into the pan as well, to toast it until it’s puffed and fragrant, which will add a subtle layer of flavor.

Step 2: Make the Chile-Tomato Base

Transfer the toasted chiles and tortilla into a blender, then add the cans of fire-roasted diced tomatoes. Blend until silky smooth—this velvety blend will be the heart of your soup, giving it body and vibrant color. It’s worth taking a moment here to make sure everything is blended well for the best texture.

Step 3: Cook the Aromatics and Build Flavor

Heat two tablespoons of avocado oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and sprinkle with sea salt—seasoning early helps the onion soften beautifully and release its sweetness. Stir occasionally, cooking for about 8 minutes until softened. Add the ground cumin and dried oregano and cook for just 30 seconds until fragrant; these spices will bloom and deepen the flavor. Pour in the chile-tomato mixture and cook for two more minutes while stirring, allowing the flavors to marry and the base to thicken slightly.

Step 4: Simmer the Soup

Grate in the garlic cloves for a fresh, pungent kick, then add the water or vegetable broth along with the cooked black beans. Bring to a gentle simmer and let it cook for about 20 minutes so all those flavors get cozy together. After that, add the fresh or frozen corn kernels to the pot and simmer for another 10 minutes—the corn adds sweetness and texture that really makes the soup shine.

Step 5: Bake The Tortilla Strips

While the soup simmers, cut the remaining tortillas into thin strips. Toss them on your prepared baking sheets with a drizzle of avocado oil and a sprinkle of salt, making sure they’re nicely coated. Spread them out evenly and bake for 10 to 15 minutes until crispy and golden. These are my favorite topping; they add a wonderfully crunchy contrast to the rich soup.

Step 6: Final Seasoning and Serving

If your soup feels too thick, don’t hesitate to stir in a bit more water or broth until it reaches your ideal consistency. Taste and adjust salt and pepper as needed. Ladle the soup into bowls and top generously with your crispy tortilla strips, the reserved raw diced onion, creamy avocado slices, crunchy radishes, fresh cilantro leaves, and crumbled Cotija cheese. Don’t forget the lime wedges to squeeze on top—they brighten all the flavors and tie it all together.

How to Serve Tortilla Soup Recipe

Garnishes

For me, the toppings are half the fun of this soup. I always pile on diced avocado for creaminess, sliced radishes for a crisp bite, fresh cilantro for brightness, and crumbled Cotija cheese for a salty, crumbly finish. The crispy tortilla strips add that luscious crunch I crave. And a squeeze of lime right before eating brings all the flavors alive—don’t skip it!

Side Dishes

I enjoy serving this soup alongside a simple green salad or some Mexican street corn if I’m feeling fancy. Warm, soft tortillas also make a lovely accompaniment, perfect for dipping into every last delicious drop.

Creative Ways to Present

For special occasions, I like to serve the soup in individual mini cast iron skillets or rustic bowls to keep it warm at the table. Offering a topping station with all the garnishes lets guests customize their bowls and adds a fun interactive element.

Make Ahead and Storage

Storing Leftovers

I store leftover tortilla soup in an airtight container in the fridge for up to 4 days. The flavors meld even more overnight, so leftovers can be better than the first day! Just keep the crispy tortilla strips separate until ready to serve.

Freezing

I’ve frozen this soup successfully several times. Let it cool completely, transfer to freezer-safe containers or bags, and it freezes for up to 3 months. Avoid freezing the crispy tortilla strips—add fresh ones when you reheat.

Reheating

Reheat leftover tortilla soup gently over medium-low heat on the stove, stirring occasionally. This helps keep the beans and corn from breaking apart and preserves the texture. Add a splash of water or broth if it seems too thick.

FAQs

Final Thoughts

This Tortilla Soup Recipe has become one of my go-to dishes whenever I crave something cozy yet vibrant. It’s a meal that brings people together around the table and invites everyone to customize their bowl just the way they like it. If you haven’t tried making tortilla soup at home before, give this recipe a whirl—you’ll be surprised how much love you can cook up in just one pot.

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