Homemade Tortilla Soup is a comforting bowl full of bold flavors and delicious textures. This soup is packed with tender chicken, fresh tomatoes, beans, corn, and just the right amount of spice. Crispy tortilla strips on top add a satisfying crunch that makes each spoonful special.
I love making this soup on cool evenings because it feels like a warm hug in a bowl. I usually add a little squeeze of lime and a sprinkle of cheese before serving, which takes it to the next level. What’s great about this recipe is that it’s easy to customize—if you want it spicy, add extra chili; if you want it mild, keep it simple.
One of my favorite ways to enjoy homemade tortilla soup is alongside some fresh avocado slices and a dollop of sour cream. It’s a meal that’s both filling and bright, perfect for family dinners or when friends come over. Every time I make it, it reminds me of cozy nights filled with good food and great company.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s easy and adds great flavor. You can also boil chicken breasts or thighs if you prefer fresh-cooked meat.
Tortillas: Corn tortillas give a nice authentic crunch when fried. If you want a lighter or gluten-free option, try baked tortilla chips instead of frying.
Black Beans and Corn: These add texture and a bit of sweetness. Canned versions are super convenient, but fresh or frozen work just as well with a quick rinse.
Jalapeño: This is optional if you want a mild soup. For more heat, keep the seeds or add a pinch of cayenne pepper. No jalapeño? A pinch of chili flakes works.
Avocado: Creamy avocado on top balances the spice and crunch. You can swap it with sour cream or Greek yogurt for a different creamy touch.
How Do You Make Crispy Tortilla Strips Perfect Every Time?
Getting those crunchy tortilla strips just right adds a great texture contrast. Here’s how I do it step-by-step:
- Cut the corn tortillas into thin strips.
- Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat.
- Test the oil by dropping in a small strip; it should sizzle immediately.
- Fry the strips in batches for 1-2 minutes or until golden and crisp.
- Use a slotted spoon to transfer to paper towels to drain excess oil.
- Sprinkle with a little salt while still warm for extra flavor.
Tip: Don’t overcrowd the pan to keep strips crispy and avoid sogginess. If you prefer less oil, try baking the strips in the oven at 375°F for 10-12 minutes, flipping halfway through.
Equipment You’ll Need
- Large pot – perfect for simmering all the soup ingredients together evenly.
- Cutting board and sharp knife – essential for chopping onions, jalapeños, cilantro, and avocado safely and quickly.
- Frying pan or skillet – needed to crisp up the tortilla strips for that perfect crunchy topping.
- Slotted spoon or spider strainer – helps you easily remove tortilla strips from hot oil without oil splashes.
- Ladle – makes serving your warm, hearty soup neat and easy.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or firm white fish for a lighter seafood twist that still pairs well with tortillas and spice.
- Add diced bell peppers or zucchini to boost veggie content and add subtle sweetness and texture.
- Mix in a handful of chopped fresh spinach or kale near the end of cooking for a pop of green and extra nutrients.
- Use pepper jack cheese instead of regular shredded cheese to give your soup a mild spicy kick.
How to Make Homemade Tortilla Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional for mild heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken (rotisserie or boiled)
- Salt and black pepper, to taste
- Juice of 1 lime
- 1/2 cup chopped fresh cilantro
- 4 corn tortillas, cut into strips
- Vegetable oil, for frying tortilla strips
- 1 avocado, peeled, pitted, and cubed
- Optional toppings: shredded cheese, sour cream, extra cilantro, lime wedges
Time Needed
This soup takes about 10 minutes to prep and 25 minutes to cook, so around 35 minutes total. It’s pretty quick and easy for such a tasty meal!
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 4-5 minutes until soft and translucent. Then add the minced garlic, jalapeño (if you’re using it), cumin, and chili powder. Stir everything and cook for another 1-2 minutes until fragrant.
2. Add Soup Ingredients and Simmer:
Pour in the chicken broth, diced tomatoes with their juices, black beans, corn, and shredded chicken. Stir well, then bring the soup to a boil. Once boiling, lower the heat and let it simmer for 15-20 minutes so all the flavors come together beautifully.
3. Make the Tortilla Strips:
While the soup simmers, heat about 1/4 inch of vegetable oil in a skillet on medium-high heat. Fry the tortilla strips in batches until crispy and golden, which should take 1-2 minutes per batch. Remove and drain them on paper towels, then sprinkle with a little salt.
4. Finish and Serve:
Add lime juice and chopped cilantro to the soup. Taste and add salt and pepper if needed. Ladle the hot soup into bowls and top each one with crispy tortilla strips and diced avocado. You can also add shredded cheese, sour cream, extra cilantro, or a lime wedge if you want to make it even more delicious.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw it in the fridge overnight before using. Shred the chicken once thawed to get the best texture for the soup.
How Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Keep the tortilla strips separate to retain their crunch.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead. You can add extra beans or veggies for heartiness.
What Can I Use Instead of Frying Tortilla Strips?
If you want to skip frying, baked tortilla chips or store-bought chips work great as a crunchy topping with less mess.
