There’s nothing like a steaming bowl of tortilla soup to warm you up on a chilly day—or honestly, any day! I fell in love with this Mexican classic years ago during a rainy vacation in Guadalajara, where a tiny street vendor served me the most incredible version. The rich tomato broth, the crunch of fried tortilla strips, the fresh pop of lime… I’ve been obsessed ever since. My version keeps things simple but packs all that comforting flavor into one pot. It’s the kind of recipe you’ll want to make on repeat, especially when you need a quick, satisfying meal that feels like a hug in a bowl.

Why You’ll Love This Tortilla Soup

This isn’t just any tortilla soup—it’s the kind of recipe that’ll make you wonder why you ever bothered with takeout. Here’s why it’s a total game-changer:

• Quick & easy: From chopping to serving, you’re looking at about 35 minutes. Perfect for those “I need dinner NOW” nights.
• Flavor bomb: The combo of cumin, chili powder, and fresh jalapeño gives it that deep, smoky kick without being overwhelming.
• Customizable: Not feeling chicken? Skip it. Want it spicier? Add an extra jalapeño. The toppings are your playground—pile on the avocado, sour cream, or extra lime.
• Leftover magic: Tastes even better the next day (if it lasts that long). The flavors meld into something truly special.

Trust me, once you try this version, it’ll become your go-to comfort food. The crispy tortilla strips alone are worth it!

Ingredients for Tortilla Soup

Here’s everything you’ll need to make this soul-warming tortilla soup. I promise it’s all simple stuff—no fancy ingredients here! Just fresh, flavorful basics that come together beautifully:

• 2 tbsp olive oil – This is our cooking base. You could use vegetable oil, but olive adds a nice richness.
• 1 onion, diced – Yellow or white works great. Dice it small so it melts into the broth.
• 3 cloves garlic, minced – Fresh is best! That jarred stuff just doesn’t give the same punch.
• 1 jalapeño, seeded and diced – Pro tip: wear gloves when handling! Adjust the seeds for more/less heat.
• 1 tsp ground cumin – The secret weapon. Toasting it slightly in the oil makes all the difference.
• 1 tsp chili powder – Regular or ancho chili powder both work beautifully here.
• 1 can (14 oz) diced tomatoes – Fire-roasted add extra depth if you can find them.
• 4 cups chicken or vegetable broth – Homemade if you’ve got it, but boxed is fine too.
• 1 cup cooked chicken, shredded (optional) – Leftover rotisserie chicken is perfect for this.
• 6 corn tortillas, cut into strips – Stale ones actually fry up crispier!
• Salt and pepper to taste – Season as you go—I always add a pinch with each layer.

Don’t forget the toppings! Avocado, fresh cilantro, lime wedges, and a dollop of sour cream take this soup from great to “oh wow” status.

How to Make Tortilla Soup

Okay, let’s get cooking! This tortilla soup comes together in just a few simple steps, but I’ll walk you through each one so it turns out perfect. The key is building those layers of flavor—starting with the aromatics, then letting everything simmer into something magical. And don’t worry, I’ll share all my little tricks along the way!

Preparing the Soup Base

First things first: grab your favorite soup pot and heat the olive oil over medium heat. Toss in that diced onion and let it soften for about 3-4 minutes—you want it just translucent, not browned. Now add the garlic and jalapeño (careful, it might sizzle!), stirring constantly for 30 seconds until fragrant. This is when your kitchen will start smelling incredible!

Next comes the spice party: sprinkle in the cumin and chili powder. Here’s my secret—let the spices toast in the oil for about 30 seconds before adding anything else. You’ll actually see them darken slightly and smell even more amazing. This quick step wakes up all those smoky, earthy flavors that make tortilla soup so special.

Simmering and Finishing Touches

Time for the liquid goodness! Pour in your diced tomatoes (juice and all) and broth. Give it a good stir, then crank up the heat until it comes to a lively boil. Once bubbling, reduce the heat to a gentle simmer—we’re talking lazy bubbles here—and let it cook uncovered for 15 minutes. This simmer time is crucial for all the flavors to get cozy together.

If you’re adding chicken, now’s the time! Just toss in your shredded cooked chicken and let it warm through for about 2 minutes. Taste and adjust the seasoning—I usually add another pinch of salt and a few cracks of black pepper here. The broth should taste vibrant and slightly spicy, but you can always tweak it to your liking.

Crispy Tortilla Strips

While the soup simmers, let’s make those glorious crispy tortilla strips! Heat about 1/4 inch of oil in a small skillet over medium-high heat. Test it with one strip—if it sizzles immediately, you’re golden. Fry the strips in batches for just 30-60 seconds per side until crispy and lightly golden. Drain on paper towels and sprinkle with salt while still warm. (No fryer? No problem! Toss strips with a tiny bit of oil and bake at 375°F for 8-10 minutes until crisp.)

Tips for the Best Tortilla Soup

After making this tortilla soup countless times, I’ve picked up some tricks that take it from good to “lick-the-bowl-clean” amazing. First, don’t skip the fresh toppings—that bright crunch of cilantro and cool avocado makes all the difference! If it’s too spicy, stir in a spoonful of sour cream to mellow it out. And here’s my favorite leftover hack: store the broth and toppings separately, then reheat just what you need. The tortilla strips go in last so they stay crisp. Oh, and pro tip—double the recipe. Trust me, you’ll want seconds (and thirds!).

Tortilla Soup Variations

One of the best things about tortilla soup is how easily you can make it your own! Here are some of my favorite twists on the classic:

• Vegetarian delight: Skip the chicken and use vegetable broth—it’s just as satisfying! I love adding black beans or pinto beans for extra protein.
• Spice it up: For more heat, leave the jalapeño seeds in or add a pinch of cayenne. Chipotle peppers in adobo sauce give an incredible smoky kick too.
• Creamy version: Blend half the soup before adding chicken for a thicker, richer texture. A swirl of crema takes it over the top!
• Seafood twist: Swap chicken for shrimp—just add them during the last 3 minutes of cooking so they stay tender.

The possibilities are endless—that’s the beauty of this recipe! What’s your favorite way to change it up?

Serving Suggestions for Tortilla Soup

Oh, the fun part—loading up your bowl! I always set out toppings like a little DIY taco bar: extra crispy tortilla strips, creamy avocado slices, fresh cilantro, lime wedges, and a big bowl of sour cream. For sides? Keep it simple with warm corn tortillas or go all out with Mexican rice and a crisp cucumber salad. The real magic happens when you mix and match textures—that crunch from the strips against the velvety soup is pure happiness!

Tortilla Soup FAQs

I get asked about tortilla soup all the time—here are the questions that pop up most often from friends and family (and my honest answers!):

Can I freeze tortilla soup? Absolutely! Just leave out the tortilla strips and any dairy toppings. The broth freezes beautifully for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently—then add fresh toppings and crispy strips.

How do I make this gluten-free? You’re in luck—it’s naturally gluten-free as long as you use corn tortillas (check labels to be sure they’re 100% corn). Skip flour tortillas, and you’re golden!

What if I don’t have fresh jalapeños? No sweat! Use 1/2 tsp of crushed red pepper flakes or a dash of cayenne instead. The flavor will be slightly different but still delicious.

Can I make it in a slow cooker? Totally! Sauté the veggies first (this step matters!), then dump everything except the tortilla strips into the cooker. Low for 4-6 hours does the trick.

Why’s my soup not very spicy? Spice levels vary in jalapeños—next time, leave some seeds in or add an extra pepper. You can always spice up individual bowls with hot sauce too!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl of this tortilla soup! Keep in mind these numbers are estimates—your exact counts will vary based on ingredients and toppings. A typical serving (about 1¼ cups broth with chicken and a handful of tortilla strips) comes in around 320 calories, with 18g protein and 6g fiber from all those good-for-you veggies. It’s packed with vitamin C from the tomatoes and jalapeños too! Just remember: nutritional values change if you tweak the recipe (like adding extra avocado—which I totally recommend!).

35-Minute Tortilla Soup Recipe – Hearty & Irresistible Comfort

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• Author: Christina R. Jones
• Total Time: 35 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A flavorful and comforting Mexican-inspired tortilla soup with a rich tomato base, crispy tortilla strips, and fresh toppings.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 cup cooked chicken, shredded (optional)
• 6 corn tortillas, cut into strips
• Salt and pepper to taste
• Toppings: avocado, cilantro, lime wedges, sour cream

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Instructions

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and jalapeño. Cook until softened.
2. Stir in cumin and chili powder. Cook for 1 minute.
3. Add diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. While soup simmers, fry tortilla strips in oil until crispy. Drain on paper towels.
5. Add shredded chicken (if using) to the soup. Season with salt and pepper.
6. Serve hot, topped with crispy tortilla strips, avocado, cilantro, lime, and sour cream.

Notes

• For a vegetarian version, omit chicken and use vegetable broth.
• Adjust spice level by adding more or less jalapeño.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 6g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 18g
• Cholesterol: 40mg

Keywords: tortilla soup, Mexican soup, easy soup recipe