Here’s a warm, spoonable bowl of comfort: tortilla soup is a vibrant Mexican-born broth that balances roasted tomato depth, smoky chiles, tender shredded chicken and crisp tortilla strips. Bright lime, avocado and cilantro finish the bowl for contrast. This recipe is forgiving, fast-ish, and ideal for using leftover chicken or stretching a pot to feed a crowd.
Ingredients
– 2 tbsp vegetable oil
– 1 medium onion, chopped
– 3 garlic cloves, smashed
– 2 canned (14 oz) fire-roasted diced tomatoes or 4 fresh roasted tomatoes
– 4 cups low-sodium chicken stock
– 2 cups cooked shredded chicken (rotisserie or poached)
– 1 cup frozen or fresh corn kernels
– 1-2 chipotle peppers in adobo (or 1 tsp smoked paprika + pinch cayenne)
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt and black pepper to taste
– 6 corn tortillas, cut into strips and toasted
– 1 lime, juiced
– Fresh cilantro leaves for garnish
– Optional: sliced avocado, diced tomato, sour cream or Mexican crema, shredded cheese
Servings and Cooking Time
Serves: 4 (about 1¾ cups / 430–450 g per serving). Preparation time: 15 minutes. Cooking time: 30 minutes. Total time: ~45 minutes.
Nutritional Value
The following estimates are for one serving (about 1¾ cups = one bowl) and assume use of shredded chicken, one tablespoon oil, and basic toppings.
– Calories: ~360 kcal
– Protein: 28 g
– Carbohydrates: 26 g
– Fat: 16 g
– Fiber: 4 g
– Sodium: ~650 mg
This nutritional info is for one person (one serving) and will vary by exact ingredients used.
Step-by-Step Cooking Process
– Heat oil in a large pot over medium heat and sauté chopped onion until translucent.
– Add garlic and cook 30–60 seconds until fragrant, careful not to burn.
– Stir in cumin and oregano, toast briefly to release aroma.
– Add roasted or canned tomatoes and simmer 5–7 minutes to deepen flavor.
– Pour in chicken stock and bring to a gentle boil, then reduce to simmer.
– Stir in chipotle in adobo or smoked paprika for smoky heat; season with salt and pepper.
– Add shredded chicken and corn, simmer 8–10 minutes until heated through.
– Use an immersion blender lightly to thicken slightly, or leave chunky for texture.
– Stir in lime juice and adjust seasoning to taste.
– Toast tortilla strips in a skillet or oven until crisp; ladle soup into bowls, top with strips, avocado, cilantro, diced tomato and a dollop of crema.
Alternative Ingredients
You can swap chicken for shredded turkey or use a vegetarian base by omitting meat and using vegetable stock plus black beans. Substitute chipotle with smoked paprika and a pinch of cayenne for milder heat. Use flour tortillas if corn aren’t available.
Serving and Pairings
Serve tortilla soup with warm corn or flour tortillas, a simple green salad, or Mexican rice. Pair with tortilla chips for extra crunch and sides like elote (Mexican street corn), queso fresco, or a citrusy avocado salad to brighten the meal.
Storage and Reheating
Refrigerate leftover soup in an airtight container for 3–4 days. Reheat gently on the stovetop over low-medium heat to prevent breaking the stock—add a splash of stock if too thick. Freezing is possible: cool completely, freeze up to 3 months; thaw overnight in fridge and reheat. Add fresh tortilla strips when serving to keep them crisp.
Cooking Mistakes
– Do not add tortilla strips to the pot ahead of time—they’ll become soggy.
– Avoid boiling aggressively after adding shredded chicken to keep it tender.
– Don’t skip tasting and adjusting salt and lime at the end.
– Burnt garlic will make the broth bitter; cook briefly until fragrant.
– Over-blending removes desirable texture—pulse lightly if needed.
– Using very salty store-bought stock can make soup too salty—use low-sodium.
Helpful Tips
– Use rotisserie chicken to save time and add flavor.
– Roast fresh tomatoes and chiles for a deeper, smoky profile.
– Keep toppings separate so guests customize their bowls.
– Crisp tortillas in the oven for even, hands-off toasting.
– Add a spoonful of avocado or crema right before serving for richness.
FAQs
How can I make tortilla soup vegetarian?
Replace chicken stock with vegetable stock and omit the shredded chicken. Add hearty ingredients like black beans or roasted sweet potatoes for protein and texture. Finish with the same toppings—avocado, cilantro and lime—to preserve authentic flavor.
Can I make tortilla soup ahead of time?
Yes. Make the soup base and refrigerate up to 3 days; reheat gently and add fresh toppings and toasted tortilla strips when serving. If planning to freeze, freeze without tortilla strips and add them crisped at serving.
What is the best way to get smoky flavor without chipotle?
Use smoked paprika plus a small pinch of cayenne for heat, or roast fresh tomatoes and a mild poblano pepper until charred. A dash of liquid smoke can be used sparingly if needed.
How do I keep tortilla strips crispy when serving?
Toast strips separately and keep them in a warm, dry container until ready. Serve them on top of the soup right before serving or offer in a small bowl at the table for guests to add themselves.
Can I use canned chicken or leftover turkey?
Leftover turkey or canned chicken work fine—just shred or chop and add at the end to heat through. Adjust cooking time because pre-cooked meats only need warming, not long simmering.
Is tortilla soup spicy?
Spiciness depends on your choice of chiles. Using chipotle yields moderate smoky heat; omit chiles or use smoked paprika for a milder soup. Always taste and add heat gradually.
What toppings are traditional for tortilla soup?
Traditional toppings include crisp tortilla strips, avocado slices, fresh cilantro, lime wedges, diced tomato, shredded cheese and crema or sour cream. These add contrast in texture and brightness.
Conclusion
Tortilla soup is a flexible, flavorful bowl that’s quick enough for weeknights and attractive for guests. With a rich tomato-chicken broth, bright lime and crunchy tortilla strips, it balances comfort and freshness—easy to adapt to vegetarian diets, milder palates, or bigger gatherings.
Tortilla Soup
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion chopped
- 3 garlic cloves smashed
- 2 14 oz cans fire-roasted diced tomatoes or 4 fresh roasted tomatoes
- 4 cups low-sodium chicken stock
- 2 cups cooked shredded chicken rotisserie or poached
- 1 cup corn kernels fresh or frozen
- 1-2 chipotle peppers in adobo or 1 tsp smoked paprika + pinch cayenne
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper to taste
- 6 corn tortillas cut into strips and toasted
- 1 lime juiced
- Fresh cilantro leaves for garnish
- Optional: sliced avocado diced tomato, sour cream or Mexican crema, shredded cheese
Instructions
- Heat oil in a large pot over medium heat and sauté the chopped onion until translucent.
- Add the smashed garlic and cook 30–60 seconds until fragrant, taking care not to burn it.
- Stir in ground cumin and dried oregano and toast briefly to release their aroma.
- Add the roasted or canned tomatoes and simmer 5–7 minutes to deepen the flavors.
- Pour in the chicken stock, bring to a gentle boil, then reduce to a simmer.
- Stir in chipotle peppers in adobo (or smoked paprika and cayenne), then season with salt and black pepper.
- Add the shredded chicken and corn, simmer 8–10 minutes until heated through.
- Lightly pulse with an immersion blender to slightly thicken the broth, or leave it chunky for texture.
- Stir in lime juice and adjust seasoning to taste.
- Toast tortilla strips in a skillet or oven until crisp; ladle soup into bowls and top with strips, avocado, cilantro, diced tomato and a dollop of crema.
Nutrition
