The Very Best Tortilla Soup Recipe
Tortilla soup is a Mexican classic that feels both comforting and bold. This soup brings together simple ingredients that create big flavor.
You’ll find tender chicken, smoky spices, and a rich tomato broth in every spoonful. Add crunchy tortilla strips on top, and you get the perfect balance of texture and taste. It’s a dish that warms you up and fills your kitchen with a fantastic aroma.
Making tortilla soup at home is easier than you might think. You don’t need fancy ingredients, just pantry staples like onions, garlic, tomatoes, and broth. The secret is layering flavors as you cook.
Toast the spices, simmer the broth, and let the chicken soak up all that goodness. Each step builds depth without adding extra work.
This recipe is also flexible. You can make it with shredded chicken, leftover turkey, or keep it vegetarian by using beans and veggies. Serve it with avocado, cheese, lime, or cilantro for a fresh finish.
Tortilla soup is perfect for a quick weeknight dinner, a cozy weekend meal, or a crowd-pleasing starter. If you love Mexican soup recipes, this tortilla soup will become a favorite. It’s hearty, healthy, and full of flavor.
Tortilla Soup Recipe
Ingredients
- 8 tablespoons Canola oil
- 5 corn tortillas 10 -12 inch
- 1 onion
- 6 cloves garlic
- 1 bunch cilantro
- 29 ounces diced tomatoes 2 - 14.5 ounce cans
- 8 cups chicken stock
- 14 ounces corn canned or frozen
- 1 tablespoons ground cumin
- ¾ tablespoon chili powder
- 4 bay leaves
- 4 chicken breast halves boneless-skinless, or try thighs
- ½ teaspoon cayenne pepper
- 1 lime juice from
Instructions
- Cut up 2 of the tortillas into ¼inch strips and fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly. Depending on the size of your pot, you may have to cook several at at a time.
- Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt.
- Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes. Then add garlic and sauté for another minute or two.
- Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.
- Now add the cilantro, stir, and cook for a minute more.
- Add the canned tomatoes with their juice and the chicken stock, cumin, chili powder, and bay leaves and bring to a boil. Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn off the soup at this point.
- Once the chicken breasts are cool, shred them with your hands and return to the pot. Add your lime juice and taste for spiciness. If you like it hotter, add more of the spices. Reheat, and serve with the fried tortilla strips..
What to Serve With?
| Topping | Description | Why It Works |
|---|---|---|
| Avocado | Ripe diced or sliced | Creamy richness cools heat and balances acidity |
| Queso Fresco / Cotija | Crumbled fresh or aged Mexican cheese | Salty, milky notes boost umami and body |
| Monterey Jack / Oaxaca | Shredded, melts into the soup | Melty pull adds comfort and mild creaminess |
| Mexican Crema / Sour Cream | Spoonful on top | Softens spice and adds tangy silkiness |
| Lime Wedges | Freshly squeezed at the table | Bright acid lifts tomatoes and deep flavors |
| Cilantro | Roughly chopped leaves and tender stems | Herbal freshness and aroma at the finish |
| Radishes | Thinly sliced | Peppery crunch cuts through richness |
| Jalapeño / Serrano | Fresh slices | Customizable heat and green chile bite |
| Pickled Red Onions | Quick-pickled, thinly sliced | Sweet-tart snap adds contrast and color |
| Roasted Corn | Charred kernels | Smoky sweetness complements tomato-chile base |
| Black Beans | Rinsed, warmed | Adds protein, fiber, and earthy depth |
| Scallions | Sliced green and white parts | Mild onion crunch without overpowering |
| Pepitas | Toasted pumpkin seeds | Nutty crunch and healthy fats |
| Hot Sauce / Salsa | Your favorite style | Dial-in heat and add extra complexity |
This Soup Has a History
Tortilla soup (known in Mexico as sopa de tortilla or sometimes sopa azteca) has deep roots in central Mexican cuisine, especially around Mexico City and the surrounding states like Tlaxcala and Puebla.
It’s believed to date back to pre-Hispanic times when corn was already the heart of the Mexican diet. The Aztecs and other indigenous groups used tortillas in countless ways, including breaking them down into broths or thickening stews. After the Spanish arrived, new ingredients like chicken, garlic, onion, and cheese blended with these traditions, creating the soup we know today.
Classic tortilla soup usually features a lightly spiced tomato-chile broth with strips of fried corn tortillas simmered or added on top. Traditional versions often include pasilla chiles, epazote, and sometimes chicharrón (crispy pork skin). Modern recipes have expanded with chicken, avocado, cheese, or crema, but the essence remains the same: a celebration of corn, chile, and bold Mexican flavors.
In short, tortilla soup isn’t just comfort food—it’s a reflection of Mexico’s culinary history, blending indigenous corn traditions with Spanish influences. That’s why it’s considered a beloved staple across Mexico and beyond.
10 Responses
This is fantastic soup! I made 1-1/2 recipes for a potluck, and it was all gone. Everyone asked for the recipe. I also use the higher amounts of the spices. Delicious! Thank you!
For shame. Gourmets do not open cans.
This Reluctant Gourmet does Joseph.
I make this all the time. I double or triple the recipe, as the left overs are fantastic and it freezes well. The recipe is perfect as is, but I add extra spices to mine as we love the heat. I have used frozen tomatoes and homemade chicken stock and it that made this soup over the top delicious, but its sill amazing with canned tomatoes and stock.
I’ve seen other chicken tortilla soup recipes, I think this one is the best.
Rebecca,
When you freeze it, do you do so with the tortilla strips already in it? Preparing freezer meals for when baby arrives and would love to add this to my list. 🙂
Thanks so much!
It’s best to freeze tortilla soup without the strips. If you add them before freezing, they’ll soak up liquid and turn mushy. Instead, prepare the soup base, let it cool, and store it in freezer-safe containers for up to three months. When you’re ready to serve, thaw and reheat the soup on the stove. Then fry, bake, or air-fry fresh tortilla strips and add them just before serving so they stay crisp and flavorful. For convenience, you can also freeze uncooked tortilla strips in a separate bag and cook them straight from frozen when reheating the soup. This method keeps the broth rich and the topping crunchy, preserving the classic texture contrast that makes tortilla soup so delicious.
I’m about to try this recipe and confused on one note. The ingredients call for 10-12 tortillas, but the recipe only calls for 5 (fry 2 and then tear the remaining 3). Am I missing something? I have all the ingredients ready. Any help would be appreciated!
Jocelyn
Hi Jocelyn, the ingredients say 5 – 10″ to 12″ tortillas but I can see where you are confused. I’ll change that to 5 – 10 inch to 12 inch tortillas.
oh, answered my own question. just a misread. 5 10-12 inch tortillas. oops 🙂
and I should also have said. love the soup! thanks for the recipe!