Can I use store-bought tortilla chips instead of frying my own strips?

Yes, you can use store-bought tortilla chips in a pinch, but homemade strips really elevate the soup with their freshness and texture. If using chips, add them only at serving time to prevent sogginess, and choose minimally seasoned varieties.

What can I substitute for poblano peppers if I can't find them?

Green bell peppers make a good mild substitute, though they lack the distinctive flavor of poblanos. For a closer match, use Anaheim peppers or a combination of bell pepper plus a small amount of jalapeño (seeds removed) for gentle heat.

Is this soup gluten-free?

Yes, as long as you check that your tortillas and broth are labeled gluten-free. Most corn tortillas are naturally gluten-free, but some brands may process them in facilities that also handle wheat products.

Can I make this soup in a slow cooker?

Absolutely! Still fry the tortilla strips separately, then combine all ingredients except lime juice, toppings, and tortilla strips in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add lime juice just before serving, and garnish with toppings and tortilla strips.

Authentic Tortilla Soup Recipe

Name: Authentic Tortilla Soup Recipe
Prep time: 10 min
Cook time: PT-484955H11M25S
Total time: 50 min
Cuisine: Mexican
Ingredients: 1/2 cup neutral oil (e.g., grapeseed or canola), plus more as needed; 6 (5- to 6-inch) corn tortillas, halved and thinly sliced into strips; 1 large yellow or white onion, finely diced (about 1 3/4 cups); 2 medium poblano peppers, seeded and finely diced (about 1 cup); 3 cloves garlic, finely grated or minced; 2 tablespoons coarsely chopped fresh cilantro stems (from about 15 sprigs; reserve the leaves for serving); 2 teaspoons ground ancho chili or regular chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon kosher salt, plus more for sprinkling; 1 (32-ounce) carton low-sodium chicken broth; 4 cups coarsely shredded, cooked chicken (about 1 pound), preferably rotisserie; 2 cups frozen corn kernels (do not thaw); 1 (15-ounce) can crushed tomatoes, preferably fire-roasted; 1 cup water; 2 tablespoons freshly squeezed lime juice (from 1 medium lime); Shredded Colby Jack, Chihuahua, or mild cheddar cheese; Diced avocado; Cilantro leaves, torn or coarsely chopped; Lime wedges

This vibrant Tortilla Soup is a game-changer for quick, satisfying meals that deliver incredible flavor without hours in the kitchen. Packed with tender chicken, crispy homemade tortilla strips, and a rich broth that balances smoky, savory, and tangy notes, this Mexican-inspired soup is perfect for weeknight dinners when you need comfort food that doesn’t compromise on taste.

Why You’ll Love This Recipe

Restaurant Quality at Home: This soup delivers authentic Mexican flavors that rival your favorite restaurant version, but you control the ingredients and spice level.
Customizable for Everyone: The DIY topping bar approach means everyone can personalize their bowl exactly how they like it—perfect for families with different preferences.
Practical Meal Prep: Make a big batch on Sunday, and you’ll have delicious meals ready to reheat throughout your busy week.
One-Pot Wonder: Despite its complex flavors, the soup comes together in a single pot, meaning less cleanup and more time to enjoy your evening.

Ingredients You’ll Need

Corn Tortillas: These transform into the crispy, golden strips that give the soup its signature texture and name. The soup just isn’t the same without them!
Neutral Oil: Used for frying the tortilla strips and building foundational flavors. The oil captures flavor compounds from the tortillas that enhance the overall taste.
Onion and Poblano Peppers: The aromatic base that provides sweetness and mild heat. Poblanos add authentic Mexican character without overwhelming spiciness.
Garlic: Adds essential pungent depth that works with the other aromatics to create a rounded flavor profile.
Cilantro Stems: A chef’s secret ingredient! The stems contain intense flavor that would otherwise go to waste. Save those leaves for garnish.
Spices: Ancho chili powder, cumin, and Mexican oregano create the aromatic backbone of this soup. Each brings its own essential character to the dish.
Chicken Broth: The liquid foundation of our soup. Using low-sodium gives you control over the final salt level.
Shredded Chicken: Rotisserie chicken is a time-saving miracle here, already seasoned and ready to add to your soup with minimal effort.
Corn Kernels: Sweet pops of texture that balance the spices. Using them frozen means they’re harvested at peak freshness.
Crushed Tomatoes: They provide body, acidity, and umami depth. Fire-roasted varieties add extra smoky complexity.
Lime Juice: The finishing touch that brightens everything and ties all the flavors together. Don’t skip this crucial ingredient!
Toppings: The fun part! Cheese, avocado, fresh cilantro, and lime wedges let everyone customize their bowl.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetarian Tortilla Soup

Swap the chicken broth for vegetable broth and replace the chicken with 2 cans of drained, rinsed black beans or pinto beans. Add them when you would add the chicken.

Spicy Version

Add 1-2 minced jalapeños with the poblanos and include a pinch of cayenne in the spice mixture. For the brave, float some thin slices of serrano chile on top before serving.

Seafood Twist

Replace the chicken with 1 pound of peeled, deveined shrimp. Add them during the last 5 minutes of simmering until just cooked through.

Creamy Adaptation

Stir in 1/2 cup of Mexican crema or heavy cream just before serving, and reduce the lime juice slightly to maintain balance.

How to Make Tortilla Soup

Step 1: Fry the Tortilla Strips

Heat 1/2 cup oil in a Dutch oven over medium heat until it shimmers. Working in batches, fry the tortilla strips until they’re crisp and golden brown, about 45-60 seconds per batch. Transfer to paper towels and sprinkle with salt while still hot. They’ll continue crisping as they cool.

Step 2: Create the Flavor Base

Keep 3 tablespoons of that golden, flavor-infused oil in the pot. Sauté the onion, poblanos, garlic, and cilantro stems over medium-high heat until they develop brown spots and become fragrant, about 8 minutes. This caramelization builds incredible depth of flavor.

Step 3: Bloom the Spices

Add the ancho chili powder, cumin, oregano, and salt, stirring constantly for about a minute. This quick toast in oil awakens the spices’ full potential and removes any raw flavor. You’ll know it’s ready when your kitchen smells absolutely amazing.

Step 4: Build the Soup

Pour in the chicken broth, then add shredded chicken, frozen corn, crushed tomatoes, and water. Bring to a boil, then reduce to a simmer. Let everything mingle for 15-20 minutes, allowing the flavors to harmonize into a cohesive, complex broth.

Step 5: Finish and Serve

Turn off the heat and stir in the fresh lime juice. Taste and adjust salt if needed. Ladle into bowls and let everyone add their preferred toppings from your colorful array of options.

Pro Tips for Making the Recipe

Tortilla Frying: Look for the strips to start bubbling less vigorously when they’re nearly done—this means the moisture has cooked out and they’re getting crisp.
Make Extra Tortilla Strips: They’re irresistible for snacking and can transform salads or other dishes. Store extras in an airtight container.
Texture Control: For a thicker soup, blend 1 cup of the finished soup and stir it back into the pot, or add a handful of crushed tortilla chips directly to the broth.
Season Gradually: Add salt in stages (after sautéing vegetables, after adding liquid ingredients) rather than all at once at the end.

How to Serve

Family Style

Place the soup in a large tureen surrounded by colorful bowls of toppings—shredded cheese, diced avocado, lime wedges, and cilantro leaves. Let everyone build their perfect bowl.

Complete Meal Pairings

This soup pairs beautifully with a simple side salad dressed with lime vinaigrette, a quesadilla with melty Monterey Jack cheese, or warm corn muffins with honey butter.

Beverage Pairings

A crisp Mexican lager with a lime wedge complements the soup perfectly, as does a not-too-sweet margarita. For non-alcoholic options, try agua fresca or horchata.

Make Ahead and Storage

Storing Leftovers

The soup (without toppings or tortilla strips) keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavor actually improves after a day as the ingredients have more time to meld.

Freezing

Freeze the soup without the tortilla strips or toppings in freezer-safe containers for up to 3 months. Leave about an inch of headspace for expansion.

Reheating

Warm refrigerated soup over medium heat until steaming, or microwave in 1-minute intervals, stirring between each. For frozen soup, thaw overnight in the refrigerator before reheating, or reheat directly from frozen over low heat, stirring occasionally. Always add fresh toppings after reheating.

FAQs

Can I use store-bought tortilla chips instead of frying my own strips?

Yes, you can use store-bought tortilla chips in a pinch, but homemade strips really elevate the soup with their freshness and texture. If using chips, add them only at serving time to prevent sogginess, and choose minimally seasoned varieties.
What can I substitute for poblano peppers if I can’t find them?

Green bell peppers make a good mild substitute, though they lack the distinctive flavor of poblanos. For a closer match, use Anaheim peppers or a combination of bell pepper plus a small amount of jalapeño (seeds removed) for gentle heat.
Is this soup gluten-free?

Yes, as long as you check that your tortillas and broth are labeled gluten-free. Most corn tortillas are naturally gluten-free, but some brands may process them in facilities that also handle wheat products.
Can I make this soup in a slow cooker?

Absolutely! Still fry the tortilla strips separately, then combine all ingredients except lime juice, toppings, and tortilla strips in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add lime juice just before serving, and garnish with toppings and tortilla strips.

Final Thoughts

This Tortilla Soup brings the vibrant flavors of Mexico straight to your table with minimal fuss. It’s the perfect solution for busy weeknights when you want something nourishing and flavorful without hours of cooking. The combination of crispy tortilla strips, tender chicken, and that aromatic broth creates a meal that feels like a warm hug in a bowl. Don’t be surprised if this becomes a regular request in your household—it’s certainly a staple in mine!