What You’ll Love About This Recipe
This tortilla soup is a cozy, flavorful dish that’s easy to make and packed with delicious ingredients. You’ll love how it brings warmth and comfort to any meal.
- Quick and simple—ready in under 30 minutes, perfect for busy weeknights.
- Bold, zesty flavors—with smoky spices, fresh toppings, and crispy tortilla strips.
- Customizable—add your favorite toppings like avocado, cheese, or extra lime for a personal touch.
Recipe
Warm up with a bowl of homemade tortilla soup, a comforting Mexican-inspired dish bursting with flavor. This recipe combines rich broth, tender chicken, and crispy tortilla strips for a satisfying meal.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 lime, juiced
- Salt and pepper, to taste
- 4 corn tortillas, cut into strips
- Vegetable oil, for frying
- Fresh cilantro, avocado slices, and shredded cheese for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, and sauté until softened, about 5 minutes.
- Stir in cumin and chili powder, cooking for 1 minute until fragrant.
- Add diced tomatoes, chicken broth, shredded chicken, corn, and black beans. Bring to a simmer and cook for 15 minutes.
- Meanwhile, heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips until crispy, about 2-3 minutes, then drain on paper towels.
- Stir lime juice into the soup and season with salt and pepper.
- Serve the soup hot, topped with crispy tortilla strips, cilantro, avocado, and shredded cheese.
Notes:
Adjust the spiciness by adding more jalapeño or chili powder. For a vegetarian version, omit the chicken and use vegetable broth.
Equipment:
Large pot, skillet, knife, cutting board
Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine:
Mexican
Serving:
Serves 4
Nutrition
Nutrition is an important aspect to evaluate when preparing meals. Understanding the nutritional content helps in making informed dietary choices.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Cholesterol | 25mg |
| Sodium | 800mg |
| Total Carbs | 30g |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Protein | 12g |
What To Serve With It
I love adding crunchy toppings like tortilla strips or avocado to my tortilla soup for extra texture and flavor. Sometimes, I’ll pair it with a side of warm cornbread or a fresh salad to make the meal feel complete. It’s fun to mix and match combinations to see what tastes best!
Crunchy Toppings
Even though tortilla soup’s rich, flavorful broth is the star, it’s the crunchy toppings that make every bite pop. I love adding crispy tortilla strips—they’re a must for texture and that authentic feel. Sometimes, I’ll sprinkle on toasted pepitas or crushed corn chips for an extra crunch. A handful of fresh cilantro adds brightness, while diced avocado brings creaminess that balances everything. Don’t forget a squeeze of lime juice for tang! For heat, I toss in some sliced jalapeños or a dash of hot sauce. These toppings transform each spoonful into a party of flavors and textures.
Side Dishes Pairings
While crunchy toppings bring excitement to tortilla soup, pairing it with the right side dishes can turn it into a complete meal. I love serving it with warm, fluffy cornbread or buttered tortillas for a comforting touch. A crisp green salad with avocado and lime dressing adds freshness, while Mexican street corn brings a smoky, cheesy flavor. Sometimes, I’ll prepare a simple side of cilantro-lime rice or grilled veggies for heartier options. Guacamole and chips are perfect for dipping, and don’t forget a bowl of pico de gallo for extra zest. These pairings make every bite feel like a fiesta!
