Save Tortilla soup is my go-to for a weeknight dinner that feels like a celebration. The bright flavors of tomato, a little heat from chile, juicy shredded chicken, and that irresistible crunch from homemade tortilla strips all cook up in under an hour. Pile on the fresh garnishes and you have a bowlful of comfort with just enough punch to keep things interesting.
My family now requests tortilla soup whenever winter rolls around Often the kitchen fills with the smells of toasted spices and crisping tortillas and it always brings us together at the table
Ingredients
- Vegetable oil: gives body to both the broth and crisp fried tortilla strips For frying pick a neutral oil like sunflower or canola
- Yellow onion: creates the soup's savory backbone Choose a firm onion with papery skin
- Garlic: provides sharpness and rounds out flavors Fresh cloves are best for punch
- Jalapeño: offers mild to medium heat Use it with or without seeds to your taste
- Ground cumin and chili powder: bring warming earthy depth Go for fresh spices if possible
- Smoked paprika: adds subtle smokiness Aim for Spanish smoked or hot paprika
- Canned diced tomatoes: save time and give consistency Look for those packed in juice not puree
- Chicken broth: forms a rich base Low sodium lets you better control the salt
- Tomato paste: deepens the broth Choose paste with only tomato on the ingredients list
- Salt and pepper: for seasoning freshly ground pepper brings more kick
- Boneless skinless chicken breasts: cook quickly yet shred beautifully Opt for smaller cuts for fast poaching
- Corn tortillas: are the heart of the soup Fresher ones fry up lighter For gluten free make sure the package says one hundred percent corn
- Avocado: for rich creaminess Pick one that yields slightly under pressure
- Shredded Monterey Jack or Cheddar cheese: melts easily A full fat block gives the best stretch
- Sour cream: offers cool balance to the spices Full fat is extra luscious
- Fresh cilantro: gives a burst of herbal freshness Find bright green leaves with no wilting
- Lime wedges: add tang and brightness Choose heavy limes for juiciest results
- Red onion: sharpens the garnish and adds crunch Go for small dense bulbs
- Extra jalapeño slices: optional turn up the heat further
Instructions
- Prepare the Flavor Base:
- Heat vegetable oil in a large pot over medium heat Add diced onion and jalapeño Cook slowly stirring often until the onion turns translucent and soft about three minutes Add minced garlic ground cumin chili powder and smoked paprika Continue to cook for one more minute The spices should become fragrant without burning
- Build the Soup:
- Stir in the canned diced tomatoes tomato paste and chicken broth Mix well and season with salt and pepper Raise the heat then bring everything to a gentle simmer Taste the broth and adjust the salt as needed
- Poach and Shred the Chicken:
- Nestle the chicken breasts in the simmering broth Let them cook gently uncovered for fifteen to eighteen minutes Check that the chicken is fully cooked by slicing into the thickest point Remove the chicken breasts to a plate Shred them using two forks pulling along the grain for bite size pieces
- Fry the Tortilla Strips:
- While the soup simmers pour about one centimeter of vegetable oil in a skillet Heat over medium high Once hot add tortilla strips in batches Fry for one to two minutes stirring to ensure even crisping Watch closely as they can darken quickly Remove fried strips with a slotted spoon to paper towels and sprinkle with a little salt Repeat until all are golden and crisp
- Finish the Soup:
- Return the shredded chicken to the pot Let everything simmer together for another five minutes so the flavors meld Taste again for seasoning adjusting salt or pepper if desired
- Assemble and Serve:
- Ladle the piping hot soup into bowls Top generously with crispy tortilla strips diced avocado a big handful of cheese a dollop of sour cream fresh cilantro chopped red onion jalapeño slices if using and a good squeeze of lime juice Serve immediately and let guests mix and match their favorite toppings
Save Tortilla soup always takes me back to my grandma’s kitchen The smell of warm fried tortilla strips mixing with smoky broth brings back Sunday afternoons with family and laughter around the table My favorite element is the fresh cilantro and squeeze of lime which makes every bowl come alive
Storage Tips
Store leftover soup and toppings separately in the fridge The soup will last up to four days Reheat gently over low heat Tortilla strips and other garnishes are best kept dry at room temperature so they stay crisp
Ingredient Substitutions
You can swap the chicken for cooked turkey or rotisserie chicken for faster prep To make vegetarian use black beans instead of chicken and opt for vegetable broth Monterey Jack or Cheddar are classic but crumbled queso fresco or even a dollop of plain yogurt is a wonderful garnish swap
Serving Suggestions
Serve alongside warm cornbread or a fresh green salad If you want an extra hearty meal add cooked rice or corn to the bowl Tortilla soup is also a crowd pleaser for game day parties since everyone can customize their own toppings
Cultural and Historical Context
Tortilla soup or sopa de tortilla has roots in central Mexico It was traditionally a way to use up leftover tortillas giving them new life by crisping them up and simmering them in a robust broth Over generations the recipe has evolved to welcome garnishes like cheese avocado and sour cream but the core remains comforting affordable and deeply flavorful
Save Warm tortilla soup will lift your spirits and bring family together Try the garnish swaps even once and everyone will ask for this recipe again
Recipe FAQ
- → How do you achieve a rich broth?
Sauté aromatics like onion, garlic, and jalapeño before adding tomatoes and chicken broth to build layers of flavor.
- → Can I make this vegetarian?
Swap the chicken for black beans and use vegetable broth for a tasty vegetarian version with added protein.
- → What tortilla type is best for frying?
Use 100% corn tortillas for best texture and gluten-free assurance; slice thinly for crisp, golden strips.
- → What garnishes enhance this dish?
Top with avocado, cheese, sour cream, cilantro, red onion, jalapeño, and lime for fresh flavor and color.
- → Is this suitable for gluten-free diets?
Yes, provided corn tortillas are used and labels checked for high gluten safety; always verify ingredients.
- → How spicy is the dish?
Spice level can be adjusted by choosing whether to include jalapeño and modifying the amount of chili powder.