30-Minute Mexican Tortilla Soup with Crispy Tortilla Strips
This Mexican tortilla soup is a rich, tomato-chile broth ladled over shredded chicken and crunchy tortilla strips, all on the table in 30 minutes. It tastes like it simmered all afternoon but moves fast enough for a Tuesday night.
The base comes together in one pot while you toast the strips, so the whole bowl builds real depth without a long ingredients list. Top it with creamy avocado and a generous squeeze of lime, and dinner is done.
What Makes This Tortilla Soup So Good
The broth gets its kick from a single chipotle pepper and fire-roasted tomatoes, which bring a smoky warmth that’s balanced by fresh lime right before serving. It feels cozy without weighing you down.
And those crispy tortilla strips? They add crunch in every spoonful, so the texture stays interesting from the first bite to the last. This is the version I keep coming back to.
Ingredients
- 2 tbsp vegetable oil: any neutral oil works
- 1 medium onion, diced: yellow or white
- 3 garlic cloves, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes: they bring a smoky backbone without extra roasting
- 1 chipotle pepper in adobo, chopped, plus 1 tbsp adobo sauce: for gentle heat and a deep chile flavor
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 cups chicken broth: low-sodium, so you control the salt
- 2 cups cooked, shredded chicken: rotisserie or leftover poached chicken both work
- Salt and black pepper
- 4 (6-inch) corn tortillas, cut into thin strips
- 1 tsp vegetable oil: for crisp strips
- Toppings: 1 avocado, diced; lime wedges; chopped fresh cilantro; sour cream or crema; crumbled queso fresco
Variations / Substitutions
- Vegetarian: Skip the chicken and use a 15 oz can of black beans, drained and rinsed, plus vegetable broth. The soup still tastes hearty and full.
- Store-bought strips: If you are short on time, packaged tortilla strips save a pan; add them right before serving.
- Fresh tomatoes: Use 4 medium vine-ripened tomatoes, roasted and chopped, instead of canned. You will need a little extra broth to loosen the soup.
- Milder heat: Omit the chipotle pepper and use just 1 tablespoon of adobo sauce for a softer smokiness, or swap in a pinch of smoked paprika.
- Dairy-free: Leave off the sour cream and queso fresco; the avocado and lime bring enough creaminess.
- For another warming bowl, try my chicken pozole verde.
How to Make Mexican Tortilla Soup
Step 1: Sauté the Aromatics
Heat the 2 tablespoons of vegetable oil in a large pot over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring now and then, until the onion turns soft and translucent.
You will smell the onion start to sweeten around the 4-minute mark. That’s your cue to move on.
Step 2: Build and Simmer the Broth
Stir in the 3 minced garlic cloves, the whole can of fire-roasted tomatoes, the chopped chipotle pepper and 1 tablespoon of adobo sauce, 1 teaspoon of cumin, and 1 teaspoon of oregano. Pour in the 4 cups of chicken broth and bring the pot to a boil, then drop the heat to a low simmer. Let it bubble gently for 10 minutes.
The broth will darken and smell smoky and a little fiery. Give it a stir once or twice and watch the color deepen.
Step 3: Blend the Soup
Take the pot off the heat. Use an immersion blender to blend the soup right in the pot until it is smooth, about 30 seconds. If you are using a regular blender, work in batches and hold the lid down with a kitchen towel to avoid splashing hot liquid.
The finished broth looks velvety red with a gentle sheen from the oil. It will feel thicker than plain broth, which is what you want.
Step 4: Add the Chicken
Return the blended soup to a medium simmer, then stir in the 2 cups of shredded chicken. Cook for 2 to 3 minutes, just until the chicken is heated through. Taste and season with salt and black pepper.
The soup turns heartier the moment the chicken hits the pot. Keep the heat low so the chicken stays tender, not chewy.
Step 5: Crisp the Tortilla Strips
While the broth simmers, toss the tortilla strips with 1 teaspoon of vegetable oil and a pinch of salt. Spread them in a single layer on a baking sheet and bake at 400°F (200°C) for 8 to 10 minutes, flipping once, until golden and crisp. You can also toast them in a dry skillet over medium heat for 5 to 7 minutes, tossing often.
The strips will sound dry and crunchy when you stir them. Pull them out a shade lighter than you think, because they keep crisping as they cool.
Step 6: Ladle and Serve
Ladle the hot soup into bowls and pile on a handful of crispy tortilla strips, the diced avocado, a few cilantro leaves, and a squeeze of lime. Add a spoonful of sour cream or crema and a sprinkle of queso fresco if you like.
Serve while the strips are still crunchy and the avocado is cool against the warm broth. The lime brightens everything at the last second.
Tips for the Best Tortilla Soup
- Fire-roasted tomatoes are worth it here: They add a smoky back note that fresh tomatoes can’t match without extra roasting. Regular diced tomatoes work, but the soup loses a layer of flavor.
- If the soup seems too thick after blending: Thin it with a splash of broth or water until the consistency looks right for you. It thickens as it cools, so err on the slightly thin side.
- Prep toppings while the broth simmers: Slice the avocado, chop cilantro, and cut the lime into wedges. That way nothing sits around while the soup finishes.
- For extra-crispy tortilla strips: Toss them in a teaspoon of oil and bake at 400°F, flipping halfway. Crowding the pan steams them instead of crisping, so spread them out.
- The soup thickens as it sits: Add a bit of broth when reheating, and always store the strips separately so they stay crunchy.
Scaling it up for a crowd: double the broth, tomatoes, chicken, and tortillas, but keep the spices roughly the same and taste for salt.
| Servings | Chicken Broth | Fire-Roasted Tomatoes | Cooked Chicken | Corn Tortillas |
|---|---|---|---|---|
| 4 | 4 cups | 1 (14.5 oz) can | 2 cups | 4 tortillas |
| 8 | 8 cups | 2 (14.5 oz) cans | 4 cups | 8 tortillas |
Storing and Reheating Leftovers
- Refrigerate: Transfer the cooled soup to an airtight container and store it in the fridge for up to 4 days. Keep the tortilla strips in a separate container so they don’t turn soft.
- Reheating: Gently warm the soup on the stove over medium-low heat, stirring occasionally. Add a splash of broth if it has thickened. Top with fresh strips right before serving.
- Serve Cold: Not recommended; the broth is best warm.
What to Serve with Tortilla Soup
This soup is a meal in a bowl, but a warm slice of skillet cornbread on the side soaks up the last drops of broth. A quick cabbage slaw with lime crema adds cool crunch, and a cheese and black bean quesadilla turns it into a more filling spread.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes. Roast 4 medium vine-ripened tomatoes at 400°F for 20 minutes, then chop and use them in place of the canned ones. You may need an extra half cup of broth to reach the right consistency.
Can I make the soup a day ahead?
Absolutely. The flavor actually deepens overnight. Just store the tortilla strips separately and warm the soup gently, adding a splash of broth if needed.
Is this soup spicy?
It has a gentle, warming heat from one chipotle pepper, not a sharp burn. For no heat, leave out the chipotle and add a pinch of smoked paprika.
Mexican Tortilla Soup Recipe
Ingredients
Method
- Heat the 2 tablespoons of oil in a large pot over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring, until soft and translucent.
- Stir in the garlic, tomatoes, chipotle pepper with adobo sauce, cumin, and oregano. Pour in the chicken broth, bring to a boil, then reduce the heat and simmer for 10 minutes.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth, about 30 seconds.
- Return the soup to a simmer and stir in the shredded chicken. Cook for 2 to 3 minutes until heated through, then season with salt and pepper.
- Toss the tortilla strips with 1 teaspoon of oil and a pinch of salt. Spread on a baking sheet and bake at 400°F for 8 to 10 minutes, flipping once, until golden and crisp.
- Ladle the soup into bowls and top with the crispy strips, avocado, cilantro, a squeeze of lime, and sour cream or queso fresco if using.
