Tortilla soup is a traditional Mexican soup made with a base of tomatoes, broth (usually chicken or vegetable), and various seasonings such as chili peppers, onion, garlic, and cilantro. It often includes shredded chicken, corn, and black beans as well.

The defining characteristic of tortilla soup is the addition of crispy strips or crumbled pieces of tortillas, which are typically fried or baked until crisp and then added to the soup just before serving. These tortilla strips add texture and flavor to the soup, and they’re often accompanied by toppings such as avocado slices, cheese, sour cream, and lime wedges.

Tortilla Soup

Recipe by Nitdb


Prep time


Cooking time



Tortilla soup is popular in Mexican cuisine and has many variations depending on regional and personal preferences. It’s a flavorful and comforting dish enjoyed by many.


  • 2 tablespoons vegetable oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 jalapeño pepper, seeded and diced (optional, for spice)

  • 1 can (14.5 oz) diced tomatoes

  • 1 can (4 oz) diced green chilies

  • 6 cups chicken or vegetable broth

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • Salt and pepper to taste

  • 2 cups cooked shredded chicken (rotisserie chicken works well)

  • 1 cup frozen corn kernels

  • 1 can (15 oz) black beans, drained and rinsed

  • Juice of 1 lime

  • 6 corn tortillas

  • Toppings: diced avocado, shredded cheese, chopped cilantro, sour cream, lime wedges, etc.


  • In a large pot, heat the vegetable oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  • Add the minced garlic and diced jalapeño pepper (if using) to the pot, and cook for another 1-2 minutes until fragrant.
  • Stir in the diced tomatoes, diced green chilies, chicken or vegetable broth, ground cumin, and chili powder. Season with salt and pepper to taste. Bring the soup to a simmer.
  • Once the soup is simmering, add the shredded chicken, frozen corn kernels, and black beans. Allow the soup to simmer for about 15-20 minutes to allow the flavors to meld together.
  • While the soup is simmering, prepare the tortilla strips. Preheat your oven to 375°F (190°C). Stack the corn tortillas and cut them into thin strips. Place the strips on a baking sheet lined with parchment paper and bake for about 10-12 minutes until crispy.
  • Once the soup is ready, remove it from heat and stir in the lime juice. Taste and adjust seasoning if needed.
  • To serve, ladle the soup into bowls and top each serving with a handful of crispy tortilla strips and your desired toppings such as diced avocado, shredded cheese, chopped cilantro, sour cream, and lime wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *