Tortilla Soup Recipe
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Comforting soups like this Mexican tortilla soup are easy to make and always welcome at my table during winter season. In just over an hour, I make it using guajillo chile, tomatoes, onions, and stock to create a satisfying soup I love serving to my family for lunch or dinner.
Winter season means soup season in my house. To be honest we eat soup all year long, but during colder weather I serve it at least three times a week because it brings comfort to our table. Over the years, I have developed plenty of soup recipes that satisfy our cravings, like my recently posted miso soup recipe and my classic broccoli cheddar soup that my daughter absolutely loves. Today, I am sharing another family favorite, a comforting and traditional Mexican soup recipe.
Tortilla Soup
The origin of Tortilla soup is a bit of a mystery, but history shows that it was created in Mexico City, Mexico. It made its way into American kitchens through Mexican home cooking and border cuisine, where it became a familiar and comforting soup served for both everyday meals and family gatherings.
I created this recipe because soups like this have always been part of how I cook for my family, especially during colder months. I make it by slowly cooking the base, simmering everything together then blending it smooth using guajillo chile, tomatoes, onions, and stock for a delicious satisfying soup.
I love that I can make it ahead, and it stores really well too. With my instructions below, I am confident you will make this soup all the time. It is a soup my family genuinely enjoys, and I hope you make it at home, add your favorite toppings, and share it with your loved ones.
Ingredients and Substitutions
To make this Mexican soup recipe, I use simple and familiar ingredients that are easy to find at any grocery store.
- Oil – I use olive oil to start the soup. Vegetable oil is the closest substitute if needed.
- Onions – I like using yellow onions for sweetness. White onions are the best substitute here.
- Garlic – Garlic adds richness and balance to the soup. Garlic powder works fine, but fresh is best.
- Guajillo Chile – I use dried guajillo Chile for mild heat. Ancho Chile works fine too.
- Whole peeled tomatoes – These form the body of the soup. Crushed tomatoes are the best alternative.
- Chicken stock – Homemade chicken stock is what I use but I recommend vegetable stock as substitute.
- Sea salt and pepper – I season at the end to balance everything.
How to Make Authentic Tortilla Soup
Follow along with my instructions below as I show you how I make this tasty homemade tortilla soup.
Caramelize the base: First thing I do is add olive oil to a medium sized pot over low heat, then add the onions and garlic. I cook them until fully browned and caramelized, which takes about 45 minutes.
Simmer the soup: Next, I add the tomatoes, chiles, and chicken stock, then simmer everything over low to medium heat for 30 minutes.
Blend and season: Next, I remove the chile and puree the soup until smooth and thick using a blender or an immersion hand blender. I return the soup to the pot along with the chile, then season with salt and pepper.
Fry the tortillas: I fry my homemade tortilla strips in oil, then drain them on a paper towel.
Serve: I serve the soup with assorted toppings, just like I do with my chicken pozole recipe.
chef tip + notes
I know that 45 minutes might sound like a little too long to caramelize the onions and garlic, but trust me, it is extremely important when making this Mexican tortilla soup. Letting them slowly brown over low heat builds the foundation of the soup and gives the broth depth and color.
- Simmering is key: I keep the soup at a steady simmer so the tomatoes and Chile blend without scorching.
- Blend with control: I remove the Chile before blending, then add it back once the soup is smooth.
- Season after blending: I blend the soup until thick before seasoning.
- Fry tortillas last: I fry the tortilla strips right before serving.
Serving Suggestions
When I serve this soup, I like setting out toppings so everyone can build their own bowl. I usually start with my avocado crema and sometimes add my Mexican street corn on the side.
I also include crema, crumbled cheeses like Cotija or Queso Fresco, fresh cilantro, sliced chiles, radish, lime wedges, and shredded chicken. These toppings let everyone adjust the soup to their taste and make it a authentic Mexican meal to share.
Make-Ahead and Storage
Make-Ahead: You can make this soup up to 2 days ahead. Be sure to keep the toppings separate.
How to Store: Cover the soup, separate it from the toppings, and keep it in the refrigerator for up to 7 days. Freeze the soup covered, separate from the toppings, for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot. You may need to readjust the seasonings with salt and pepper.
More Comforting Soup Recipes
Tortilla Soup Recipe
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 2 peeled and small diced yellow onions
- 4 finely minced cloves of garlic
- 1 dried guajillo chile
- 2 28- ounce cans whole peeled tomatoes
- 2 cups chicken stock
- sea salt and pepper to taste
For the Toppings:
- 1 peeled, seeded, and large diced avocado
- Mexican crema
- cilantro leaves
- cooked shredded chicken
- fried tortillas
Instructions
- In a large pot over low heat add in the olive oil and caramelize the onions and garlic well, about 45 minutes.
- Next, add in the tomatoes, chile, and chicken stock and simmer over low heat for about 25-30 minutes.
- Remove the chile and puree the soup until completely smooth. Return the soup back to the pot along with the chile and season with salt and pepper.
- Serve the soup with assorted optional toppings.
one of the best soup, make it all the time, add my own boil chicken breastbone in it! love this recipe,Thank you!
My pleasure!
One of the best soups ever!
Thank you!
Chef, the soup was flavorful and delicious. I used two 28 oz. cans of whole, tomatoes with the juice they were in. The consistency of the soup was thicker than expected, creamy rather than brothy. What should the consistency be?
just like how it came out.
Super simple and super flavorful! Best tortilla soup I’ve ever made. I used cans of fire roasted diced tomatoes & chilis. It added a nice little kick to soup my family loved. Thanks Chef for another great recipe!
My favorite – I modify a bit with the edition of hot rotel tomatoes, and red pepper flakes, a few poblano peppers. So good.
Tasty recipe thank you ChefBilly😁😋🤩👋
Thank ou Chef 4 another great recipe