Homemade Tortilla Soup Recipe
- Updated
- 22 comments
Learn how easy it is to make this authentic Mexican homemade tortilla soup topped off with avocados, fried tortilla strips, and cilantro.
We are huge soup fans in this family and always look forward to the fall, so soup-making can begin! That said, it does not have to fall to be soup season. If you’re anything like us, check out my Corn Chowder or Chicken and Wild Rice for any time of year.
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’s a very simple-to-prepare soup, consisting of a few ingredients and an assortment of toppings.
Here are some typical ingredients you would find in this recipe:
- Tomatoes
- Onions
- Garlic
- Stock or Water
- Chiles
How to Make It
Follow along with these instructions for making this tasty homemade tortilla soup:
Caramelize the onions and garlic until wholly browned in a medium-sized pot over low heat with olive oil, about 45 minutes.
Next, add the tomatoes, chiles, and chicken stock and simmer over low to medium heat for 30 minutes.
Remove the chile and puree the soup until smooth and thick in a blender or using an emersion hand blender. Return the soup to the pot along with the chile, and season with salt and pepper.
Fry tortilla strips in oil and drain on a paper towel.
Serve the soup with assorted toppings, much like I serve my chicken pozole recipe.
Chicken Tortilla Soup
Often times you will see chicken tortilla soup instead of just tortilla. Chicken is not traditional in this recipe; add some shredded cooked chicken at the end with the assorted toppings if you’d like.
Toppings
Toppings for tortilla soup will vary a bit, depending on the region of Mexico and personal preference. Here are some popular additions to finish off the soup:
- Avocado
- Crema
- Cheese (Cotija, Queso Fresco, Oaxaca, or Chihuahua)
- Cilantro
- Chiles
- Radish
- Lime
- Shredded Chicken
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.
chef notes + tips
- When making in the summertime, replace the canned tomatoes with fresh tomatoes.
- If you do not want to fry tortilla strips, use tortilla chips.
More 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.
Notes
- Make-Ahead: You can make this soup up to 2 days ahead of time. Be sure to keep the toppings separate.
- How to Store: Cover the soup, separate from the toppings, and keep 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.
- When making in the summertime, replace the canned tomatoes with fresh tomatoes.
- If you do not want to fry tortilla strips, feel free to use tortilla chips.
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