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Recipes » Soups » Homemade Tortilla Soup Recipe

Homemade Tortilla Soup Recipe

Posted on February 4, 2021 By Chef Billy Parisi

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Tortilla Soup Recipe

Learn how easy it is to make this authentic Mexican homemade tortilla soup that is topped off with avocados, fried tortilla strips, and cilantro.

This is a sponsored conversation written by me on behalf of Mirum. The opinions and text are all mine.

We are huge soup fans in this family and always look forward to the fall, so the soup making can begin!  That being said, it does not have to be fall to be soup season. If you’re anything like us, then definitely check out my Corn Chowder or Chicken and Wild Rice for any time of year.

Before I get on one of my spicy food kicks, I typically start a simple 14-day morning regimen* of Omeprazole ODT to help treat my frequent heartburn proactively. It allows me to eat what I want without having to think twice about it.

*Use as directed for 14 days to treat frequent heartburn (occurring 2 or more days a week). Omeprazole ODT is not intended for immediate relief and may take 1-4 days to feel the full effect. Learn more here.

Tortilla Soup

The origin of Tortilla soup is a bit of mystery, but history shows that it was created in Mexico City, Mexico. It’s a very simple to prepare soup, consisting of few ingredients with 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 completely browned in a medium-size pot over low heat with olive oil, about 45 minutes.

caramelizing onions in a pot

Next, add in the tomatoes, chiles, and chicken stock and simmer over low to medium heat for 30 minutes.

cooking tortilla soup with a pepper in a pot

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.

pureeing a tortilla soup with a hand blender

Fry tortilla strips in oil and drain on a paper towel.

frying tortillas in oil in a pan

Serve the soup with assorted toppings

Chicken Tortilla Soup

Often times you will see chicken tortilla soup instead of just tortilla. Chicken is not traditional in this recipe; however, you can add some shredded cooked chicken at the end with the assorted toppings if you’d like.

Toppings

Toppings for tortilla soup will vary a little bit, depending on the region of Mexico and personal preference. Here are some popular additions to finish off the soup with:

  • Avocado
  • Crema
  • Cheese (Cotija, Queso Fresco, Oaxaca, or Chihuahua)
  • Cilantro
  • Chiles
  • Radish
  • Lime
  • Shredded Chicken

How to Reduce Heartburn Symptoms When Eating Your Tortilla Soup

If you’re combatting frequent heartburn (2 or more days per week), a 14-day course of Omeprazole Orally Disintegrating Tablets (ODT) in the morning can really aid in enjoying everyday life. I usually stick to this regimen during those long stretches of eating acidy, oily, fatty foods during the fall and winter months.

I can’t tell you how limiting it can be to always worry about what to eat, because heartburn can come up. Omeprazole ODT is a convenient, strawberry-flavored dissolving tablet that melts right on your tongue, no water needed, and provides 24-hour relief from heartburn. It treats the same symptoms as Prilosec OTC and works as well as the national brands, but the dissolving tablet goes down easier and since it’s the store brand, it’s more affordable.

Recipe Chef Notes + Tips

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.

classical homemade tortilla soup

More Soup Recipes

  • Beef and Barley
  • Ham and Bean
  • Ribollita
  • Chicken Noodle
  • Italian Wedding

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

bowl of tortilla soup with crema and avocado
Print Recipe
5 from 3 votes

Tortilla Soup Recipe

Learn how easy it is to make this authentic Mexican homemade tortilla soup that is topped off with avocados, fried tortilla strips, and cilantro.
Prep Time10 mins
Cook Time1 hr 15 mins
Course: Soup
Cuisine: Mexican
Servings: 8
Calories: 125kcal
Author: Chef Billy Parisi

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

Chef 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.

Nutrition

Calories: 125kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 439mg | Fiber: 3g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 1mg
Homemade Tortilla Soup Recipe was last modified: February 3rd, 2021 by Chef Billy Parisi

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Comments

  1. Diane L Tjaden says

    February 24, 2021 at 7:15 am

    5 stars
    You are a fantastic chef and teacher. I have learned a lot from you.
    Thank you,
    Diane L Tjaden

    Reply
  2. christine marochko says

    February 06, 2021 at 1:35 pm

    5 stars
    You are a remarkable Chef Billy Parisi! Another amazing soup.

    Reply
  3. Rehab says

    February 04, 2021 at 2:20 pm

    5 stars
    Thank you, chef!
    Looks good!!

    Reply

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ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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