Learn how easy it is to make this authentic Mexican homemade tortilla soup that is 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 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.
This is a sponsored conversation written by me on behalf of Mirum. The opinions and text are all mine.
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.
Next, add in 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
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 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.
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.
More Soup Recipes
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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.
Joan says
WHat other kind of Chile could you use, Please?
Chef Billy Parisi says
ancho or arbol
Diane L Tjaden says
You are a fantastic chef and teacher. I have learned a lot from you.
Thank you,
Diane L Tjaden
christine marochko says
You are a remarkable Chef Billy Parisi! Another amazing soup.
Rehab says
Thank you, chef!
Looks good!!