Tortilla Soup Recipe

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.

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

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