Tortilla soup is a comforting, flavorful Mexican-inspired soup built on a savory tomato and stock base, brightened with spices and finished with crisp tortilla strips. This version works beautifully with shredded turkey or chicken and is an excellent way to use leftover holiday poultry. It’s easy to customize—add heat, change the toppings, or fold in beans and corn for a heartier bowl.
Tortilla Soup
This soup is typically served with a selection of fresh, contrasting toppings: crunchy baked tortilla strips, creamy avocado, shredded cheese, a dollop of sour cream or Greek yogurt, and a handful of chopped cilantro. A squeeze of lime brightens the flavors just before serving. The base is flexible—use chicken or turkey stock, adjust the chili and spices to manage the heat level, and add vegetables or beans if you prefer more substance. It’s a warming, satisfying meal for cool weather and a reliable crowd-pleaser for family dinners.
What Is Tortilla Soup?
Tortilla soup is a Mexican-style soup featuring a tomato-forward broth, seasoned with chiles or chili powder, garlic, and oregano, and commonly combined with shredded poultry. The signature texture and contrast come from the topping of crisp tortilla strips or chips that add crunch and visual appeal. It’s traditionally built from simple pantry ingredients and fresh garnishes, making it an accessible weeknight recipe or a clever way to repurpose leftovers.
What to Serve with Tortilla Soup
Pair tortilla soup with a few complementary sides or toppings to round out the meal. Here are popular options to offer alongside or on top of the soup:
- Avocado or guacamole: Adds creaminess and cool contrast to the warm, spiced broth.
- Cheese: Shredded cheddar or Monterey Jack melts slightly into the hot soup for an indulgent touch.
- Cilantro: Fresh cilantro lends a bright, herbaceous finish.
- Tortilla chips or strips: Baked or fried tortilla strips provide the classic crunch and texture contrast.
- Sour cream or Greek yogurt: A dollop softens heat and adds tang.
- Lime wedges: A squeeze of lime heightens the flavors and balances richness.
- Salsa: A spoonful of salsa adds an extra layer of spice and acidity.
- Rice or beans: Serve a side of rice or add black beans for a more filling bowl.
- Corn: Fresh or canned corn adds sweetness and color.
Mix and match toppings to suit your household—this soup adapts well to vegetarian swaps (replace poultry with roasted squash or extra beans) and to different heat levels.
Recipe
Yield: 6 servings • Prep: 15 mins • Cook: 25 mins • Total: 40 mins
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, sliced thin (about 1 cup)
- 1 tablespoon minced garlic
- 2 teaspoons chili powder (adjust to taste)
- 1 teaspoon dried oregano
- 1 (15-ounce) can crushed tomatoes
- 1 quart (4 cups) chicken or turkey stock
- 2 cups shredded cooked chicken or turkey (about 13 ounces)
- Kosher salt and freshly ground black pepper, to taste
- 4 six-inch corn tortillas
- 3 tablespoons vegetable oil (for brushing tortillas)
- Chopped fresh cilantro, for topping
- Optional toppings: sliced avocado, Greek yogurt or sour cream, shredded cheddar or Monterey Jack cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a 3-quart or larger pot, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced garlic, chili powder, and oregano. Cook and stir for about 2 to 3 minutes until fragrant, taking care not to burn the garlic.
- Stir in the crushed tomatoes and the stock. Increase the heat to medium-high to bring the mixture to a gentle boil, then reduce to medium-low and simmer for 15 minutes to let the flavors meld.
- While the soup simmers, prepare the tortilla strips. Brush each tortilla lightly with vegetable oil, stack them, and cut the stack in half. Then slice into 1/2-inch-wide strips.
- Arrange the tortilla strips on a sheet pan in a single layer. Season with a pinch of salt and bake until golden and crisp, about 8–12 minutes depending on your oven. Watch closely to avoid burning.
- Add the shredded chicken or turkey to the soup. Season with salt and pepper to taste and simmer for another 3–5 minutes to heat the meat through.
- To serve, ladle soup into bowls and top with a handful of the baked tortilla strips, chopped cilantro, and any optional toppings such as avocado slices, a spoonful of Greek yogurt or sour cream, and shredded cheese. Finish with a lime wedge if desired.
Tips and Variations
If you like more texture, stir in a cup of drained canned black beans or a cup of corn during the last few minutes of simmering. For a smoky flavor, use fire-roasted tomatoes or add a small amount of chipotle in adobo. To make this vegetarian, substitute vegetable stock and omit the poultry, or add roasted squash or mushrooms for a meaty texture.
Nutrition (per serving)
Serving size: 1/2 cup (estimate). Approximate nutrition per serving: 246 calories, 17 g protein, 16 g carbohydrates, 10 g fat, 3 g fiber, 593 mg sodium, 4 g sugar. Nutrition will vary depending on specific ingredients and optional toppings.
More Soups to Try
- Sancocho — a comforting Latin American chicken and vegetable stew
- Chicken and Avocado Soup — mild and creamy with fresh toppings
- Chicken Enchilada Soup — cheesy, spicy, and indulgent
- Chipotle Chicken Zucchini “Fideo” Soup — smoky and noodle-forward
- Sausage and Potato Soup — hearty and savory
This tortilla soup is an adaptable, crowd-pleasing recipe that works well for weeknight dinners or for using up leftover turkey after holidays. The combination of a gently spiced tomato broth, tender poultry, and crisp tortilla strips creates a satisfying balance of flavors and textures. Try different toppings and mix-ins to make it your own.
