Tortilla Soup Recipe

Prepare tortillas

Stack tortillas and slice into 1/4- to 1/2-inch wide strips. Pat dry with paper towels to remove surface moisture.

Heat oil

In a medium heavy-bottomed skillet or sauté pan, pour 1 cup vegetable oil and heat over medium-high until shimmering and a small torn piece of tortilla sizzles immediately (about 350°F / 175°C).

Fry tortilla strips in batches, using tongs, stirring frequently until golden brown and crisp, 1 to 2 minutes per batch. Use a slotted spoon to transfer strips to a paper towel–lined plate and immediately sprinkle with coarse salt. Let cool; they will crisp further.

Sauté aromatics

In a large pot or Dutch oven, heat 2 tbs vegetable oil over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, 5–7 minutes. Stir in minced garlic and minced jalapeño and cook 30–60 seconds until fragrant.

Toast spices

Add the ground cumin, dried oregano, and ancho chile powder to the pot. Stir constantly for 30–45 seconds to bloom the spices and release their aroma.

Add tomato

Stir in the tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Add the fire-roasted diced tomatoes (with juices) and simmer 2–3 minutes to combine.

Simmer soup

Pour in the chicken or vegetable broth, scraping any browned bits from the bottom. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes to meld flavors.

Add proteins & veggies

Stir in the shredded cooked chicken, black beans, and corn. Continue to simmer for 5–7 minutes until warmed through and the flavors are integrated.

Finish & season

Remove the pot from heat. Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with salt (about 1.5 tsp total) and 1/2 tsp black pepper. If you prefer a thicker or slightly creamier broth, mash a few beans against the side of the pot and stir.

Ladle the hot tortilla soup into bowls. Top each bowl with a generous handful of fried tortilla strips so they stay crisp on top. Add diced avocado, crumbled cheese, sliced radishes, a drizzle or dollop of sour cream/crema, extra cilantro, and a lime wedge on the side.

If you prefer, serve the tortilla strips on the side so they remain fully crisp and allow diners to add them just before eating. Leftover soup can be refrigerated for up to 3 days; keep fried tortilla strips separate and re-crisp in a 350°F (175°C) oven for 3–5 minutes.