Tortilla Soup Recipe

Roast tomatoes and chile (optional)

If using for a smoky depth, preheat broiler or a grill. Halve the roma tomatoes and place cut-side down on a foil-lined tray. Place the ancho/guajillo chile (stemmed and seeded) beside them. Broil or grill until skins are charred and blistered, about 6–8 minutes. Remove, let cool, then peel the chile and roughly chop both tomatoes and dried chile. Purée in a blender until smooth and set aside. This purée will be added with the diced tomatoes in the soup base.

Prepare aromatics

Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the diced yellow onion (about 1 cup) and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and chopped jalapeño and cook 30–60 seconds until fragrant.

Toast spices and build flavor

Stir in the ground cumin, chili powder, and dried oregano; cook 30–45 seconds to bloom the spices. Add 2 tablespoons tomato paste and cook, stirring, 1–2 minutes until it darkens slightly (this deepens the flavor).

Add tomatoes and broth

Add the canned diced tomatoes with their juices (14.5 oz). If you prepared the optional roasted tomato purée, add it now (use in place of or in addition to some of the canned tomatoes). Pour in 6 cups chicken or vegetable broth and stir to combine.

Simmer

Bring the soup to a gentle boil, then reduce heat and simmer uncovered 15 minutes to let flavors meld. Taste and adjust seasoning—add 1.5 teaspoons salt and 1/2 teaspoon black pepper (start with less and add more to taste).

Add chicken and finish

Stir in 2 cups shredded cooked chicken and simmer 5 more minutes to heat through. Remove from heat and stir in 2 tablespoons fresh lime juice. Taste and adjust salt, pepper, or lime as desired.

Prepare tortilla strips

Stack tortillas and slice into 1/4- to 1/2-inch strips. Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Working in batches, fry tortilla strips until crisp and golden, about 1–2 minutes, stirring so they brown evenly. Transfer to a paper towel–lined plate and season immediately with a pinch of salt. Alternatively, brush strips with oil and bake at 400°F (200°C) for 8–12 minutes until crisp for a lower-fat option.

Assemble and serve

Ladle the hot soup into bowls. Top each bowl with a handful of warm tortilla strips, about 2 tablespoons shredded cheese, a few diced avocado pieces, a spoonful (about 1 tablespoon) of sour cream or crema, and a sprinkle (about 1 tablespoon) of chopped cilantro. Serve with a lime wedge and pickled jalapeños if desired. Encourage diners to squeeze additional lime to taste and let the tortilla strips soften slightly in the broth for texture contrast.