The Ultimate Tortilla Soup

Essential Ingredients for the Perfect Tortilla Soup

This tortilla soup recipe captures the essence of the style commonly found in Central Mexico, particularly in vibrant Mexico City. It delivers a pleasant, spicy bite – enough to awaken your palate without overwhelming it. The beauty of this recipe lies in its adaptability; you can easily adjust the heat levels to suit your personal preference, adding more chilies or a dash of cayenne for extra zing, or reducing them for a milder experience.

To create this delightful soup, you will need a selection of fresh and pantry staples:

• **Onions:** The aromatic foundation, providing sweetness and depth.
• **Green Chilies:** Essential for that characteristic Mexican flavor and a gentle heat.
• **Garlic:** An indispensable aromatic that elevates all the other flavors.
• **Vegetable Oil:** For sautéing and building the flavor base.
• **Tomatoes:** The heart of the soup, offering tanginess and body. Diced cans work perfectly for convenience.
• **Beef and Chicken Bouillon:** A combination that creates a rich, complex broth, far more interesting than just one type.
• **Water:** To form the base of the broth.
• **Tomato Juice:** Enhances the tomato flavor and contributes to the soup’s vibrant color and consistency.
• **Cumin:** Earthy and warm, it’s a quintessential spice in Mexican cuisine.
• **Chili Powder:** Provides a balanced, mild heat and a deep, smoky flavor.
• **Salt:** To season and bring out all the flavors.
• **White Pepper:** A subtle, clean heat that complements the other spices without overpowering.
• **Worcestershire Sauce:** A secret ingredient that adds umami depth and a hint of tang.
• **Steak Sauce:** Another unexpected hero, lending a unique savory dimension.
• **Corn Tortillas:** The namesake ingredient, crucial for both texture and flavor, whether soft or crispy.

Each ingredient plays a vital role in building the layers of flavor that make this tortilla soup truly exceptional. Don’t be afraid to taste and adjust the seasonings as you go, tailoring it perfectly to your liking.

Crafting Your Homemade Tortilla Soup: A Simple Guide

The journey to a perfect bowl of tortilla soup begins with building a strong flavor base. In a large pot or Dutch oven, start by sautéing your finely chopped onions until they become translucent and fragrant. Then, introduce the minced garlic and green chilies, cooking for another minute or two until their aromas fill your kitchen. This initial step is crucial for developing the foundational taste of your soup.

Once your aromatics are softened and fragrant, it’s time to create the luscious broth. Pour in the diced tomatoes, water, and tomato juice. Dissolve the beef and chicken bouillon cubes directly into the liquid, stirring until fully incorporated. Now, add the Worcestershire sauce and steak sauce – these “wet” seasonings contribute a remarkable depth and umami that will make your broth truly stand out.

Next, introduce the dry seasonings: cumin, chili powder, salt, and white pepper. Stir them thoroughly into the broth until they are completely blended. Bring the soup to a gentle boil, then reduce the heat to a simmer, cover the pot, and let it cook for at least an hour. This simmering time allows all the incredible flavors to meld and deepen, transforming simple ingredients into a complex and comforting soup.

To finish, add any fresh herbs, like chopped cilantro or green onions, and your chosen tortilla strips just before serving. Adding them at this stage ensures they retain their texture and vibrant freshness. For those who love a bit of crunch, consider using store-bought baked corn tortilla strips from the salad bar section of your grocery store. Alternatively, you can easily make your own by cutting corn or flour tortillas into thin strips and toasting them briefly in the oven or air fryer until golden and crisp. This adds a fantastic textural contrast to the rich, warm soup.

Finally, serve your delicious tortilla soup piping hot! A generous sprinkle of shredded cheese, such as cheddar or Monterey Jack, and a few extra fresh herbs like cilantro or green onions on top, will complete this heartwarming dish. The cheese will melt beautifully into the hot broth, adding a creamy, savory dimension that is simply irresistible. Enjoy this flavorful, homemade soup!

Effortless Excellence: Your Crock Pot Companion for Tortilla Soup

Love This Recipe? Pin It for Later!

If you’re as excited as we are to make this heartwarming tortilla soup, make sure you can easily find this recipe whenever inspiration strikes! Pin it to your favorite Pinterest recipe board today. It’s the perfect way to keep this delicious, traditional recipe at your fingertips for future meal planning and cozy evenings.

What to Serve with Your Flavorful Tortilla Soup

While this tortilla soup is incredibly satisfying on its own, the right accompaniments can elevate the experience even further. My personal favorite is a generous handful of freshly grated cheddar cheese, stirred in right before serving. The hot soup melts the cheese into a creamy, luscious consistency that perfectly complements the tomato-based broth. There’s an undeniable magic when tortillas and cheese come together, and this soup beautifully highlights that classic pairing.

In Mexico, tortilla soup is traditionally served with fresh lime wedges. A squeeze of fresh lime juice over your bowl adds a bright, zesty contrast that cuts through the richness and enhances the overall flavor profile. I also highly recommend reserving some crispy tortilla chips to crumble over the top just before eating – much like you’d add soda crackers to a hearty chowder. This provides a delightful textural crunch that makes each bite more interesting. For an added touch of creamy richness and a beautiful green hue, consider garnishing your soup with a few wedges or cubes of ripe avocado. The smooth texture of avocado provides a wonderful counterpoint to the spicy broth. For those who enjoy a little extra kick, a dollop of sour cream or Mexican crema can also be a fantastic addition, cooling the spice while adding a creamy tang.

The Great Tortilla Debate: Corn Tortillas vs. Crunchy Tortilla Strips

When it comes to the “tortilla” in tortilla soup, there are a couple of delightful paths you can take, each offering a distinct experience. My mother’s original recipe, the one I grew up with, called for fresh corn tortillas cut into strips. This was the traditional way, and I enjoyed many bowls of soup with these soft, noodle-like tortilla pieces. However, I must confess, if you let them sit in your bowl for more than a few minutes, they do tend to get a bit soggy, absorbing the broth and becoming quite tender, almost like a pasta noodle.

These days, my personal preference leans towards the convenience and lasting crispness of crunchy tortilla strips. You can often find these packaged near the salad toppings in your local grocery store. For my taste, the way these strips maintain their satisfying crunch for longer significantly enhances the soup’s texture, providing a wonderful contrast to the soft ingredients and rich broth.

If you can’t find pre-packaged crunchy strips, or simply prefer to make your own fresh, it’s incredibly easy! Simply cut corn tortillas (or even flour tortillas, for a slightly different flavor) into thin strips. Then, toast them briefly under high heat in your oven until they’re golden and crisp, or achieve perfect crunchiness in an air fryer. This homemade approach gives you control over the texture and freshness, ensuring every spoonful offers that delightful crunch.

Don’t Waste a Tortilla! Creative Recipes for Leftovers

Have extra corn or flour tortillas after making your soup? Don’t let them go to waste! Tortillas are incredibly versatile, and I have a fantastic collection of recipes that will put them to delicious use. From hearty casseroles to quick snacks, there’s something for everyone:

• **Air Fryer Taco Salad Bowls** (pictured above): Create crispy, edible bowls for your favorite taco salad.
• **Chicken Tortilla Casserole**: A comforting and easy-to-make family dinner.
• **Shredded Beef Enchiladas**: Rich and savory, perfect for a satisfying meal.
• **Tortilla Pinwheels**: A fun and easy appetizer or light snack.
• **Easy White Chicken Enchiladas**: A creamy and flavorful take on classic enchiladas.
• **Skillet Tamale Pie**: A hearty and convenient one-pan meal.
• **Breakfast Burritos**: A customizable and filling start to your day.
• **Baked Chicken Taquitos**: Crispy, baked (not fried!) rolls filled with flavorful chicken.

More Heartwarming Soup Recipes to Savor

If you love the comforting warmth of a delicious soup, you’re in the right place! Beyond this incredible tortilla soup, we have a variety of other delightful soup recipes to fill your bowls and warm your soul. From creamy classics to robust and flavorful stews, there’s a soup for every craving:

• **White Chicken Chili** (pictured above): A lighter, yet equally satisfying chili experience.
• **Cheddar Potato Soup**: Creamy, cheesy, and utterly comforting.
• **Fire Roasted Tomato Soup**: Smoky, rich, and perfect with a grilled cheese sandwich.
• **Cream Of Mushroom Soup**: A velvety, earthy classic.
• **Instant Pot Cream Of Celery Soup**: Quick, easy, and full of fresh flavor.
• **Cabbage Bleu Cheese Soup**: A unique and surprisingly delicious combination.

This isn’t just *any* tortilla soup – it’s an elevated, flavor-packed experience, rich with tradition and personal history, and we believe it’s truly BETTER! Let’s get cooking and savor every delicious spoonful. 

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Print Recipe

Not your Normal Tortilla Soup

A tomato-based warming tortilla soup spiced with green chilies, cumin, and chili powder. This meatless soup packs a flavor punch that will warm you up from the inside out! Top it with shredded cheese and tortilla strips before serving.

Prep Time

5 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 25 mins

Course: Soup

Cuisine: American/ Mexican

Keyword: chili powder, cumin, green chilies, meatless, tomatoes, tortilla soup, traditional

Servings: 8 servings

Calories: 254 kcal

Author: Michaela Kenkel

Equipment

• AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
• Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener

Ingredients

• 2 small onions, chopped
• 2 small cans of diced green chilies
• 4 cloves garlic, minced
• 4 T vegetable oil
• 2 (14.5 ounce) cans diced tomatoes
• 3 beef and 3 chicken bouillon cubes
• 3 cups of water
• 3 cups of tomato juice
• 2 t. ground cumin
• 2 t. chili powder
• 2 t. salt
• 1/4 t. white pepper
• 4 t. Worcestershire sauce
• 2 T. bottled steak sauce
• 6 corn tortillas, cut in strips (*see notes)
• shredded cheddar cheese, for topping

Instructions

1. Saute onion, chilies, and garlic in oil until soft, about 5 minutes.
2. Add tomatoes, bouillon, water, tomato juice, spices (cumin, chili powder, salt, white pepper), Worcestershire sauce, and steak sauce. Stir well to combine.
3. Bring the soup to a boil, then reduce heat to low and simmer, covered, for one hour.
4. Top with shredded cheese and tortilla strips just before serving. Optional: Add fresh green onion for extra flavor and garnish!

Notes

**To prepare this in your crockpot:** After sautéing the onion, chilies, and garlic, add this mixture along with all other ingredients (except the tortilla strips and cheese for topping) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Before serving, stir in 1/2 cup of cheese and the tortilla strips, then simmer for another 10 minutes until cheese is melted and strips are slightly softened.

* My Mom always made this recipe using corn tortillas cut into strips. While delicious, I find they tend to get soggy too quickly in the soup. For a longer-lasting crunch, I now prefer using the crunchy tortilla strips available in the salad toppings section of most grocery stores.

Nutrition

Serving: 1

Calories: 254 kcal

Carbohydrates: 18 g

Protein: 12 g

Fat: 16 g

Saturated Fat: 4 g

Polyunsaturated Fat: 10 g

Cholesterol: 31 mg

Sodium: 1232 mg

Fiber: 3 g

Sugar: 6 g