Tortilla Soup Recipe (2024)

Published February 4, 2021.This post may contain affiliate links. Please read my disclosure policy.

Learn how easy it is to make this authentic Mexican homemade tortilla soup topped off with avocados, fried tortilla strips, and cilantro.

We are huge soup fans in this family and always look forward to the fall, so soup-making can begin! That said, it does not have to fall to be soup season. If you’re anything like us, check out my Corn Chowder or Chicken and Wild Rice for any time of year.

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’s a very simple-to-prepare soup, consisting of a few ingredients and an assortment of toppings.

Here are some typical ingredients you would find in this recipe:

• Tomatoes
• Onions
• Garlic
• Stock or Water
• Chiles

How to Make It

Follow along with these instructions for making this tasty homemade tortilla soup:

Caramelize the onions and garlic until wholly browned in a medium-sized pot over low heat with olive oil, about 45 minutes.

Next, add the tomatoes, chiles, and chicken stock and simmer over low to medium heat for 30 minutes.

Remove the chile and puree the soup until smooth and thick in a blender or using an emersion hand blender. Return the soup to the pot along with the chile, and season with salt and pepper.

Fry tortilla strips in oil and drain on a paper towel.

Serve the soup with assorted toppings

Chicken Tortilla Soup

Often times you will see chicken tortilla soup instead of just tortilla. Chicken is not traditional in this recipe; add some shredded cooked chicken at the end with the assorted toppings if you’d like.

Toppings

Toppings for tortilla soup will vary a bit, depending on the region of Mexico and personal preference. Here are some popular additions to finish off the soup:

• Avocado
• Crema
• Cheese (Cotija, Queso Fresco, Oaxaca, or Chihuahua)
• Cilantro
• Chiles
• Radish
• Lime
• Shredded Chicken

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 Soup Recipes

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