Tortilla Soup

This tortilla soup is warm, comforting, and full of rich, savory flavor. Tender shredded chicken is simmered in a tomato-based broth infused with garlic, onion, jalapeños, and warm spices like cumin and paprika. Sweet corn and fresh tomatoes add texture and balance, while crunchy tortilla chips, creamy avocado, and melted cheese on top make every bowl satisfying and delicious. Simple ingredients come together to create a cozy, homemade soup that’s perfect for any day of the week.

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Fun Facts:

  • Tortilla soup originated in central Mexico, where it was created as a way to use leftover tortillas and turn them into a hearty meal.

  • The crunchy totopos aren’t just a topping—they help thicken the soup slightly as they soak up the flavorful broth.

  • Traditional tortilla soup is tomato-based, but many families have their own version, making it one of the most customizable Mexican soups.

  • Jalapeños add heat, but they also enhance flavor—removing the seeds keeps the spice mild while keeping the taste.

  • The contrast of textures is what makes tortilla soup special: crispy chips, tender chicken, and creamy avocado in every bite.

We love this tortilla soup recipe because it’s comforting, flavorful, and incredibly easy to make with simple pantry ingredients. The tender shredded chicken cooked right in the broth creates a rich, savory base, while tomatoes, corn, and warm spices add depth and balance. It’s endlessly customizable, letting everyone top their bowl with crunchy totopos, creamy avocado, and melty cheese just the way they like it. Perfect for busy weeknights or cozy family meals, this soup feels homemade, hearty, and satisfying every time.

TORTILLA SOUP

Traditional

Prep Time: 15 minutes
Total Time: 45 minutes

Ingredients:

For the soup:

  • 2 chicken breasts

  • 3 quarts water

  • 1 quart tomato juice

  • 2 fresh tomatoes, diced

  • 1 cup corn (fresh, frozen, or canned)

  • 1 small onion, finely chopped

  • 1–2 jalapeños, finely chopped (adjust to taste)

  • 2 carrots (peeled and diced)

  • 2 celery sticks (chopped)

  • 2 cloves garlic, minced

  • 3 bay leaves

  • 1/4 teaspoon cumin

  • 1 teaspoon paprika

  • 2 tablespoons chicken bouillon

  • 2 tablespoons tomato bouillon

  • Salt to taste

For serving:

  • Totopos (crispy tortilla chips)

  • Avocado, sliced or diced

  • Shredded cheese

Instructions:

  • In a large pot, add the chicken breasts and water. Bring to a boil, then reduce to a gentle simmer. Cook for 20–25 minutes, or until the chicken is fully cooked and tender.

  • Remove the chicken breasts from the pot. Shred them using two forks and set aside. Keep the broth in the pot.

  • Add the chopped onion, garlic, jalapeños, carrots, celery, bay leaves, cumin, paprika, chicken bouillon, and tomato bouillon to the broth. Stir well and simmer for 5–7 minutes until fragrant.

  • Stir in the diced tomatoes, corn, and tomato juice. Let the soup simmer for another 10–15 minutes so the flavors can blend.

  • Add the shredded chicken back into the pot. Simmer for 5 more minutes. Taste and adjust salt if needed.

  • Remove bay leaves. Ladle the hot soup into bowls and top with totopos, avocado, and cheese.

How to Preserve Tortilla Soup in Jars:

  • Cook the soup fully as directed. Remove bay leaves. Keep the soup hot while preparing jars. (Don't add the cheese, chips or avocado, only soup).

  • Wash jars, lids, and bands in hot soapy water. Keep jars hot (simmering water, not boiling).

  • Ladle hot soup into hot jars. Leave 1 inch of headspace. Make sure solids are covered with broth. Wipe rims clean.

  • Place lids on jars. Screw bands on finger-tight (not overly tight).

  • Let jars cool, check if the lids are sealed.

  • Store jars in the fridge, they last up from 2-3 month.

Tip:

For a simpler preparation, omit the chicken entirely and use water as the base, or substitute the water with bone broth for added depth and flavor.