Mexican Tortilla Soup
A simple version of a Mexican classic
Mexican Tortilla Soup is a comforting, flavorful soup that combines a rich tomato-based broth with tender chicken, warm spices, and crispy tortilla chips. It’s a wonderful example of how simple ingredients can come together to create a meal that feels both satisfying and special.
Mexican tortilla soup is everything I want in a bowl — a rich tomato broth, tender chicken, warm spices, and crispy tortilla strips on top. It's a great reminder of how a handful of simple ingredients can add up to something that feels both cozy and a little special.
Traditionally, the broth comes together with tomatoes, onions, garlic, and chilies, and the tortilla chips are what give it that satisfying crunch and heartiness. Depending on the family, you might see chicken, avocado, cheese, sour cream, or a squeeze of lime added in. When I first tried this soup, I loved it instantly — except the traditionally fried chips put me off a bit. So I started oven-crisping them instead, which is faster, easier, and honestly just as golden and crunchy, minus the oil. This is one of my favorite soups to make for a crowd — I love setting up a toppings bar and letting everyone build their own bowl. This version leans on pantry staples and shortcuts like rotisserie chicken, so you can have it on the table in about 30 minutes.
Why you’ll love this recipe.
This is a quick and easy dinner that can be ready in about 30 minutes. Easy ingredient swaps can save time. Rotisserie chicken and store bought chips are super swaps that make this dish faster and simpler.
A family friendly dish that becomes fun at the table, as everyone customizes their own bowl with toppings.
What is Mexican Tortilla Soup?
Tortilla Soup, known in Mexico as Sopa de Tortilla or Soda Azteca, originated in central Mexico. Corn tortillas have been a staple food in Mexican cuisine for thousands of years, and cooks often found creative ways to use leftover tortillas. By adding fried tortilla strips to a flavorful broth, families created a filling meal that was both economical and delicious.
Today, Tortilla Soup is enjoyed throughout Mexico and has become a favorite in Mexica-inspired restaurants around the world.
Ingredient spotlight.
Corn tortillas is the defining ingredient of the dish. When crisped, they add crunch and authentic flavor.
Tomato provides the rich base of the broth.
Chicken Adds protein and transforms the soup into a complete meal.
Cumin brings warmth and depth to the broth.
Chili powder adds mild heat and complexity.
Lime juice brightens the flavor and balances the richness.
Easy ingredient swaps.
No chicken? Make it fun! Use turkey, shredded beef, black or pinto beans.
No corn tortillas? Try store bought tortilla chips
Want more heat? Add jalapeño peppers, chipotle peppers, or hot sauce
Beginner tips for success.
Use a good broth to give a good foundation to the soup’s flavor.
Add the tortilla chips only at serving time to keep them crispy.
Taste before serving. Adjust salt, lime and spice levels to your taste.
Take advantage of time saving swaps. Store bought rotisserie chicken and corn tortilla chips are time savers!
What to serve with Chicken Biryani.
Fresh toppings: avocado, sour cream, shredded cheese, cilantro, lime wedges
Side dishes: Mexican rice, cornbread, green salad
Make it a complete meal.
For a simple family dinner:
Main: Mexican Tortilla Soup
Side: Mexican Rice
Topping Bar: Avocado, cheese, sour cream, cilantro
Dessert: Fresh tropical fruit
Mexican Tortilla Soup
A hearty tomato-based soup filled with chicken, vegetables and crunchy tortilla chips.
- 8 corn tortillas
- 8 medium tomatoes, diced
- 1 onion diced
- 3 garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (optional)
- 1/2 cup cilantro + more for garnish
- 4 cups chicken broth
- Preheat oven to 350 F.
- Cut tortillas into bite size squares.
- Arrange the tortilla pieces on a baking sheet into one flat layer.
- Bake chips until golden, stirring 2 or 3 times during baking.
- Remove from oven and set aside.
- In a large pot, cook the tomatoes with a drizzle of vegetable oil, over medium heat, stirring frequently until tender and reduced. Almost like a paste.
- Add onion, garlic, and spices. Cook 3 minutes.
- Add cilantro and chicken broth.
- Blend with a hand held immersion blender until smooth.
- Add the shredded chicken. Simmer for 7 minutes.
- Serve each bowl topped with tortilla chips and fresh cilantro.
Notes
Substitutions
- You can use store bought rotisserie chicken for easy prep.
- To skip the tortilla prep you can easily use store bought tortilla chips to top this soup.
- Swap the fresh tomatoes by 3 cans of diced tomatoes.
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