Tortilla Soup
A comforting and hearty Tortilla Soup, perfect for bringing warmth to your table. This traditional Mexican dish features a savory broth filled with tender vegetables and crispy tortilla strips, offering a delightful depth of flavor.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the vegetable oil in a large pot over medium heat.
- 2
Add the chopped onion and sauté until it's translucent, about 5 minutes.
- 3
Stir in the minced garlic and chopped jalapeño pepper, cooking for an additional 2 minutes until fragrant.
- 4
Add the chopped tomatoes to the pot and cook until they break down, about 10 minutes.
- 5
Pour in the chicken broth and bring it to a simmer.
- 6
Stir in the ground cumin, salt, and black pepper.
- 7
Add the corn kernels and cooked, shredded chicken; simmer for about 10 minutes, allowing the flavors to meld.
- 8
While the soup simmers, heat a small amount of oil in a pan and fry the corn tortilla strips until they become crispy. Remove and drain on paper towels.
- 9
Once the soup is ready, serve it hot, topped with crispy tortilla strips, diced avocado, and shredded cheese.
Cook notes
Tips
For a spicier kick, leave some seeds in the jalapeño when chopping.
Use store-bought rotisserie chicken to save time on prep.
Choose fresh corn if it's in season, for a sweeter flavor.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup on the stove, adding a little water or broth if it thickens too much.
- Avoid freezing the crispy tortilla strips; add fresh when serving.
Substitutions
- Use vegetable oil instead of the specified oil if you prefer an alternative.
- Replace shredded chicken with black beans or chickpeas for a vegetarian version.
- Use shredded cheddar cheese instead of queso fresco if desired.
What to Serve With
- Mexican rice
- Refried beans
- Fresh corn salad
Common Mistakes
- Not sautéing the onion long enough, which can affect the soup's flavor.
- Adding too much salt initially; adjust to taste at the end.
- Overcooking the tortilla strips, making them too hard to chew.
Recipe FAQ
Can I make this soup vegetarian?
Yes, you can substitute the chicken broth with vegetable broth and omit the chicken.
How long can I store leftovers?
Leftover Tortilla Soup can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze Tortilla Soup?
Yes, but it's best to freeze without the tortillas, adding them fresh when serving.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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