Creamy, smoky, and deeply comforting, this tortilla soup is the kind of meal that hugs you from the inside out. It combines crispy fried tortilla strips, tender shredded chicken, fire-roasted tomatoes, and a bright finish of avocado and cilantro — easy to make and impossible not to love. Fun fact: tortilla soup originally started as a humble way to use leftover tortillas and quickly became a weekday favorite across Mexico and the U.S. If you enjoy quick, satisfying dinners, you’ll also love our take on a hearty pasta salad — try the recipe here pasta salad the best recipe for a light side option that pairs beautifully with soup nights.

This recipe is special because it’s simple, quick to prepare, and crowd-pleasing for families and weeknight cooks. Compared to more elaborate soups, this one comes together fast without sacrificing flavor — perfect for busy evenings or when you want comfort food without a fuss. Read on and get excited — you’ll be ladling bowls in under 40 minutes.

What is The Best Tortilla Soup Recipe?

Have you ever wondered why we call it The Best Tortilla Soup Recipe? Is it bold marketing or a legitimate claim? Maybe both. Who doesn’t love a name that promises greatness and delivers warm, crunchy, savory satisfaction? Picture this: a pot of broth bubbling with roasted tomatoes and shredded chicken, topped with crispy tortilla strips so addictive you’ll sneak a handful before serving. Some might say “the way to a man’s heart is through his stomach.” Why not put that to the test with a steaming bowl of this soup? Give it a try and see why this recipe earns its confident title — you might even laugh at how fast it disappears.

Why You’ll Love This:

• Bold, comforting flavor: The soup balances smoky fire-roasted tomatoes, savory chicken broth, and a touch of heat from poblano or jalapeño for a satisfying bowl that warms the soul.
• Budget-friendly and efficient: Making this at home costs a fraction of restaurant prices and uses pantry staples and inexpensive corn tortillas. Stretch leftovers into lunches for the week.
• Texture and toppings: Crispy tortilla strips, creamy avocado, fresh cilantro, and a tangy drizzle of spicy yogurt make every spoonful interesting and craveable.

If you enjoyed our other comforting bowls, you might appreciate how this recipe contrasts with lighter salads on the blog; try the classic tortilla soup page for a slightly different twist. Ready to taste the magic? Let’s go cook.

How to Make:

Quick Overview

This tortilla soup is straightforward: fry tortilla strips until crispy, sauté aromatics, simmer the broth with fire-roasted tomatoes, then add shredded chicken and finish with bright toppings. Preparation is simple, textures are satisfying — crispy meets silky — and the whole recipe takes about 35 minutes from start to finish.

Approximate times

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Ingredients

• 6 (6-inch) corn tortillas, cut into strips
• 1/4 cup vegetable oil, for frying
• 1 small onion, chopped (about 1/3 cup)
• 2 cloves garlic, finely chopped
• 1 medium poblano or jalapeño pepper, seeded and chopped
• 1 carton (32 oz) reduced-sodium chicken broth
• 1 can (14 oz) organic fire-roasted diced tomatoes, undrained
• 1/2 tsp coarse salt
• 1 1/2 cups shredded cooked chicken
• 1 medium ripe avocado, peeled, pitted, and sliced
• 1 cup fresh cilantro or green onions, chopped
• 1 cup spicy yogurt, for drizzling

Directions

1. Cut the tortillas in half, then into thin strips. Heat the vegetable oil in a medium saucepan over medium-high heat. Fry the tortilla strips in batches until they are light brown and crispy, about 1–2 minutes per batch. Remove with a slotted spoon and drain on paper towels.
2. In the same saucepan, add the chopped onion and cook over medium-high heat for 2 minutes, stirring occasionally so it softens but doesn’t burn. Stir in the garlic and chopped poblano or jalapeño pepper; cook until tender-crisp, about 2–3 minutes.
3. Pour in the chicken broth and add the undrained fire-roasted diced tomatoes and 1/2 teaspoon coarse salt. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to allow flavors to meld.
4. Stir in the shredded cooked chicken and heat through for about 2–3 minutes, ensuring the chicken is warmed evenly and the soup is steaming.
5. Divide half of the fried tortilla strips among four serving bowls. Ladle the hot soup over the strips, then top each bowl with a few avocado slices.
6. Garnish with the remaining tortilla strips, chopped cilantro or green onions, and a generous drizzle of spicy yogurt. Serve hot and enjoy.

What to Serve With:

• Simple green salad with lime vinaigrette to cut through richness
• Warm cornbread or crusty bread for dunking
• Classic Mexican sides like elote (street corn) or a small serving of rice and beans
• Beverages: chilled horchata, iced tea, or a crisp Mexican lager for adults
• Sides that add crunch: jicama slaw, pickled red onions, or sliced radishes

Top Tips for Perfecting:

• Tortilla strips: Fry in small batches to keep them crisp and avoid overcrowding; drain well on paper towels.
• Spice level: Use a poblano for mild heat or a jalapeño if you prefer a spicier bowl. Keep seeds if you want more kick.
• Broth choice: Reduced-sodium chicken broth lets you control salt; adjust seasoning at the end.
• Toppings: Add shredded cheese, a squeeze of lime, or chopped scallions for extra brightness.
• Common mistakes: Don’t overcook the onions and garlic or they’ll become bitter — keep the heat moderate. Also, add the chicken at the end to prevent it from drying out.

Storing and Reheating Tips:

• Refrigeration: Store leftover soup in an airtight container for up to 3–4 days. Keep the fried tortilla strips separate to maintain crispness.
• Freezing: You can freeze the soup (without avocado or tortilla strips) for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over low-medium heat to preserve texture and flavor. Add a splash of broth if it thickens. Add fresh avocado and crispy tortilla strips just before serving to keep them fresh.

FAQs

Can I make this vegetarian?
Yes. Substitute vegetable broth for chicken broth and skip the shredded chicken or use shredded sautéed mushrooms, roasted butternut squash, or seasoned jackfruit for a hearty vegetarian option.

How do I make the soup creamier?
Stir in a small splash of heavy cream, coconut milk, or blend a portion of the soup for a silky texture. A dollop of Greek yogurt also adds creaminess and tang.

Can I bake the tortilla strips instead of frying?
Absolutely. Toss the strips with a little oil, spread them on a baking sheet, and bake at 400°F for 8–12 minutes until golden and crisp.

What can I use instead of spicy yogurt?
Use sour cream mixed with a pinch of cayenne, a chipotle mayo, or plain yogurt with a dash of hot sauce for similar flavor and creaminess.

Is this soup freezer-friendly with toppings?
Freeze only the soup base (broth, tomatoes, chicken) without avocado or tortilla strips. Add fresh toppings when you reheat for the best texture.

Conclusion

This tortilla soup is a fast, flavorful weeknight winner — comforting, economical, and endlessly customizable. It’s easy enough for beginners and satisfying enough to serve to guests, and the combination of crunchy tortillas, tender chicken, and bright toppings keeps everyone coming back for seconds. For inspiration on other takes and variations, check out this helpful guide to a similar classic from the experts at Perfect Chicken Tortilla Soup Recipe | The Kitchn, and see another popular version at Chicken Tortilla Soup from Natasha’s Kitchen. Give it a try tonight and share a bowl with someone you love — it might just be the perfect dinner.