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How to Make Tortilla Soup

Name: How to Make Tortilla Soup
Yield: 4
Ingredients: 3 large tomatoes; 1 white onion; 4 garlic cloves; 1 tsp cumin; 1 tsp chili powder; 7 cups chicken broth; 1 bay leaf; 6 corn tortillas; 1 inch oil; salt salt; to taste avocado; to taste queso fresco; to taste cilantro; to taste lime

Tortilla soup starts with a base of sautéed onions, garlic, and tomatoes, builds with chicken broth and spices, then gets finished with crispy tortilla strips and fresh toppings. The key is toasting your spices, charring your tomatoes for depth, and frying your tortilla strips until they shatter between your teeth.

Total time: 50 min
Hands-on: 30 min
Serves: 4
Difficulty: Medium

Ingredients

3 large tomatoes
1 white onion
4 garlic cloves
1 tsp cumin
1 tsp chili powder
7 cups chicken broth
1 bay leaf
6 corn tortillas
1 inch oil
salt salt
to taste avocado
to taste queso fresco
to taste cilantro
to taste lime

Step by step

Char the tomatoes and onion. Heat a cast iron skillet over medium-high heat. Halve 3 large tomatoes and 1 white onion. Place cut-side down in the dry skillet. Let them char for 8-10 minutes until the cut surfaces are blackened and blistered. The onion should be soft underneath its charred layer.
Blend the base. Transfer charred tomatoes and onion to a blender with 4 garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 cup chicken broth. Blend until completely smooth. This is your soup base.
Build the soup. Pour the blended mixture through a fine mesh strainer into a large pot. Add 6 cups chicken broth, 1 bay leaf, and salt to taste. Bring to a boil, then reduce to a gentle simmer for 20 minutes. The soup should taste rich and slightly smoky.
Prepare the tortilla strips. Cut 6 corn tortillas into thin strips. Heat 1 inch of oil in a heavy pan to 350°F. Fry tortilla strips in batches until golden and crispy, about 2 minutes. Drain on paper towels and season immediately with salt.
Finish and serve. Remove bay leaf from soup. Taste and adjust salt. Ladle into bowls and top with crispy tortilla strips, diced avocado, crumbled queso fresco, chopped cilantro, and a squeeze of lime. Serve immediately while the strips are still crispy.

Tips & troubleshooting

Don't skip straining the soup base — it removes any chunks and creates a silky texture
Make tortilla strips ahead and store in an airtight container for up to 3 days
Char the vegetables until they look almost burnt — this creates the deep flavor
Keep fried tortilla strips separate until serving or they'll get soggy
Freeze leftover soup without toppings for up to 3 months

Variations

Chicken Tortilla Soup. Add 2 cups shredded cooked chicken in step 3. Simmer just until heated through.
Vegetarian Version. Replace chicken broth with vegetable broth and add 1 diced poblano pepper when charring the vegetables.
Spicy Tortilla Soup. Add 1-2 chipotle peppers in adobo to the blender in step 2 for smoky heat.
Quick Weeknight Version. Skip charring and use 1 can fire-roasted tomatoes plus 1 diced sautéed onion instead.

Questions

Can I use store-bought tortilla chips instead of frying my own?: You can, but fresh-fried strips have better texture and won't get soggy as quickly. If using store-bought, add them right before serving.
Why do I need to char the vegetables?: Charring creates complex, smoky flavors that can't be replicated any other way. It's what separates restaurant-quality tortilla soup from basic tomato broth.
How do I know when the oil is hot enough for frying?: Drop a small piece of tortilla in the oil. If it immediately bubbles vigorously and floats, the oil is ready. Without a thermometer, this is your best test.
Can I make this soup ahead of time?: The soup base keeps well for up to 4 days in the fridge. Reheat gently and prepare fresh toppings and tortilla strips when ready to serve.
What if I don't have a blender?: Dice the charred vegetables very finely and cook them directly in the pot with the spices for 5 minutes before adding broth. The texture will be chunkier but still good.