Tortilla Soup

Tortilla Soup may not be part of your family’s treasured recipe collection, but it’s a culinary gem that has quickly gained popularity worldwide. Originating in the American Southwest and northern Mexico, this dish has evolved from humble chicken soup to a flavor-packed favorite. Today, it’s enjoyed everywhere—even as far north as Canada!

This versatile soup is perfect for any season, offering a warming hug on a chilly January day or a zesty refreshment in the heat of July. With fried tortilla strips, creamy avocado, tangy lime, and a dash of chili salsa, it’s a dish that pleases the palate while inviting creative twists.

Tortilla Soup began as a simple homemade chicken soup but took on a new identity when chefs started adding fried tortilla strips, sharp cheese, and fresh garnishes. Its roots may be modern—emerging in the late 1970s—but tortillas themselves date back to 10,000 BC, when Mayans made them from dried corn kernels.

This recipe uses stale tortillas, though fresh tortillas work well if you dry them in a low oven before frying. Looking for a lighter option? Bake the tortilla strips for a crisp and low-fat alternative.

Whether you love bold heat or prefer a milder flavor, Tortilla Soup is endlessly adaptable. Add sour cream to tone down the spice or experiment with additional toppings for a personalized twist.

The beauty of this recipe is that it invites innovation. After all, that’s how it came into being!

Recipe: Tortilla Soup

Serves: 4-6

Ingredients:

2 chilies
2 cloves garlic
1 small onion
1 pound tomatoes (2 large)
1 can 28-ounce tomatoes
¼ cup vegetable oil
6 stale corn tortillas
6 cups chicken stock
1 cup whipping cream
salt, to taste
thyme, to taste

Garnish: sour cream, guacamole, cheddar, lemon or lime wedges

Instructions:

Prepare the Chili Mixture: 

• Blend chilies, garlic, onion, and both fresh and canned tomatoes into a smooth mixture.

Prepare the Tortillas: 

• If using fresh tortillas, bake them in a 200°F oven for 10 minutes to dry.
• Cut into ¼-inch strips.
• Fry in medium-hot oil until golden and crisp, then drain on paper towels. For a low-fat option, bake the strips on a greased cookie sheet at 300–325°F for 20 minutes, sprinkling lightly with salt.

Cook the Soup:

• Heat 1–2 tbsp vegetable oil in a large pot. Add the chili mixture and cook for 8–10 minutes, stirring occasionally.
• Add chicken stock and bring to a boil.
• Stir in whipping cream, salt, thyme, and optional seasonings like chili powder and oregano. Simmer for 3–4 minutes.

Serve and Garnish:

• Ladle the soup into bowls.
• Top with crispy tortilla strips and garnish with your choice of sour cream, guacamole, grated cheese, or lime wedges.

Variation: Add 1½ tablespoons chili powder and 1 teaspoon dried oregano.

Tasting Notes
This Tortilla Soup combines the warmth of traditional chicken soup with the vibrant flavors of Mexican cuisine. The crispy tortilla strips add a satisfying crunch, while the fresh garnishes bring brightness to every bite. It’s a crowd-pleaser!

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