I’m about to share my absolute favorite tortilla soup recipe, and trust me, it’s a game-changer for your weeknight dinner rotation.
There’s something special about that first spoonful—warm broth dancing with spices, tender chicken, and that perfect crunch from the tortilla strips.
What makes this version special isn’t just the blend of Mexican spices and Midwestern comfort; it’s how easily you can make it your own.
Ready to transform simple pantry staples into a bowl of pure comfort that’ll have everyone asking for seconds?
Why You’ll Love This Hearty Tortilla Soup
- Perfect comfort food that blends Mexican-inspired flavors with hearty Midwestern warmth, making it ideal for chilly evenings or when you need a soul-warming meal
- Incredibly versatile – customize with seasonal vegetables, adjust spice levels to taste, and let family members personalize their bowls with favorite toppings
- Budget-friendly meal that stretches ingredients like chicken and vegetables while delivering restaurant-quality taste, especially when using pantry staples
- Quick and simple to prepare, with most ingredients being kitchen staples – ideal for busy weeknight dinners or meal prep for the week ahead
- Packed with protein from chicken, fiber from vegetables, and wholesome nutrients that make it both satisfying and nutritious – a complete meal in one bowl
What Ingredients are in Tortilla Soup?
My tortilla soup melds the vibrant flavors of traditional Mexican cuisine with locally-sourced Wisconsin ingredients whenever possible.
This hearty version stays true to its roots while incorporating seasonal produce that my girls love.
The beauty of this recipe lies in its balance of savory broth, tender chicken, and fresh vegetables, all topped with that signature crunch of tortilla strips that gives the soup its name.
Ingredients:
- 2 tablespoons olive oil or Wisconsin butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and finely diced (optional if cooking for kids)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 6 cups chicken broth (homemade if you have it)
- 1 can (14 oz) fire-roasted diced tomatoes
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh or frozen corn (local Wisconsin corn when in season)
- Salt and pepper to taste
- 6 corn tortillas, cut into strips
- Toppings: diced avocado, shredded Wisconsin cheese, sour cream, fresh cilantro, lime wedges
When shopping for these ingredients, I always prioritize what’s in season.
During the summer months, nothing beats fresh Wisconsin sweet corn cut right off the cob, while winter might call for the frozen variety.
The recipe is incredibly forgiving—feel free to swap out vegetables based on what looks best at your local farmers market or what your family prefers.
For a vegetarian version, omit the chicken and use vegetable broth instead.
And if you’re cooking for little ones who might be sensitive to spice (my 5-year-old certainly is), you can always add the heat elements to individual bowls rather than the entire pot.
How to Make This Hearty Tortilla Soup
Start by heating 2 tablespoons of olive oil (or Wisconsin butter if you feel indulgent) in a large pot over medium heat.
Toss in your diced yellow onion and cook until it becomes translucent and fragrant, about 5 minutes.
Add the 3 cloves of minced garlic, diced red bell pepper, and finely diced jalapeño if you’re using it—I often prepare a separate, milder batch when cooking for my younger daughters.
Cook these aromatics for another 2 minutes until they soften, then sprinkle in the spices: 1 teaspoon cumin, 1 teaspoon oregano, and 1 tablespoon chili powder.
Let them toast for about 30 seconds, filling your kitchen with the most amazing smell that’ll have the kids asking when dinner’s ready.
Pour in the 6 cups of chicken broth and add the can of fire-roasted diced tomatoes, bringing everything to a gentle boil before reducing to a simmer.
This is when the magic happens. Add 2 cups of shredded chicken, a can of drained black beans, and a cup of corn (nothing compares to fresh Wisconsin sweet corn in the summer months).
Let the soup simmer for about 20 minutes, allowing all those flavors to mingle and get acquainted.
While it’s simmering, preheat your oven to 375°F and arrange your tortilla strips on a baking sheet. A light spray of oil and 10 minutes in the oven will give you perfectly crispy tortilla strips without the deep-frying mess.
Trust me, with three kids running around, I’m all about minimizing cleanup.
Season your soup with salt and pepper to taste—remember, you can always add more, but you can’t take it away.
The final step is all about assembly, where my girls love to help.
Ladle the hot soup into bowls and let everyone customize with their favorite toppings: crispy tortilla strips, diced avocado, a dollop of sour cream, shredded Wisconsin cheese (we love a sharp cheddar or creamy queso fresco), fresh cilantro, and a squeeze of lime.
Combining the hot, savory soup with the cool, creamy toppings creates a perfect balance that makes this dish special enough for weekend family meals but simple enough for busy weeknights.
Tortilla Soup Substitutions and Variations
The beauty of this tortilla soup lies in its flexibility—it welcomes improvisation based on what you have in your pantry or fridge.
No chicken, no problem? Swap shredded pork or keep it vegetarian with extra beans. My kids, especially my 9-year-old, love it when I add corn for a touch of sweetness.
I’ll use local cheese curds instead of Monterey Jack for a Wisconsin twist.
Sometimes I’ll dial up the heat with extra jalapeños, or tone it down when cooking for little ones. Black beans can replace pinto beans, and sweet potatoes can stand in for corn.
Your kitchen, your rules.
What to Serve with Tortilla Soup
Perfect pairings can elevate this already robust soup into a complete meal experience.
I love serving a simple green salad with cilantro-lime dressing alongside—the freshness cuts through the soup’s richness beautifully.
A basket of warm cornbread or crusty sourdough? That’s non-negotiable in my Wisconsin kitchen.
My daughters go crazy for quesadillas filled with Wisconsin cheese as dippable companions.
For drinks, try a crisp Mexican lager or, my personal favorite, a tart hibiscus agua fresca that complements the soup’s spicy notes.
Final Thoughts
After simmering countless pots of this hearty tortilla soup over the years, I’ve come to appreciate how this recipe connects my Midwestern home to vibrant Mexican culinary traditions.
My daughters always giggle when I dramatically crunch the tortilla strips on top, a ritual they’ve come to expect.
What makes this soup special? Perhaps it’s the Wisconsin cheese melting into each spoonful, or how the local produce transforms this classic.
Whether you’re feeding a hungry family or serving guests, this adaptable recipe welcomes your personal touch.
So ladle up a bowl, gather around the table, and savor each spicy, comforting bite.
