How to Make Hearty Tortilla Soup in 35 Minutes

There’s something so comforting about a warm bowl of soup, especially when it’s packed with flavor and topped with crispy goodness! Today, I’m excited to share my 35-Minute Tortilla Soup Recipe that’s not only hearty but also incredibly easy to whip up. Perfect for those busy weeknights when you need quick family dinners that everyone will love. Plus, if you’re a fan of easy pasta recipes, you’ll appreciate how simple this soup is to make!

Why You’ll Love This Recipe

• Ready in just 35 minutes – perfect for 30-minute meals.
• Hearty and satisfying, making it a great choice for chilly evenings.
• Customizable with your favorite toppings for a personal touch.
• Uses simple ingredients you likely already have in your pantry.
• Great for meal prep or leftovers – it tastes even better the next day!

Ingredients

To make this delicious tortilla soup, you’ll need the following ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 cup cooked chicken, shredded (optional)
• 6 corn tortillas, cut into strips
• Salt and pepper to taste
• Toppings: avocado, cilantro, lime wedges, sour cream

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the steps to create this mouthwatering soup:

1. Heat the olive oil in a pot over medium heat. Add the diced onion, minced garlic, and diced jalapeño. Cook until softened, about 5 minutes.
2. Stir in the ground cumin and chili powder, cooking for an additional minute to release those wonderful aromas.
3. Add the diced tomatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. While the soup simmers, fry the tortilla strips in a bit of oil until they are crispy. Drain them on paper towels to remove excess oil.
5. If you’re using shredded chicken, add it to the soup now. Season with salt and pepper to taste.
6. Serve hot, topped with crispy tortilla strips, diced avocado, fresh cilantro, lime wedges, and a dollop of sour cream.

Pro Tips for Making the Recipe

Here are some helpful suggestions to elevate your tortilla soup:

• For a spicier kick, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
• Feel free to substitute the chicken with beef for a delicious Beef Tortilla Soup.
• Make it vegetarian by omitting the chicken and using vegetable broth.
• For a creamier texture, blend a portion of the soup before adding the chicken.
• Experiment with toppings! Try adding cheese, radishes, or even a sprinkle of chili flakes for extra flavor.

How to Serve

This tortilla soup is perfect as a standalone meal, but you can also pair it with:

• Warm, crusty bread or homemade cornbread for dipping.
• A fresh salad for a light and healthy side.
• Some of your favorite easy pasta recipes for a complete dinner spread.

Make Ahead and Storage

If you want to prepare this soup in advance, it’s a great option! Here’s how to store it:

• Let the soup cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days or freeze for up to 3 months.
• When reheating, add a splash of broth to loosen it up if it thickens too much.

So there you have it! A hearty and irresistible comfort food that’s sure to become a family favorite. I hope you enjoy making this easy Chicken Tortilla Soup as much as I do. And if you’re looking for more delicious recipes, check out my Green Detox Juice or the Anti-Inflammatory Detox Home Remedy Green Juice for refreshing drink ideas. Happy cooking!

35-Minute Tortilla Soup Recipe - Hearty & Irresistible Comfort

This hearty tortilla soup is quick to prepare and packed with bold flavors, perfect for a comforting meal in just 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Vegetables and aromatics

• 2 tbsp olive oil
• 1 piece onion, diced
• 3 cloves garlic, minced
• 1 piece jalapeño, seeded and diced

Spices

• 1 tsp ground cumin
• 1 tsp chili powder

Canned goods

• 14 oz diced tomatoes
• 4 cups chicken or vegetable broth

Protein

• 1 cup cooked chicken, shredded (optional)

Tortillas

• 6 pieces corn tortillas, cut into strips
• to taste Salt and pepper

Toppings

• 1 piece avocado
• a handful cilantro
• lime wedges lime wedges
• sour cream sour cream

Method

 

1. Heat olive oil in a pot and cook onion, garlic, and jalapeño until softened.
2. Add cumin and chili powder; cook for 1 minute.
3. Stir in tomatoes and broth; bring to a boil, then simmer for 15 minutes.
4. Fry tortilla strips until crispy; drain on paper towels.
5. Add chicken (if using), season with salt and pepper, and serve topped with toppings.

Notes

For extra flavor, roast the vegetables before adding to the soup.