Tortilla Soup

There’s something deeply comforting about a pot of soup gently simmering while the rest of the house slows down. Tortilla soup is one of those meals that feels both cozy and practical, made from simple pantry staples yet full of warmth and flavor. It’s the kind of dinner that works on busy evenings, lazy weekends, or chilly nights when you want something filling without much effort. I usually start this recipe when I know everyone will be hungry and impatient, because it comes together without stress. With a rich broth, tender vegetables, and crunchy tortilla strips, it’s familiar, flexible, and always welcome at the table.

a vibrant bowl of tortilla soup filled

Why You Will Love This Recipe

This recipe fits right into real life. The flavors are comforting but not heavy, making it easy to enjoy bowl after bowl without feeling weighed down. It’s weeknight-friendly, using ingredients that are easy to find and simple to prep. You can stretch it to feed a crowd or enjoy leftovers the next day, which somehow taste even better. It’s also budget-conscious, relying on pantry basics instead of specialty items. For Pinterest cooks who love saving ideas for later, this one checks all the boxes: cozy, freezer-friendly, and endlessly adaptable. Whether you’re cooking for family, friends, or just yourself, tortilla soup feels like a reliable favorite you’ll come back to again.

a vibrant bowl of tortilla soup filled 1

Ingredients

Tip: Use a good-quality broth since it forms the base of the flavor.

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken or vegetable broth
  • 1 cup cooked shredded chicken
  • 1 cup canned black beans, rinsed
  • 1 cup corn kernels
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup tortilla strips or crushed tortilla chips
a vibrant arrangement of tortilla soup ingredients

Instructions

Step 1: Preparation
Dice the onion, mince the garlic, and measure out your spices. Having everything ready on the counter makes cooking feel calm and unrushed. Shred the chicken if it isn’t already prepared, and set aside the tortilla strips for later.

Step 2: Main Cooking Process
Warm the olive oil in a pot over medium heat. Add the onion and cook until it softens and smells slightly sweet. Stir in the garlic and spices, letting them bloom just until fragrant and lightly toasted.

Step 3: Combining Ingredients
Pour in the diced tomatoes and broth, stirring to lift any bits from the bottom. Add the chicken, beans, and corn. The soup should look colorful and full, with everything gently floating in the broth.

Step 4: Finishing & Final Simmer
Lower the heat and let the soup simmer until the flavors come together and the broth deepens in color. Taste and adjust seasoning. Serve hot, topped with tortilla strips that soften slightly but keep a little crunch.

Why This Recipe Works for Busy Days

This soup is forgiving and flexible, which is exactly what busy days need. You can prep ingredients earlier, let it simmer while you handle other things, and still end up with a comforting meal. It reheats well, stores easily, and doesn’t require constant attention, making it ideal for saving now and cooking later.

Tips & Tricks

  • Let the spices warm briefly in the oil before adding liquids. Skipping this step can leave the soup tasting flat. That short moment helps release their aroma and gives the broth a deeper, rounder flavor without adding extra ingredients or time.
  • Avoid overcrowding the pot with too many add-ins at once. Keeping a balanced ratio of broth to solids ensures the soup stays spoonable and comforting instead of turning into a thick stew that loses its cozy feel.
  • Taste near the end, not the beginning. As the soup simmers, flavors concentrate. Seasoning too early can lead to an overly salty result once everything melds together.
  • Add tortilla strips just before serving. Mixing them in too soon makes them soggy. Freshly added strips give you that contrast of soft broth and light crunch everyone loves.

Variations

Meaty Version
Swap the chicken for browned ground beef or shredded beef. Cook the meat first, drain excess fat, then continue with the recipe. The broth becomes richer and heartier, making it great for bigger appetites or colder evenings when you want something extra filling.

Vegetarian Option
Use vegetable broth and skip the chicken entirely. Add extra beans or diced zucchini for body. The soup stays satisfying and colorful, proving that you don’t need meat for a comforting, cozy bowl.

Ingredient Swap
If you’re out of black beans, pinto beans work just as well. You can also replace corn with diced bell peppers. These swaps keep the texture interesting while using whatever you already have on hand.

Flavor or Herb Boost
Stir in fresh cilantro or a squeeze of lime just before serving. This small addition brightens the whole pot and balances the warm spices without overpowering the comforting base flavors.

Serving Suggestions

  • Family-Style Bowls
    Serve the soup in deep bowls with toppings set out on the table. Let everyone add their own tortilla strips or extra seasoning. It feels casual and welcoming, perfect for relaxed family dinners.
  • With Simple Sides
    Pair with warm bread or a simple salad. The soup is filling on its own, but a small side makes the meal feel complete without extra effort or complicated planning.
  • Cozy Night In
    Enjoy with a blanket and a quiet evening. A single bowl can be enough, making it ideal for nights when you want comfort without cooking multiple dishes.
  • Casual Gathering
    Keep the soup warm on the stove and let guests serve themselves. It’s easy, unfussy, and works well when everyone arrives at different times.

Storage Instructions

  • Fridge Storage
    Let the soup cool completely before transferring it to an airtight container. Stored in the refrigerator, it stays fresh for up to three days. The flavors often deepen overnight, making leftovers especially enjoyable.
  • Reheating
    Reheat gently on the stove over medium-low heat, stirring occasionally. Add a small splash of broth or water if it thickened while chilling. Avoid boiling to keep the texture pleasant.
  • Freezing
    Freeze the soup without tortilla strips in freezer-safe containers. Leave space for expansion and freeze for up to two months. Thaw overnight in the fridge before reheating.
  • Make-Ahead Tips
    Prepare the soup base a day ahead and store it chilled. Reheat and add tortilla strips just before serving. This keeps everything tasting fresh while saving time later.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rest Time: Not applicable
  • Total Time: 45 minutes

Nutrition Information (Approximate)

Each serving contains roughly 300–380 calories, depending on toppings and portions. Protein ranges from 18–24 grams per bowl. Key nutrients include fiber from beans and corn, and iron from the broth and vegetables. Values are estimates and will vary based on ingredients used and serving size.

FAQs

Yes, it tastes even better the next day.

Overcooking the tortilla strips in the soup.

Yes, chicken or vegetable broth both work well.

Simmer uncovered a little longer.

Up to three days in the fridge.

Conclusion

This tortilla soup is the kind of recipe that quietly becomes part of your routine. It’s flexible enough to adjust to what you have, forgiving if you’re distracted, and comforting every single time. You can make it once and enjoy it in different ways throughout the week, changing toppings or add-ins as you like. That’s what makes it worth saving and coming back to. Whether you’re cooking for family, friends, or just yourself, tortilla soup brings warmth to the table without demanding much in return, and that’s always a good thing.

Tortilla Soup
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Tortilla Soup

Recipe by Edan SalamonCourse: Soups
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calorieskcal

This cozy tortilla soup is a simple, comforting meal made with everyday pantry ingredients. A gently spiced broth, tender chicken, beans, and corn come together for a warm, satisfying bowl that works perfectly for busy weeknights or relaxed family dinners. Finished with crunchy tortilla strips, it’s easy, flexible, and always comforting.

Ingredients

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 can (14 oz) diced tomatoes

  • 4 cups chicken or vegetable broth

  • 1 cup cooked shredded chicken

  • 1 cup black beans, rinsed and drained

  • 1 cup corn kernels

  • Salt, to taste

  • Black pepper, to taste

  • 1 cup tortilla strips or crushed tortilla chips

Directions

  • Heat olive oil in a pot over medium heat. Add the diced onion and cook until soft and lightly golden.
  • Stir in garlic, cumin, and chili powder. Cook briefly until fragrant.
  • Add diced tomatoes and broth, stirring to combine.
  • Mix in chicken, black beans, and corn. Season with salt and pepper.
  • Simmer gently for 20–25 minutes until flavors are well blended.
  • Serve hot and top with tortilla strips just before serving.

Notes

  • Storage
    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Freeze without tortilla strips for up to 2 months.

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