30+ Easy and Authentic Tortilla Soup Recipes for Any Occasion

Tortilla soup is a beloved dish that brings together the warmth of Mexican cuisine in a comforting, flavorful bowl.

With a rich, savory broth and crispy tortilla strips, it’s the perfect meal for any time of year, whether you’re craving something light for a summer lunch or a hearty dish to warm you up in the winter.

The beauty of tortilla soup lies in its versatility – it can be made in many ways to suit your tastes and preferences.

From traditional recipes featuring tender chicken and beans to more inventive versions with shrimp or roasted vegetables, the possibilities are endless.

In this article, we’ve compiled 30+ authentic tortilla soup recipes that showcase the diversity of this dish.

Whether you’re seeking a spicy kick, a smoky twist, or a vegetarian-friendly option, these recipes will bring authentic Mexican flavors to your kitchen.

So, grab your favorite bowl and get ready to explore the rich, comforting world of tortilla soup!

30+ Easy and Authentic Tortilla Soup Recipes for Any Occasion

Tortilla soup is more than just a meal; it’s a celebration of vibrant flavors, textures, and the heartwarming essence of Mexican cuisine.

With over 30 authentic recipes to choose from, there’s something to satisfy every craving – whether you prefer the classic chicken version, a spicy shrimp variation, or a smoky roasted poblano soup.

These recipes highlight the versatility of tortilla soup, allowing you to experiment with different ingredients and flavors to create a dish that perfectly suits your taste.

So, gather your ingredients, get ready to simmer, and enjoy the wonderful warmth of a homemade tortilla soup.

With the variety of recipes provided here, you’re sure to find a favorite that will become a staple in your meal rotation.

Whether shared with friends and family or savored on a quiet evening at home, tortilla soup is a dish that brings people together and fills the soul with delicious comfort.

Classic Mexican Tortilla Soup

This Classic Mexican Tortilla Soup is a time-honored recipe that brings together the vibrant and comforting flavors of Mexico. Packed with a rich tomato-based broth, smoky spices, shredded chicken, and crispy tortilla strips, this dish is both hearty and satisfying. The toppings—avocado, cheese, lime, and fresh cilantro—add layers of freshness and zest. Perfect for family dinners or gatherings, this soup showcases the soul of Mexican cuisine in every spoonful.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes (fire-roasted preferred)
• 1 cup cooked, shredded chicken
• 1 tablespoon fresh lime juice

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup shredded cheddar or Monterey Jack cheese
• ¼ cup fresh cilantro leaves
• Lime wedges for serving

Instructions

1. Prepare the Base: Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent, about 3–5 minutes.
2. Build Flavor: Add cumin, smoked paprika, and chili powder to the pot. Cook for an additional minute, stirring to toast the spices.
3. Simmer the Broth: Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 15 minutes to blend the flavors.
4. Add Chicken: Stir in the shredded chicken and lime juice. Heat through for 5 minutes.
5. Prepare Tortilla Strips: Fry tortilla strips in hot oil until crispy. Drain on a paper towel and lightly salt.
6. Assemble and Serve: Ladle soup into bowls and garnish with tortilla strips, avocado, cheese, cilantro, and lime wedges.

This Classic Mexican Tortilla Soup is a vibrant combination of traditional flavors and textures, ideal for warming up any chilly evening. With its rich, smoky broth and bright, fresh toppings, each bite is a reminder of Mexico’s culinary heritage. Serve it with a side of cornbread or a refreshing salad for a meal that’s both comforting and unforgettable.

Vegetarian Tortilla Soup with Black Beans

This Vegetarian Tortilla Soup with Black Beans delivers all the warmth and flavor of the traditional dish without the meat. Black beans and roasted vegetables take center stage, creating a filling and hearty soup. Smoky spices, crispy tortilla strips, and a variety of toppings ensure this plant-based option is as satisfying as its meaty counterpart. It’s a guilt-free comfort food that’s perfect for vegetarians or anyone seeking a lighter option.

Ingredients

Soup Base:

• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, rinsed and drained
• 1 cup frozen or fresh corn kernels

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup crumbled queso fresco
• ¼ cup fresh cilantro leaves
• Lime wedges for serving

Instructions

1. Sauté Vegetables: Heat oil in a large pot. Sauté bell pepper, zucchini, and onion for 5–7 minutes until softened. Add garlic and cook for another minute.
2. Add Spices and Base: Stir in cumin, smoked paprika, and chili powder. Pour in vegetable broth and diced tomatoes, bringing the mixture to a simmer.
3. Add Beans and Corn: Stir in black beans and corn. Simmer for 10 minutes, allowing the flavors to meld.
4. Fry Tortilla Strips: In a skillet, fry tortilla strips until golden and crispy. Drain on paper towels.
5. Assemble and Serve: Ladle soup into bowls and garnish with tortilla strips, avocado, queso fresco, and cilantro. Serve with lime wedges.

Conclusion

This Vegetarian Tortilla Soup with Black Beans is a celebration of bold flavors and wholesome ingredients. The addition of roasted vegetables and beans provides heartiness and a satisfying bite. Whether you’re vegetarian or just looking to enjoy a meatless meal, this soup is a delicious and nutritious choice that brings comfort and warmth to the table.

Spicy Seafood Tortilla Soup

For a coastal twist, this Spicy Seafood Tortilla Soup combines tender shrimp, flaky white fish, and smoky chipotle peppers in a rich tomato-based broth. Infused with lime and topped with crispy tortilla strips, this soup offers a tantalizing balance of spice and zest. Perfect for seafood lovers, it’s an elegant yet approachable dish for weeknight meals or special occasions.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 chipotle pepper in adobo sauce, minced (or to taste)
• 4 cups fish or seafood broth
• 1 can (14 oz) diced tomatoes
• ½ pound shrimp, peeled and deveined
• ½ pound white fish (such as cod or tilapia), cut into bite-sized pieces
• 1 tablespoon fresh lime juice

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ¼ cup sour cream or Mexican crema
• ¼ cup fresh cilantro leaves
• Lime wedges for serving

Instructions

1. Prepare Aromatics: Heat olive oil in a pot over medium heat. Sauté onion and garlic until softened.
2. Add Spice and Broth: Stir in cumin, smoked paprika, and minced chipotle pepper. Pour in seafood broth and diced tomatoes. Bring to a simmer.
3. Cook Seafood: Add shrimp and fish to the pot. Simmer for 5–7 minutes, or until the seafood is cooked through. Stir in lime juice.
4. Fry Tortilla Strips: Fry tortilla strips in oil until golden and crispy. Drain and set aside.
5. Assemble and Serve: Divide soup among bowls and top with tortilla strips, avocado, sour cream, and cilantro. Serve with lime wedges.

This Spicy Seafood Tortilla Soup is a luxurious and flavorful twist on the classic, combining the richness of seafood with the smoky heat of chipotle peppers. Each spoonful is a vibrant medley of textures and flavors, making it a must-try for soup lovers. Serve with a side of crusty bread or a light salad for a complete and satisfying meal.

Creamy Chicken Tortilla Soup

This Creamy Chicken Tortilla Soup takes the classic version to the next level with a velvety, creamy broth that balances heat and richness. The combination of tender shredded chicken, smoky spices, and crispy tortilla strips creates a luxurious soup that feels like a hug in a bowl. Perfect for chilly days or when you’re craving comfort food, this recipe is a guaranteed crowd-pleaser.

Ingredients

Soup Base:

• 2 tablespoons butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 3 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 1½ cups cooked, shredded chicken
• 1 cup frozen corn kernels

Toppings:

• 6 small corn tortillas, cut into strips and fried
• ½ cup shredded cheddar cheese
• 1 avocado, diced
• ¼ cup chopped green onions
• Fresh cilantro leaves for garnish

Instructions

1. Sauté Aromatics: In a large pot, melt butter over medium heat. Sauté onion and garlic until softened, about 3–5 minutes.
2. Add Spices and Liquid: Stir in cumin and chili powder. Add chicken broth and diced tomatoes, and bring to a simmer.
3. Make it Creamy: Stir in heavy cream, followed by the shredded chicken and corn. Simmer for 10 minutes.
4. Fry Tortilla Strips: Fry tortilla strips in oil until crispy, then drain on paper towels.
5. Assemble and Serve: Ladle soup into bowls and top with tortilla strips, cheese, avocado, green onions, and cilantro.

This Creamy Chicken Tortilla Soup is the ultimate comfort food with its rich and satisfying flavors. The creaminess adds a delightful twist to the traditional recipe, making it irresistible for both kids and adults. Pair it with crusty bread or a fresh salad for a cozy, indulgent meal.

Roasted Tomato and Chipotle Tortilla Soup

Packed with smoky depth, this Roasted Tomato and Chipotle Tortilla Soup elevates the traditional recipe by roasting fresh tomatoes and blending them into a flavorful broth. The addition of chipotle peppers adds a spicy kick, while toppings like crunchy tortilla strips and creamy avocado balance the heat. Ideal for fans of bold, authentic flavors, this soup is a standout dish that celebrates Mexican culinary traditions.

Ingredients

Soup Base:

• 6 ripe tomatoes, halved
• 1 medium onion, quartered
• 4 garlic cloves, peeled
• 1 chipotle pepper in adobo sauce
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup crumbled queso fresco
• Fresh cilantro leaves
• Lime wedges for serving

Instructions

1. Roast Vegetables: Preheat oven to 425°F (220°C). Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and roast for 20–25 minutes until softened and lightly charred.
2. Blend the Base: Transfer the roasted vegetables to a blender along with the chipotle pepper. Blend until smooth.
3. Simmer the Soup: In a pot, heat the blended mixture with chicken or vegetable broth, cumin, and smoked paprika. Simmer for 10–15 minutes.
4. Prepare Tortilla Strips: Fry tortilla strips in oil until crispy and drain on paper towels.
5. Assemble and Serve: Serve the soup hot, garnished with tortilla strips, avocado, queso fresco, cilantro, and lime wedges.

This Roasted Tomato and Chipotle Tortilla Soup is an explosion of smoky, roasted flavors that will leave your taste buds craving more. The fresh ingredients and bold spices make it a must-try for anyone who loves authentic Mexican cuisine. Pair it with warm cornbread or a crisp salad for a meal that’s as delicious as it is memorable.

Slow Cooker Beef Tortilla Soup

This Slow Cooker Beef Tortilla Soup is a hearty, hands-off meal that’s perfect for busy days. Tender chunks of beef simmer in a robust broth flavored with tomatoes, spices, and mild green chilies. Finished with crispy tortilla strips and your favorite toppings, this soup offers a rich, satisfying twist on the classic recipe. Ideal for meal prepping or feeding a crowd, it’s a delicious way to enjoy bold Mexican flavors with minimal effort.

Ingredients

Soup Base:

• 1½ pounds beef chuck roast, cut into bite-sized pieces
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 4 cups beef broth
• 1 tablespoon fresh lime juice

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup shredded cheddar or Monterey Jack cheese
• Fresh cilantro leaves
• Lime wedges for serving

Instructions

1. Prepare Ingredients: Add beef, onion, garlic, cumin, smoked paprika, tomatoes, green chilies, and beef broth to a slow cooker. Stir to combine.
2. Cook the Soup: Set the slow cooker to low and cook for 8 hours (or on high for 4 hours) until the beef is tender. Stir in lime juice before serving.
3. Fry Tortilla Strips: Fry tortilla strips in oil until crispy, then drain on paper towels.
4. Assemble and Serve: Ladle soup into bowls and garnish with tortilla strips, avocado, cheese, and cilantro. Serve with lime wedges.

This Slow Cooker Beef Tortilla Soup is the ultimate comfort food with its tender beef and deeply flavorful broth. The convenience of slow cooking makes it an excellent choice for busy families or entertaining guests. Serve it with a side of Mexican rice or a green salad for a hearty and satisfying meal.

Spicy Black Bean Tortilla Soup

This Spicy Black Bean Tortilla Soup combines the earthy flavors of black beans with zesty spices for a hearty vegetarian dish. Packed with protein and fiber, this soup is a nutritious yet indulgent meal. The addition of jalapeños and smoked paprika gives it a fiery kick, while toppings like tortilla strips, sour cream, and fresh cilantro add layers of texture and freshness. Perfect for chilly evenings or Meatless Mondays, this soup is sure to warm your soul.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, diced (seeds removed for less heat)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• Juice of 1 lime

Toppings:

• 6 small corn tortillas, cut into strips and fried
• ½ cup sour cream or Greek yogurt
• 1 avocado, diced
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño until softened, about 5 minutes.
2. Add Spices and Beans: Stir in cumin, smoked paprika, and chili powder. Add black beans, diced tomatoes, and vegetable broth. Simmer for 15 minutes.
3. Blend and Adjust: Use an immersion blender to partially blend the soup, leaving some texture. Stir in lime juice.
4. Prepare Tortilla Strips: Fry tortilla strips in oil until crispy, then drain on paper towels.
5. Serve: Ladle soup into bowls and garnish with tortilla strips, sour cream, avocado, cilantro, and lime wedges.

This Spicy Black Bean Tortilla Soup is a flavorful and hearty option that celebrates the richness of plant-based ingredients. With its smoky spices and creamy toppings, it’s a satisfying dish that doesn’t miss the meat. Serve it with a side of cornbread or tortilla chips for a comforting and wholesome meal.

Seafood Tortilla Soup

Dive into the ocean’s bounty with this Seafood Tortilla Soup, a flavorful twist on the classic recipe. Featuring a medley of shrimp, white fish, and a rich tomato broth spiced with cumin and oregano, this soup is light yet satisfying. Topped with crispy tortilla strips, avocado, and a squeeze of lime, it’s perfect for seafood lovers looking for something hearty yet refreshing.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon oregano
• 1 can (14 oz) diced tomatoes
• 4 cups seafood stock or vegetable broth
• ½ pound shrimp, peeled and deveined
• ½ pound white fish (such as cod or tilapia), cut into chunks
• 1 tablespoon fresh lime juice

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup crumbled queso fresco
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Build the Base: Add cumin, oregano, diced tomatoes, and seafood stock. Simmer for 10 minutes.
3. Cook the Seafood: Add shrimp and fish to the soup and simmer for 5–7 minutes until cooked through. Stir in lime juice.
4. Prepare Tortilla Strips: Fry tortilla strips in oil until crispy and drain on paper towels.
5. Serve: Ladle soup into bowls and top with tortilla strips, avocado, queso fresco, cilantro, and lime wedges.

This Seafood Tortilla Soup is a refreshing yet hearty meal that highlights the delicate flavors of fresh seafood. With its vibrant toppings and zesty broth, it’s an excellent choice for those seeking a lighter take on a classic favorite. Serve it with crusty bread or a light salad for an unforgettable dining experience.

Vegetarian Tortilla Soup with Sweet Potatoes

This Vegetarian Tortilla Soup with Sweet Potatoes is a hearty and nourishing twist on the traditional recipe. Sweet potatoes add a touch of natural sweetness that balances the smoky spices, while black beans and corn boost the soup’s protein and texture. This dish is perfect for vegetarians or anyone looking for a wholesome, comforting meal full of vibrant flavors.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium sweet potato, peeled and cubed
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup shredded cheddar cheese
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened. Add sweet potatoes and cook for 5 minutes.
2. Build the Soup Base: Stir in cumin, smoked paprika, diced tomatoes, and vegetable broth. Simmer for 15 minutes until sweet potatoes are tender.
3. Add Corn and Beans: Stir in corn and black beans. Simmer for another 5 minutes.
4. Prepare Tortilla Strips: Fry tortilla strips in oil until crispy, then drain on paper towels.
5. Serve: Ladle soup into bowls and garnish with tortilla strips, avocado, cheese, cilantro, and lime wedges.

This Vegetarian Tortilla Soup with Sweet Potatoes is a wholesome, vibrant dish that’s as comforting as it is nutritious. The combination of sweet potatoes and smoky spices makes it a unique take on a beloved classic. Serve it with a dollop of sour cream or alongside a fresh green salad for a complete, satisfying meal.

Classic Chicken Tortilla Soup

This Classic Chicken Tortilla Soup is the perfect balance of comfort and spice. With tender chicken, a flavorful broth, and the crunch of crispy tortilla strips, this soup delivers everything you love about Mexican cuisine. Topped with fresh cilantro, avocado, and a squeeze of lime, it offers a bright and refreshing finish to each bite. Whether you’re cooking for a family dinner or a casual gathering, this soup is an easy, satisfying option.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 cups cooked, shredded chicken
• 1 cup frozen corn kernels
• 1 tablespoon fresh lime juice

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup shredded cheddar cheese
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add Spices and Broth: Stir in cumin, chili powder, chicken broth, and diced tomatoes. Bring to a simmer.
3. Simmer the Soup: Add shredded chicken and corn, then simmer for 10–15 minutes. Stir in lime juice.
4. Fry Tortilla Strips: Fry tortilla strips in oil until crispy and drain on paper towels.
5. Serve: Ladle soup into bowls and top with tortilla strips, avocado, cheese, cilantro, and lime wedges.

This Classic Chicken Tortilla Soup is the epitome of comfort food. It’s light yet hearty, with plenty of flavor and texture to keep you coming back for more. The fresh toppings add a burst of color and flavor, while the crispy tortillas provide the perfect contrast to the warm, savory broth. Serve it with a side of warm bread or a simple salad for a complete meal.

Vegetarian Sweet Corn Tortilla Soup

This Vegetarian Sweet Corn Tortilla Soup is a vibrant, flavor-packed dish that celebrates the natural sweetness of corn. With a light, tangy broth seasoned with cumin, chili, and lime, it’s the ideal choice for a fresh, satisfying vegetarian meal. Topped with crispy tortilla strips, creamy avocado, and cilantro, this soup offers a burst of flavor in every spoonful. Whether you’re looking for a meatless option or a light meal, this soup is a tasty and fulfilling choice.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups frozen corn kernels
• 1 tablespoon fresh lime juice

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup crumbled queso fresco
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add Spices and Broth: Stir in cumin, chili powder, diced tomatoes, and vegetable broth. Bring to a simmer.
3. Add Corn: Add frozen corn to the pot and simmer for an additional 10–15 minutes. Stir in lime juice.
4. Fry Tortilla Strips: Fry tortilla strips in oil until crispy, then drain on paper towels.
5. Serve: Ladle soup into bowls and top with tortilla strips, avocado, queso fresco, cilantro, and lime wedges.

This Vegetarian Sweet Corn Tortilla Soup is a refreshing and comforting meal that’s as easy to prepare as it is delicious. The combination of sweet corn, smoky spices, and crispy tortilla strips creates a balanced and satisfying dish that will please vegetarians and meat-eaters alike. Serve with a side of crispy tortilla chips or fresh salsa for a light yet fulfilling meal.

Beef and Bean Tortilla Soup

This Beef and Bean Tortilla Soup is a hearty, protein-packed option that delivers a rich, flavorful broth. The tender beef, combined with the earthy beans and smoky spices, creates a satisfying and filling soup that will leave you feeling full and content. The addition of crunchy tortilla strips and fresh toppings provides the perfect contrast to the warm, comforting soup. Ideal for a family dinner or a cozy meal with friends, this dish is perfect for cooler weather.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon fresh lime juice

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup shredded Monterey Jack cheese
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Brown the Beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
2. Sauté Aromatics: Add onion and garlic to the beef and sauté until softened, about 5 minutes.
3. Add Spices and Broth: Stir in cumin, chili powder, diced tomatoes, and beef broth. Bring to a simmer.
4. Add Beans: Stir in kidney beans and black beans. Simmer for 10–15 minutes. Stir in lime juice.
5. Fry Tortilla Strips: Fry tortilla strips in oil until crispy, then drain on paper towels.
6. Serve: Ladle soup into bowls and top with tortilla strips, avocado, cheese, cilantro, and lime wedges.

This Beef and Bean Tortilla Soup is the ultimate comfort food with its rich broth, tender beef, and hearty beans. It’s a perfect meal for any day when you need something filling, flavorful, and satisfying. Serve it with a side of warm, crusty bread or a simple side salad for a complete, comforting dinner.

Spicy Shrimp Tortilla Soup

This Spicy Shrimp Tortilla Soup offers a perfect blend of heat and seafood flavor in a comforting broth. The tender shrimp, combined with smoky spices, fire-roasted tomatoes, and a rich broth, creates an irresistible dish. This soup is not only quick to make but also delivers bold flavors with every spoonful. Topped with crispy tortilla strips, fresh avocado, and a squeeze of lime, it’s a perfect choice for those who love a little spice and seafood in their soup.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 can (14 oz) fire-roasted diced tomatoes
• 4 cups chicken broth
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add Spices and Tomatoes: Stir in cumin, smoked paprika, chili powder, and fire-roasted tomatoes. Cook for another 2 minutes.
3. Add Broth and Shrimp: Pour in chicken broth and bring to a simmer. Add shrimp and cook for 5–7 minutes until shrimp are pink and cooked through. Stir in lime juice, salt, and pepper to taste.
4. Fry Tortilla Strips: Fry tortilla strips in oil until crispy, then drain on paper towels.
5. Serve: Ladle soup into bowls and top with tortilla strips, avocado, cilantro, and lime wedges.

This Spicy Shrimp Tortilla Soup is a vibrant, zesty dish that combines the flavors of the ocean with a smoky, spicy broth. It’s an ideal choice for anyone looking to add a little heat to their meal while enjoying the sweetness of shrimp. With fresh, crispy toppings and a flavorful base, this soup is perfect for a weeknight dinner or a gathering with friends.

Tex-Mex Tortilla Soup

This Tex-Mex Tortilla Soup is a bold and hearty soup packed with flavors typical of Tex-Mex cuisine. Featuring a combination of spicy seasonings, tender chicken, beans, and tomatoes, it’s a satisfying meal that will warm you up from the inside out. With fresh cilantro, avocado, and cheese on top, it offers a well-rounded combination of flavors and textures that makes it a family favorite. This Tex-Mex twist on tortilla soup is sure to become a go-to comfort food in your kitchen.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breasts, cooked and shredded
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup shredded cheddar cheese
• Fresh cilantro leaves
• Sour cream (optional)

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add Spices and Tomatoes: Stir in cumin, chili powder, diced tomatoes, and chicken broth. Bring to a simmer.
3. Add Chicken, Beans, and Corn: Stir in shredded chicken, black beans, and corn. Simmer for 10–15 minutes. Add lime juice and season with salt and pepper.
4. Fry Tortilla Strips: Fry tortilla strips in oil until crispy, then drain on paper towels.
5. Serve: Ladle soup into bowls and top with tortilla strips, avocado, cheese, cilantro, and a dollop of sour cream.

This Tex-Mex Tortilla Soup is bursting with bold, hearty flavors that combine the best of Tex-Mex ingredients. The crispy tortilla strips, creamy avocado, and tangy lime bring a wonderful balance to the spicy broth. It’s a fantastic option for a cozy meal, whether you’re feeding a crowd or enjoying a quiet dinner. Serve it with warm bread or extra tortilla chips for a complete, satisfying meal.

Roasted Poblano Tortilla Soup

This Roasted Poblano Tortilla Soup takes a smoky twist on the classic tortilla soup by incorporating roasted poblano peppers. The rich, smoky flavor from the roasted peppers infuses the broth, adding depth and complexity to the soup. Combined with the heat from the spices and the texture of crispy tortilla strips, this version of tortilla soup is a flavorful adventure. Topped with fresh cheese and avocado, it’s perfect for those who enjoy a little extra smokiness in their soups.

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 2 poblano peppers, roasted, peeled, and chopped
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup frozen corn kernels
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Toppings:

• 6 small corn tortillas, cut into strips and fried
• 1 avocado, diced
• ½ cup shredded Oaxaca or mozzarella cheese
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Roast Poblanos: Roast the poblano peppers directly over an open flame or under a broiler until charred. Place them in a bowl covered with plastic wrap to steam, then peel off the skin and chop.
2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
3. Add Spices and Tomatoes: Stir in cumin, smoked paprika, roasted poblano peppers, diced tomatoes, and chicken broth. Bring to a simmer.
4. Simmer the Soup: Add corn to the pot and simmer for 10–15 minutes. Stir in lime juice, and season with salt and pepper to taste.
5. Fry Tortilla Strips: Fry tortilla strips in oil until crispy, then drain on paper towels.
6. Serve: Ladle soup into bowls and top with tortilla strips, avocado, cheese, cilantro, and lime wedges.

This Roasted Poblano Tortilla Soup is a smoky, flavorful twist on the classic, offering a deeper, richer taste with the roasted peppers. It’s a satisfying soup that will appeal to anyone who loves a little extra smokiness in their meals. Paired with the crispy tortillas and fresh toppings, this soup is a great way to enjoy a comforting, flavorful dish that brings a bit of excitement to the table.

Note: More recipes are coming soon!