Mexican Tortilla Soup
Updated: 5 days ago
A deeply comforting smoky tortilla soup with charred corn, chipotle, and bright lime finishes. Layered with shredded chicken, avocado, crispy tortilla strips, and Mexican crema. The perfect bowl for cold nights and casual gatherings.
TIME 1 hour 10 minutes | SERVES 4 to 6 | LEVEL Easy |
BEFORE YOU START New to this? My Kitchen School has a short lesson that will help. Each one takes about five minutes to read. |
Why You'll Love It
SMOKY, BRIGHT BALANCE Chipotle brings slow smoky heat, charred corn adds sweetness, and lime lifts every spoonful. | TOPPINGS MAKE THE BOWL A silky blended base lets avocado, crema, and crisp tortilla strips bring the texture. |
BETTER THE NEXT DAY The flavors deepen overnight, so make the base ahead and add toppings fresh. | FREEZES FOR THREE MONTHS The soup base freezes for up to three months, so add fresh toppings when serving. |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Smoky Mexican Tortilla Soup
Ingredients
Soup Base
3 tbsp olive oil
4 corn tortillas, cut into strips
4 tsp garlic, chopped
2 cups onion purée
4 cups tomato purée
5 dried ancho chilies, roasted and chopped
2 jalapeños, chopped
1 tbsp ground cumin
1 tsp ground coriander
1 tbsp cilantro
1 bay leaf
6 cups chicken stock
1 chipotle in adobo + 1 tsp adobo sauce
1 cup corn kernels
salt
lime juice
pinch cayenne
For Serving
1 smoked chicken breast, diced
1 avocado, diced
½ cup shredded cheddar
green cabbage
red radish
Tortilla strips
Mexican crema or sour cream
Method
STEP 1 OF 6
Crisp the Tortillas
Warm olive oil in a large saucepan. Add tortilla strips and cook until crisp and golden. Add garlic, cook until fragrant.
You'll know it's right when the strips are golden and crisp and the garlic smells sweet and nutty, not sharp. |
If something's off: if the garlic starts to brown fast, pull the pan off the heat and add the onion purée straight away to cool it down. |
STEP 2 OF 6
Soften the Onion
Stir in onion purée and cook 5 minutes until softened and silky.
You'll know it's right when the purée has thickened slightly, looks glossy, and no longer smells of raw onion. |
STEP 3 OF 6
Char the Corn
In a separate dry pan, char the corn kernels until lightly toasted in places.
You'll know it's right when the kernels have dark, toasty spots here and there and smell sweet. |
STEP 4 OF 6
Simmer the Soup
Add tomato purée, ancho chilies, jalapeños, cumin, coriander, cilantro, bay leaf, chipotle, and adobo sauce. Pour in chicken stock. Bring to a boil, then simmer 40 minutes.
Chef Jon's tip: give it the full 40 minutes. That is the time the chilies need to soften and the spices need to bloom. |
STEP 5 OF 6
Blend Until Smooth
Remove bay leaf. Blend until smooth. Add stock if too thick. Return to pan and stir in charred corn.
You'll know it's right when the base is completely smooth and silky, and it coats the back of a spoon. |
If something's off: if you're using a regular blender, work in batches and only fill it halfway. Hot soup expands, so hold the lid down with a folded towel. |
STEP 6 OF 6
Season and Serve
Season with salt, lime juice, and cayenne. Ladle into bowls and top with chicken, avocado, cheese, cabbage, radish, tortilla strips, and crema.
Tips
Use good stock: It carries everything. Rich chicken stock adds depth.
Blend thoroughly: A smooth base lets the toppings shine.
Add lime last: Heat dulls acidity. Lime at the finish stays bright.
Balance the heat: Chipotle adds smoke, jalapeños add freshness, cayenne sharpens.
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Key Ingredients
Corn Tortillas: Fried into crisp strips at the start, the tortillas add body, a toasted flavour and gentle thickness to the soup, plus crunch on top.
Dried Ancho Chilies: Roasted and simmered until soft, ancho chilies give the base its deep, rich, gently fruity warmth.
Chipotle in Adobo: Chipotle and a little adobo sauce add the slow, smoky heat that makes this soup so comforting.
Charred Corn: Toasted in a dry pan until spotted, the corn brings sweetness and texture to the silky blended base.
Chicken Stock: Good, rich stock carries all the flavours and gives the soup its depth.
Tomato Purée: Tomato forms the heart of the base, softening with the spices into something rich and rounded.
Lime Juice: Added at the very end, lime lifts and brightens every spoonful.
Avocado and Mexican Crema: Cool, creamy toppings soften the heat and bring lovely contrast to the smoky soup.
Watch the Recipe
Why This Version Works
There is a quiet balance at play here. The charred corn brings sweetness and texture. The chipotle in adobo adds depth and a slow, smoky heat.
The lime juice sharpens and brightens the broth. The crema softens everything at the finish. Nothing overwhelms. Each ingredient steps forward, then retreats, allowing the next to be noticed.
At a Glance
Prep: 20 min | Cook: 50 min | Total: 1 hr 10 min | Servings: 4–6
Cal: 320 | Protein: 24g | Carbs: 26g | Fat: 14g | Sodium: 620mg
Common Mistakes to Avoid
Skipping the charred corn: It adds sweetness and texture you can’t replicate.
Not blending smoothly enough: A silky base lets toppings provide the texture.
Rushing the simmer: 40 minutes lets the chilies soften, and spices bloom.
Adding lime too early: Heat kills brightness. Squeeze at the very end.
Soggy tortilla strips: Add them just before serving for crunch.
What to Serve with Tortilla Soup
Warm cornbread or crusty bread.
Simple green salad with lime dressing.
Cilantro lime rice or grilled vegetables.
Try Crispy Shrimp Tacos or Pico de Gallo alongside.
How to Store
Fridge: Store soup base separately from toppings. Keeps 3 days. Reheat gently, add stock if needed.
Freezer: Base freezes well for up to 3 months. Add fresh toppings when serving.
Frequently Asked Questions
Can I make tortilla soup ahead of time?
Yes. It often tastes better the next day as the flavors deepen. Store base and toppings separately.
Can I freeze tortilla soup?
The base freezes well for up to 3 months. Leave out toppings and add them fresh when serving.
What is the best cheese for tortilla soup?
Cheddar works well. Monterey Jack or queso fresco are also excellent choices.
How spicy is this tortilla soup?
Gently warm. Adjust heat by reducing or increasing the chipotle, jalapeños, and cayenne.
Can I make this vegetarian?
Yes. Replace chicken stock with vegetable stock and add black beans or roasted mushrooms.
What makes the tortillas important?
They are part of the soup’s structure, adding body, a toasted flavor, and gentle thickness.
What can I use instead of ancho chilies?
Guajillo or pasilla chilies work well. Or use 2 tsp ancho chili powder as a substitute.
Do I need an immersion blender?
Not required. A regular blender works. Just blend in batches and be careful with hot liquid.
Recommended Equipment
Make this recipe easier with the right tools: Sauce Pan, Cast Iron Skillet, Blender, Hand Held Blender, Chef's Knife and Wooden Cutting Board.
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