Tomato tortilla soup is where classic tomato soup meets the bold, vibrant flavors of Mexican cuisine. Fire-roasted tomatoes bring smoky depth, cumin and chili powder add warming spice, and crispy fried tortilla strips provide that satisfying crunch that makes every bowl feel like a celebration.
But the real magic happens with the toppings. Fresh avocado, tangy lime, cool sour cream, melty cheese, and bright cilantro transform a simple soup into an interactive eating experience. Each spoonful is different, and that's exactly what makes it so addictive.
Why This Recipe Works
Fire-roasted tomatoes give this soup an instant head start on flavor—the charred notes complement the Mexican spice profile perfectly. Keeping some texture (rather than blending completely smooth) adds interest, while the tortilla strips provide essential crunch that contrasts with the silky soup. The fresh toppings aren't optional—they're what elevate this from good to irresistible.
Perfecting the Tortilla Strips
- Corn tortillas only: Flour tortillas don't crisp the same way and lack the authentic corn flavor.
- Cut consistently: 1/4-inch strips crisp evenly. Too thick and they stay chewy; too thin and they burn.
- Fry in batches: Overcrowding lowers oil temperature and makes strips soggy.
- Season immediately: Salt sticks better to hot, freshly fried strips.
- Baking option: For lighter strips, brush with oil and bake at 400°F for 8-10 minutes.
Step-by-Step Guide
- Fry the tortillas first. Cut into strips, fry until golden (2-3 minutes), drain on paper towels, and season with salt. Set aside.
- Build the base. Sauté onion, then add garlic and jalapeño. Stir in tomato paste and spices to bloom their flavors.
- Simmer the soup. Add fire-roasted tomatoes and broth. A 15-minute simmer melds everything together.
- Blend to preference. Partially blend for chunky texture, or fully blend for smooth. Both are delicious.
- Top generously. The toppings make this soup—don't skimp on avocado, cheese, sour cream, cilantro, and lime.
Essential Toppings
The toppings aren't just garnish—they're integral to the dish. Each one adds something essential:
- Crispy tortilla strips: Textural contrast and corn flavor
- Diced avocado: Creamy richness that cools the spice
- Shredded cheese: Melts into strings of salty, savory goodness
- Sour cream: Tangy creaminess that balances heat
- Fresh cilantro: Bright, herbal freshness
- Lime wedges: Essential acid that brightens every spoonful
Variations
- Chicken tortilla soup: Add 2 cups shredded rotisserie chicken for a heartier version.
- Black bean addition: Stir in one can of drained black beans for extra protein and fiber.
- Spicier version: Keep jalapeño seeds or add a chipotle pepper in adobo.
- Vegetarian: Use vegetable broth and skip the cheese or use vegan alternatives.
Storage Tips
Store soup and toppings separately. Refrigerate soup for up to 5 days; freeze for 3 months (without toppings). Keep crispy tortilla strips in an airtight container at room temperature—they'll stay crispy for 2-3 days. Never add strips to stored soup or they'll get soggy.
Tomato Tortilla Soup
Mexican-inspired soup with crispy tortillas and fresh toppings.
Nutrition per Serving
Ingredients
Instructions
- Fry tortillas. Cut into strips. Fry in 2 tbsp oil until golden, 2-3 minutes. Drain and salt.
- Sauté aromatics. Heat remaining oil. Cook onion 5 minutes. Add garlic and jalapeño 1 minute.
- Add spices. Stir in tomato paste, cumin, chili powder, paprika. Cook 1 minute.
- Simmer. Add tomatoes and broth. Boil, then simmer 15 minutes.
- Blend. Partially blend, leaving some texture.
- Serve. Top with tortilla strips, avocado, cheese, sour cream, cilantro, and lime.
Recipe Notes
- Use corn tortillas only—flour won't crisp properly.
- Store soup and tortilla strips separately to keep strips crispy.
- Naturally gluten-free with corn tortillas and GF broth.
Frequently Asked Questions
What makes tortilla soup different from regular tomato soup?
Tortilla soup features Mexican-inspired spices like cumin and chili powder, fire-roasted tomatoes for smokiness, and is topped with crispy fried tortilla strips, avocado, cheese, and lime—making it a complete textural and flavor experience.
Can I bake the tortilla strips instead of frying?
Yes! Brush tortilla strips with oil, spread on a baking sheet, and bake at 400°F for 8-10 minutes until crispy. They won't be quite as crispy as fried but are still delicious and lighter.
Is tomato tortilla soup gluten-free?
Yes, when made with corn tortillas (not flour) and gluten-free broth. Always check labels on packaged ingredients. The recipe as written is naturally gluten-free.
Can I add chicken to this soup?
Absolutely! Add 2 cups shredded rotisserie chicken during the last 5 minutes of cooking. This transforms it into a heartier main dish.
How do I store tortilla soup?
Store soup and tortilla strips separately. Refrigerate soup up to 5 days; store crispy strips in an airtight container at room temperature for 2-3 days. Freeze soup (without toppings) for up to 3 months.