Oh, I can’t wait to share this Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe with you! It’s the sort of cozy, vibrant soup that warms you up from the inside out, loaded with smoky roasted chiles, fire-roasted tomatoes, and all those fresh toppings that really make each bite pop. Whenever I’m craving something comforting but full of flavor, this soup is my go-to—it’s hearty without being heavy and busts with fresh textures thanks to those crispy tortilla strips.
You’ll find that this soup works beautifully for a casual weeknight dinner or when you want to impress guests without a fuss. Plus, it’s packed with wholesome goodness—black beans, corn, and homemade broth—so it feels nourishing and satisfying. Trust me, once you try this Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe, it’ll become a staple in your kitchen too.
Why You’ll Love This Recipe
- Bold, smoky flavor: Toasting the chiles and adding fire-roasted tomatoes gives the soup a deep, rich taste you’ll crave.
- Texture contrast: Crispy tortilla strips add the perfect crunch against the creamy, hearty soup base.
- Fresh, vibrant toppings: Avocado, radishes, cilantro, and cheese brighten every spoonful with fresh, zesty layers.
- Simple to customize: You can easily swap ingredients or toppings to suit your taste or what’s in your pantry.
Ingredients You’ll Need
These ingredients come together beautifully because they balance smoky, hearty, and fresh elements perfectly. When you’re shopping, keep an eye out for good-quality dried chiles and fresh corn, which really make a difference in the flavor and texture.
- Dried Guajillo or Ancho Chiles: These bring a smoky, slightly sweet heat that’s subtle but essential.
- Corn Tortillas: Using fresh corn tortillas roasted into strips gives you incredible crispiness and flavor.
- Diced Fire-Roasted Tomatoes: Adds a smoky tomato base that’s better than plain canned tomatoes.
- Avocado Oil: A light, neutral oil that helps the flavors shine and crisps the tortilla strips beautifully.
- White Onion: Gives sweetness and depth; reserving some raw onion adds a nice fresh crunch topping.
- Sea Salt: Enhances every flavor—don’t be shy with it, but taste as you go!
- Ground Cumin & Dried Oregano: Classic Mexican spices that deepen the flavor layers.
- Garlic: Grated for easy distribution and garlic punch throughout the soup.
- Water or Vegetable Broth: Broth adds richness, but water works for a lighter soup.
- Cooked Black Beans: Adds protein and a creamy texture; make sure they’re rinsed well.
- Fresh or Frozen Corn Kernels: Fresh is fantastic if in season, but frozen works well year-round.
- Freshly Ground Black Pepper: Adds a mild kick and balances the bold flavors.
- Diced Avocado, Sliced Radishes, Fresh Cilantro, Crumbled Cotija Cheese, Lime Wedges: These fresh toppings finish the soup with brightness, texture, and a bit of tang.
Variations
I love making this recipe my own depending on the season or who I’m serving it to. Feel free to get creative—you’ll find it adapts really well if you want to swap things up or adjust it to your dietary needs.
- Make it vegan: Skip the Cotija cheese or swap in a vegan cheese, and use vegetable broth for a 100% plant-based version—my vegan friends rave about it!
- Add protein: When I’m craving something heartier, I add shredded cooked chicken or turkey, which turns it into a satisfying meal all in one bowl.
- Spice it up: If you like it hot, add a diced jalapeño or chipotle pepper in adobo to the blender mix for a smoky fiery kick.
- Seasonal toppings: In the summer, I swap radishes for fresh corn kernels on top or add grilled street corn for that perfect fiesta vibe.
How to Make Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
Step 1: Toast the Chiles and Tortilla for Deep Flavor
Begin by slicing the stems off the dried Guajillo or ancho chiles and opening them flat with kitchen scissors. Toast them gently in a dry skillet over medium heat for just 1–2 minutes per side until they become fragrant and pliable—watch closely so they don’t burn. Right after, toast one corn tortilla in the same pan until it puffs up and smells toasty. This step is what really builds the complex, smoky flavor base, so don’t skip it!
Step 2: Blend the Base
Place the toasted chiles, tortilla, and diced fire-roasted tomatoes into a blender. Blend until completely smooth—this creates a rich, smoky sauce that will be the heart of your soup. It’s like magic how this combo turns into a velvety, flavorful base that you’ll smell before you even taste it!
Step 3: Build the Soup Layers
Heat avocado oil in a large pot or Dutch oven, then add diced onion and salt, cooking until softened and translucent, about 8 minutes. Add cumin and oregano, letting them toast briefly for that warm aroma. Pour in your blended tomato-chile mix, stir and cook for 2 minutes to marry flavors. Then add grated garlic, water or broth, and black beans—bring it all to a simmer and let it cook gently for about 20 minutes. Add the corn kernels last, simmering another 10 minutes to keep their sweetness.
Step 4: Prepare the Crispy Tortilla Strips
Cut the remaining corn tortillas into thin strips and arrange them evenly on parchment-lined baking sheets. Drizzle with avocado oil, toss with a sprinkle of salt, and bake in a 375°F oven for 10 to 15 minutes until they’re golden and crunchy. These crispy strips add the best texture and contrast—you’ll want to sprinkle a big handful on your soup bowls.
Step 5: Final Seasoning and Serving
If your soup feels too thick at this point, add a little more water or broth to loosen it. Taste and adjust seasonings—sometimes a pinch more salt or pepper brightens everything up. Ladle the soup into bowls and top generously with your crunchy tortilla strips, reserved raw onion, creamy diced avocado, crisp radishes, fresh cilantro, and crumbly Cotija cheese. Don’t forget those lime wedges for squeezing—they add that perfect zesty finish.
Pro Tips for Making Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
- Toast Carefully: Toast the chiles on medium heat to avoid bitterness from burning; the goal is a fragrant, smoky aroma.
- Oil the Tortilla Strips Well: Toss them well with oil and salt before baking so they become perfectly crispy, not dry or chewy.
- Reserve Raw Onion: Save some diced onion to sprinkle fresh on serving bowls—it adds a bright crunch against the warm soup.
- Adjust Liquid at the End: If your soup thickens too much, add warm water a bit at a time—better to thin gradually than overdo it.
How to Serve Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
Garnishes
I always pile on the diced creamy avocado and radishes for texture contrast, a sprinkle of fresh cilantro for brightness, and crumbly Cotija cheese to add a salty tang. The little lime wedge on the side? That’s my favorite final flourish—just a quick squeeze lifts everything beautifully. You’ll find those toppings turn a simple soup into a feast for all the senses.
Side Dishes
When I serve this Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe, I like to keep sides light and complementary. A fresh green salad with lime vinaigrette or a simple guacamole with tortilla chips really rounds out the meal without overwhelming the star dish. If you want something heartier, warm cornbread or a side of Mexican rice works great too.
Creative Ways to Present
For special gatherings, I love setting out a toppings bar so everyone can build their own bowls—radishes, avocado slices, cheeses, chopped onions, cilantro, and lime wedges all lined up like a mini fiesta! It makes the meal interactive and fun, especially when you have guests who love customizing their food. Plus, adding a few colorful bowls and bright napkins lifts the whole experience.
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in an airtight container in the fridge for up to 4 days. I prefer to store the crispy tortilla strips separately so they don’t lose their crunch. When ready to eat, just reheat the soup gently on the stove and sprinkle fresh tortilla strips and toppings afterward for that freshly made feel.
Freezing
This soup freezes well without the fresh toppings or crispy strips. I portion it into freezer-safe containers and it keeps nicely for up to 3 months. When thawed, just add fresh toppings and bake fresh tortilla strips to keep it tasting vibrant and delicious.
Reheating
I reheat leftovers slowly over low-medium heat on the stove to avoid scorching and to preserve flavors. Adding a splash of water or broth helps if the soup thickened in the fridge. I always add fresh tortilla strips and toppings after warming for the best texture and brightness.
FAQs
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Can I use different chiles if I can’t find Guajillo or Ancho?
Absolutely! Guajillo and ancho chiles have a mild, smoky flavor, but if you can’t find them, you can use New Mexico or pasilla chiles for a similar taste. Just toast them gently to avoid bitterness and adjust quantity based on your spice preference.
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How do I keep the tortilla strips crispy?
Keep your crispy tortilla strips in an airtight container separate from the soup and add them right before serving. Baking them until just golden and ensuring they’re well-coated with oil helps maintain their crunch longer.
- Can I make this soup gluten-free?
Yes! Since this recipe relies on corn tortillas and naturally gluten-free ingredients, it’s perfect for a gluten-free diet. Just make sure your broth and any toppings are also gluten-free.
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What’s the best way to add protein to this soup?
I like to add shredded rotisserie chicken or cooked shredded turkey for extra protein. You can stir it in during the last 10 minutes of cooking to warm through without drying out the meat.
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How do I make the soup spicier?
Feel free to add diced jalapeños or chipotle peppers in adobo to the blender step. Start small—you can always add more after tasting to reach your perfect heat level.
Final Thoughts
This Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe holds a special place in my heart because it’s such an effortless way to make a meal feel both comforting and exciting. It’s like a warm hug in a bowl but with bright, fresh layers that keep every spoonful interesting. I hope you enjoy making it as much as I do—it’s a wonderful recipe to share with family and friends, especially when you want something hearty that still feels light and wholesome. Give it a try and get ready to fall in love with soup all over again!
Print
Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A vibrant and comforting Tortilla Soup featuring smoky toasted chiles, fire-roasted tomatoes, and fresh corn, topped with crispy tortilla strips, creamy avocado, and zesty lime for a perfect blend of flavors in every bowl.
Ingredients
Soup Base
- 2 dried Guajillo or ancho chiles
- 2 (14-ounce) cans diced fire-roasted tomatoes
- 2 tablespoons avocado oil, plus more for drizzling
- 1 large white onion, diced, reserve ⅓ cup for topping
- 1½ teaspoons sea salt, plus more to taste
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 3 garlic cloves, grated
- 4 cups water or vegetable broth, plus more as needed
- 3 cups cooked black beans, drained and rinsed
- 1½ cups fresh or frozen corn kernels, from about 2 ears fresh
- Freshly ground black pepper
Toppings & Garnishes
- Diced avocado
- Sliced radishes
- Fresh cilantro
- Crumbled Cotija cheese
- Lime wedges
- 8 corn tortillas (for crispy strips)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F and line two baking sheets with parchment paper for baking the tortilla strips later.
- Toast Chiles and Tortilla: Using kitchen scissors, remove stems from dried chiles and slice them open vertically to lay flat. Toast each chile in a dry skillet over medium heat for 1 to 2 minutes per side until soft and fragrant. Also toast one tortilla in the same skillet until puffed and fragrant on both sides.
- Blend Chile and Tomato Mixture: Place toasted chiles, the toasted tortilla, and diced fire-roasted tomatoes into a blender. Blend until smooth and set aside.
- Sauté Onions and Spices: Heat avocado oil in a large pot or Dutch oven over medium heat. Add diced onions with 1½ teaspoons sea salt and cook for about 8 minutes until softened. Stir in ground cumin and dried oregano, cooking for an additional 30 seconds until fragrant.
- Add Tomato Mixture and Simmer: Pour the blended chile-tomato mixture into the pot and cook, stirring, for 2 minutes. Then add grated garlic, 4 cups water or vegetable broth, and black beans. Bring to a simmer and cook uncovered for 20 minutes.
- Add Corn and Continue Simmering: Stir in fresh or frozen corn kernels and simmer for another 10 minutes to meld all flavors.
- Prepare Crispy Tortilla Strips: Cut the remaining tortillas into thin strips. Drizzle them with avocado oil, sprinkle with salt, toss to coat evenly, then spread them in a single layer on the lined baking sheets. Bake in the preheated oven for 10 to 15 minutes or until golden and crispy.
- Adjust Consistency and Season: If the soup is too thick, stir in a little more water until the desired consistency is reached. Season with additional salt and freshly ground black pepper to taste.
- Serve and Garnish: Ladle soup into bowls and top with crispy tortilla strips, reserved diced onion, diced avocado, radish slices, fresh cilantro, and crumbled Cotija cheese. Serve with lime wedges on the side for squeezing over the top.
Notes
- For a richer flavor, use vegetable broth instead of water.
- Adjust chili quantity based on your heat preference.
- To keep tortilla strips extra crispy, bake them in a single layer and avoid overcrowding.
- This soup can be made in advance and reheated gently on the stovetop.
- For a vegan version, omit Cotija cheese or substitute with a vegan cheese alternative.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg
