Tortilla Soup Is Truly A Classic
Tortilla soup isn’t a newfangled recipe invented by some so-called Mexican restaurant chain to appeal to fans of tortillas. This style of soup goes back to the time of the Aztecs, so it is a certified classic. While this recipe is a bit different since it doesn’t include that funky herb called “epazote”, it is still pretty close. If you can find dried epazote then feel free to use some too. It would be like adding an herb such as parsley.
Ingredients For Tortilla Soup
This tortilla soup recipe is closer to the style of tortilla soup you might find in Central Mexico and it is popular in Mexico City. It has a bit of spicy bite, but not too much. You can easily dial the heat up or down if you want.
Here is what you will need:
- green chilies
- vegetable oil
- beef and chicken bouillon
- tomato juice
- chili powder
- white pepper
- Worcestershire sauce
- steak sauce
- corn tortillas
How To Make Tortilla Soup
Start by sauteing your onions, garlic, and green chilis.
Add the rest of your “wet” seasonings to enrich the flavor of your broth.
Next, mix the dry seasonings into your soup’s broth, stir well.
Add your herbs and tortilla strips in last so they don’t break down too quickly prior to serving. I like those salad bar-style baked corn tortillas but you can also use your own corn or flour tortillas by cutting them in strips and toasting them briefly to add some crunch.
Add the cheese and a few extra herbs on top to serve!
A Crock Pot Is Perfect For Tortilla Soup
Love it? Pin It!
If you can’t wait to make this warming tortilla soup, make sure you can find the recipe when you need it! Pin it to your favorite Pinterest recipe board to find it easily!
What To Serve With Tortilla Soup
I like some grated cheddar tossed in to melt right before serving. It melts into the soup and adds creaminess and we all know how well tortillas and cheese go together. From there, the soup has such a great layer of seasonings that you don’t need anything else. But in Mexico, tortilla soup typically comes with some lime wedges.
I also suggest saving a few tortilla chips to crunch over the top too, just like you would add soda crackers to a chowder. A few wedges of avocado add some creaminess to it too.
Using Corn Tortillas Vs Crunchy Tortilla Strips
My Mom’s recipe calls for corn tortillas cut into strips. That was the way that I grew up eating this soup. However, I will tell you that they do get a little soggy if you let them sit in your bowl a bit. More like a noodle, I guess?
These days, I prefer using the crunchy tortilla strips you find by the salad toppings in your grocery store. For my tastes, I just prefer the way the tortilla strips stay crunchier longer.
If you can’t find them packaged and ready to go, you can easily cut corn tortillas into strips then give them a few minutes under high heat in the oven or your air fryer.
Leftover Tortillas? Make these Recipes!
Leftover tortillas? No matter if they are corn or flour – I have lots of great recipes to use them in!
- Air Fryer Taco Salad Bowls (pictured above)
- Chicken Tortilla Casserole
- Shredded Beef Enchiladas
- Tortilla Pinwheels
- Easy White Chicken Enchiladas
- Skillet Tamale Pie
- Breakfast Burritos
- Baked Chicken Taquitos
More Soup Recipes To Try
- White Chicken Chili (pictured above)
- Cheddar Potato Soup
- Fire Roasted Tomato Soup
- Cream Of Mushroom Soup
- Instant Pot Cream Of Celery Soup
- Cabbage Bleu Cheese Soup
It’s not your normal Tortilla soup – it’s BETTER! Let’s make some!
Not your Normal Tortilla Soup
A tomato-based warming tortilla soup spiced with green chilies, cumin, and chili powder. This meatless soup packs a flavor punch that will warm you up from the inside out! Top it with shredded cheese and tortilla strips before serving.
- 2 small onions, chopped
- 2 small cans of diced green chilies
- 4 cloves garlic minced
- 4 T vegetable oil
- 2, 14.5 ounce cans diced tomatoes
- 3 beef and 3 chicken bouillon cubes
- 3 cups of water
- 3 cups of tomato juice
- 2 t. ground cumin
- 2 t. chili powder
- 2 t. salt
- 1/4 t. white pepper
- 4 t. Worcestershire sauce
- 2 T. bottled steak sauce
- 6 corn tortillas, cut in strips (*see notes)
- shredded cheddar cheese
- Saute onion, chilies and garlic in oil until soft. (about 5 minutes)
- Add tomatoes, bouillon, water, juice, spices and sauces.
- Bring soup to a boil, lower heat and simmer covered for one hour.
- Top with cheese and tortilla strips before serving. Sometimes I like to add green onion, too!
To prepare this in your crockpot.: After sauteing the onion, chilies, and garlic, add everything except the tortilla strips to your slow cooker and cook on low for 6 hours.
* My Mom always made this and used corn tortillas cut into strips. I find they get soggy too quickly, and now I use the crunchy tortilla strips you can purchase in the salad toppings section in the store.
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Amount Per Serving: Calories: 254Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 1232mgCarbohydrates: 18gFiber: 3gSugar: 6gProtein: 12g
Nutrition isn't always accurate.
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