Traditional Mexican Tortilla Soup (Sopa De Tortilla)

Ingredients

• 1 tablespoon (15 ml)vegetable oil
• 1 mediumonion, diced
• 2 clovesgarlic, minced
• 1 mediumjalapeño, deseeded and chopped
• 1 teaspoonground cumin
• 1 teaspoonsmoked paprika
• 1 can (400 g)diced tomatoes
• 950 ml (4 cups)chicken or vegetable stock
• 1 teaspoonsalt, to taste
• ½ teaspoonblack pepper, to taste
• 150 g (1 cup)corn, fresh, frozen or tinned
• 150 g (1 cup)cooked shredded chicken (optional)
• 4 smallcorn tortillas, cut into strips
• 1avocado, diced
• 60 g (½ cup)crumbled queso fresco or feta
• 15 g (¼ cup)fresh coriander, chopped
• to tastelime wedges, for serving

Instructions

1. 1

   Fry tortilla strips

   Heat the oil in a frying pan over a medium heat. Fry the tortilla strips until golden and crisp, then lift them out and drain on kitchen paper.

2. 2

   Soften the vegetables

   In the same pot, heat the vegetable oil. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and chopped jalapeño and cook for a further 2 minutes.

3. 3

   Toast the spices

   Stir in the ground cumin and smoked paprika for about 1 minute, until fragrant.

4. 4

   Add stock and tomatoes

   Pour in the diced tomatoes and chicken or vegetable stock, then add the salt and pepper. Bring the soup to a gentle boil.

5. 5

   Simmer the soup

   Lower the heat and simmer for 20 minutes. Stir in the corn and, if using, the shredded chicken; cook until heated through.

6. 6

   Add the toppings

   Ladle the soup into bowls and top with the crisp tortilla strips, diced avocado, queso fresco and coriander. Serve with a lime wedge on the side.

What is sopa de tortilla?

Sopa de tortilla, or tortilla soup, is a Mexican soup built around a tomato and stock base and served with tortilla strips. Its familiar combination of warm spices, bright lime and crisp toppings makes it both comforting and lively.

This version uses cumin and smoked paprika for depth, with corn and optional chicken to make the bowls more substantial. The toppings go on at the end so their different textures remain distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 15g protein, 35g carbs, 15g fat.

The corn and tortillas provide most of the carbohydrates, while the oil, avocado and cheese contribute much of the fat. Chicken, cheese and stock contribute protein, with chicken adding more if included. For a balanced plate, serve a measured bowl with a simple green salad alongside.

Build flavour with the aromatics

Onion: cooking it until translucent softens its sharpness and gives the soup a savoury base.

Garlic and jalapeño: a short spell in the pot brings out their aromas without letting the garlic catch.

Spices: stir the cumin and smoked paprika for about 1 minute before adding the liquids, so their fragrance has a chance to develop.

Get the tortilla strips crisp

Fry the strips until golden, then drain them on kitchen paper to remove excess oil. Keep them out of the soup until serving; otherwise, they soften as they absorb the broth.

The recipe uses the oil for frying and then calls for heating vegetable oil in the same pot. Follow the stated method, taking care when handling hot oil.

Simmer gently

Once the tomatoes and stock come to a gentle boil, lower the heat and simmer for 20 minutes. A gentle simmer lets the flavours mingle without boiling the soup vigorously.

Add the corn and optional cooked chicken after this simmer, and cook only until they are heated through. The chicken is already cooked, so it does not need to be simmered from raw.

Finish each bowl separately

Tortilla strips: add these just before eating to keep their crisp edges.

Avocado and cheese: scatter them over the soup for creamy and savoury contrast.

Coriander and lime: finish with fresh coriander and squeeze over lime to brighten the rich, spiced broth.

Choose your stock and chicken

Stock: chicken stock gives the soup a savoury base, while vegetable stock makes it suitable for a meat-free version.

Chicken: the shredded chicken is optional, so leave it out for a lighter, meat-free bowl. If using it, add cooked chicken as directed rather than raw chicken.

What to serve alongside

Serve the soup hot with the lime wedges and toppings at the table, so everyone can adjust their bowl. Extra corn tortillas or a simple green salad make easy accompaniments.

Recipe notes & tips

• Cut the tortillas into strips of similar width so they crisp at a similar rate.
• Fry the strips in batches if needed to avoid crowding the pan.
• Taste the broth before serving and adjust the salt, pepper or lime to suit.
• Use drained tinned corn or thawed frozen corn so excess water does not dilute the soup.
• Keep the tortilla strips separate from the broth until each bowl is ready to eat.

Variations

• Make it meat-free: use vegetable stock and leave out the optional chicken.
• Adjust the heat: use less jalapeño for a milder soup or leave in some seeds for more heat.
• Change the cheese: use queso fresco or feta, as listed, for a salty finish.
• Add extra corn: increase the corn topping for more sweetness and texture.
• Use fresh tomatoes: replace the tinned tomatoes with an equivalent amount of chopped fresh tomatoes.

Common mistakes to avoid

• Crowding the tortilla strips: they may soften instead of crisping; fry them in batches.
• Adding toppings too early: the strips lose their crunch; top each bowl just before serving.
• Boiling vigorously: the broth can become cloudy and splash; keep it at a gentle simmer.
• Cooking garlic for too long: it can turn bitter; add it with the jalapeño and cook for the stated 2 minutes.
• Adding raw chicken as if it were cooked: this method only heats cooked shredded chicken; cook raw chicken separately before adding.

How to store

Store leftover soup without the toppings in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until hot throughout, and add freshly prepared tortilla strips, avocado, cheese and coriander when serving.

Frequently asked questions