Brothy Tortilla Soup Recipe

Tortilla soup is one of those dishes that just feels like home-comforting, hearty, and packed with rich, bold flavors. This brothy tortilla soup is no exception. With a clear, flavorful base and a satisfying combination of toppings, it offers that perfect balance of warmth and freshness. Think crispy tortilla strips, tender chicken, zesty tomatoes, and a sprinkle of cilantro, all coming together in a bowl of soul-warming goodness. Whether you’re looking for a quick weeknight dinner or a special dish for a cozy weekend gathering, this recipe is sure to hit the spot. Let’s dive deep into everything you need to know to create the ultimate brothy tortilla soup!

Before we get into the specifics of ingredients and instructions, let’s take a quick look at what makes this recipe stand out. The beauty of brothy tortilla soup lies in its simplicity, yet its ability to deliver bold, layered flavors. While some tortilla soups can be thickened with cream or pureed ingredients, this one stays true to its brothy roots, allowing the complex flavors of the broth to shine through. The crispy tortilla strips and fresh garnishes bring a satisfying contrast to the light, flavorful broth.

Ingredients Needed

Here’s everything you’ll need to create this delicious brothy tortilla soup:

Chicken Breasts (or thighs) – The key protein in this soup. You can also use rotisserie chicken if you’re in a hurry, but fresh chicken gives the soup a richer flavor.
Tortillas – Corn tortillas are the classic choice. They get crisped up to make those delicious strips that top off the soup.
Chicken Broth – A good, quality chicken broth or stock is essential. Homemade broth works wonders, but store-bought options can still deliver great results.
Tomatoes – Either fresh or canned, diced tomatoes add a pop of acidity and sweetness that balances the richness of the broth.
Garlic – A couple of cloves will infuse the soup with that unmistakable savory aroma.
Onion – Yellow or white onions bring a touch of sweetness to the broth, which is key for layering the flavors.
Jalapeño – For a hint of spice! You can adjust the level based on your heat tolerance.
Lime – Fresh lime juice adds that bright, tangy finish that cuts through the richness of the soup.
Cilantro – A handful of fresh cilantro brings a fragrant, fresh flavor that ties everything together.
Spices – Cumin, chili powder, and oregano are the classic spices used for a deep, earthy flavor profile.
Avocado – Optional, but slices of creamy avocado are a great addition for texture and richness.
Cheese – Shredded cheese, such as cheddar or Monterey Jack, adds a creamy touch to each bite.
Sour Cream or Greek Yogurt – Adds tang and creaminess, helping to balance the soup’s richness.

Cooking Instructions

Ready to start? Here’s how to put it all together step-by-step. Grab your ingredients, and let’s make some brothy tortilla soup:

Prep The Tortillas
- Start by cutting your tortillas into strips. Aim for about 1-inch wide strips.
- Heat a bit of oil in a large skillet over medium-high heat. Once hot, fry the tortilla strips in batches until they’re golden and crispy, about 3-4 minutes. Remove them from the pan and drain on a paper towel-lined plate. Set aside.
Cook The Chicken
- In a large pot or Dutch oven, heat a bit of oil over medium heat. Season the chicken breasts with salt, pepper, and a pinch of cumin. Cook the chicken for about 6-8 minutes per side, or until it’s fully cooked and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken from the pot and set it aside to rest. Shred it with a fork once it’s cool enough to handle.
Make The Broth
- In the same pot, add a little more oil if necessary, and sauté the chopped onion, garlic, and jalapeño over medium heat for about 5 minutes until softened and fragrant.
- Add the diced tomatoes, cumin, chili powder, and oregano. Cook for another 2-3 minutes, allowing the spices to bloom and mix with the tomatoes.
- Pour in the chicken broth, bring it to a simmer, and cook for about 10-15 minutes to allow the flavors to meld together.
- Add the shredded chicken back into the pot, then season with salt, pepper, and a squeeze of lime juice to taste.
Assemble The Soup
- Serve the soup hot in bowls. Top with crispy tortilla strips, a sprinkle of fresh cilantro, slices of avocado, and a dollop of sour cream or Greek yogurt. If you like cheese, sprinkle some shredded cheese on top, letting it melt into the broth.
Garnish And Serve
- For the finishing touch, squeeze more lime juice over the soup and serve immediately with extra lime wedges on the side.

Ingredient Insights

Now that you have the recipe in hand, let’s dive into why each ingredient plays a pivotal role in the soup’s flavor profile:

Chicken: Whether you use chicken breasts or thighs, the protein brings a rich, savory depth to the broth. Chicken thighs, in particular, have more fat, which imparts a luxurious texture to the soup.
Tortillas: The crispy tortilla strips are a vital element in tortilla soup. Not only do they provide a satisfying crunch, but they also infuse the broth with a bit of starch that thickens it ever so slightly.
Tomatoes: The natural acidity of tomatoes cuts through the richness of the broth, adding brightness without overwhelming the flavor.
Spices: The cumin and chili powder add earthy warmth, while oregano contributes a hint of herby, slightly bitter undertones that balance the soup’s overall richness.
Lime: A squeeze of fresh lime juice is what brings everything together. It brightens the entire dish and adds a refreshing contrast to the savory broth.
Cilantro: Fresh cilantro isn’t just a garnish; it provides a pop of fresh flavor that’s both earthy and slightly citrusy, making each spoonful more vibrant.

Expert Tips

Make-Ahead Option: This soup actually tastes better the next day! You can make it ahead and store it in the fridge for up to 3 days. Just wait until you’re ready to serve to add the crispy tortilla strips so they don’t get soggy.
Add More Spice: If you love heat, feel free to add a few dashes of hot sauce or use a spicier pepper like serrano or poblano in place of the jalapeño.
Chicken Variations: Instead of chicken, you can use beef, pork, or even a meat substitute like tempeh or tofu for a vegetarian twist.
Texture Considerations: If you like your broth thicker, you can blend a portion of the soup to create a creamier base. For an even richer texture, try adding a small spoonful of cream cheese or sour cream to the pot.

Recipe Variations

While this brothy tortilla soup is delicious as is, there’s room for a little experimentation if you want to change things up:

Vegetarian Version: Skip the chicken and opt for vegetable broth instead of chicken broth. Add in beans like black beans or pinto beans, and maybe some roasted corn for texture.
Cheesy Tortilla Soup: For a richer version, blend in some cheese like Oaxaca or Monterey Jack. You can even melt some cheese into the broth for a cheesy soup base!
Seafood Tortilla Soup: Want to switch things up? Try using shrimp or white fish like cod instead of chicken. Seafood adds a delicate, sweet flavor that pairs wonderfully with the lime and cilantro.

Final Words

Brothy tortilla soup is comfort food at its finest. It’s simple yet flavorful, and every spoonful delivers something new-whether it’s the crispy tortillas, the tender chicken, or the zesty lime. The beauty of this soup is in its versatility. You can easily adapt it to fit your taste preferences or dietary restrictions, and it’s the kind of dish that will please everyone at the table.

Brothy Tortilla Soup Recipe