Chili Tortilla Soup Recipe

Chili Tortilla Soup is one of those dishes that feels like a warm hug in a bowl. It combines the comforting flavors of chili with the crispy, fresh crunch of tortilla strips, creating a delightful contrast in texture and taste. Whether you’re looking to prepare a satisfying meal on a chilly evening or you’re planning to impress guests with a hearty and flavorful soup, this recipe will do the trick. It’s a crowd-pleaser that’s surprisingly simple to make, and it can easily be adjusted to suit different dietary preferences and spice levels.

The beauty of this soup lies in its versatility – the ingredients are customizable, the cooking method is straightforward, and the flavors are bold without being overwhelming. So, if you’re ready to dive into a dish that will quickly become a staple in your kitchen, let’s get started!

This Chili Tortilla Soup recipe marries the richness of chili with the lightness of soup, creating a perfect blend of heat, texture, and savory goodness. Picture a flavorful broth packed with tender beans, juicy tomatoes, and seasoned chicken or beef, all topped off with crispy tortilla strips and a sprinkle of cheese. It’s the kind of recipe you’ll want to make again and again.

Ingredients Needed

For this recipe, you’ll need:

For The Soup

Chicken or Beef: You can use cooked shredded chicken, ground beef, or even turkey. The choice is yours, but chicken tends to be the most popular option for this soup.
Tortillas: Corn tortillas work best. You’ll cut them into strips and fry or bake them for that perfect crispy crunch.
Canned Tomatoes: Diced tomatoes will give the soup a rich, tangy base, while also adding a bit of sweetness. Opt for fire-roasted tomatoes for a smokier flavor.
Canned Beans: Kidney beans or black beans are the go-to for this soup. They add protein and substance to the dish.
Chicken Broth: This will form the flavorful base of your soup. You can use beef broth for a deeper flavor if you prefer.
Spices: A combo of chili powder, cumin, garlic powder, and smoked paprika will give the soup that classic chili taste. Add salt and pepper to taste.
Vegetables: Onions, bell peppers, and garlic are must-haves. They add depth and a little sweetness to balance the heat.
Corn: Sweet corn kernels are a great addition for texture and a slight sweetness.

For The Toppings

Cheese: Cheddar, Monterey Jack, or a Mexican blend will melt perfectly into the hot soup.
Sour Cream: Adds a creamy contrast to the spicy broth.
Avocado: Sliced avocado brings a cool, creamy element.
Cilantro: Fresh cilantro gives the soup a burst of fresh flavor.
Lime wedges: A squeeze of lime adds a zesty kick to balance out the richness.

Cooking Instructions

Now that we’ve got all the ingredients, it’s time to dive into the steps to make this delicious soup:

Prepare The Tortilla Strips
- Start by cutting your corn tortillas into thin strips (about ½ inch wide). You can either fry them in hot oil or bake them for a healthier option.
- If frying, heat about 2-3 tablespoons of oil in a skillet over medium-high heat. Fry the strips in batches until golden and crispy, then drain them on a paper towel-lined plate.
- If baking, arrange the strips on a baking sheet in a single layer, spray with cooking spray, and bake at 400°F for 10-12 minutes until crispy, turning halfway through.
Cook The Meat
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
- Add your ground meat (beef, chicken, or turkey) and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- If you’re using shredded chicken, skip this step and just add it later with the broth.
Sauté The Vegetables
- Add diced onions, bell peppers, and garlic to the pot with the cooked meat. Sauté for about 5 minutes until the vegetables soften and become fragrant.
Add The Spices And Broth
- Stir in your chili powder, cumin, smoked paprika, salt, and pepper. Let them toast for about a minute, allowing the spices to bloom and release their full flavor.
- Add the canned tomatoes (with their juice) and the chicken broth to the pot. Stir everything together and bring the mixture to a simmer.
Simmer The Soup
- Once simmering, add the beans and corn. Let the soup cook for 15-20 minutes, allowing all the flavors to meld together.
Assemble And Serve
- When serving, ladle the soup into bowls and top with a generous handful of crispy tortilla strips.
- Add your choice of toppings – shredded cheese, a dollop of sour cream, fresh cilantro, lime wedges, and avocado slices.

Ingredient Insights

Corn Tortillas: Not only do corn tortillas give that perfect crispiness when fried or baked, but they also have a distinct, nutty flavor that adds depth to the soup.
Fire-Roasted Tomatoes: These tomatoes bring a subtle smokiness to the soup, which pairs perfectly with the chili spices. They’re also richer in flavor compared to regular diced tomatoes.
Beans: Beans not only add protein but also a creamy texture that complements the other ingredients. Kidney beans are hearty and absorb the flavors of the broth, while black beans bring a slightly earthier taste.
Broth: Chicken broth is the go-to for a lighter, slightly sweeter base, while beef broth will give your soup a richer, heartier flavor.

Expert Tips

Make it Ahead: This soup gets even better the next day! The flavors have time to meld, and the broth thickens up a bit. Make a big batch and store it in the fridge for up to 3 days or freeze it for up to 3 months.
Control the Heat: If you like it spicy, add more chili powder or a diced jalapeño to the pot. For a milder version, leave out the spicy ingredients and focus on the savory elements.
Use Homemade Tortilla Chips: For an extra special touch, make your own tortilla chips. The fresh, crispy chips will take your soup to the next level.
Use Rotisserie Chicken: If you’re short on time, shredded rotisserie chicken is a quick and flavorful option that will save you some prep time.

Recipe Variations

Vegetarian Version: Skip the meat altogether and load the soup up with extra veggies like zucchini, sweet potatoes, and spinach. You can also add extra beans for protein.
Vegan Version: Use vegetable broth instead of chicken broth, skip the sour cream and cheese, and top with avocado and a dollop of cashew cream for a dairy-free alternative.
Spicy Version: Add diced jalapeños, a bit of hot sauce, or even some diced chipotle peppers in adobo for an extra smoky, spicy kick.
Slow Cooker Version: For a more hands-off approach, toss everything into a slow cooker. Set it to low and let it cook for 6-8 hours, or high for 3-4 hours. Just be sure to add the tortilla strips just before serving so they stay crispy.

Final Words

Chili Tortilla Soup is the perfect balance of hearty, spicy, and refreshing. It’s a comforting meal that can be customized to suit any taste or dietary need. Whether you’re cooking for a crowd or just want a quick and easy meal for yourself, this recipe is versatile, satisfying, and sure to be a hit. It’s a wonderful blend of flavors and textures, with the crispy tortilla strips, creamy toppings, and a zesty broth that will keep you coming back for more.

Chili Tortilla Soup Recipe