Tomato Tortilla Soup Recipe
This Tomato Tortilla Soup combines classic Mexican flavors in a simple yet vibrant way. The smooth tomato base is infused with the aroma of garlic, onions, and herbs, while the jalapeño brings just the right touch of heat. Finished with crisp baked tortilla strips and a swirl of sour cream, the result is a soup that feels both rustic and refreshing. It’s an easy recipe that turns everyday pantry staples into a restaurant-worthy meal with minimal effort and maximum flavor.
Ingredient Breakdown
The heart of this soup lies in its base — diced tomatoes simmered in chicken broth and brightened with a splash of lime juice. The tomatoes give the soup its rich tang, while the broth provides body and depth. Lime juice ties everything together, adding a refreshing note that enhances the other flavors.
Aromatics like onions, garlic, and jalapeño are key to creating complexity. When sautéed, the onion softens and sweetens, forming a mellow foundation. Garlic adds its signature aroma, while the jalapeño introduces warmth without overpowering the palate. Together, they create a flavor profile that’s inviting and balanced.
The seasonings — cumin and oregano — ground the dish in Mexican-inspired authenticity. Cumin brings a smoky, earthy tone, while oregano adds a subtle herbal accent. These spices work in harmony to give the soup its distinctive aroma and savory character. The finishing touches — crisp tortilla strips, creamy sour cream, and fresh cilantro — add contrast in both flavor and texture, transforming a simple soup into a multi-layered experience.
Step-by-Step Preparation Guide
The process begins with the tortillas, which form the signature crunch of the dish. Brushing them with oil before baking ensures a golden, crisp finish without frying. Sprinkling a touch of salt enhances their flavor, and baking them in the oven keeps them light and airy.
Once the topping is ready, the focus shifts to building the base of the soup. Sautéing onions in oil allows their natural sweetness to emerge, while garlic and jalapeño are added next to deepen the aroma and add a subtle kick. Cumin and oregano follow, briefly toasting in the pan to release their full fragrance.
When the broth and tomatoes are introduced, the soup begins to take shape. A brief simmer allows the flavors to meld and the liquid to slightly reduce. A splash of lime juice adds brightness, cutting through the richness of the tomatoes. Blending the soup — whether with an immersion blender or a traditional one — gives it a silky, cohesive texture while leaving small chunks of tomato for rustic appeal.
Finally, it’s time to assemble. Each bowl is filled with steaming soup and topped with crispy tortilla strips, a spoonful of sour cream, and a sprinkle of fresh cilantro. The creamy, crunchy, and herby elements come together beautifully, ensuring each bite feels balanced and satisfying.
Recipe Tips & Frequently Asked Questions
Choosing the right type of tortilla for the best crunch:
Corn tortillas hold up best to baking and add authentic flavor, while flour tortillas can turn soft.
How to adjust spice levels for mild or bold flavor:
Remove jalapeño seeds for a gentle heat, or keep them in for more intensity.
Tips for achieving a balanced consistency when blending:
Blend only partially to keep some texture, or puree fully for a smoother result.
Make-ahead advice and proper storage for reheating later:
Store leftovers in an airtight container for up to three days; reheat gently over low heat.
Using vegetable broth for a vegetarian version:
Swap chicken broth for vegetable stock for an equally flavorful vegetarian alternative.
Can I use flour tortillas instead of corn?
Yes, but expect a softer texture and less toasty flavor.
How long does the soup last in the fridge?
About three days when stored properly; tortilla strips should be kept separate to maintain crunch.
Can this soup be frozen for later use?
Yes, freeze without toppings for up to two months; thaw overnight before reheating.
How do I make it creamier without sour cream?
Stir in a splash of heavy cream or a spoonful of Greek yogurt before serving.
What toppings can I add for extra flavor or crunch?
Try avocado slices, shredded cheese, or a squeeze of extra lime for a finishing touch.
What to Serve With This Recipe
Tomato Tortilla Soup pairs beautifully with a variety of Mexican-inspired sides. Cheese quesadillas make a natural companion — their melty texture contrasts perfectly with the soup’s smoothness. For something lighter, serve it alongside a fresh avocado salad or a side of grilled corn sprinkled with chili and lime. Refried beans or a simple black bean salad can also add protein and substance to the meal.
For beverages, keep it refreshing. Agua fresca, sparkling lime water, or even a light Mexican lager will complement the tangy flavor of the soup. The bright acidity of these drinks enhances the tomato and lime notes, creating a well-rounded dining experience.
Creative Variations
This soup is easy to customize. Add shredded chicken or black beans for a protein-packed version that turns it into a complete meal. Roasted corn or diced bell peppers introduce natural sweetness and color, making the dish even more vibrant. For a smoky twist, blend in a roasted red pepper before pureeing. Finish it off with a drizzle of avocado crema or a sprinkle of cotija cheese for a touch of richness. These simple variations keep the dish exciting and adaptable for any occasion.
Tomato Tortilla Soup is a comforting, flavorful dish that celebrates simple ingredients. The combination of tangy tomato, fragrant spices, and crisp tortilla creates a perfect balance of texture and taste. It’s quick enough for a weeknight dinner yet impressive enough for guests — a recipe that proves comfort food doesn’t have to be heavy. Serve it warm, fresh, and topped to perfection for a bowl that truly satisfies.
Ingredients
2 (6-inch) corn tortillas
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
¾ teaspoon dried oregano
4 cups low-sodium chicken broth
2 (14.5-ounce) cans no-salt-added diced tomatoes with juice
1 tablespoon plus 1 teaspoon canola oil
¼ teaspoon salt
¼ cup fresh lime juice
¼ cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro leaves
Instructions
Preheat the oven to 375°F (190°C). Place the tortillas on a flat surface and brush both sides lightly with 1 tablespoon of oil. Cut each tortilla in half, then slice into ¼-inch-wide strips. Arrange the strips evenly on a baking sheet, sprinkle with salt, and bake for about 12 minutes, or until crisp and golden brown. Remove from the oven and let cool — these will be your crunchy topping.
In a large, heavy-bottomed skillet or saucepan, heat the remaining 1 teaspoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the minced garlic, jalapeño, cumin, and oregano, cooking for another minute to release their aromas.
Pour in the chicken broth and diced tomatoes with their juices, stirring to combine. Bring the mixture to a gentle boil, then lower the heat to a simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the soup to slightly thicken. Stir in the fresh lime juice to brighten the flavor.
Remove the soup from the heat. Using an immersion blender, carefully puree the mixture until it becomes smoother and slightly lighter in color, leaving some tomato texture intact. If using a regular blender, work in two batches, blending briefly to maintain a rustic consistency.
Ladle the soup into bowls and top each serving with a handful of crisp tortilla strips, a dollop of sour cream, and a sprinkle of freshly chopped cilantro. Serve warm, letting each spoonful bring together smoky spices, tangy tomato, and the perfect crunch of baked tortilla.
Tomato Tortilla Soup Recipe
Ingredients
- 2 6-inch corn tortillas
- 1 small onion chopped (about 1 cup)
- 3 cloves garlic minced (about 1 tablespoon)
- 1 small jalapeño pepper seeded and finely chopped
- 1 teaspoon ground cumin
- ¾ teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 14.5-ounce cans no-salt-added diced tomatoes with juice
- 1 tablespoon plus 1 teaspoon canola oil
- ¼ teaspoon salt
- ¼ cup fresh lime juice
- ¼ cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Preheat the oven to 375°F (190°C). Place the tortillas on a flat surface and brush both sides lightly with 1 tablespoon of oil. Cut each tortilla in half, then slice into ¼-inch-wide strips. Arrange the strips evenly on a baking sheet, sprinkle with salt, and bake for about 12 minutes, or until crisp and golden brown. Remove from the oven and let cool — these will be your crunchy topping.
- In a large, heavy-bottomed skillet or saucepan, heat the remaining 1 teaspoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the minced garlic, jalapeño, cumin, and oregano, cooking for another minute to release their aromas.
- Pour in the chicken broth and diced tomatoes with their juices, stirring to combine. Bring the mixture to a gentle boil, then lower the heat to a simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the soup to slightly thicken. Stir in the fresh lime juice to brighten the flavor.
- Remove the soup from the heat. Using an immersion blender, carefully puree the mixture until it becomes smoother and slightly lighter in color, leaving some tomato texture intact. If using a regular blender, work in two batches, blending briefly to maintain a rustic consistency.
- Ladle the soup into bowls and top each serving with a handful of crisp tortilla strips, a dollop of sour cream, and a sprinkle of freshly chopped cilantro. Serve warm, letting each spoonful bring together smoky spices, tangy tomato, and the perfect crunch of baked tortilla.