This tortilla soup recipe has a rich, fragrant broth packed with corn and black beans. We love it with crispy tortilla strips and avocado on top!
Tortilla soup is one of my favorite meals. Not just one of my favorites soups (although of course it is), but one of my favorite meals in general. I love how the rich, flavorful broth contrasts with toppings like crispy tortilla strips and creamy avocado. Now that the temperatures are cooling down for the season, you can bet I’ll be making this tortilla soup recipe again.
Tortilla soup (or Aztec soup) is thought to have originated in central Mexico, though regional variations can be found throughout Mexico and the United States today. I can’t claim that this vegetarian recipe is entirely authentic, especially since most traditional tortilla soups are made with chicken broth and sometimes shredded chicken breast. Still, this version is delicious—hearty, comforting, and packed with intense flavor. This time of year, I can’t get enough of it. I hope you love it, too!
Ingredients for tortilla soup recipe
Here’s what you’ll need to make this vegetarian tortilla soup recipe:
- tortillasOf course! Only corn tortillas, please! You’ll mix one into the broth to thicken and flavor the soup and the others to make it crispy and use as a topping.
- Dried Chilies – A pasilla chile would be the most traditional. However, I have better luck finding guajillo and ancho chiles at my grocery store, so I order those now. They give the soup its bold color and add a LOT of depth of flavor.
- Fire Roasted Diced Tomatoes – Together with the dried chiles and blended tortilla, they create the thick and fragrant base of the soup.
- Avocado oil – Its neutral flavor makes it an excellent choice for this recipe, but you can substitute it with extra virgin olive oil if that’s what you have on hand.
- Onion and garlic – To give it a sweet and aromatic flavor, I like to reserve some raw onion to use as a garnish.
- Black beans and corn – They make the soup hearty and satisfying. Both fresh and frozen corn work well here, but I always opt for fresh corn if it’s in season.
- Ground cumin and dried oregano – They add earthy complexity.
- Vegetable broth – Use the one you buy in the store or make your own. Water also works in this case.
- And salt and pepper – So that all the flavors stand out!
And don’t forget the toppings! Sliced radishes, fresh cilantro, sour cream, avocado, and crumbled Cotija cheese are all great.
Find the complete set with measurements below.
How to make tortilla soup
The first step in this tortilla soup recipe is to toast the dried chiles and tortilla. Use kitchen shears to cut the stems off the chiles, then cut them vertically from the trimmed tops to the pointed tips. Remove the seeds and separate the chiles so they lie flat.
Toast the chiles in a dry skillet over medium heat until soft and fragrant. Toast the tortilla on both sides until puffed and lightly charred.
Then mix in the flavorful soup base. Place the tomatoes in a blender along with the toasted chiles and tortilla. Blend well until smooth. Before moving on to the next step, stir the puree to check its consistency. Make sure there are no bits of chile skin left. If you see any, keep blending.
Next, fry the aromatic herbs. Add the avocado oil to a large pot and cook the onion until soft. Quick note: I like to reserve some raw onion to use as a seasoning. If you also like raw onion, don’t add all of it to the pot at this step.
Add the spices and cook for 30 seconds. Then, add the tomato puree and cook for 2 minutes.
Then simmer the soup. Add the garlic, water and beans and simmer for 20 minutes. Stir in the corn kernels and simmer for another 10 minutes.
Meanwhile, prepare the ingredients. Cut the remaining tortillas into thin strips and toss them with oil and salt. Toast them in the oven until they become crispy and curly. While they are cooking, prepare the other ingredients you want to use.
Finally, serve The soup in bowls with your choice of toppings and a splash of fresh lime juice. Enjoy!
Serving suggestions for tortilla soup
This tortilla soup recipe is best with lots of ingredients to enhance the fragrant broth. Here’s what I like to put in mine:
- Crispy tortilla strips. This tasty topping is super easy to make (see detailed instructions in the recipe below!), but if you want to keep it simple, you can substitute crushed tortilla chips instead.
- Cotija cheese. Crumbled feta cheese works too!
- Sliced radishes
- Onion cut into cubes
- Sliced or diced avocado
- Fresh cilantro
And I always serve this soup with lime slices To squeeze!
How to store leftover soup
Store leftover tortilla soup without toppings. It keeps well for up to 4 days in an airtight container in the refrigerator. Store leftover tortilla strips at room temperature.
The soup also freezes well. Let it thaw overnight in the refrigerator before reheating on the stove or in the microwave.
This soup thickens as it sits, so I usually add a splash of water to loosen it up when I reheat it.
More favorite soup recipes
If you love this soup, try one of these delicious soup recipes below:
Looking for more Mexican recipes? Check out my enchiladas or chilaquiles!
Tortilla soup
Serves 4 up to 6
Our favorite tortilla soup recipe! It features black beans and corn simmered in a fragrant tomato broth. For a special twist, add avocado, Cotija cheese, and lots of crispy tortilla strips.
- 2 Dried guajillo or ancho chiles
- 8 corn tortillas
- 2 (14 ounces) cans of diced fire roasted tomatoes
- 2 tablespoons avocado oil, and more to drizzle
- 1 large white onion, diced, reserve ⅓ cup for topping
- 1½ Teaspoons sea salt, and more to taste
- 1 teaspoon ground cumin
- ¼ teaspoon Dried oregano
- 3 garlic cloves, grated
- 4 cups water or vegetable broth, and more as needed
- 3 cups cooked black beans, drained and rinsed
- 1½ cups fresh or frozen corn kernels, about 2 fresh corncobs
- Freshly ground black pepper
To serve
- Diced avocado
- Sliced radishes
- Fresh cilantro
- Shredded Cotija Cheese
- Lime wedges
Prevent your screen from going dark
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Preheat oven to 375°F and line two baking sheets with parchment paper.
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Use kitchen shears to cut the stems off the chiles, then slice the chiles vertically along one edge. Spread them out so they lie flat. In a dry skillet over medium heat, toast the chiles for 1 to 2 minutes per side, or until soft and fragrant. Place one of the tortillas in the skillet and toast each side until puffed and fragrant.
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Place the toasted chiles and tortilla in a blender and add the tomatoes. Blend until smooth.
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Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and salt and cook, stirring occasionally, for 8 minutes or until softened. Add the cumin and oregano and cook for 30 seconds or until fragrant. Add the tomato mixture and cook, stirring, for 2 minutes. Add the garlic, water and beans and simmer for 20 minutes. Add the corn and simmer for 10 minutes more.
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Cut the remaining tortillas into thin strips and place them on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes or until crisp.
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If the soup is too thick, add a little more water to achieve the desired consistency. Season to taste. Ladle the soup into bowls and top with the crispy tortilla strips, reserved chopped onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.
