Recipe

Sopa de Tortilla

Traditional Mexican tortilla soup with a smoky tomato chile broth, crisp tortilla strips, and a choose-your-own topping moment.

By Matt Campbell

•

4.8

A steaming bowl of sopa de tortilla with crispy tortilla strips, avocado slices, crumbled queso fresco, and a lime wedge on a rustic table

Jump to Recipe

Sopa de tortilla is one of those dishes that feels like pure comfort but still tastes bright and alive. It is a traditional Mexican soup built on a simple tomato and chile broth, then finished with crispy tortilla strips and a topping situation that turns dinner into a small celebration. You get crunch, you get spice, you get lime, and you get that little pause mid-bite where you realize you have been quietly winning all along.

This version keeps ingredients accessible and the steps low drama, but it respects the tradition. We roast the vegetables, bloom the spices, and blend the base so the broth tastes like it cooked all afternoon even if you made it on a weeknight.

Chicken broth, Roma tomatoes, white onion, garlic, dried chiles, corn tortillas, and fresh limes arranged on a bright kitchen counter

Why It Works

Deep flavor fast: Roasting the tomatoes and blooming the spices gives you that smoky, rich base without hours of simmering.
Crisp meets cozy: Freshly fried or baked tortilla strips stay crunchy longer and make every spoonful more fun.
Customizable heat: Ancho brings smoky sweetness, guajillo adds gentle warmth, and you control the spice with chipotle.
Toppings do the heavy lifting: Lime, avocado, queso fresco, and cilantro brighten the whole bowl and make leftovers feel brand new.

Pairs Well With

Storage Tips

Store the broth and toppings separately if you can. That is the difference between crunchy and soggy.

Broth: Cool, then refrigerate in an airtight container for up to 4 days.
Tortilla strips: Keep at room temperature in a zip-top bag or container. They are best in the first 1 to 2 days. If they soften, re-crisp in a 350°F oven for 5 to 7 minutes.
Freeze: Freeze the blended broth (with chicken if using) for up to 3 months. Thaw overnight in the fridge, then simmer to reheat.

Reheat tip: Warm the broth gently on the stove, then add tortilla strips and toppings right before serving.

Common Questions

Is tortilla soup actually traditional in Mexico?

Yes. Variations exist across regions, but the classic idea is a chile-forward broth (often tomato-based, sometimes tomatillo-based depending on the region) served with fried tortillas and garnishes like avocado, cheese, crema, and lime. It is humble, smart cooking that turns staples into something special.

What chiles should I use if I cannot find Mexican dried chiles?

If you cannot find ancho or guajillo, you can use 1 to 2 tablespoons of chili powder for the base and add a little smoked paprika for that roasty vibe. It will not be identical, but it will still be delicious.

How do I keep tortilla strips crunchy?

Do not add them to the pot. Add them to each bowl right before eating. Also, make sure your oil is hot enough when frying, or bake them until they are truly crisp.

Can I make it vegetarian?

Absolutely. Swap chicken broth for vegetable broth and skip the chicken. Add black beans or sautéed zucchini for extra body.

Is it spicy?

It can be. This recipe is medium, with most of the heat coming from chipotle. Start with less, then add more at the end. Taste as you go, always.

Corn tortilla strips sizzling in a shallow skillet of oil on a home stove, turning golden and crisp

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or Dutch oven
Sheet pan (for roasting tomatoes, optional but recommended)
Blender (or immersion blender)
Fine-mesh strainer (optional for extra smooth broth)
Skillet for frying tortilla strips (or use the oven)
Cutting board and knife
Tongs or spider strainer for frying

The first time I made sopa de tortilla at home, I treated the toppings like an afterthought. Big mistake. The next time, I went full choose-your-own-adventure: lime wedges everywhere, avocado piled high, queso fresco snowing down, and tortilla strips that snapped when you bit them. Suddenly the soup tasted like it had a personality. Now it is one of my favorite “feed people without stressing yourself out” dinners, because everyone builds their own perfect bowl while I pretend I am not proud of my broth.

Sopa de Tortilla

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Ingredients

For the soup

1 1/2 lb Roma tomatoes (about 6 to 7), halved
1 medium white onion, peeled and quartered
6 garlic cloves, peeled
2 dried ancho chiles, stems and seeds removed
2 dried guajillo chiles, stems and seeds removed
1 to 2 chipotles in adobo (from a can), plus 1 teaspoon adobo sauce
2 tablespoons neutral oil (avocado, canola, or grapeseed)
1 1/2 teaspoons ground cumin
1 teaspoon dried Mexican oregano (or regular oregano)
6 cups low-sodium chicken broth (or vegetable broth)
2 cups shredded cooked chicken (optional, rotisserie works great)
1 teaspoon kosher salt, plus more to taste
1 tablespoon fresh lime juice, plus more to serve

For the tortilla strips

8 corn tortillas, cut into thin strips
Oil for frying (or 2 tablespoons oil if baking)
Kosher salt

Toppings (pick your favorites)

Diced avocado
Crumbled queso fresco (or shredded Monterey Jack)
Mexican crema or sour cream
Chopped cilantro
Thinly sliced radishes
Lime wedges

Dried ancho and guajillo chiles beside a small bowl with chipotles in adobo on a wooden cutting board

Instructions

Soften the dried chiles. Add the ancho and guajillo chiles to a bowl and cover with very hot water. Let them soak for 15 minutes, then drain. (Tip: You can do this while the tomatoes roast.)
Roast the base (recommended). Heat oven to 450°F. Place halved tomatoes, onion quarters, and garlic on a sheet pan. Drizzle with a little oil and roast 18 to 22 minutes until blistered and browned at the edges. (If you are skipping the oven, you can char them in a dry skillet instead.)
Blend the broth base. In a blender, combine roasted tomatoes, onion, garlic, softened chiles, chipotles in adobo, and 1 cup of the broth. Blend until very smooth. If you want a super silky soup, strain it through a fine-mesh strainer into a bowl.
Bloom the spices. Heat 2 tablespoons oil in a large pot over medium heat. Add cumin and oregano and stir for 30 seconds until fragrant. Do not let them burn.
Simmer. Carefully pour in the blended chile-tomato mixture. Cook 2 to 3 minutes, stirring. Add remaining broth, salt, and shredded chicken if using. Bring to a simmer and cook 15 minutes. Taste and adjust. Want more heat? Add another chipotle or a little more adobo sauce. Want it brighter? Add another squeeze of lime. Needs more backbone? Add a pinch more salt.
Make tortilla strips. Frying method: Heat 1/4 inch oil in a skillet over medium-high to about 350°F. If you do not have a thermometer, look for shimmering oil and a strip that sizzles immediately on contact. Fry strips in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels and salt. Baking method: Toss strips with 2 tablespoons oil, spread on a sheet pan, bake at 400°F for 10 to 14 minutes, tossing once, until crisp.
Finish and serve. Stir lime juice into the soup. Ladle into bowls and top with tortilla strips, avocado, queso fresco, crema, cilantro, radishes, and extra lime.

Nutrition information is estimated.

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Sopa de Tortilla

Why It Works

Pairs Well With

Recommended

Enchilada Red Sauce

Chicken Tinga Tacos

Cream Cheese Chicken Enchiladas

Queso Fresco (Easy Homemade)

Storage Tips

Common Questions

Is tortilla soup actually traditional in Mexico?

What chiles should I use if I cannot find Mexican dried chiles?

How do I keep tortilla strips crunchy?

Can I make it vegetarian?

Is it spicy?

Sopa de Tortilla

Ingredients

For the soup

For the tortilla strips

Toppings (pick your favorites)

Instructions