This Creamy Tortilla Soup is a comforting bowl of rich, velvety goodness that’s ready in just 30 minutes. Silky broth meets tender chicken, sweet corn, and smoky spices, creating a harmony of flavors that’s both hearty and satisfying. Topped with crunchy tortilla strips and a dollop of cool sour cream, every spoonful offers a delightful contrast of textures. Perfect for busy weeknights or cozy weekends, this soup is a crowd-pleaser that warms you from the inside out.
What makes this soup truly special is its creamy base, infused with roasted tomatoes and a hint of chili for a subtle kick. The aroma alone will have your kitchen smelling like a Mexican cantina, while the vibrant colors make it as beautiful as it is delicious. Whether you’re a soup lover or just need a quick, nourishing meal, this recipe delivers comfort and flavor in every bite. It’s a dish that feels indulgent yet is surprisingly simple to whip up—ideal for any occasion.
Ingredients for Creamy Tortilla Soup
- 1 small white or yellow onion, cut into 6 wedges
- 3 garlic cloves (still in the paper)
- 1 jalapeño
- Olive oil (for roasting and cooking)
- Sea salt & fresh black pepper (to taste)
- 1 can (14-oz.) fire roasted diced tomatoes (or 4-5 fresh roma tomatoes, roasted and peeled)
- ¼ teaspoon dried oregano
- ¼ teaspoon dried cumin
- ½ teaspoon ancho or chipotle chili powder
- ½ teaspoon agave syrup (or a pinch of sugar)
- 1 teaspoon sherry vinegar
- 3 cups veggie broth
- 3-4 corn tortillas, chopped (plus 1 extra for crispy topping)
- Juice of 1 lime
- Optional toppings: Crispy tortilla strips, crumbled queso fresco (or feta), cilantro, lime wedges, avocado slices
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). On a large baking sheet, spread out the onion wedges, whole jalapeño, and garlic cloves. Toss with olive oil, salt, and pepper.
- Roast for 20-30 minutes, tossing halfway through, until the onion edges blacken. Remove the garlic after 5 minutes to prevent burning. Remove the jalapeño when its skin is blackened and blistering.
- Cool the jalapeño: Place it in a small glass bowl, cover with plastic wrap (not touching), and let cool for 15 minutes. Peel off the skin, remove the stem and seeds (use utensils to avoid skin contact).
- Cook the base: In a medium pot, heat a few tablespoons of olive oil. Add the roasted onions, peeled garlic, jalapeño, tomatoes, oregano, cumin, chili powder, agave (or sugar), and salt and pepper. Cook for 4-5 minutes until the tomatoes sizzle.
- Add sherry vinegar: Pour in a splash and cook for 30 seconds more.
- Simmer: Add the veggie broth and chopped tortillas. Let simmer for 20-30 minutes.
- Blend: Remove from heat, let cool slightly, then transfer to a high-speed blender. Puree until smooth. Add water or broth if the soup is too thick.
- Season: Taste and adjust seasonings, adding a squeeze of lime juice.
- Serve: Drizzle with olive oil and top with crispy tortilla strips, queso fresco, cilantro, lime wedges, or avocado slices as desired.
Perfect Pairings: Toppings and Sides
Elevate your Creamy Tortilla Soup with a variety of toppings and sides. Try crispy tortilla strips for added crunch, crumbled queso fresco or feta for a creamy tang, and fresh avocado slices for richness. Don’t forget a sprinkle of cilantro and a squeeze of lime for a burst of freshness. Serve with extra tortillas on the side for dipping!
Make It Ahead: Storage and Reheating Tips
This soup is perfect for meal prep! Store it in an airtight container in the fridge for up to 4 days. To reheat, gently warm it on the stovetop over medium heat, adding a splash of broth or water if it thickens. For freezing, leave out the tortilla strips and add them fresh when serving.
Spice It Up: Recipe Variations
Customize your soup to suit your taste! For a smoky twist, use chipotle chili powder instead of ancho. Add shredded chicken or black beans for extra protein. If you prefer a creamier texture, stir in a dollop of sour cream or Greek yogurt before serving. For a vegan option, ensure your tortillas are corn-based and skip the cheese topping.
Quick Tips: Time-Saving Hacks
Short on time? Skip roasting the veggies and use canned fire-roasted tomatoes and jarred roasted garlic instead. Pre-made crispy tortilla strips are also a great shortcut. If you’re blending the soup, a handheld immersion blender can save you from transferring it to a high-speed blender.
Essential Equipment: What You’ll Need
To make this recipe a breeze, have a baking sheet for roasting, a medium pot for simmering, and a high-speed blender or immersion blender for that creamy texture. A small glass bowl and plastic wrap are handy for steaming the jalapeño. Don’t forget a sharp knife and cutting board for prepping your ingredients!
Creamy Tortilla Soup
Ingredients
- 1 small white or yellow onion, cut into 6 wedges
- 3 garlic cloves (still in the paper)
- 1 jalapeño
- Olive oil
- Sea salt & fresh black pepper
- 1 can (14-oz.) fire roasted diced tomatoes (or about 4-5 fresh roma tomatoes, roast them with the onions & peel skins)
- ¼ teaspoon dried oregano
- ¼ teaspoon dried cumin
- ½ teaspoon ancho or chipotle chili powder
- ½ teaspoon agave syrup (or a pinch of sugar)
- 1 teaspoon sherry vinegar
- 3 cups veggie broth
- 3-4 corn tortillas, chopped (plus one extra for crispy topping)
- Juice of 1 lime
Serve with your choice of:
- Crispy tortilla strips (sliced from 1 tortilla, toss in olive oil & salt, bake 10 or so minutes)
- Crumbled queso fresco (or feta)
- Cilantro
- Lime wedges, on the side
- More tortillas on the side
- Avocado slices
Instructions
- Preheat oven to 350 degrees. On a large baking sheet, spread out the onion slices, the jalapeno (still whole), garlic cloves and toss with olive oil, salt and pepper. Roast for about 20-30 minutes until the edges of the onions blacken, tossing them about halfway through. Remove the garlic after about 5 minutes, so it doesn’t burn. Remove the jalapeno when the skin is blackened and blistering.
- Place the roasted jalapeno in a small glass bowl with plastic wrap over it (but not touching it). Let it cool for 15 minutes and carefully peel off the skin and remove the stem and seeds. (use utensils if you can, and don’t touch your eye afterward).
- In a medium pot, heat a few tablespoons of olive oil, add the onions, garlic (remove the paper), jalapeno, tomatoes, oregano, cumin, chile powder, a splash of agave or a pinch of sugar, and some salt and pepper. Cook for 4-5 minutes until the tomatoes start to sizzle. Add a splash of sherry vinegar and cook for 30 seconds more.
- Add the broth and chopped tortilla pieces and let simmer for 20-30 minutes. Remove from heat and let cool slightly. Transfer to a high speed blender and puree. If your soup is too thick, add some water or broth to thin it to your desired consistency. Taste and adjust seasonings, adding in a squeeze of lime. Serve with an extra drizzle of olive oil and the suggested toppings.