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This tortilla soup recipe has a rich, fragrant broth filled with corn and black beans. We love it with crispy tortilla strips and avocado on top!
Tortilla soup is one of my favorite foods. Not just one of my favorite soups (though of course it is), but one of my favorite foods in general. I love how the rich, flavorful broth contrasts with toppings like crunchy tortilla strips and creamy avocado. Now that the temperatures are cooling off for the season, you can bet that I’ll have this tortilla soup recipe on repeat.
Tortilla soup (or sopa de tortilla or sopa Azteca) is thought to have originated in central Mexico, though you can find regional variations throughout Mexico and the US 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 twist is delicious—hearty, warming, and full of bold flavor. At this time of year, I can’t get enough of it. I hope you love it too!
Tortilla Soup Recipe Ingredients
Here’s what you’ll need to make this vegetarian tortilla soup recipe:
- Tortillas, of course! Corn tortillas only, please! You’ll blend one into the broth to thicken and flavor the soup and crisp up the rest to use as a topping.
- Dried chiles – A pasilla chile would be most traditional. However, I have better luck finding Guajillo and ancho chiles at my grocery store, so I’m calling for them here. They give the soup its striking color and add SO much depth of flavor.
- Fire-roasted diced tomatoes – Along with the dried chiles and blended tortilla, they create the soup’s thick, fragrant base.
- Avocado oil – Its neutral taste makes it a great choice for this recipe, but you could sub extra-virgin olive oil if that’s what you keep on hand.
- Onion and garlic – For sweet, aromatic flavor. I like to reserve some raw onion to use as a topping.
- Black beans and corn – They make the soup hearty and satisfying. Fresh and frozen corn both work 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 store-bought, or make your own. Water works here too.
- And salt and pepper – To make all the flavors pop!
And don’t forget the toppings! Sliced radishes, fresh cilantro, sour cream, avocado, and crumbled Cotija are all great.
Find the complete with measurements below.
How to Make Tortilla Soup
The first step in this tortilla soup recipe is toasting the dried chiles and tortilla. Use kitchen scissors to cut off the stems of the chiles, then slit them vertically from their trimmed tops to their pointed tips. Remove the seeds, and spread the chiles open so that they lay flat.
Toast the chiles in a dry skillet over medium heat until they’re soft and fragrant. Toast the tortilla on both sides until it puffs up and becomes lightly charred.
Then, blend the soup’s flavorful base. Place the tomatoes in a blender with the toasted chiles and tortilla. Blend well until completely smooth. Before moving on to the next step, stir the puree to check its consistency. You want to make sure that no chunks of chile skin remain. If you see any, keep blending.
Next, sauté the aromatics. Add the avocado oil to a large pot, and cook the onion until it’s soft. Quick note: I like to set aside some raw onion to use as a topping. If you like raw onion too, don’t add it all to the pot in this step.
Stir in the spices and cook for 30 seconds. Then, pour in 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 toppings. Cut the remaining tortillas into thin strips, and toss them with oil and salt. Toast in the oven until they’re curled and crisp. While they cook, prepare any other toppings you want to use.
Finally, serve the soup in bowls with your desired fixings and a squeeze of fresh lime juice. Enjoy!
Tortilla Soup Serving Suggestions
This tortilla soup recipe is best with lots of toppings to accent the fragrant broth. Here’s what I like to put on mine:
- Crispy tortilla strips. This tasty topping is super easy to make (look for detailed instructions in the recipe below!), but if you want to simplify, you could sub crushed tortilla chips.
- Cotija cheese. Crumbled feta works too!
- Sliced radishes
- Diced onion
- Sliced or diced avocado
- Fresh cilantro
And I always serve this soup with lime wedges for squeezing!
Storing 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 fridge before reheating it on the stovetop 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 next:
Looking for more Mexican recipes? Check out my enchiladas or chilaquiles!
Tortilla Soup
Serves 4 to 6
Our favorite tortilla soup recipe! It features black beans and corn simmered in a fragrant tomato broth. To take it over the top, pile your bowl with avocado, Cotija cheese, and lots of crispy tortilla strips.
- 2 dried Guajillo or ancho chiles
- 8 corn tortillas
- 2 (14-ounce) cans diced fire-roasted tomatoes
- 2 tablespoons avocado oil, plus more for drizzling
- 1 large white onion, diced, reserve ⅓ cup for topping
- 1½ teaspoons sea salt, plus more to taste
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 3 garlic cloves, grated
- 4 cups water or vegetable broth, plus more as needed
- 3 cups cooked black beans, drained and rinsed
- 1½ cups fresh or frozen corn kernels, from about 2 ears fresh
- Freshly ground black pepper
For serving
- Diced avocado
- Sliced radishes
- Fresh cilantro
- Crumbled Cotija cheese
- Lime wedges
Prevent your screen from going dark
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Preheat the oven to 375°F and line two baking sheets with parchment paper.
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Use kitchen scissors to slice the stems off the chiles, then cut the chiles open vertically along one of their edges. Spread them open so that they lay 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 pan and toast on each side until puffed up 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 more minutes.
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Cut the remaining tortillas into thin strips and place 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 crispy.
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If the soup is too thick, stir in a little more water to reach your desired consistency. Season to taste. Ladle the soup into bowls and top with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.
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