The rich, comforting aroma of tortilla soup wafts through your kitchen, beckoning everyone to the dinner table. At its core, this dish embodies the warmth of home cooking, combining layers of flavor that transport you straight to a cozy Mexican cantina. Every sip reveals the heartiness of chicken and the vibrant spice of peppers, making this soup a perfect choice for any occasion, from weeknight dinners to festive gatherings. Let me share with you my favorite tortilla soup recipe that has earned rave reviews from family and friends alike.

What Makes This Recipe Special

Why should you dive into making tortilla soup? First and foremost, it’s a joyfully simple, yet incredibly flavorful dish that’s sure to impress your taste buds. Packed with wholesome ingredients, this recipe embraces fresh veggies, tender chicken, and crispy tortilla strips for a delightful texture contrast. Not only is it budget-friendly—using staples you probably already have in your pantry—but it’s also a perfect weeknight meal that comes together in about 30 minutes.

"This tortilla soup is simply the best! The layers of flavor and textures make every bite an adventure. My kids can’t get enough of it!" — A happy home cook.

How This Recipe Comes Together

Making the best tortilla soup is a straightforward process that balances frying, sautéing, and simmering. Begin by crisping the tortilla strips to add delightful crunch to your soup. You’ll sauté onions, garlic, and peppers for a fragrant base before incorporating broth and chicken. Finally, finish off by garnishing with fresh avocado, cilantro, and a drizzle of spicy yogurt for an added kick.

Gather your ingredients and let’s get started!

What You’ll Need

Here’s a complete list of what to gather before you start cooking:

• 6 (6-inch) corn tortillas, cut into strips
• 1/4 cup vegetable oil (for frying)
• 1 small onion, chopped (about 1/3 cup)
• 2 cloves garlic, finely chopped
• 1 medium poblano or jalapeño pepper, seeded and chopped
• 1 carton (32 oz) reduced-sodium chicken broth
• 1 can (14 oz) organic fire-roasted diced tomatoes, undrained
• 1/2 tsp coarse salt
• 1 1/2 cups shredded cooked chicken
• 1 medium ripe avocado, peeled, pitted, and sliced
• 1 cup fresh cilantro or green onions, chopped
• 1 cup spicy yogurt (for topping)

Feel free to swap the poblano for a milder pepper or use a rotisserie chicken for easy prep!