How to Make Fool-Proof Tortilla Soup

On a cold day, it’s tough to beat a hearty bowl of piping hot tortilla soup. Over the years I’ve cooked this soup for my friends and family countless times and it’s always a hit!

Let me start off by adding a little disclaimer here, this soup is in no way “traditional” and cannot compare to that amazing recipe your grandma always makes. But it is delicious and a great crowd pleaser! 

I always get requests for this recipe, so I decided to go ahead and write about it.

I usually make this soup in a big soup pot on the stove. However, you could also add all the ingredients to a crock pot and let it simmer all day. This soup tends to get more delicious the longer you let it simmer!

I’ve been using this recipe for years now, making small adjustments along the way. It can easily be made vegetarian by substituting vegetable broth and omitting the shredded chicken, I’ve made it both ways and can vouch that both are delicious.

The recipe below makes approximately 8-10 servings. I like to make up a big batch and then store any leftovers in 16 oz mason jars in the freezer, for easy grab-and-go lunches later. 

Please try out the recipe and let me know what you think! 

You will need

  • 2 (32 oz) cartons of chicken broth (or vegetable broth)
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium yellow onion
  • 6 cloves of garlic
  • 1 jalapeno (seeds and veins removed) 
  • ½ cup of finely chopped cilantro
  • juice of 1 lime
  • 2 tbs of cumin 
  • 1 tbs chili powder
  • Garlic powder (to taste)
  • Salt (to taste)
  • Pepper (to taste) 
  • 1 (28 oz) can of crushed tomatoes
  • 4 (4 oz) cans of mild diced green chilis 
  • 1 can of black beans (rinsed)
  • 1 can of pinto beans (rinsed)
  • 1 can of roasted corn (rinsed)
  • Meat from 1 rotisserie chicken, shredded with a fork (optional)


  • Tortilla chips
  • Shredded cheddar cheese
  • Diced avocado
  • Lime wedges
  • Chopped cilantro
  • Sour cream
  • Thinly sliced jalapeno

cooking instructions

  1. Pour the cartons of broth into the soup pot and turn on medium heat.
  2. Roughly chop the bell peppers and onion; add to the pot
  3. Mince the garlic and add to the pot
  4. Finely dice the jalapeno and add to the pot
  5. Bring to boil and add cumin, chili powder, garlic powder, salt and pepper
  6. Add all canned ingredients (crushed tomato, black beans, pinto beans, green chilies, corn)
  7. Add shredded chicken 
  8. Add the juice of 1 lime and the chopped cilantro
  9. Taste and adjust seasonings if needed
  10. Let simmer on low with the lid on for at least 30 minutes before serving
  11. Serve and add toppings as desired
  12. Enjoy!