What we love most about this tortilla soup recipe is that it’s not only easy to make, but it’s also very customizable. Add or subtract as many toppings as you want, and even adjust the recipe to omit ingredients for your pickier eaters. No matter how you make it, it’s all but guaranteed to be good. We even suggest making a double batch to eat over the course of the few days!
Don’t forget to scroll to the bottom for a few bonus topping recipes: Mexican crema and homemade crispy tortilla strips, as well as printable recipe cards.
Makes 6-8 servings
+ Three 32-ounce cans chicken broth or 12 cups Homemade Chicken Broth (page 216 of Magnolia Table)
+ 1 vine-ripened tomato, cut into ½-inch dice
+ One 15.25-ounce can corn kernels, drained
+ ¼ cup finely chopped red onion
+ 1 ½ jalapeño (ribbed and seeded if desired), minced
+ ½ teaspoon kosher salt
+ ½ teaspoon freshly ground black pepper
+ One 5.4-ounce pouch Mexican rice mix, or a similar mix
+ 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken (page 203 of Magnolia Table)
+ 1 teaspoon ground cumin (optional)
+ ½ cup chopped fresh cilantro
+ 1 or 2 Hass avocado(s), pitted, peeled, and cut into ½-inch dice
+ One 13-ounce bag tortilla chips, crushed
+ 2 cups grated mozzarella cheese (about 8 ounces)
1. In a large soup pot, combine the broth, tomato, corn, onion, jalapeño, salt, and black pepper. Bring to a boil over medium-high heat. Reduce the heat and then add the shredded chicken. Simmer until heated through.
2. Stir the rice mix into the soup. Add the cumin (if using) and simmer for 15
minutes to cook the rice and let the flavors meld.
3. Place the cilantro, avocado, crushed tortilla chips, and mozzarella in separate
serving dishes. Ladle the soup into bowls and pass the garnishes at the table.
4. Store leftover soup in a covered container in the refrigerator for up to 4 days.
We added a few extra toppings into our batch, such as cotija cheese, sliced watermelon radishes, Mexican crema, lime wedges and homemade crispy tortilla strips. See the recipes for crema and tortilla strips below.
You definitely don’t have to make your own homemade tortillas, but if you’re up for trying your hand at it—here is a simple recipe for making your own.
Homemade Flour Tortillas
Makes 10 1.5 inch dough balls
+ 3 cups all-purpose flour
+ 1 teaspoon salt
+ 1 ½ teaspoons baking powder
+ ⅓ cup shortening
+ 1 cup hot water
1. In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly.
2. With the mixer running at medium speed, add shortening. Mix for 1-2 minutes, until mixture resembles coarse crumbs. Slowly pour in the water, and mix until the dough comes together.
3. Using your hands, form the dough into a ball. Let rest in a large bowl, covered with a clean towel, for 45-60 minutes.
4. Portion dough into 10 even pieces.
5. Using a large skillet, allow pan to get hot over medium-high heat.
6. Dust your surface with flour and roll each dough ball into a circle. You want your tortilla to be thin, about the thickness of a dime.
7. Once your skillet is hot, place the rolled dough into the skillet, and let cook for about 20-30 seconds, flip your tortilla, and allow to cook for another 20-30 seconds.
8. Place tortilla on a plate covered in damp paper towels to ensure your tortillas stay soft.
To make crispy tortilla strips:
Make sure the tortillas are completely cooled if you are making them from scratch. Layer 6-8 tortillas on a cutting board and with a sharp knife and slice the tortillas into thin strips. Using a large skillet, add 1 cup of canola oil and heat over medium-high heat. Once the oil is hot, gently add the tortilla strips to the oil. Working in batches as needed, be careful not to overcrowd the pan. Fry each batch 1-2 minutes or until golden brown. Using tongs, remove and transfer them onto a paper towel lined plate. Immediately season with sea salt. Allow to slightly cool before using as a garnish on the soup.
Makes about 1 cup
This is a tangy cream sauce with a slight kick. It adds a bit more flavor, spice and creaminess to your tortilla soup.
+ ½ cup sour cream
+ ½ cup heavy cream
+ 1-2 tablespoon(s) adobo sauce (amount dependent on how spicy you want your sauce)
+ 1 teaspoon lime zest
+ 1 teaspoon lime juice
+ Salt and pepper to taste
Using a whisk, mix all ingredients in a bowl. Once fully incorporated, let set for 10-15 min before serving to allow flavors to meld. Serve immediately or store tightly-covered in fridge for up to 3 days.
If you make this recipe, let us know how you like it and what toppings you chose! You can find this and more soup recipes beginning on page 101 of Joanna’s Magnolia Table cookbook. We hope you enjoy it on the chilly evenings to come!
S O U R C E B O O K // Here’s where you can find the specific products we used in this blog.