This soul-warming Tortilla Soup is packed with bold, smoky flavour and topped with all the right things: crushed tortilla chips, sour cream, fresh cilantro, and a bright squeeze of lime. Roasted tomatoes, ancho chilies, and chipotle in adobo give the broth its depth, while masa harina adds body and richness. Whether you’re making it ahead to freeze or ladling it hot right off the stove, this soup delivers serious comfort in every spoonful.

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Table of Contents

• Ingredients
  
• How to make tortilla soup from scratch
  
• Tips for success
  
• FAQ
  

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Ingredients

For the soup:

• 680g (about 7) roma tomatoes
  
• 1 cooking onion, cut into 8 wedges
  
• 3 cloves garlic, skin on
  
• 3 tablespoons vegetable oil
  
• 6 cups chicken broth
  
• 2 bone-in, skin-on chicken breasts
  
• 2 ancho chilies
  
• 1 cup cilantro (stems and leaves)
  
• ½ teaspoon coriander seeds (tie in cheesecloth or tea ball)
  
• 1 chipotle pepper + 1 tablespoon adobo sauce
  
• 1 teaspoon ground cumin
  
• ½ teaspoon dried oregano
  
• 1 can (540ml) black beans, drained and rinsed
  
• ⅓ cup masa harina
  
• Salt and pepper
  

For garnish:

• Fresh cilantro
  
• Lime wedges
  
• Tortilla chips
  
• Sour cream
  

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How to make tortilla soup from scratch

1. Preheat oven to 425°F. Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat.
   
2. Roast vegetables for 25–30 minutes, until soft and slightly charred. Remove from oven and let cool slightly. Peel skins from tomatoes and garlic and discard.
   
3. Meanwhile, bring chicken broth, chicken breasts, ancho chilies, cilantro, and coriander seeds to a boil in a soup pot. Reduce heat and simmer for 20–30 minutes, until chicken is cooked through.
   
4. Transfer chicken and chilies to a plate. Discard cilantro and coriander seeds from broth using a slotted spoon.
   
5. When chicken is cool enough to handle, remove skin and bones and shred the meat. Discard stems and seeds from ancho chilies.
   
6. In a blender, combine roasted tomatoes, onion, garlic, ancho chilies, chipotle pepper, adobo sauce, cumin, oregano, and ½ cup of the broth. Blend on medium-high until smooth.
   
7. Pour tomato mixture into the soup pot with the remaining broth. Stir in shredded chicken and black beans. Simmer for 15 minutes, stirring occasionally.
   
8. In a small bowl, whisk masa harina with ¾ cup warm water until smooth. Stir into the soup and simmer for another 5 minutes. Season with salt and pepper to taste. Turn off heat.
   
9. To serve, ladle into bowls and top with crushed tortilla chips, a dollop of sour cream, fresh cilantro, and lime wedges.
   

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Tips for success

• Roasting the tomatoes adds depth—don’t skip this step.
  
• Tie the coriander seeds in cheesecloth for easy removal.
  
• Adjust the heat by using more or less chipotle or chili flakes.
  
• Masa harina thickens the soup while adding authentic corn flavour.
  

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FAQ

Can I use boneless, skinless chicken?
Yes, but the bone-in pieces add extra richness to the broth. If using boneless, add extra seasoning or simmer the broth longer.

What is masa harina, and can I skip it?
Masa harina is a fine corn flour used in tortillas and tamales. It thickens the soup and adds corn flavour. If you skip it, the soup will still be delicious, just thinner.

Can I freeze this soup?
Absolutely. Let it cool fully, then freeze in airtight containers for up to 6 months. Thaw in the fridge and reheat gently on the stove.

Can I make it vegetarian?
Yes—swap the chicken broth for vegetable stock and leave out the chicken. Add extra beans or roasted vegetables for bulk.

Tortilla Soup

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• Author: Andrea Buckett

Ingredients

Units USM

• 680g (about 7) roma tomatoes
• 1 cooking onion, cut into 8 wedges
• 3 cloves of garlic, skin on
• 3 tablespoon vegetable oil
• 6 cups chicken broth
• 2 bone in skin on chicken breasts
• 2 ancho chilis
• 1 cup cilantro (stems and leaves)
• 1/2 teaspoon coriander seeds, tied inside some cheesecloth
• 1 chipotle pepper + 1 tablespoon of adobo sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano leaves
• 1 can black beans (540ml), drained and rinsed
• 1/3 cup masa harina
• Salt and Pepper

Garnishes

• Cilantro
• Limed wedges
• Tortilla chips
• Sour cream

Instructions

Preheat the oven to 425°F

1. Add the tomatoes, onion and garlic to a sheet pan. Drizzle everything with oil and season with salt and pepper. Toss. Roast in the oven for 25-30 minutes until the vegetables are soft and the skin of the tomatoes begin to char and brown. Remove from the oven and cool slightly. Remove the skins from the tomatoes and garlic and discard. Set aside.
2. In the meantime, add the chicken broth, chicken breasts, ancho chilis, cilantro and coriander seeds to a soup pot. Bring to the boil. Turn down and simmer for about 20-30 minutes until the chicken is cooked through.
3. Transfer the chicken breasts and the ancho chilis to a plate. When the chicken is cool enough to handle, remove the skin and bones and discard.  Shred the chicken into bite sized pieces.
4. Tear open the ancho chilies, discard the stem and as many seeds as possible.
5. Use a slotted spoon to remove the cilantro and coriander seeds from the broth. Leave the broth in the pot.
6. To a blender, add the tomatoes, onions, garlic, ancho chilies, chipotle pepper, cumin and oregano. Add about ½ cup of the chicken broth. Blend on medium-high for about 30 seconds until you have a smooth puree.
7. Pour the tomato mixture into the pot with the chicken broth. Add in the shredded chicken and black beans. Bring the mixture up to a simmer and cook for about 15 minutes, stirring occasionally.
8. Add the masa harina to a small bowl and whisk in  about ¾ cup of warm water, until you have a thick but smooth mixture. Add the mixture back into the soup and stir to combine. Simmer for another 5 minutes. Season with salt and pepper to taste. Turn off the heat.

Notes

If serving immediately: Portion the soup into bowls and garnish with cilantro, sour cream, crushed tortilla chips and lime wedges.

To Freeze: Cool the soup completely. Ladle the soup into food safe containers. Cover and freeze for up to 6 months. Thaw in the refrigerator overnight. Add the soup to a pot and heat over medium until the soup is hot. Serve, and garnish.