Tortilla Soup Recipe

### Step 1: Prepare the tortilla strips

Stack the six small corn tortillas and slice them into uniform 1/4-inch (6 mm) wide strips, separating them so they lie loose and not clumped. Arrange the cut strips in a small pile and set the whole tortillas nearby for visual reference; pat them lightly so they’re ready for a quick deep fry. Keep a small ramekin of neutral oil close but in a vessel, and sprinkle a pinch of fine sea salt over a few test strips so you can taste the seasoning once they’re hot.

### Step 2: Fry and season the tortilla crisps

Working in a couple of small batches, fry the tortilla strips until they turn crisp and pale golden; drain them on paper towels so they show crisp texture and tiny bubbled surfaces, then immediately season lightly with fine sea salt. Reserve about two-thirds of the crisps for garnishing—pile them so their curled, airy edges are visible—and set aside roughly one-third in a small bowl to be added to the soup later.

<br><img src="https://yourrecipeguide.com/wp-content/uploads/2026/01/Tortilla-Soup-Recipe-step1.jpg" style="width:300px; max-width:300px; height:auto; margin: 0px 0;"/>

### Step 3: Remove excess oil and soften the aromatics

Pour off all but a couple of tablespoons of the frying oil and return the pot (the same Dutch oven) to the table surface. In that remaining glossy oil show the diced yellow onion cooking down until translucent with a faint golden edge, then add the minced jalapeño so a few glossy green flecks appear among the softened onion — fragrant but not browned. A wooden spoon rests on the rim of the pot, and a small slotted spoon used earlier sits nearby as an active tool cue.

<br><img src="https://yourrecipeguide.com/wp-content/uploads/2026/01/Tortilla-Soup-Recipe-step2.jpg" style="width:300px; max-width:300px; height:auto; margin: 0px 0;"/>

### Step 4: Build the tomato-spice base

Add the minced garlic and the dry spices so they bloom briefly, then press and cook the tomato paste until it darkens and smells sweet-roasted; show the paste darkening against the pot’s enamel and the crushed tomatoes poured into a glass jar now combined into a thick, glossy rust-red sauce with sticky browned bits scraped up on the pot bottom. The mixture should look viscous and glossy, flecked with spices.

<br><img src="https://yourrecipeguide.com/wp-content/uploads/2026/01/Tortilla-Soup-Recipe-step3.jpg" style="width:300px; max-width:300px; height:auto; margin: 0px 0;"/>

### Step 5: Add broth, bay leaf and chicken, then simmer

Pour the chicken broth into the pot so the liquid level just covers the ingredients, nestle the trimmed chicken pieces into the broth so they are submerged, and tuck a single bay leaf into the surface. The top-down frame should show a gentle, even orange-tinted broth with the chicken peeking under the surface and a shimmer where the fat and tomato have emulsified; leave the pot uncovered on the marble as it simmers until the chicken is fully cooked and tender.

<br><img src="https://yourrecipeguide.com/wp-content/uploads/2026/01/Tortilla-Soup-Recipe-step4.jpg" style="width:300px; max-width:300px; height:auto; margin: 0px 0;"/>

### Step 6: Shred the chicken and finish the soup

Remove the cooked chicken to rest briefly, shred it into bite-sized pieces, then return it to the pot along with the drained black beans, the corn kernels, and the reserved one-third portion of fried tortilla strips so they soften slightly and thicken the broth. Simmer gently until the corn is tender and the flavors have melded, then turn off the heat and stir in fresh lime juice and half of the chopped cilantro for brightness. Taste and adjust seasoning so the broth is savory, tangy, and balanced.

### Step 7: Compose the garnishes and serve the final bowl

While the soup rests, lay out the garnishes in small vessels: diced avocado in a shallow bowl, crumbled queso fresco in a ceramic ramekin, thin radish slices on a small saucer, Mexican crema in a tiny pitcher, lime wedges on a white plate, and additional crispy tortilla strips in a narrow tray. Ladle steaming tortilla soup into a deep matte bowl and top each portion with a generous handful of reserved crispy strips, diced avocado, crumbled cheese, a drizzle of crema, a few radish slices, and scattered cilantro leaves; place a lime wedge at the rim for squeezing and serve immediately.

<br><img src="https://yourrecipeguide.com/wp-content/uploads/2026/01/Tortilla-Soup-Recipe-final-dish.jpg" style="width:300px; max-width:300px; height:auto; margin: 0px 0;"/>