Homemade Tortilla Soup With Cheese

Listen up, soup enthusiasts! I’ve got a recipe that’s going to change your Tuesday night dinner game forever. Remember that amazing tortilla soup you had at that Mexican restaurant last month? The one with the perfect blend of spicy broth and gooey cheese that made you want to lick the bowl? Yeah, we’re making THAT—but without the $15 price tag or the judgment from other diners when you actually do lick the bowl.

Why This Recipe is Awesome

Let me count the ways this tortilla soup will rock your world. First, it’s basically a dump-and-go situation—perfect for those “I want something homemade but my motivation level is hovering at 2%” evenings. Second, it’s customizable to whatever level of spice your face can handle. And third, it’s topped with so much cheese that you’ll momentarily forget about all your problems. Therapy in a bowl, people!

Oh, and did I mention it makes killer leftovers? The flavors actually get even better overnight, which means tomorrow’s lunch is already handled. You’re welcome.

Ingredients You’ll Need

• 2 tablespoons olive oil (the regular kind, save your fancy stuff for when you’re trying to impress a date)
• 1 onion, diced (tears are part of the authentic experience)
• 3 cloves garlic, minced (vampire protection included at no extra charge)
• 1 jalapeño, seeded and diced (or keep the seeds if you want to feel alive)
• 1 tablespoon chili powder (the regular kind, not the “set your mouth on fire” kind)
• 2 teaspoons cumin
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth (store-bought is fine, no judgment here)
• 2 cups shredded rotisserie chicken (aka the lazy cook’s best friend)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (frozen, canned, whatever’s in your pantry)
• Juice from 1 lime
• Salt and pepper to taste
• 2 cups shredded cheese (Mexican blend, Monterey Jack, or whatever’s lurking in your cheese drawer)
• Tortilla chips for topping (store-bought or homemade if you’re feeling ambitious)
• Optional toppings: avocado, sour cream, cilantro (for the non-cilantro-tastes-like-soap people)

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add your diced onion and cook until it’s translucent and slightly weeping (about 5 minutes).
2. Toss in the garlic and jalapeño. Cook for another minute until you can smell that heavenly garlic aroma wafting through your kitchen. Don’t burn the garlic unless you want your soup to taste like sadness.
3. Sprinkle in your chili powder and cumin. Stir everything around for about 30 seconds to wake up those spices. Your kitchen should smell like a Mexican restaurant now.
4. Pour in the diced tomatoes (juice and all) and chicken broth. Bring this mixture to a gentle boil, then reduce to a simmer.
5. Add your shredded chicken, black beans, and corn. Let everything simmer together for about 15-20 minutes. The longer it simmers, the more the flavors meld together in a beautiful soup symphony.
6. Squeeze in the lime juice and add salt and pepper to taste. The lime juice is non-negotiable, people—it adds brightness that takes this soup from “meh” to “where have you been all my life?”
7. Ladle the hot soup into bowls. Immediately top with a generous handful of shredded cheese so it gets all melty and amazing. Add crushed tortilla chips on top.
8. Add your optional toppings: avocado chunks, a dollop of sour cream, and/or cilantro. Serve immediately while the cheese is still doing its stretchy, melty magic.

Common Mistakes to Avoid

Let’s talk about ways to not mess up this pretty simple recipe:

• Skipping the lime juice – This is like forgetting to put sugar in your cookie recipe. The acidity balances everything out.
• Adding the cheese directly to the big pot – Unless you’re going for “stringy soup disaster,” add cheese individually to each bowl instead.
• Being stingy with toppings – The toppings aren’t just decoration; they’re an essential part of the tortilla soup experience. Go wild!
• Eating it alone – This soup is so good, it’s practically criminal not to share. Plus, who’s going to validate your culinary genius?

Alternatives & Substitutions

Not everyone has a perfectly stocked pantry, and sometimes you need to improvise. Here’s how to make it work with what you’ve got:

Protein options: No rotisserie chicken? Use leftover grilled chicken, browned ground beef, or go vegetarian by doubling the beans. Shrimp is amazing too, just add it at the last minute so it doesn’t overcook.

Veggie variations: Zucchini, bell peppers, or spinach all work great in this soup. Just remember that spinach will practically disappear, while zucchini holds its shape.

Broth alternatives: Vegetable broth works for a vegetarian version. If you’re out of broth completely, water + extra spices + a bouillon cube can save the day in a pinch. It won’t be quite the same, but desperate times call for desperate measures.

Make it creamy: Want to change things up? Stir in 1/2 cup of heavy cream or a can of creamed corn for a richer, creamier version. IMO, the creamy version is what dreams are made of.

FAQ (Frequently Asked Questions)

Can I make this in a slow cooker?
Absolutely! Sauté the onions, garlic, and spices first, then dump everything except the toppings into your slow cooker. Cook on low for 4-6 hours. Your house will smell amazing, and dinner will be ready when you are.

How spicy is this recipe?
As written, it’s a “medium” heat that won’t make your grandma disown you. Want it milder? Skip the jalapeño seeds. Want it hotter? Add a diced chipotle pepper in adobo sauce and prepare for your face to melt (in a good way).

Can I freeze this soup?
You bet! Freeze it without the toppings in individual containers for up to 3 months. Future You will be so grateful to Past You for this gift.

My soup is too thin! Help!
No worries! Either simmer it uncovered for longer to reduce it, or take a cup of beans, mash them, and add them back to thicken things up. Crisis averted!

Do I really need to add the tortilla chips?
I mean, it’s called TORTILLA soup for a reason. But you do you! If you’re low-carbing it or just ran out of chips, the soup will still taste amazing without them.

Final Thoughts

There you have it—a tortilla soup recipe that’s easy enough for a weeknight but impressive enough to serve to friends who think you can’t cook. The beauty of this soup is in its flexibility and forgiving nature (unlike my ex).

Remember, cooking should be fun, not stressful. If you mess up, just add more cheese—that’s my life philosophy in general, and it hasn’t steered me wrong yet. Now go forth and simmer, my friend! Your taste buds are about to throw you a thank-you party.