With just a few cans and some water, this easy Tortilla Soup Recipe comes together very quickly.
It’s a great, fast weeknight meal idea that your whole family will beg you to make all winter long.
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This recipe was originally posted March 18, 2015 and has been updated to include better directions and updated images.
My sister laughs at me when I tell her I’m making dinner. Most of my recipes call for opening cans, pouring them in a pan and heating them up.
Which may also explain why I like Dump Cakes so much.
While she may not think that is “cooking” I’ve perfected the art of serving my family a delicious dinner with very little effort.
This Tortilla Soup Recipe is one of the whole family’s favorite cool-weather dinners.
I want to start off by saying this tortilla soup is NOT my recipe! It’s from one of those old church cookbooks you used to get where people submit their most favorite recipes (that they didn’t come up with either).
My mom doesn’t have the cookbook anymore but I do remember it was internationally themed and the recipe across from this one included camels and whole chickens… it was a spectacular book.
This is our go-to, homemade Tortilla Soup recipe. Because it’s SO easy. But also, SO delicious. I’m not a fan of soup. But this one is flavorful, not too spicy and can be dressed up any way you like it.
It is the perfect, fast weeknight meal. And you just dump things in.
How to Make Easy Tortilla Soup
Yup, this is it. This is all you need to make the world’s best tortilla soup.
Scroll down to the end of the post for a printable recipe card with full measurements and more detailed instructions.
The star of the show used to be a drink called Snap-E-Tom. But since you can’t find it anymore I figured out a copycat, homemade Snap E Tom recipe.
So to really make this recipe with all the flavor it can have, you need to make the tomato chile juice first. (It’s also stupid easy and will only add 1 minute and 2 ingredients to this list).
All of which you can keep on hand.
There are a few things you add to the finished soup but this is personal preference (although I always add it).
Have’A Chips are the best tortilla chips for soup. They have a bit of soy sauce on them making them super flavorful on their own and bold enough to stand up to the hearty flavors of the soup.
If I can’t find this brand, I look for Cabo Chips, which also have a little zing to them. Then I’ll go to blue corn tortilla chips because they have a great texture.
And if all else fails, regular tortilla chips work fine too. But there really is a chip heirarchy.
Make my version of the tomato chile juice. The link to the recipe is above in the “ingredients” section.
Then open all the cans and measure out your water.
Add the jazzed up tomato juice, onion soup, water and green chile salsa to a saucepan and stir.
Heat through. You can let it come to a boil and then simmer together for a bit to blend the flavors.
But sometimes we’re just too excited and heat it just enough to make the jack cheese melt.
The French Onion soup gives it so much depth of flavor. I’ve heard them say that on the Food Network. I’m certain this soup has it.
What goes with tortilla soup
I always serve it with tortilla chips, cubed jack cheese, cilantro and sometimes chicken.
This is a great base recipe that you can really make your own by adding what you like.
Corn would be a great addition. As would some sour cream. You can add a can of black beans to it before heating. You could could even add shrimp.
Once you taste this, you’ll want to eat it all the time!
How to serve this soup
To serve this soup, add cubed jack cheese (and warmed chicken if you’re using) to the bottom of the bowl. Top with soup and let it start to soften the cheese.
You can also use shredded jack cheese instead of the cubes but I really like how the cubes get all melty and gooey in the soup.
My mom always made homemade tortilla strips to eat in this soup but I am far too lazy for that. Store-bought chips are totally fine. Just stick them in the top or crush them up. Up to you.
And the cilantro is just to add a little freshness but I know not everyone likes it.
This homemade Tortilla Soup is a great meal to make for weeknight dinner guests or make a bunch of batches for a party.
It is inexpensive and tasty. If you know the source for the original recipe, please share it with me! I searched around online but couldn’t find it anywhere!
And I’d kind of be into seeing the recipe that calls for camels again too.
This really is the easiest, most delicious, easy tortilla soup recipe ever! You can also make Chicken Tortilla Soup in a crockpot. Or try this Chicken Tortilla Soup with Zucchini and Black Beans.
If you like this post, you may also like these other easy weeknight dinner ideas:
- Easy Fish Stick Tacos are quick to make with just frozen fish sticks and a bagged salad mix!
- White Chicken Chile Enchilada Casserole is SO yummy! The white sauce is a nice twist and totally unexpected.
- A quick Chicken Stir Fry is a recipe we make every few weeks. The marinade is DELISH!
- 1 recipe for Homemade Snap E Tom
- 1 (7 oz) can green chili salsa
- 2 (10.5 oz) cans french onion soup
- 1 1/2 cups water
- 1-2 bags Have's Corn Chips
- Approx. 2 cups jack cheese, cubed
- Cilantro, optional
- Make the homemade Snap E Tom from this recipe.
- In a medium saucepan combine onion soup, water, copycat Snap-E-Tom and green chili salsa.
- Cook until bubbly.
- Add a small handful of cubed jack cheese to the bottom of a serving bowl.
- Ladle soup over the cheese.
- Top with broken up tortilla chips and cilantro, if desired.
If you want to make this soup more hearty you can add rotisserie chicken to it.
Amount Per Serving Calories 345Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 9mgSodium 450mgCarbohydrates 35gFiber 3gSugar 2gProtein 7g
Nutrition information isn't always accurate.
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