What is tortilla soup?
Tortilla soup is a hearty Mexican soup made with chicken or vegetable broth, tomatoes, onions, garlic, and tortilla strips. It is often topped with shredded cheese, avocado, cilantro, and lime wedges. The soup has a rich, tomatoey broth that is slightly spicy from chiles. Tortilla strips help thicken the broth while also adding corn flavor and a fun crunchy texture.
Why thicken tortilla soup?
There are a few reasons you may want to thicken your tortilla soup:
- To create a richer, heartier consistency – Tortilla soup can sometimes taste watery, so thickening it makes the broth more substantial and mouth-coating.
- To help the soup cling to the tortilla strips – A thicker broth will coat the tortilla strips instead of making them soggy.
- To make it less messy to eat – Thin broth tends to slosh out of the bowl more easily. Thickening the soup helps it stay put.
- For a creamier texture – Adding thickeners creates a velvety smoothness that enhances the luxurious mouthfeel.
The ideal consistency for tortilla soup is a broth that lightly coats the back of a spoon. You want it to be thick but not overly heavy or gluey. Adjust the thickness to your personal preference using the methods below.
How to thicken tortilla soup
Here are 10 easy ways to add body and richness to tortilla soup:
1. Blend some of the soup
One of the easiest ways to thicken tortilla soup is by pureeing a portion of it. This breaks down the vegetables and releases starch for a creamier consistency.
To thicken the whole pot of soup, ladle about 2 cups into a blender. Add a handful of tortilla strips. Puree until completely smooth, then stir the mixture back into the pot.
For a less uniform texture, skip the blender and use an immersion blender to puree about a quarter of the soup right in the stockpot. The remaining chunks of vegetables will provide contrast.
2. Mix in masa harina
Masa harina, or masa de harina, is a finely ground corn flour made from dried corn that has been treated with lime. It has a rich, earthy corn flavor and readily dissolves into liquids.
Whisk about 3 tablespoons masa harina into 1 cup of the broth until smooth. Then stir the slurry into the simmering soup. Let cook for 5 minutes to thicken.
3. Add canned diced tomatoes
Canned diced tomatoes will add thickness because of the tomato puree liquid they are packed in. Rinse a 14.5 ounce can of diced tomatoes to remove excess juice. Add them to the soup and simmer for 10 minutes to let the starch release.
4. Mix in crushed tortilla chips
For an extra tortilla flavor boost, crush about 6 ounces of tortilla chips into fine crumbs. You can use a food processor, rolling pin, or put them in a plastic bag and crush with a can.
Stir the crumbs into the hot soup a handful at a time until it reaches the desired consistency. Add more broth or water if it gets too thick.
5. Puree beans into the soup
Cooked beans are an easy way to add thickness. Puree about 1 cup canned pinto, black, or white beans with a bit of the soup broth until smooth. Stir the puree back into the pot and let simmer for 5-10 minutes.
6. Sprinkle with cornstarch
Cornstarch is a common thickening agent for soups and stews. In a small bowl, dissolve 2 tablespoons cornstarch in 2 tablespoons cold water. Slowly stir the slurry into the simmering soup.
Let cook for 5 minutes to allow the cornstarch to fully thicken the broth. Add more slurry if needed.
7. Swirl in heavy cream or half-and-half
For a creamier tortilla soup, stir in some heavy cream, half-and-half, or even whole milk. Add about 1/4 cup at a time until it reaches the right consistency without muting the tomato flavor.
Just take care not to let the soup boil after adding cream to prevent curdling. Gently reheat over medium-low.
8. Mix in Mexican crema
Mexican crema is a tangy cultured cream that will add texture and a refreshing tartness. Swirl in 1 to 4 tablespoons per batch of soup, heating gently once added.
Sour cream is a good substitute if you don’t have crema.
9. Add cubed potatoes
Potatoes act as natural thickeners for soups and stews. Dice one russet or Yukon Gold potato into 1/2-inch cubes. Simmer in the soup for 15 minutes until very tender. Mash some of the potatoes against the side of the pot to release more starch.
10. Finish with roux
A classic roux is equal parts butter and flour cooked into a thickening paste. To use this method:
- In a skillet, melt 2 tbsp butter. Whisk in 2 tbsp all-purpose flour until smooth.
- Cook the roux for 2 minutes stirring constantly. It should bubble gently and turn light brown.
- Whisk the roux into the soup. Simmer for 10 minutes to thicken.
The roux gives great richness, but avoid over-thickening with this method. Start with small amounts and add more if needed.
Tips for getting the right consistency
– Focus on thickening the broth more than any solid ingredients. Beans or potatoes may continue thickening the soup as it sits.
– Only add thickeners in small amounts at a time. You can always add more if needed.
– Stir the soup frequently after adding thickeners to prevent lumps and help incorporate starch.
– Let the soup simmer for a full 5-10 minutes after adding thickeners to allow them to fully hydrate and swell.
– If the soup gets too thick, thin it with broth, milk, or water to reach the desired consistency.
– Chilling and reheating will affect thickness. Add more liquid as needed when reheating if the soup thickens up.
Sample tortilla soup recipe
Here is a sample tortilla soup recipe for reference. Feel free to use any of the thickening methods in your own recipe:
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 tbsp cumin
- 1 tsp oregano
- 4 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 2 cups shredded cooked chicken (optional)
- 1 (15 oz) can pinto beans, drained and rinsed
- 6 small corn tortillas, sliced into strips
- Juice of 1 lime
- 2 avocados, diced
- 1/2 cup cilantro, chopped
- Shredded Monterey jack cheese
Instructions
- Heat oil in large pot over medium heat. Add onion and cook 5 minutes until soft.
- Add garlic, jalapeño, cumin and oregano. Cook 1 minute more.
- Pour in broth and tomatoes. Add chicken if using. Bring to a boil, then reduce heat and simmer 20 minutes.
- Use an immersion blender to puree about 1/4 of the soup. Or puree 2 cups in a blender and return to pot.
- Add beans and tortilla strips. Simmer 10 minutes more.
- Stir in lime juice. Adjust seasoning as needed.
- Ladle into bowls and top with avocado, cilantro, cheese and extra tortilla strips.
Conclusion
Tortilla soup is meant to be a hearty, comforting meal in a bowl. Adjusting the thickness gives you control over the mouthfeel and heartiness of this classic soup. Pureeing portions of the soup, adding starch thickeners, or incorporating dairy are all easy ways to get that rich, velvety broth. Balancing the texture against the crisp tortilla strips is the key to perfect tortilla soup.