If you’re looking for a soup that’s comforting, vibrant, and packed with layers of flavor, you’ve got to try this Spicy Guajillo and Tomato Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe. I absolutely love how the smoky earthiness of guajillo chiles dances with fire-roasted tomatoes, making every spoonful feel like a warm hug on a chilly day. It’s the kind of dish that feels special but is surprisingly simple to put together—perfect for weeknight dinners or casual weekend lunches.
What really makes this Spicy Guajillo and Tomato Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe stand out is the combination of textures: silky, spicy broth paired with crunchy, homemade tortilla strips and fresh, zesty toppings. When I first made it, my family went crazy for those tortilla strips, and I learned that toasting the chiles just right brings out that complex, smoky flavor that makes this soup feel authentic and satisfying. Trust me, once you try it, this recipe will become your go-to comfort food!
Why You’ll Love This Recipe
- Bold, layered flavors: The toasted guajillo chiles and fire-roasted tomatoes create a rich, smoky base that’s hard to beat.
- Perfect balance of textures: Crispy tortilla strips add crunch, while fresh toppings bring brightness and freshness to every bite.
- Flexible and approachable: You can easily swap ingredients or add your own flair, making it great for any kitchen skill level.
- Great for meal prep: It warms up beautifully and even tastes better the next day — plus, those crispy strips can be made fresh right before serving!
Ingredients You’ll Need
The magic behind this Spicy Guajillo and Tomato Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe is in its fresh, simple ingredients that work so well together to deliver authentic flavors. I always suggest using fire-roasted tomatoes if you can find them—they add such a deep smoky note without extra effort.
- Dried Guajillo or ancho chiles: These bring the signature smoky warmth—make sure to toast them lightly for the best flavor.
- Corn tortillas: Versatile for both blending into the soup and cutting into crispy strips.
- Diced fire-roasted tomatoes: Adds a roasted depth that fresh tomatoes can’t match.
- Avocado oil: Its mild flavor and high smoke point make it a perfect choice for sautéing and crisping.
- White onion: Adds sweetness and body—the reserved diced onion really shines as a topping.
- Sea salt: Essential for seasoning and bringing out all the flavors; adjust to taste.
- Ground cumin: A classic earthy spice that complements the chiles beautifully.
- Dried oregano: Just a touch helps give the soup an herbal balance.
- Garlic cloves: Freshly grated garlic gives that punchy, aromatic lift.
- Water or vegetable broth: Broth adds richness but water works fine if you want it lighter.
- Cooked black beans: They add protein, creaminess, and heartiness to the soup.
- Fresh or frozen corn kernels: For pops of sweet texture; fresh is ideal but frozen works great too.
- Freshly ground black pepper: To finish with a bit of sharp heat.
- Diced avocado, sliced radishes, fresh cilantro, crumbled Cotija cheese, lime wedges: These fresh toppings add freshness, creaminess, and zing to perfect your bowls.
Variations
I love how adaptable this Spicy Guajillo and Tomato Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe is—feel free to put your spin on it depending on what you have in your pantry or dietary needs. This soup is a great canvas for experimentation.
- Make it vegetarian or vegan: Just stick with vegetable broth and skip the Cotija cheese or swap it with vegan cheese or nutritional yeast for that savory touch.
- Protein boost: Adding shredded rotisserie chicken or cooked shrimp makes it a more substantial, protein-packed meal.
- Spice it up or down: If you love heat, add a pinch of cayenne or chipotle powder; if you prefer mild, reduce the chiles or add a splash of cream or coconut milk for mellow richness.
- Seasonal corn swaps: If fresh corn isn’t available, frozen works beautifully—or try adding diced zucchini or bell peppers for variety.
How to Make Spicy Guajillo and Tomato Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
Step 1: Toast the Chiles and Tortilla for Deep Flavor
First things first—preheat your oven to 375°F and line two baking sheets with parchment paper to prep your strips later. Then, use kitchen scissors to slice off the stems from your dried guajillo or ancho chiles, and cut them open along one edge so they lay flat. Toast these in a dry skillet over medium heat for 1 to 2 minutes per side until they soften and release that amazing smoky aroma. Don’t rush this step—it’s the secret to unlocking their full flavor! Next, toast one corn tortilla the same way until it puffs and smells fragrant. These toasted tortilla and chiles will blend together to create the soup’s flavorful base.
Step 2: Blend the Soup Base
Carefully transfer the toasted chiles and the tortilla to your blender and add the fire-roasted diced tomatoes. Blend on high until everything is silky smooth. If your blender struggles, add a splash of water or broth to help it along—this puree will be the heart of your soup’s rich, smoky broth.
Step 3: Sauté Aromatics and Build the Soup
Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium heat. Add your diced white onion and 1½ teaspoons of sea salt, stirring occasionally until the onions are softened and sweet—about 8 minutes. Then sprinkle in the ground cumin and dried oregano, cooking for 30 seconds to release their fragrance. Pour in your blended chile and tomato mixture, stirring well, and cook it for 2 minutes to deepen the flavors. Add in the grated garlic, 4 cups of water or vegetable broth, and rinsed black beans. Let the soup simmer gently for 20 minutes to marry all those delicious flavors. Finally, stir in the corn and simmer for 10 more minutes until the corn is tender and the soup feels full-bodied.
Step 4: Make the Crispy Tortilla Strips
While the soup is simmering, cut the remaining 7 corn tortillas into thin strips. Spread those strips evenly onto the prepared baking sheets, drizzle with a little avocado oil, sprinkle with salt, and toss to coat fully. Arrange the strips flat on the trays and bake for 10 to 15 minutes. Keep a close eye here—these go from perfectly crispy to burnt quickly. Once golden and crunchy, remove and set aside for topping your soup.
Step 5: Finish and Serve
If your soup feels too thick, stir in extra water or broth to get your desired consistency. Taste and season with more salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and let the fun part begin: pile on the crispy tortilla strips, sprinkle with the reserved diced onion, avocado cubes, radish slices, fresh cilantro, and crumbled Cotija cheese. Serve with lime wedges to squeeze over everything just before digging in—trust me, that bright citrus lift takes it to the next level!
Pro Tips for Making Spicy Guajillo and Tomato Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
- Perfect Toasting: Toast the chiles gently over medium heat—too high and they’ll burn and taste bitter; I always watch closely and flip to get even color.
- Blend for Smoothness: Don’t rush the blender step; a smooth puree gives the soup a lovely silky texture that’s so satisfying.
- Make Strips Fresh: I find the tortilla strips taste best when baked just before serving; sour cream or guacamole on the side can balance any spicy heat.
- Adjust Consistency: Adding a little broth or water at the end helps get the soup just right—soups that are too thick can feel heavy.
How to Serve Spicy Guajillo and Tomato Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
Garnishes
For garnishes, I’m all about fresh, colorful toppings that add brightness and texture. Diced ripe avocado brings creaminess, crunchy radish slices add peppery snap, and cilantro adds that herbaceous zing. Crumbled Cotija cheese adds an irresistible salty kick, while the reserved diced onion brings a mild crunch. Don’t forget the lime wedges—I always squeeze fresh lime over every bowl to balance the smoky heat perfectly.
Side Dishes
I love pairing this soup with a simple side of Mexican rice or a fresh green salad with lime vinaigrette. If you want to keep it light, some warm corn tortillas on the side are great for dipping. For a heartier meal, slices of warm, crusty bread or a cheesy quesadilla really hit the spot.
Creative Ways to Present
When I’ve served this soup for gatherings, I arrange all the toppings in pretty bowls and let everyone customize their own bowls—it’s so fun and interactive! You could also serve it in individual mini cast iron skillets for a rustic, cozy touch. Another idea I love is layering it in clear glasses for a stylish tortilla soup shooter appetizer at parties.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it taste even better the next day! Just keep the crispy tortilla strips separate and add them fresh when serving to maintain their crunch.
Freezing
I’ve frozen this soup successfully in portioned containers for up to 3 months. When freezing, leave out the crispy tortilla strips and fresh toppings—they don’t freeze well. Just thaw overnight in the fridge and reheat gently on the stove.
Reheating
To reheat, gently warm the soup over medium-low heat on the stovetop, stirring occasionally. If it has thickened too much, stir in a little broth or water until it reaches your perfect consistency. Always add the crispy tortilla strips and fresh toppings just before serving to keep their texture vibrant.
FAQs
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Can I use other types of chiles instead of guajillo?
Absolutely! Ancho chiles are a great substitute and will offer a similar mild heat and smoky flavor. If you can find pasilla chiles, those work well too, but avoid anything too spicy unless you want a hotter soup.
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How do I make the tortilla strips extra crispy?
Be sure to cut the tortilla strips thin and spread them out on the baking sheet without crowding. Drizzle with enough avocado oil and bake at 375°F, flipping once if needed, until golden. Keep a close eye—they can burn quickly toward the end.
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Can I make this soup gluten-free?
Yes! The soup is naturally gluten-free as long as you use corn tortillas (which are typically gluten-free) and ensure your seasoning and broth don’t contain gluten additives.
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Is this soup very spicy?
The guajillo chiles lend a mild to medium heat with a smoky undertone, so it’s flavorful without being overwhelming. You can always adjust the heat by using fewer chiles or adding a touch of cream or avocado to mellow it out.
Final Thoughts
This Spicy Guajillo and Tomato Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe has become one of my family’s all-time favorites—and I know it can be for you too. It’s versatile, full of bold flavors, and perfect for cozy nights or sharing with friends. I hope you enjoy making it as much as I do and find that little homemade tortilla crunch adds just the right touch of love to every bowl. Give it a try—you’ll soon wonder how you ever lived without it!
Print
Spicy Guajillo and Tomato Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant and comforting Tortilla Soup features a rich blend of toasted dried chiles, fire-roasted tomatoes, black beans, and corn simmered to perfection. Crispy baked tortilla strips and fresh toppings like avocado, radishes, cilantro, and Cotija cheese add texture and bright flavors, making it a perfect hearty bowl for any day.
Ingredients
Soup Base
- 2 dried Guajillo or ancho chiles
- 8 corn tortillas
- 2 (14-ounce) cans diced fire-roasted tomatoes
- 2 tablespoons avocado oil, plus more for drizzling
- 1 large white onion, diced, reserve ⅓ cup for topping
- 1½ teaspoons sea salt, plus more to taste
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 3 garlic cloves, grated
- 4 cups water or vegetable broth, plus more as needed
- 3 cups cooked black beans, drained and rinsed
- 1½ cups fresh or frozen corn kernels (about 2 ears fresh)
- Freshly ground black pepper, to taste
For Serving
- Diced avocado
- Sliced radishes
- Fresh cilantro
- Crumbled Cotija cheese
- Lime wedges
Instructions
- Preheat and prepare chiles and tortilla: Preheat your oven to 375°F and line two baking sheets with parchment paper. Use kitchen scissors to slice off the stems of the chiles and cut them open along one edge to flatten. Toast them in a dry skillet over medium heat for 1 to 2 minutes per side until soft and fragrant. Toast one tortilla in the same skillet until puffed and aromatic on both sides.
- Blend the soup base: Place the toasted chiles, toasted tortilla, and the canned fire-roasted tomatoes into a blender. Blend until the mixture is smooth and well combined.
- Sauté aromatics and combine soup: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium heat. Add the diced white onion and 1½ teaspoons sea salt; cook for about 8 minutes, stirring occasionally, until softened. Stir in the cumin and oregano and cook for 30 seconds until fragrant. Pour in the blended tomato mixture and cook, stirring, for 2 minutes to meld flavors. Add grated garlic, water or vegetable broth, and black beans. Bring to a simmer and cook for 20 minutes to deepen flavors.
- Add corn and finish simmering: Stir in the fresh or frozen corn kernels and continue to simmer for another 10 minutes, allowing the corn to become tender. Season with freshly ground black pepper and additional salt if needed. If the soup is thicker than desired, add extra water or broth to reach your preferred consistency.
- Prepare crispy tortilla strips: Cut the remaining tortillas into thin strips and place them evenly on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Bake for 10 to 15 minutes or until the strips are crisp and lightly browned, turning halfway if needed for even crisping.
- Serve with garnishes: Ladle the hot soup into bowls. Top with crispy tortilla strips and reserved diced onion. Garnish with diced avocado, sliced radishes, fresh cilantro, and crumbled Cotija cheese. Serve each bowl with a lime wedge for squeezing fresh juice over the soup before eating.
Notes
- The dried chiles can be substituted with other mild to medium dried chiles for different heat levels.
- Use vegetable broth instead of water for a richer soup base.
- Corn tortillas are best for authentic flavor and texture—avoid flour tortillas in this soup.
- If you prefer a smoother texture, blend the soup after simmering.
- For a vegan version, omit the Cotija cheese or substitute with a plant-based cheese alternative.
- Store leftover soup in the refrigerator for up to 3 days; reheat gently and add extra broth if thickened.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
