This Creamy Roasted Chile and Tortilla Soup with Crispy Tortilla Strips Recipe is truly one of those soul-warming dishes that I find myself coming back to time and again. I love this recipe because it balances smoky roasted chiles with the comforting creaminess of fire-roasted tomatoes and tender black beans—it’s like a cozy hug in a bowl on a chilly day. Whenever I’m craving something rich and flavorful yet wholesome, this soup delivers every time.
What makes this Creamy Roasted Chile and Tortilla Soup with Crispy Tortilla Strips Recipe so special is the crispy tortilla strips that crown the soup, adding that satisfying crunch which perfectly contrasts the silky texture beneath. It’s a perfect weeknight dinner but fancy enough to bring out when friends drop by. If you haven’t tried roasting your chiles and tortillas first, you’re in for a real treat—the depth of flavor reminds me of my time traveling through Mexico, where soups like this felt like liquid gold after a day out.
Why You’ll Love This Recipe
- Rich Roasted Flavors: Toasting the chiles and tortillas unlocks smoky, deep flavors that make the soup unforgettable.
- Perfect Creamy Texture: The blend of fire-roasted tomatoes and beans creates a luscious, comforting base.
- Crunch Meets Cream: Crispy tortilla strips add wonderful texture contrast you’ll actually crave.
- Customizable and Approachable: Great for swapping ingredients or adjusting spice to suit your family’s taste buds.
Ingredients You’ll Need
The ingredients for this Creamy Roasted Chile and Tortilla Soup with Crispy Tortilla Strips Recipe are straightforward but thoughtfully chosen to layer smoky, savory, and fresh flavors. Keep an eye out for dried guajillo or ancho chiles—they give the soup its signature roasted heat and aroma.
- Dried Guajillo or Ancho Chiles: These add a rich, smoky warmth that’s key to that authentic flavor. If you can’t find these, pasilla chiles work well too.
- Corn Tortillas: Used both in the soup and for crispy tortilla strips—make sure they’re fresh but not so soft that they fall apart when crisped.
- Fire-Roasted Diced Tomatoes: They bring sweetness and a hint of char that complements the roasted chiles beautifully.
- Avocado Oil: A neutral, heart-healthy oil with a nice high smoke point perfect for toasting and baking.
- White Onion: Adds sweetness and body when softened; reserve a little diced raw for garnish to add brightness.
- Sea Salt: Enhances all the flavors — I always season gradually and adjust at the end.
- Ground Cumin and Dried Oregano: Warm spices that layer under the chile’s smokiness to add depth.
- Garlic Cloves: Freshly grated for that punch of aromatic flavor.
- Water or Vegetable Broth: I use broth for more richness but water works fine to keep it lighter.
- Cooked Black Beans: Provide heartiness and creaminess when blended in the soup.
- Fresh or Frozen Corn Kernels: Adds sweet pops of freshness and texture.
- Freshly Ground Black Pepper: For a subtle heat and brightness at finishing.
Variations
I love how flexible this Creamy Roasted Chile and Tortilla Soup with Crispy Tortilla Strips Recipe is—it’s easy to tweak depending on what you have on hand. Over time, I’ve adjusted small things to fit different moods and months of the year, and you can too!
- Spice Level: When I want a fiery kick, I toss in a chipotle pepper or a pinch of cayenne. For milder tastes, just omit or reduce the chiles slightly.
- Protein Boost: Adding shredded chicken or cooked quinoa makes it a heartier meal, especially on chill days.
- Dairy-Free Version: This soup is naturally dairy-free, but if you want it creamier, try stirring in coconut milk instead of extra broth.
- Vegetable Swaps: I sometimes swirl in roasted sweet potato or add poblano peppers for a seasonal twist.
How to Make Creamy Roasted Chile and Tortilla Soup with Crispy Tortilla Strips Recipe
Step 1: Toast the Chiles and Tortillas for Maximum Flavor
Start by preheating your oven to 375°F and lining two baking sheets with parchment paper—that’s your setup for the crispy tortilla strips later. Using kitchen scissors, carefully remove the stems from your dried guajillo or ancho chiles, then slice them open down one side so they lay flat. Toast the chiles in a dry skillet over medium heat for about 1 to 2 minutes per side until soft and fragrant—this really brings out their smoky aroma.
While the chiles toast, toss one of your corn tortillas into the same pan and toast it on both sides until it puffs up and smells deliciously nutty. This step is small but packs a big punch in flavor, so don’t skip it!
Step 2: Blend the Base with Tomatoes and Roasted Ingredients
Once the chiles and tortilla are toasted, pop them into your blender along with the fire-roasted diced tomatoes. Whirl everything until the mixture is smooth and creamy—this will be the flavor backbone of your soup. I like to pause and scrape down the sides to make sure everything blends evenly, especially that chile paste, so you don’t end up with big bites of spice.
Step 3: Build the Soup Base on the Stove
Heat avocado oil in a large pot or Dutch oven over medium heat. Add your diced onion with the sea salt, then cook for about 8 minutes until the onion becomes tender and translucent—this slow sweat releases natural sweetness. Then sprinkle in ground cumin and oregano, cooking for just 30 seconds to toast those spices gently.
Next, pour in the blended tomato and chile mixture and cook for 2 minutes while stirring to meld everything together. Add the grated garlic, your water or vegetable broth, and drained black beans. Let everything simmer gently for 20 minutes, letting the flavors deepen and the beans soften.
Step 4: Finish with Corn and Adjust Seasonings
Stir fresh or frozen corn kernels into the pot and continue simmering for another 10 minutes to allow the natural sweetness to brighten the soup. After this, taste and season with additional salt and freshly ground black pepper as needed. If it feels too thick for your liking, gently stir in a little more water or broth until it reaches the perfect creamy consistency that you love.
Step 5: Prepare the Crispy Tortilla Strips
While the soup simmers, cut the remaining corn tortillas into thin strips. Lay them out evenly across your lined baking sheets, drizzle with avocado oil, sprinkle with a pinch of salt, and toss so every piece is coated. Bake these for about 10 to 15 minutes until they’re golden brown and crisply delicious. I keep a close eye on them—oven temps vary, and you want to avoid burning while getting maximum crunch.
Step 6: Serve Warm with Your Favorite Toppings
Ladle the steaming soup into bowls and top with the crispy tortilla strips, a sprinkle of reserved diced raw onion, diced avocado, sliced radishes, fresh cilantro, and crumbled Cotija cheese. Don’t forget a good squeeze of fresh lime juice—that little acidic burst really lifts all the flavors and adds balance. Each spoonful offers a creamy, smoky, crunchy celebration of textures and tastes.
Pro Tips for Making Creamy Roasted Chile and Tortilla Soup with Crispy Tortilla Strips Recipe
- Toast Chiles and Tortillas Gently: I learned that low and slow is key to avoid bitterness—watch the heat and turn frequently.
- Don’t Skip Toasting Spices: It makes a huge difference; you’ll find the aroma deepens, enriching the soup’s complexity.
- Adjust Broth to Desired Creaminess: I always keep extra broth nearby so I can loosen the soup gradually instead of adding too much at once.
- Watch Your Oven for Crispy Strips: They can go from perfect to burnt quickly, so check around 10 minutes and toss if needed.
How to Serve Creamy Roasted Chile and Tortilla Soup with Crispy Tortilla Strips Recipe
Garnishes
For me, the freshest garnishes turn this soup from good to unforgettable. I always use diced avocado for creaminess, sliced radishes for bite and crunch, a sprinkle of crumbled Cotija cheese for a salty tang, and fresh cilantro for that herbaceous pop. The reserved diced raw onion adds just the right sharpness, while lime wedges are a must to brighten the whole bowl with a burst of acidity.
Side Dishes
My go-to sides to round out this creamy roasted chile and tortilla soup are simple and fresh: a crisp green salad with a tangy vinaigrette or some grilled corn on the cob with a sprinkle of chili powder. For a heartier meal, a warm, crusty baguette or some quick black bean and corn salsa on the side are fantastic. They complement the textures and keep the meal well balanced.
Creative Ways to Present
For special occasions, I love serving this soup in rustic Mexican-style bowls with a scattering of edible flowers or micro cilantro on top to impress guests. Another fun idea is to offer a “topping bar” with extra tortilla strips, avocado slices, radishes, lime wedges, and various cheeses so everyone can build their perfect bowl.
Make Ahead and Storage
Storing Leftovers
I usually pour any leftover Creamy Roasted Chile and Tortilla Soup into airtight containers and refrigerate within two hours of cooking. It keeps beautifully for up to 4 days. I keep the crispy tortilla strips separate since they don’t hold up in the soup long; just bake fresh ones when reheating to retain that crunch.
Freezing
This soup freezes well, but I recommend leaving out the crispy tortilla strips if you’re freezing it. Freeze the soup in portioned containers for up to 3 months. When you thaw, give it a good stir and add fresh toppings after reheating to keep that fresh contrast.
Reheating
I reheat leftover soup gently over low heat on the stove, stirring occasionally to prevent sticking and to warm it evenly. If the soup thickened in the fridge, I add a splash of water or broth as I reheat. And of course, I always bake a fresh batch of tortilla strips to garnish just before serving—trust me, it makes all the difference!
FAQs
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Can I make this Creamy Roasted Chile and Tortilla Soup vegetarian or vegan?
Absolutely! This recipe is naturally vegetarian and can easily be vegan if you skip the Cotija cheese or substitute it with a vegan alternative. Using vegetable broth instead of chicken broth keeps it plant-based and still deeply flavorful.
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What if I can’t find dried guajillo or ancho chiles?
If you can’t find guajillo or ancho chiles, pasilla chiles make a good substitute. Alternatively, you can use a mix of smoked paprika and mild chili powder to mimic that smoky flavor, but fresh roasted chiles really do elevate the soup the most.
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How do I store the crispy tortilla strips to keep them crunchy?
Keep the crispy tortilla strips stored separately in an airtight container at room temperature. Avoid refrigerating them as moisture will soften them quickly. If they do lose their crunch, popping them back in a hot oven for a few minutes revives their crispness.
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Can I use canned black beans instead of cooked beans?
Yes, canned black beans work perfectly. Just be sure to drain and rinse them thoroughly to reduce excess sodium and avoid any tinny flavor before adding them to the soup.
Final Thoughts
This Creamy Roasted Chile and Tortilla Soup with Crispy Tortilla Strips Recipe has a special place in my kitchen recipe box. It’s comforting, flavorful, and feels like a hug after a long day. I’m confident that if you give it a try, you’ll find it becoming one of your favorite go-to soups too. Plus, the crispy strips make eating it almost addictive in the best way! So grab those dried chiles, and let’s get roasting—you won’t regret it.
Print
Creamy Roasted Chile and Tortilla Soup with Crispy Tortilla Strips Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant and comforting Tortilla Soup combines the smoky flavors of toasted dried chiles and tortillas with fire-roasted tomatoes, black beans, and fresh corn. Finished with crisp baked tortilla strips and fresh toppings like avocado, radishes, cilantro, and Cotija cheese, it’s a hearty and warming Mexican-inspired soup perfect for sharing.
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
For Serving
- Diced avocado
- Sliced radishes
- Fresh cilantro
- Crumbled Cotija cheese
- Lime wedges
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper to prepare for baking the tortilla strips later.
- Toast Chiles and Tortillas: Using kitchen scissors, slice the stems off the dried chiles, then cut them open vertically and lay flat. In a dry skillet over medium heat, toast each chile for 1 to 2 minutes per side until soft and fragrant. Also toast one corn tortilla in the same skillet, flipping until puffed up and fragrant.
- Blend Tomato and Chile Mixture: Place the toasted chiles, toasted tortilla, and diced fire-roasted tomatoes into a blender. Blend until smooth to create a rich, smoky base for the soup.
- Sauté Onions and Spices: Heat avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and 1½ teaspoons sea salt. Cook, stirring occasionally, for about 8 minutes until the onion softens. Stir in ground cumin and dried oregano, cooking for an additional 30 seconds until fragrant.
- Add Tomato Mixture and Garlic: Pour in the blended tomato and chile mixture into the pot. Cook, stirring for about 2 minutes to meld flavors. Then add the grated garlic, stirring thoroughly.
- Simmer Soup with Beans and Corn: Add 4 cups of water or vegetable broth and the cooked black beans to the pot. Bring the soup to a simmer and cook for 20 minutes. Then add the fresh or frozen corn kernels and simmer for another 10 minutes.
- Bake Tortilla Strips: While the soup simmers, cut the remaining tortillas into thin strips. Place the strips on the prepared baking sheets, drizzle with avocado oil, sprinkle with salt, and toss to coat evenly. Spread the strips out in a single layer and bake for 10 to 15 minutes until crispy and golden.
- Adjust Soup Consistency and Seasoning: If the soup is too thick, add a little more water to reach desired consistency. Season with freshly ground black pepper and additional salt as needed to taste.
- Serve with Toppings: Ladle the soup into bowls and top with the crispy baked tortilla strips, reserved diced onion, diced avocado, sliced radishes, fresh cilantro, crumbled Cotija cheese, and lime wedges for squeezing. Serve immediately to enjoy the contrasting textures and fresh flavors.
Notes
- To toast dried chiles safely, watch closely to prevent burning as they can become bitter if over-toasted.
- If you prefer a spicier soup, substitute Guajillo chiles with a hotter variety or add a pinch of cayenne pepper.
- Use vegetable broth instead of water for a richer soup flavor.
- To keep tortilla strips crisp longer, bake them just before serving and avoid covering the soup bowls.
- Leftover soup can be refrigerated for up to 3 days; reheat gently and add extra water if it thickens.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
