I grew up in Houston, Texas, and there were exactly two soups I would eat when I was sick. The first was Vietnamese chicken phở, and the second was tortilla soup. No other soup would do (sorry, classic chicken noodle)! Luckily for me, both were readily available to heal whatever was ailing me (you can reliably find tortilla soup on most Mexican and Tex-Mex restaurant menus in the city).

While tortilla soup, or sopa de tortilla, is a traditional Mexican soup with origins in Mexico City, you’ll also find it as a standard on Tex-Mex restaurant menus. Tortilla soup is like chicken soup, but with the flavor cranked WAY up. Aromatics like poblano peppers and cilantro stems, and spices like ancho chili powder and cumin add a depth of flavor to the tomato-y broth that just can’t be matched. And that’s before you add a squeeze of fresh lime juice and toppings like gooey cheese and creamy avocado chunks.

The thing that really sets tortilla soup apart, though, is — brace yourself — the tortillas. You shallow-fry corn tortilla strips in a Dutch oven or pot (the same one you plan to make the soup in) until they are the perfect crispy-crunchy topping. Then, instead of discarding all of the oil, you use it to sweat the aromatics. The frying oil is infused with a deeply toasty corn flavor that adds a savory, well-rounded flavor to the soup in the same way sesame oil does.

I’m a little mad it took me so long to start making tortilla soup myself. When I lived in Texas, it was so readily available I never bothered (one of my favorites was even available via drive-thru). It wasn’t until I moved up to New York that I realized I’d need to take matters into my own hands. As it turns out, when I’m armed with a rotisserie chicken, I can have an entire pot full of tortilla soup made in under an hour.

Why you’ll love it

Key ingredients in Tortilla Soup

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What to serve with Tortilla Soup

Tortilla Soup

Makes 9 cups; serves 4 to 6

For the soup:

1/2 cup neutral oil, such as grapeseed or canola, plus more as needed

6 (5- to 6-inch) corn tortillas, halved and thinly sliced into strips

1 large yellow or white onion, finely diced (about 1 3/4 cups)

2 medium poblano peppers, seeded and finely diced (about 1 cup)

3 cloves garlic, finely grated or minced

2 tablespoons coarsely chopped fresh cilantro stems (from about 15 sprigs; reserve the leaves for serving)

2 teaspoons ground ancho chili or regular chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano, preferably Mexican

1 teaspoon kosher salt, plus more for sprinkling

1 (32-ounce) carton low-sodium chicken broth

4 cups coarsely shredded, cooked chicken (about 1 pound), preferably rotisserie

2 cups frozen corn kernels (do not thaw)

1 (15-ounce) can crushed tomatoes, preferably fire-roasted

1 cup water

2 tablespoons freshly squeezed lime juice (from 1 medium lime)

Topping options:

Shredded Colby Jack, Chihuahua, or mild cheddar cheese

Diced avocado

Cilantro leaves, torn or coarsely chopped

Lime wedges

1. Heat 1/2 cup neutral oil in a medium Dutch oven or pot over medium heat until shimmering. Line a plate with paper towels. Working in three batches, fry 6 thinly sliced corn tortillas, stirring and flipping frequently, until crisp and light golden-brown, 45 to 60 seconds. Using a slotted spatula, transfer the tortilla strips to the plate. Sprinkle lightly with kosher salt. Add more oil as needed if the pot gets too dry.

2. Discard all but 3 tablespoons of the oil from the pot (don’t worry about straining any broken bits of fried tortilla out). Return to medium-high heat and add 1 diced large yellow onion, 2 finely diced medium poblano peppers, 3 finely grated garlic cloves, and 2 tablespoons coarsely chopped fresh cilantro stems. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about 8 minutes.

3. Stir in 2 teaspoons ground ancho chili, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Cook, stirring frequently, until fragrant, about 1 minute. Stir in 1 (32-ounce) carton low-sodium chicken broth, 4 cups shredded cooked chicken, 2 cups frozen corn kernels, 1 (15-ounce) can crushed tomatoes, and 1 cup water. Bring to a boil. Reduce the heat to maintain a simmer and cook until the flavors meld, 15 to 20 minutes.

4. Turn off the heat. Stir in 2 tablespoons lime juice. Taste and season with more kosher salt as needed. Serve with the tortilla strips and desired toppings.

Recipe notes

Make ahead: The soup can be made up to one day ahead and refrigerated in an airtight container. Reheat on the stovetop over medium heat. The fried tortilla chips can be made up to one day ahead and stored in an airtight container at room temperature.

Storage: Leftover soup can be refrigerated in an airtight container for up to four days or frozen for up to three months. Leftover fried tortilla strips can be stored at room temperature in an airtight container for up to four days.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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