Why You’ll Love this Cozy Texas-Style Tortilla Soup
Three things make this Texas-style tortilla soup absolutely irresistible on chilly evenings.
First, the rich combination of butter and chicken broth creates a luxurious base that’s miles better than anything from a can.
Second, the perfect balance of spices—cumin, chili powder, and that hint of hot pepper sauce—warms you from the inside out without overwhelming heat.
Finally, it’s endlessly customizable. Want it creamier? Add a dollop of sour cream. Craving crunch? Crush some tortilla chips on top.
I’m particularly fond of adding avocado for that buttery contrast to the spicy broth.
What Ingredients are in Cozy Texas-Style Tortilla Soup?
The heart of any great Texas-style tortilla soup lies in its perfectly balanced ingredients. This recipe combines rich fats, hearty proteins, and vibrant vegetables with a warming blend of spices that create that distinct Southwestern flavor profile we all crave when the temperature drops. The beauty of tortilla soup is how simple ingredients transform into something truly magical when they come together in the pot, creating layers of flavor that develop as it simmers.
- 2 tablespoons butter
- 1/2 cup oil
- 1 large onion, chopped
- 1 fresh jalapeño, seeded and chopped
- 4 garlic cloves, minced
- 2 large carrots, diced
- 6 celery ribs, diced
- 1 pound diced raw chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 3 teaspoons hot red pepper sauce
- 1/4 cup flour
- 1 (14 ounce) can diced tomatoes
- 4 (10 1/2 ounce) cans low sodium chicken broth
When shopping for these ingredients, quality matters, especially for the chicken broth, which forms the soup’s foundation. I always recommend using low-sodium broth, as listed here, since it gives you complete control over the saltiness. For the hot pepper sauce, feel free to adjust based on your heat preference—some folks might want to dial it down to 1-2 teaspoons, while heat lovers might add an extra dash. And don’t forget about those optional toppings that aren’t in the main list: tortilla chips, sour cream, avocado, and cheddar cheese can take this soup from delicious to absolutely divine.
How to Make this Cozy Texas-Style Tortilla Soup
Making this soup is wonderfully straightforward, beginning with a flavorful base that’ll make your kitchen smell absolutely divine. Start by melting 2 tablespoons of butter along with 1/2 cup of oil in a large kettle over medium heat.
Once hot, add your chopped large onion, seeded and chopped fresh jalapeño, 4 minced garlic cloves, 2 diced large carrots, 6 diced celery ribs, and 1 pound of diced raw chicken. This colorful medley needs about 5 minutes to sauté, allowing the vegetables to soften slightly and the chicken to begin cooking through. The aroma at this point? Heavenly.
Now comes the flavor-building step that transforms this from ordinary to extraordinary. Sprinkle in 1 teaspoon each of ground cumin, chili powder, salt, and lemon pepper, followed by 3 teaspoons of hot red pepper sauce. These spices toast slightly in the residual heat, releasing their vital oils and deepening the flavor profile.
Then add 1/4 cup of flour, stirring well to coat everything evenly—this will help thicken your soup to that perfect consistency that’s neither too brothy nor too stew-like. The flour needs just a minute or two to cook off its raw taste before moving to the next step.
Finally, pour in one 14-ounce can of diced tomatoes and four 10 1/2-ounce cans of low sodium chicken broth, giving everything a good stir to incorporate. For best results, consider using a cast iron dutch oven which distributes heat evenly and helps develop those rich, complex flavors. Bring the mixture to a gentle simmer, then reduce the heat and let it bubble away for a full hour.
This long, slow simmer is where the magic happens—the flavors meld, the chicken becomes tender, and the broth develops that rich, complex taste that makes you want to curl up with a bowl.
When serving, don’t forget those optional toppings that take this soup to the next level: crispy tortilla chips for texture, a dollop of cooling sour cream, chunks of creamy avocado, or a handful of sharp cheddar cheese. Who can resist customizing their own bowl? Not me, that’s for sure.
Cozy Texas-Style Tortilla Soup Substitutions and Variations
While every home cook appreciates a reliable recipe, this tortilla soup welcomes creative adaptations based on whatever’s in your pantry or refrigerator.
No chicken? Swap in ground turkey, shredded pork, or go vegetarian with black beans and corn. Vegetable broth works perfectly for a meatless version.
Don’t have jalapeños? A dash of cayenne provides that kick. I’m particularly fond of adding a squeeze of lime juice at the end—it brightens everything.
The toppings are where you can really get creative. Beyond the classics, try crushed plantain chips, pickled red onions, or even a drizzle of Mexican crema.
What to Serve with Cozy Texas-Style Tortilla Soup
Complementary dishes can transform your tortilla soup from a simple meal into a proper Texas feast.
I’m a firm believer in serving a crisp, tangy side salad with jicama, radishes, and lime dressing to balance the soup’s rich warmth.
Fresh cornbread, still warm from the oven, practically begs to be dunked into those spicy broth swirls.
And what’s a Texas meal without some grilled corn on the cob, slathered with chili-lime butter?
For drinks, why not a cold Mexican lager or sparkling water with citrus?
Trust me, the contrast between hot soup and cold beverage? Culinary magic.
Final Thoughts
This Texas-style tortilla soup has become a staple in my kitchen for good reason. It strikes that perfect balance between hearty and fresh, comforting and zesty—exactly what you need on chilly evenings or when someone’s feeling under the weather.
What makes this recipe special is its versatility. Don’t have jalapeños? Substitute with green chilies. Vegetarian guests? Skip the chicken and double up on beans.
The soup’s rich, spiced broth creates the perfect canvas for those crispy tortilla chips and creamy toppings.
