When I need a soup that’s hearty, smoky, and has just enough kick to wake up a cold day, this Qdoba-style tortilla soup always delivers!
Charring the vegetables first over an open flame or broiler is my favorite way to add extra smokiness without needing a smoker.
I also fry the tortilla strips in small batches because it keeps them lighter and crispier than baking ever could.
Using chicken thighs instead of breasts makes the soup richer and juicier without needing extra fat or long simmering times.
Adding a good spoonful of masa harina to the broth thickens it slightly and gives it that true Southwestern feel without making it heavy.
I always offer fresh jalapeños on the side for anyone who wants to kick it up even further!
How to Make Qdoba’s Tortilla Soup
Ingredients
- 2 tbsp Vegetable Oil
- 1 Onion (chopped)
- 3 cloves Garlic (minced)
- 1 can Tomatoes (14.5 oz., diced, fire roasted preferred)
- 1 can Green Chiles (7 oz., diced)
- 6 cups Chicken Broth
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups Cooked Chicken (shredded)
- 1 can Black Beans (15 oz., drained and rinsed)
- 1 cup Corn (frozen or canned and drained)
- 1/4 cup Cilantro (chopped)
- 8 small Corn Tortillas (cut into thin strips)
- 1 cup Monterey Jack Cheese (shredded, for topping)
- 1 cup Sour Cream (for topping)
- 1 Avocado (sliced, for topping)
Step-by-Step Instructions
Step 1:
Heat vegetable oil in a large pot over medium heat and toss in the chopped onions.
Sauté for about 3-4 minutes until the onions look soft and a bit translucent.
Step 2:
Add the minced garlic and stir for a minute, making sure it doesn’t burn.
Step 3:
Pour in diced tomatoes and green chiles. Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
Let it all mingle for a couple of minutes.
Step 4:
Add chicken broth, shredded chicken, black beans, and corn.
Turn up the heat to bring it to a gentle boil.
Lower the heat and let it simmer without a lid for 20 minutes.
Step 5:
While the soup simmers, heat a pan over medium-high with a bit of oil.
Fry tortilla strips in batches until they’re golden and crispy.
Set them on paper towels to drain.
Step 6:
Stir in chopped cilantro, then taste and tweak the seasoning if you want more kick or salt.
Step 7:
Ladle the soup into bowls. Top with crispy tortilla strips, cheese, a dollop of sour cream, and avocado slices.
Tips and Tricks for Making This Recipe
For Best Broth Flavor
If you want a richer flavor, swap out a cup or two of chicken broth for vegetable broth, or use homemade stock if you’ve got it.
Rotisserie Chicken Shortcut
I’m a big fan of using rotisserie chicken—shreds in no time and honestly just makes life easier.
Crispy Tortilla Strip Perfection
To get those strips extra crispy, fry them in hot oil without crowding the pan. Sprinkle with salt right after frying for max flavor.
Spice It Up
Want more heat? Toss in diced jalapeños or splash in some hot sauce while the soup simmers.
Customize the Toppings
I like to let everyone add their own toppings—sometimes I put out a toppings bar with cheese, sour cream, cilantro, jalapeños, or extra tortilla strips. Why not, right?
What to Serve with Qdoba Tortilla Soup
Classic Tortilla Chips with Salsa or Guacamole
You really can’t go wrong with crispy tortilla chips and a bowl of fresh salsa or guac. Honestly, it’s just like being at your favorite spot.
This combo is perfect for dipping, dunking, or even crumbling onto your soup for some crunch.
Cheesy Quesadillas
Cheesy quesadillas on the side are always a hit. Everyone can make theirs just how they like it.
Try tossing in sautéed onion, mushrooms, or spinach with the cheese for some extra flair.
Mexican Rice and Refried Beans
A scoop of Mexican rice and some refried beans—maybe with cotija cheese—makes things extra hearty.
If you’re after something easy, both are simple to whip up with pantry staples.
Roasted Sweet Potatoes
Feeling adventurous? Roast up some sweet potato cubes with cumin and chili powder.
Bake until tender and caramelized—the sweet, spicy combo is surprisingly good with tortilla soup.
Cheesy Jalapeño Corn Muffins
Corn muffins are a staple in my house. Add jalapeño and cheese for a twist.
They’re great for soaking up broth or just munching between bites.
Fresh Black Bean and Mango Salad
I like mixing black beans with diced mango, red onion, lime juice, and cilantro for a fresh, unexpected side.
This sweet-savory salad really brightens up the meal and goes so well with the soup.
Chilled Berry Agua Fresca
Sometimes I’ll blend berries with lime and water for a simple berry agua fresca. It’s a cool, refreshing drink that pairs nicely with the soup’s warmth.
The tart fruitiness is a fun contrast to all those spicy flavors.
Variations and Substitutions
Chicken and Protein Options
Shredded rotisserie chicken, cooked ground turkey, or leftover beef all work for a different twist.
If you’re going for meatless, swap in crumbled tofu or extra beans like black or pinto—works like a charm.
Sometimes I even toss in cooked shrimp if I’m in the mood for something different.
Dairy and Toppings
Try pepper jack instead of regular cheddar if you want more heat.
Sour cream or Greek yogurt on top gives a creamy finish and balances the spices.
And for crunch, I always add crushed tortilla chips or strips right before serving—keeps things interesting.
Vegetarian & Vegan Adjustments
To make it vegan, just use vegetable broth and skip dairy toppings. Avocado, lime, and cilantro add plenty of fresh flavor.
Extra veggies like corn, zucchini, or bell pepper go great in the base too—my family loves it that way.
How to Store Leftover Qdoba Tortilla Soup
In the Fridge
Let your leftover soup cool to room temp first—otherwise, it’ll warm up your whole fridge.
Once it’s cooled, move it to an airtight container. That keeps flavors fresh and prevents spills.
It’ll keep in the fridge for up to four days, and honestly, the smell when you open the container is half the fun.
In the Freezer
Want to save it longer? Freeze it in freezer-safe bags or containers.
I like using quart-sized freezer bags—they stack flat and make defrosting way easier.
Just leave a little space for expansion—liquids puff up as they freeze, and no one likes a busted bag.
Tips for Storing Toppings
Keep tortilla strips, cheese, and avocado separate from the soup or they’ll just get soggy.
I usually stash toppings in little bags or containers—makes it easy to grab what you need for the next bowl.
Common Mistakes to Avoid
Using the Wrong Soup Base
It’s tempting to grab chicken broth, but I always go for vegetable broth since Qdoba’s version doesn’t actually use chicken broth.
Vegetable broth keeps it closer to the original and makes it vegan-friendly for anyone who needs that.
Blending Too Much at Once
If you’re using a blender, don’t try to blend the whole batch at once. I’ve done it—total mess, and the soup never gets as smooth.
Let it cool a bit before blending so you don’t get splattered with hot soup (ask me how I know!).
Adding Too Much Tomato Paste
Tomato paste isn’t really part of Qdoba’s tortilla soup, and honestly, I always avoid it. It can take over the whole thing and turn your soup into a thick, gloopy mess.
If you want it to taste right, just use fresh or canned tomatoes and focus on good seasoning rather than trying to thicken it up with paste.
Qdoba Tortilla Soup Recipe
Ingredients
- 2 tbsp Vegetable Oil
- 1 Onion chopped
- 3 cloves Garlic minced
- 1 can Tomatoes 14.5 oz., diced, fire roasted preferred
- 1 can Green Chiles 7 oz., diced
- 6 cups Chicken Broth
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups Cooked Chicken shredded
- 1 can Black Beans 15 oz., drained and rinsed
- 1 cup Corn frozen or canned and drained
- 1/4 cup Cilantro chopped
- 8 small Corn Tortillas cut into thin strips
- 1 cup Monterey Jack Cheese shredded, for topping
- 1 cup Sour Cream for topping
- 1 Avocado sliced, for topping
Instructions
- Heat vegetable oil in a large pot over medium heat and toss in the chopped onions.
- Sauté for about 3-4 minutes until the onions look soft and a bit translucent.
- Add the minced garlic and stir for a minute, making sure it doesn’t burn.
- Pour in diced tomatoes and green chiles. Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
- Let it all mingle for a couple of minutes.
- Add chicken broth, shredded chicken, black beans, and corn.
- Turn up the heat to bring it to a gentle boil.
- Lower the heat and let it simmer without a lid for 20 minutes.
- While the soup simmers, heat a pan over medium-high with a bit of oil.
- Fry tortilla strips in batches until they're golden and crispy.
- Set them on paper towels to drain.
- Stir in chopped cilantro, then taste and tweak the seasoning if you want more kick or salt.
- Ladle the soup into bowls. Top with crispy tortilla strips, cheese, a dollop of sour cream, and avocado slices.