Smoky Lamb Tortilla Soup With Crispy Tortilla Strips

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano
• 1 chipotle pepper in adobo + 1 tbsp adobo sauce, minced
• 1 (28 oz) can fire-roasted crushed tomatoes
• 1 (4 oz) can diced green chilies
• 6 cups low-sodium chicken stock (or lamb stock)
• 2 cups cooked shredded lamb (about 1 lb), plus any juices
• 1 cup frozen corn
• 2 tbsp fresh lime juice, plus wedges for serving
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper (adjust to taste)
• 6 corn tortillas + 1 cup neutral oil (for frying)
• Toppings: chopped cilantro, diced avocado, crumbled cotija, sour cream

Do This

• 1. Heat oil in a pot; sauté onion 6 minutes, then garlic 30 seconds.
• 2. Stir in tomato paste, cumin, smoked paprika, oregano, chipotle; cook 1 minute.
• 3. Add tomatoes, green chilies, and stock; simmer 15 minutes.
• 4. Add shredded lamb and corn; simmer 8–10 minutes.
• 5. Season with salt, pepper, and lime juice.
• 6. Fry tortilla strips at 350°F for 1–2 minutes; drain and salt.
• 7. Ladle soup; top with tortilla strips, cilantro, avocado, cotija, and sour cream.

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Why You’ll Love This Recipe

• Smoky and cozy: Chipotle, fire-roasted tomatoes, and warm spices make the broth deeply comforting.
• Perfect use for leftover lamb: Shredded lamb turns this into a hearty, weeknight-friendly soup.
• Great texture in every bite: Crispy tortilla strips, tender lamb, and a rich tomato-chile base.
• Make-it-your-own: Easy to adjust heat, toppings, and add-ins like beans or roasted peppers.

Grocery List

• Produce: yellow onion, garlic, limes, cilantro, avocado (optional), jalapeño (optional)
• Dairy: cotija cheese (or feta/Monterey Jack), sour cream (optional)
• Pantry: cooked shredded lamb (or leftover roast lamb), olive oil, neutral oil (for frying), tomato paste, fire-roasted crushed tomatoes (28 oz), diced green chilies (4 oz), chipotle peppers in adobo, low-sodium chicken stock, frozen corn, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, corn tortillas

Full Ingredients

For the Lamb Tortilla Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 chipotle pepper in adobo, minced (about 1 tablespoon)
• 1 tablespoon adobo sauce (from the can)
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 (4-ounce) can diced green chilies
• 6 cups low-sodium chicken stock (or lamb stock)
• 2 cups cooked shredded lamb (about 1 pound), plus any collected juices
• 1 cup frozen corn
• 2 tablespoons fresh lime juice (from 1–2 limes), plus more to taste
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper

For the Crispy Tortilla Strips

• 6 corn tortillas
• 1 cup neutral oil for frying (such as avocado, canola, or vegetable oil)
• 1/2 teaspoon kosher salt (for seasoning the strips)

Optional Toppings (Highly Recommended)

• 1/2 cup chopped fresh cilantro
• 1 avocado, diced
• 3/4 cup crumbled cotija cheese (or feta)
• 1/2 cup sour cream
• Lime wedges

Step-by-Step Instructions

Step 1: Prep the tortillas and toppings

Stack the 6 corn tortillas and slice them into thin strips (about 1/4-inch wide). Set aside for frying.

If using toppings, get them ready now: chop cilantro, dice avocado, crumble cotija, and cut lime wedges. Having everything prepped makes serving fast (and keeps the tortilla strips crisp).

Step 2: Sauté the onion and garlic

In a large Dutch oven or soup pot, heat 2 tablespoons olive oil over medium heat.

Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds (don’t let it brown).

Step 3: Bloom the tomato paste and smoky spices

Add 2 tablespoons tomato paste, 1 tablespoon cumin, 1 teaspoon smoked paprika, and 1 teaspoon oregano. Stir constantly for 1 minute to toast the spices and caramelize the paste slightly.

Stir in the minced chipotle pepper and 1 tablespoon adobo sauce and cook for 30 seconds. This quick “blooming” step is where a lot of the soup’s smoky depth comes from.

Step 4: Build the broth with tomatoes and chilies

Pour in the fire-roasted crushed tomatoes (28 oz) and diced green chilies (4 oz). Stir well, scraping up anything stuck to the bottom of the pot.

Add 6 cups stock. Increase heat to bring the soup to a gentle boil, then reduce to maintain a steady simmer. Simmer uncovered for 15 minutes to let the flavors mingle and slightly thicken the broth.

Step 5: Add the shredded lamb and corn

Stir in the 2 cups cooked shredded lamb (and any juices) and 1 cup frozen corn. Keep at a gentle simmer for 8–10 minutes, just until the lamb is heated through and tender in the broth.

Turn off the heat. Stir in 2 tablespoons lime juice, then season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Taste and adjust: add more salt for overall flavor, more lime for brightness, or an extra spoonful of adobo sauce for heat and smoke.

Step 6: Fry the tortilla strips until crisp

While the soup simmers (or right before serving), fry the tortilla strips. In a small, heavy pot or deep skillet, heat 1 cup neutral oil to 350°F (use a thermometer for best results).

Fry the strips in 2–3 batches so they do not clump. Cook each batch for 1–2 minutes, stirring gently, until golden and crisp. Transfer to a paper towel–lined plate and immediately season with 1/2 teaspoon kosher salt (or to taste).

Step 7: Serve and top like a tortilla soup bar

Ladle the hot soup into bowls. Top generously with crispy tortilla strips, then add your favorites: cilantro, avocado, cotija, and a dollop of sour cream. Serve with lime wedges for squeezing at the table.

For the best texture, add tortilla strips right before eating so they stay crunchy against the smoky broth.

Pro Tips

• Control the heat: For mild soup, use 1 teaspoon minced chipotle and skip extra adobo. For spicy, use 2 chipotles and 2 tablespoons adobo sauce.
• Go extra smoky (optional): Char the onion (cut into thick slices) in a dry skillet for 2–3 minutes per side before dicing and sautéing.
• Keep strips crispy: Store tortilla strips in a container lined with a paper towel and add them only at serving time.
• Make it restaurant-smooth (optional): Blend half the soup (before adding lamb) with an immersion blender for a slightly thicker, velvety base.
• Use what you have: This is excellent with leftover roast lamb, slow-cooked lamb shoulder, or even shredded lamb shanks.

Variations

• Add beans: Stir in 1 (15-ounce) can black beans, drained and rinsed, when you add the lamb (warm through for 5–8 minutes).
• Roasted pepper boost: Add 1 roasted poblano (peeled and diced) for a deeper chile flavor without much extra heat.
• Oven-baked tortilla strips: Toss strips with 1 1/2 tablespoons oil and 1/4 teaspoon salt. Bake on a sheet pan at 400°F for 8–10 minutes, flipping halfway, until crisp.

Storage & Make-Ahead

Store the soup (without tortilla strips and delicate toppings) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot, about 8–12 minutes, adding a splash of stock if it thickens.

Tortilla strips are best made the day you serve, but you can fry or bake them up to 24 hours ahead. Cool completely, then store loosely covered at room temperature (if they soften, re-crisp in a 350°F oven for 3–5 minutes).

For longer storage, freeze the soup (without toppings) for up to 3 months. Thaw overnight in the fridge, then reheat and finish with lime juice right before serving.

Nutrition (per serving)

Approximate, based on 6 servings (including tortilla strips; excluding optional toppings): 520 calories, 32 g protein, 38 g carbohydrates, 26 g fat, 7 g fiber, 980 mg sodium.