Tortilla soup is a popular Mexican soup made with tomatoes, chilies, chicken broth, onions, and tortilla strips. It’s hearty, flavorful, and perfect for a cold winter day. While traditional tortilla soup has a thinner, brothy consistency, many people prefer a thicker, heartier texture. One easy way to thicken up tortilla soup is by using cornstarch.
What is cornstarch?
Cornstarch is a fine, powdery starch made from corn. It’s used as a thickening agent in many recipes, allowing you to easily give soups, stews, gravies, and sauces a richer, fuller body. Compared to flour, cornstarch has some advantages when it comes to thickening:
- It produces a clear, glossy texture rather than a cloudy one
- It thickens at lower temperatures than flour
- It doesn’t change the color or flavor of a dish
This makes it an ideal way to thicken up tortilla soup without altering its bright, bold flavors. A small amount of cornstarch goes a long way – just a teaspoon or two is usually enough for a pot of soup.
How to use cornstarch to thicken tortilla soup
Here is a simple step-by-step guide to using cornstarch to thicken your tortilla soup:
- In a small bowl, whisk together 1-2 teaspoons cornstarch with 2 tablespoons cold water until smooth. This prevents clumping when you add it to the hot soup.
- Bring your soup to a simmer in a large pot. Make sure you’ve added all the other ingredients like tomatoes, chilies, chicken broth, onions, etc.
- Once simmering, slowly stir the cornstarch slurry into the soup. Add it in a thin, steady stream while stirring constantly to fully incorporate.
- Let the soup return to a simmer and cook for 2-3 more minutes, stirring frequently, until thickened to your desired consistency.
- Remove from heat and adjust seasoning if needed. Add any garnishes like cilantro, cheese, or tortilla strips.
The cornstarch slurry will immediately start to thicken the soup as it simmers. The longer you cook it, the thicker it will become. Keep in mind the soup will also thicken slightly as it cools.
How much cornstarch to use
As a general guideline, use:
- 1 teaspoon cornstarch for every 1 cup of soup to slightly thicken
- 2 teaspoons cornstarch per cup for a medium thickness
- 3 teaspoons per cup for a very thick, stew-like texture
Start with a smaller amount and add more as needed. You can always make the soup thicker but it’s difficult to thin it out once cornstarch is added.
Cornstarch substitution amounts
If you don’t have cornstarch on hand, these substitutions will work:
| Substitute | Ratio |
|---|---|
| All-purpose flour | 1 1/2 teaspoons flour per 1 teaspoon cornstarch |
| Arrowroot | 1 teaspoon arrowroot per 1 teaspoon cornstarch |
| Potato starch | 1 teaspoon potato starch per 1 teaspoon cornstarch |
| Tapioca flour | 2 teaspoons tapioca flour per 1 teaspoon cornstarch |
Mix the substitutes with cold water just like you would cornstarch before adding to the soup. All-purpose flour may create a slightly cloudy texture compared to clear cornstarch.
Tips for the best results
To help the cornstarch properly thicken your tortilla soup, keep these tips in mind:
- Don’t boil the soup – Boiling can cause the soup to thin out again. Maintain a gentle simmer.
- Whisk cornstarch slurry well – This prevents clumping when added to the soup.
- Add slurry slowly – Pour in a thin stream while stirring for even thickening.
- Simmer for a few minutes – This allows the starch molecules to fully swell with liquid.
- Check consistency often – Taste and adjust thickness as needed.
- Don’t overload on starch – Too much cornstarch makes things gloppy. Start with 1 tsp per cup.
Common questions
Does cornstarch thicken right away?
Cornstarch begins thickening a liquid as soon as it reaches the simmering point. However, it takes a couple minutes of simmering for the full thickening effect to develop.
Does tortilla soup need thickening?
Traditional tortilla soup has a thinner, brothy consistency. However, many people prefer a thicker, more stew-like tortilla soup. It’s completely optional to thicken it or not.
Can I make tortilla soup ahead of time?
Yes, you can make tortilla soup 1-2 days in advance. Allow it to cool completely before refrigerating in an airtight container. When ready to serve, reheat gently over medium-low heat until hot, adding more broth if needed.
Can I freeze tortilla soup?
Tortilla soup freezes well for up to 3 months. Let the soup cool completely before transferring to freezer bags or containers. Thaw in the refrigerator before reheating on the stovetop over medium heat.
Can I use flour instead of cornstarch?
All-purpose flour can be used instead of cornstarch to thicken tortilla soup. However, it may create a slightly cloudy appearance. Use 1 1/2 teaspoons of flour per 1 teaspoon of cornstarch for the equivalent thickening power.
Full tortilla soup recipe
Want the full recipe for homemade tortilla soup thickened with cornstarch? Here it is!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 2 cups water
- 1 pound boneless, skinless chicken thighs
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 1/2 teaspoons cornstarch
- 3 tablespoons cold water
- Salt and pepper to taste
- GARNISHES: tortilla strips, cilantro, avocado, lime wedges
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, and jalapeno. Cook for 5 minutes until soft.
- Stir in cumin and oregano. Cook for 1 minute until fragrant.
- Stir in crushed tomatoes, chicken broth, water and chicken thighs. Bring to a boil.
- Once boiling, reduce heat to medium-low and simmer for 15-20 minutes. Remove chicken thighs.
- When chicken is cool enough to handle, shred the meat with two forks. Return shredded chicken to soup.
- Stir in pinto beans and let simmer 10 more minutes.
- In a small bowl, whisk together cornstarch and cold water. Slowly stir into the soup.
- Bring to a simmer and cook for 2-3 more minutes until thickened. Season with salt and pepper.
- Ladle soup into bowls and top with desired garnishes like tortilla strips, cilantro, avocado, lime juice, etc. Enjoy!
Conclusion
Adding just a slurry of cornstarch and water is an easy trick to give tortilla soup a thicker, heartier texture. With a few simple steps, you can transform a thin broth-based soup into a rich, stew-like meal. Adjust the amount of cornstarch to reach your desired consistency. Keep in mind tortilla soup also continues thickening as it cools. Let the starch work its magic to give your soup a velvety texture and deeper flavors.