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    Homemade Tortillas

    I don’t know about you but when you live in Texas you’ve likely had tortillas as a taco, burrito, or quesadilla.

    Tortillas are the perfect accompaniment for any dish. They can be eaten with eggs to make the perfect breakfast burrito, tasty with melted butter for the perfect snack, and delicious to have as a taco topped with protein and fresh vegetables. I even like them with honey although Alex doesn’t approve of them eaten that way!

    In my home, we always have a supply of tortillas. My family loves them so much that I learned a homemade recipe from my mother-in-law and then personalized it to make it mine. All you need are the basic ingredients of flour, salt, oil, and water. I use 3 types of flour but if you prefer to have white tortilla, you can use only the all-purpose flour. For wheat tortilla, you can use four cups all-purpose flour and two cups whole wheat flour.

    I’m always guilty of having them with honey (proof is in the pictures)! This is a healthy and easy to make recipe. If you make them, leave a comment and let me know how they turned out!



    • 4 cups all-purpose flour
    • 3/4 cup whole wheat flour
    • 1/4 cup rice flour
    • 1. 5  tsp salt
    • 3/4 cup oil
    • 2 cups water (lukewarm)



    • Mix dry ingredients together.
    • Add oil to mixture.
    • Gradually add in water and knead until consistency forms a soft dough
    • Let dough rest for 5 mins.
    • Cut dough and roll into small balls and cover with cloth to keep moist.
    • When ready to make, use rolling pin to flatten tortilla into a round shape.
    • Put on hot griddle for 1-2 mins on each side.
    • Wrap tortilla in a cloth to keep warm.  Serve when ready.
    My guilty little secret; having tortillas with honey! They really ARE YUMMY!

    Okay, I don’t always have honey with my tortillas.  Here is proof of how you can dress them up with about anything!

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    Hearty Chicken Tortilla Soup

    It’s been a few months since I made some chicken tortilla soup, but as the temperatures drop and the days get shorter, all I crave is tea and soup.  Ginger or peppermint tea and soup! While Alex and I don’t always agree on all food choices, we do agree on soup (any soup except peanut butter soup, of course, which I love).  So this was the perfect weekend to make a delicious hearty tortilla soup.

    I love how wholesome and comforting it is, and how incredibly full I get on all the rich vegetables, chicken, broth and tortilla strips.  It’s wonderful. Consider this my inspired version.

    I hope you guys love this tortilla soup as much as I do!  It is light, savory, delicious, comforting, and perfectly spiced.

    If you try this recipe, let me know! Leave a comment, rate it, pin it, and don’t forget to tag a photo #louisemillen on instagram!



    15 mins             40 mins                  55 mins

    (Serves:  4-6)


    • 3 cloves of garlic, minced
    • 4 roma large tomatoes, diced
    • 1 medium onion, chopped
    • 11/2 tablespoon ground cumin
    • 11/2 tablespoon chili powder
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 2 bay leaves
    • 3 medium corn on the cob, boiled (cut corn off the cob once cooked)
    • 3 tablespoon coconut oil
    • optional: 2 chicken breast from one rotisserie-baked chicken, cubed or shredded
    • optional: 6-7 cups chicken stock (substitute with vegetable broth if making plain tortilla soup)


    • 1-2 avocados, sliced
    • 6-8 corn tortillas, sliced and fried crisp
    • 1/4 cup fresh cilantro
    • optional: 1/4 lime (squeeze in soup bowl when ready to eat)
    • optional: queso fresco, crumbled (substitute with shredded cheese)


    • Heat a large pot over medium-high heat. Once hot, add oil, garlic and onion.  Sauté, stirring occasionally for 5-8 minutes, or until the onion has developed a slight sea
    • Add cumin and chile powder. Sauté an additional 2 minutes. Then add the tomatoes, bay leaves, chicken, chicken broth, and cayenne pepper.
    • Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 30 minutes, stirring occasionally. Add corn 5 minutes before soup is ready.
    • Taste broth and adjust seasoning as needed, add salt depending on saltiness of broth.
    • While soup simmers, fry tortillas for topping.  In a small skillet, add 1/4 cup oil. Once hot, add the tortilla strips.  Cook until golden brown.
    • To serve, top broth in two bowls (if serving for two), add desired toppings.
    • Soup is best when served fresh, though broth can be stored (separate from toppings) in the refrigerator for up to 3 days.