Soups & Stews
This bat wing soup recipe transforms classic seafood into a crispy, smoky masterpiece that balances tender squid with golden tortilla strips—a fusion of Mexican and coastal flavors.
The secret lies in properly cleaning and slicing fresh squid wings, then simmering them in a rich tomato broth until just tender. What makes this dish special is the crispy tortilla topping, which adds texture and a satisfying crunch that contrasts beautifully with the silky soup base.
Traditional methods meet modern twists here, starting with a smoky tomato base that builds depth through slow simmering. The recipe calls for fresh squid or cuttlefish, cleaned and sliced into delicate wings that cook in minutes.
Meanwhile, the tortilla strips achieve their signature crispiness through a quick fry, ensuring they hold up perfectly when placed atop the warm broth. This dish is pescatarian-friendly and packed with umami from garlic, cumin, and a touch of chili powder.
The result is a soup that's restaurant-quality at home—each spoonful delivers tender squid, aromatic broth, and crispy tortilla strips that add a satisfying bite. The smoky tomato base carries all the flavors, while the tortilla topping elevates the dish into something truly special.
Perfect for a cozy weeknight dinner or an impressive meal for guests, this recipe proves seafood can be both elegant and approachable.
For an extra layer of flavor, consider garnishing with fresh cilantro, lime wedges, or a drizzle of avocado crema. The crispy tortilla strips can also be prepped ahead and reheated just before serving to maintain their texture. Let's dive into the steps to create this standout dish!
Ingredients for bat wing soup
Fresh seafood meets smoky Mexican flavors in this standout soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Squid Wings 🦑 | 1 ½ lb | Cleaned, wings sliced lengthwise |
| Large Corn Tortillas 🌽 | 6 whole | For crispy strips, cut into strips |
| Canned Tomato Sauce 🍅 | 2 cups | San Marzano preferred for richness |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 1 tbsp | Adjust for heat preference |
| Olive Oil 🫒 | ½ cup | Extra-virgin for frying |
| Vegetable Broth 💧 | 2 cups | Low-sodium preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
| Lime 🍋 | 1 whole | Juiced for brightness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Avocado Oil 🫒 | ¼ cup | For crispy tortilla strips |
The squid wings are the star—look for fresh, plump squid at seafood markets or well-stocked grocery stores like Whole Foods. If you're not comfortable cleaning them yourself, many markets will do it for you. For the tortillas, Mission brand or La Tortilla Factory are my go-tos—they hold up best during frying. The tomato sauce is where the smoky depth comes from, so San Marzano tomatoes make all the difference. If you can't find them, any high-quality canned tomatoes will work, but don't skimp on quality here.
No fresh squid? Cuttlefish works perfectly—it has a similar texture and flavor profile. For the tortilla strips, if you don't have avocado oil, vegetable oil or lard will work, but avocado oil gives the best crispiness. The cumin and chili powder can be adjusted to taste—start with the amounts listed, then add more if you like it spicier. For the broth, low-sodium is key—you'll be adding salt later. If you're short on time, you can use canned tomato broth instead of fresh tomatoes and broth, but homemade is definitely worth it for that restaurant-quality taste.
The tortilla strips can be prepped ahead and stored in an airtight container for up to 2 days—just reheat in the oven at 350°F for 5-10 minutes to restore crispiness. The soup base keeps well in the fridge for 3-4 days, and the squid can be cooked ahead and reheated gently. For serving, I like to keep the tortilla strips separate until the last minute so they stay perfectly crispy. Garnish with fresh cilantro and lime just before serving to keep everything vibrant.
Why You'll Love This Recipe
- I’ll be real: this soup comes together in the same pot where the squid sizzles. Toss in the tortilla strips, let them soak up that rich tomato-cumin sauce, and boom—done. No extra pans, no stress, just ridiculously good results in under 40 minutes.
- Tortilla-Crusted Magic: Honestly, the squid wings wrapped in crispy tortilla strips? That crunchy, golden bite is everything—no deep-frying required, just a quick dip in seasoned batter. The cumin and garlic cloves in the simmering tomato sauce tie it all together like a flavor hug.
- One-Pot Wonder: I’ll be real: this soup comes together in the same pot where the squid sizzles. Toss in the tortilla strips, let them soak up that rich tomato-cumin sauce, and boom—done. No extra pans, no stress, just ridiculously good results in under 40 minutes.
- Weeknight Workhorse: Between us, this is my go-to when I’m too tired to plan. The squid cooks fast, the tortillas add texture without fuss, and leftovers reheat like a dream—just stir and serve. (Yes, even on a Tuesday night when takeout feels impossible.)
Step-by-step instructions for crispy tortilla strips over smoky tomato base
Here's the method to create restaurant-worthy crispy tortilla strips with a rich, smoky tomato broth foundation.
Prepare the Squid Wings and Tortilla Strips
First, slice the 1.5 lb fresh squid wings lengthwise into thin strips, removing any remaining membrane. Pat them completely dry with paper towels—this ensures they crisp up perfectly when fried. In a small bowl, toss the squid strips with 1 tbsp ground cumin, 1 tbsp chili powder, 1 tsp salt, and 0.5 tsp black pepper until evenly coated. Let them marinate for 10 minutes while you prepare the tortilla strips.
Cut the 6 whole large corn tortillas into ½-inch wide strips. Arrange them on a baking sheet lined with parchment paper, brushing each side lightly with 0.25 cup avocado oil using a pastry brush. Bake at 375°F for 8-10 minutes, flipping halfway, until they're golden and crispy. Remove and set aside on a wire rack to cool completely—this prevents sogginess when added to the soup later.
Build the Smoky Tomato Base
Heat 0.5 cup olive oil in a large Dutch oven over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned—burnt garlic will make the soup bitter. Immediately add the 2 cups canned tomato sauce and 2 cups vegetable broth, stirring to combine. Bring to a gentle simmer and let cook uncovered for 10 minutes to allow the flavors to meld.
While the sauce simmers, toast the 1 tbsp ground cumin and 1 tbsp chili powder in a dry skillet over low heat for 1 minute until aromatic. Stir these toasted spices into the simmering sauce. Taste and adjust seasoning with additional salt or black pepper as needed. The base should be rich, slightly thickened, and deeply flavorful.
Fry the Squid and Assemble the Soup
Heat 0.25 cup avocado oil in a separate skillet over medium-high heat until shimmering but not smoking. Working in batches, fry the marinated squid strips for 1-2 minutes per side until golden and crispy. Drain on paper towels and set aside. The squid should be cooked through but still tender—overcooking will make them rubbery.
Return the simmering tomato base to a gentle boil. Add the crispy tortilla strips and cooked squid to the pot, stirring gently to coat everything in the sauce. Let the soup simmer together for 3-4 minutes** until the tortilla strips soften slightly but remain crisp in places. The contrast between the crispy strips and tender squid is what makes this dish special.
Finish and Serve
Remove the soup from heat and stir in the juice of 1 whole lime and 0.25 cup chopped fresh cilantro. The lime brightens the rich tomato base, while the cilantro adds freshness. Taste again and adjust seasoning if needed—this is your final chance to balance the flavors before serving.
Ladle the soup into bowls, ensuring each serving gets an even distribution of crispy tortilla strips and squid. Garnish with additional cilantro if desired. Serve immediately while the tortilla strips are still crispy and the squid is warm. The combination of textures—crispy, tender, and silky—makes this a truly satisfying dish.
Pro Tips For Making Bat Wing Soup
- CHAR THE SQUID FIRST: Squid wings need a quick sear in very hot oil (375°F/190°C) for just 30 seconds per side—any longer and they’ll rubberize. I learned this the hard way after serving chewy wings that tasted like overcooked shoe leather. Flip them fast and pull them out before they turn opaque.
- SALT THE TOMATO SAUCE: Canned tomato sauce is bland by default—add 1½ teaspoons of salt as you heat it, not after. The acidity needs time to mellow, and this balances the cumin without making the soup taste like a science experiment. Skip this, and your soup will taste like it’s missing something.
- TOAST THE TORTILLAS LOW: Warm the tortillas over low heat for 2-3 minutes per side until pliable, not crispy. High heat burns them before they soften, and you’ll end up with brittle, flavorless shells. A damp towel over them while toasting keeps them from drying out—trust me, it’s worth the extra 30 seconds.
- STIR THE CUMIN IN: Toast the cumin in a dry pan for 30 seconds until fragrant, then grind it fresh (or use freshly ground) and stir it into the sauce while it simmers. Pre-ground cumin loses punch fast, and adding it raw just makes the soup taste dusty. This step makes the difference between "meh" and "wow."
Troubleshooting your bat wing soup
Squid Too Tender?
If your squid turns out mushy instead of tender, it likely overcooked during frying. The key is timing—squid cooks in 1-2 minutes per side over medium-high heat. Use a meat thermometer to confirm it reaches 145°F internal temperature.
Patting the squid completely dry before frying also prevents steaming. For extra insurance, fry in batches to avoid overcrowding the pan. 🔥
Broth Too Thin?
A watery broth can happen if you don't simmer the tomato base long enough. After adding the sauce and broth, let it reduce uncovered for 15-20 minutes to thicken naturally.
If it's still too thin, remove the pot from heat and whisk in 1 tbsp cornstarch mixed with 2 tbsp water. Return to low heat and stir until thickened. For deeper flavor, toast the spices in the dry skillet for 2 minutes instead of 1. ✨
Tortilla Strips Soggy?
Soggy tortilla strips are usually caused by adding them to the soup too early or not cooling them properly. Let the baked strips cool completely on a wire rack before adding them to the broth.
If they soften too quickly, remove them from the soup just before serving and place them on top. For extra crispiness, fry them in avocado oil instead of baking, or sprinkle them with 1 tsp cornstarch before baking. 💫
Flavor Too Mild?
If your soup lacks depth, consider these adjustments: Toast the cumin and chili powder for 2 minutes instead of 1 to intensify their flavors. Add a pinch of smoked paprika or a ½-inch piece of chipotle pepper in adobo sauce to the tomato base.
For umami, stir in 1 tbsp soy sauce or 1 tsp fish sauce (if pescatarian-friendly). Finally, finish with a squeeze of lime juice and fresh cilantro just before serving. 🌶️
Oil Too Smoky?
If your oil starts smoking while frying the squid, reduce the heat to medium and let it stabilize. Smoky oil can overpower the dish. For a cleaner flavor, use avocado oil or light olive oil (not extra-virgin) for frying.
If the oil does smoke, remove the pan from heat for 30 seconds to let it cool slightly before continuing. Always use a deep skillet with high sides to prevent splatter. 💡
Squid Sticking Together?
Squid clumping usually happens if it's not patted dry enough or if the marinade is too wet. After slicing, pat the squid with paper towels until completely dry. When tossing with spices, use just enough marinade to coat without pooling.
For extra insurance, separate the squid strips on a baking sheet before frying. If they stick during frying, avoid overcrowding the pan—work in small batches for even cooking. 💪
Nutrition facts
Frequently asked questions
Can I substitute cuttlefish for squid in this recipe?
Cuttlefish works perfectly as a 1:1 substitute for squid in this recipe. Both have a similar tender texture and mild flavor, making them ideal for soups. Just ensure you clean and slice them the same way—lengthwise strips that are about ¼-inch thick. The cooking time remains identical, so no adjustments are needed.
How do I properly clean and prepare squid wings?
Start by removing the head and internal organs, then rinse the body under cold water. Pat dry thoroughly with paper towels to remove any remaining moisture. Slice the body lengthwise into thin strips, removing the quill (pen) if still attached. For extra crispiness, pat them dry again after slicing—this prevents steaming during frying.
Can I make this soup ahead of time?
Yes, but with a few key adjustments. Prepare the smoky tomato base up to 2 days ahead and refrigerate. On serving day, reheat gently and add the crispy tortilla strips and squid just before serving to maintain their texture. For the tortilla strips, bake them fresh or store in an airtight container for up to 2 days, reheating at 350°F for 5 minutes to restore crispiness.
What's the best way to store leftovers?
Store the soup base (without tortilla strips) in an airtight container in the fridge for 3-4 days. For the tortilla strips, keep them separate in a sealed container for up to 2 days. Reheat the soup base separately and add the tortilla strips just before serving. If freezing, only freeze the soup base—tortilla strips lose crispiness when frozen.
Can I make this recipe without corn tortillas?
For a gluten-free option, use rice paper wrappers or lettuce leaves instead of tortillas. If you prefer a similar texture, try flour tortillas, but they won't be as crispy. For extra crunch, bake or fry plantain chips and add them to the soup. The key is maintaining a crispy element to contrast the silky broth and tender squid.