This tortilla soup is so comforting and fun, thanks to all the delicious toppings.
What I love most about this soup is how easy it is to prepare. It takes minimal effort and comes together in no time at all. All the ingredients you probably have in your pantry now! I love topping this soup with fresh delicious ingredients like avocado, fresh cilantro and an extra squeeze of lime juice.
The tortilla strips are lightly baked with minimal olive oil and a small pinch of sea salt. You can just top your soup with the baked tortilla chips but I’m obsessed with adding some to the bottom of the bowl and pouring the soup over the strips. They become slightly soft and add a wonderful texture to the soup. I also always use fire roasted tomatoes with this soup. It lends so much flavor and richness. If you don’t like the whole tomatoes in your soup I often put the tomatoes in a food processor and slightly pulse them to crush. 
Comforting Tortilla Soup
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A simple, hearty soup perfect for a chilly evening. Topped with your favorite fixings for a customizable bowl of deliciousness.
Ingredients
- 3 corn tortillas
- 1/4 tsp olive oil
- 1 pinch sea salt
- 1 tsp (5 ml) olive oil
- 1 clove garlic
- 1/8 cup onion
- 1/2 cup corn
- 1 cans (411 g) black beans
- 1 cans (411 g) fire roasted tomatoes
- 3 cups (710 ml) chicken broth
- 1/4 tsp paprika
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) salt
- 1/4 tsp pepper
- 1 juice of lime
- cheese, sour cream, avocado, fresh cilantro
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut tortillas into 1/4 inch strips, coat with olive oil, and spread them onto the baking sheet so none are touching.
- Sprinkle with sea salt and bake for 10 minutes, or until golden brown. Remove from oven and let cool.
- In a medium pot, heat olive oil over medium heat.
- Add in garlic and onion; sauté until tender.
- Add in seasonings, tomatoes, black beans, and corn. Stir until warmed and coated with seasoning.
- Pour in broth and bring to a simmer. Cook on medium-low heat for 20 minutes.
- Squeeze in lime juice before serving and adjust seasonings if needed.
- Place a few tortilla strips in a bowl and pour soup on top. Top with desired toppings.
Notes
- For a smokier flavor, use chipotle powder in place of some of the chili powder.
- To make this soup vegetarian, substitute vegetable broth for chicken broth.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
Can I use canned tomatoes instead of fire roasted tomatoes?
Yes, you can use canned tomatoes, but fire roasted tomatoes add a unique depth of flavor that enhances the soup. If using regular canned tomatoes, consider adding a bit of smoked paprika to mimic that flavor.
What is the best way to prepare the tortilla strips for the soup?
Lightly bake the tortilla strips with minimal olive oil and a pinch of sea salt until they are crispy. For added texture, you can place some strips at the bottom of the bowl before pouring the soup over them.
How can I adjust the soup if I don’t want whole tomatoes in it?
If you prefer a smoother texture, pulse the fire roasted tomatoes in a food processor to crush them before adding them to the soup.
