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Comforting Tortilla Soup

  • Author: Jenna Edminston
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


  • 3 corn tortillas
  • 1/2 teaspoon olive oil
  • 1 pinch sea salt
  • 1 teaspoon olive oil
  • 1 clove garlic (minced)
  • 1/2 onion (chopped)
  • 1/2 cup corn
  • 1 can (14.5ozblack beans)
  • 1 can (14.5oz fire roasted tomatoes)
  • 3 cups chicken broth
  • 1/2 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 juice of lime
  • Topping: cheese (sour cream, avocado, fresh cilantro)


  1. Preheat oven to 375. Line baking sheet with parchment paper
  2. Cut tortillas into 1/4 inch strips and coat with olive oil. Spread out onto baking sheet so none are touching.
  3. Sprinkle with sea salt and bake for 10 minutes or until golden brown. Remove from oven and let cool.
  4. In a medium pot heat olive oil over medium heat.
  5. Add in garlic and onion – saute until tender.
  6. Add in seasonings, tomatoes, black beans and corn. Stir until warmed and coated with seasoning.
  7. Pour in broth and bring to a simmer. Cook on medium-low for 20 minutes.
  8. Squeeze in lime juice before serving and adjust seasonings if needed.
  9. Place a few tortilla strips in a bowl and pour soup on top. Top with desired toppings.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main, Soup
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