Tortilla Soup is a traditional Mexican soup made with corn tortilla pieces, tomato, garlic, onion, and vegetables. It can be served brothy or blended, and garnished with avocado, fresh cilantro, peppers and/or crispy tortilla strips.

Tortilla Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Straight Up Food
Total Time: 50 minutes
Yield: 6-8 (makes about 9 cups) 1x

Print Recipe

Ingredients

Scale

1 medium yellow or white onion, chopped (about 2 cups)
4 medium cloves, garlic finely chopped (about 4 teaspoons)
¼ cup tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika (mild) or chipotle powder (spicy)
4 cups water or salt-free vegetable stock
3 cups chopped fresh tomatoes (3 to 4 medium)
1 15-oz. can black beans, drained (about 1½ cups)
1 medium zucchini, chopped (about 1½ cups)
1 cup corn kernels
3 six-inch corn tortillas, cut into ½-inch squares (about 1 cup)
½ cup cilantro leaves, chopped

Cook Mode Prevent your screen from going dark

Instructions

Add a tablespoon of water to a soup pot over medium-high heat. When the water starts to sputter, add the onion, and cook while stirring for 3 to 5 minutes, until soft, adding a little water as needed. Add the garlic and stir for one minute more.
Add ¼ cup water along with the tomato paste, chili powder, cumin and paprika or chipotle powder, adding water as needed to stir easily and prevent sticking.
Stir in the 4 cups water or stock, tomatoes, beans, zucchini, corn, and cut-up tortillas. Bring to a boil. Reduce the heat to medium-low and cook for 15 minutes uncovered, stirring once during.
Serve as is (chunky/unblended), or blend all or a portion of the soup to your desired consistency using an immersion blender (or use a regular blender, being cautious with the hot soup; pour back into the soup pot). Stir in the cilantro. See optional garnish options below.

Notes

Garnish options: Additional fresh cilantro, avocado, finely chopped jalapeño peppers (or another pepper type that you like), lime juice, and/or crispy corn tortilla strips (see instructions below on how to prepare). (P.S. If you don't like cilantro, you can use parsley or basil in this recipe instead.)

To make crispy corn tortilla strips: You can bake or broil your corn tortilla strips. I usually do a low broil (so I don’t accidentally burn them). This takes me about 10 minutes, or until crisp, which is just as they are starting to brown.

Tomatoes: You can also use 2 cans diced tomatoes (undrained) instead of fresh. But it’s tomato season now, so this recipe is a good use of the fresh.

You like it hot? If you want a hot and spicier soup, feel free to add a seeded jalapeño or other chili of your choice in step 1 with the onion. You can also increase the chipotle powder amount (which is spicier than paprika).

Nutrition data below does not include any garnishes.