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Tortilla soup

A tomato based, hearty soup topped with strips of baked corn tortilla and a selection of other yummy toppings
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 people
Calories 288 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 3 cloves of garlic (minced)
  • 1 jalapeño (seeded and diced)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika powder
  • 3 cups homemade tomato sauce* (or sub 1 can of crushed tomatoes)
  • 2 large tomatoes diced
  • 250 gr beans (made from scratch*) (or sub 1 can red or black beans, drained)
  • 1 can corn (drained)
  • 2 bay leaves
  • 3 cups (homemade*) broth
  • 1 double chicken breast (optional)
  • 1/2 cup bell pepper (diced) (optional)
  • 2 celery sticks (diced) (optional)
  • 1/2 cup carrots (diced) (optional)

Toppings/ garnishing:

  • 4 corn tortillas (cut into strips)
  • 1/2 avocado (cubed) (optional)
  • 2 limes (cut into wedges) (optional)
  • 1/4 cup vegan cream cheese* (optional)
  • 1/2 cup grated cheese (of choice) (optional) (sub vegan parmesan or nutritional yeast)
  • 1 jalapeño (diced) (optional)
  • 1/4 cup (homemade*) tomato salsa (optional)

Instructions
 

  • Preheat oven to 360F/180C.
  • In a large soup pot heat up the olive oil. Add onion, garlic and jalapeño until onion is translucent and soft.
  • If adding extra vegetables (carrot, bell pepper, celery) add them now and give them a quick stir.
  • Add remaining ingredients (if you are making a kid friendly version only add 1 cup of tomato sauce) and simmer 20-25 minutes or until chicken is cooked through. Leave chicken out if you want to keep your soup vegan.
  • In the meantime lightly grease a baking tray and place the tortilla strips on it. Bake for 8-10 minutes. Flip the strips over and bake for another 2-3 minutes. Remove from the oven and transfer to a plate lined with paper towel to catch any remaining oil. Set aside.
  • Remove chicken breast from the soup pot and shred it.
    If you are making a picky eater's version, divide the soup (1/3 and 2/3). Add the rest of the tomato sauce to the 1/3 and blend this soup.
    Add the chicken back to the pot (2 pots if you divided the soup) and cook for another 3-5 minutes. Remove the bay leaves before serving.

Garnishing:

  • Top each soup bowl with tortilla strips and any other toppings. I usually serve all the toppings on small platters so everyone can add whatever they like. Enjoy!

Notes

Serves: 6-8 ppl depending on serving size (starter or main course)
* These are the links to all the homemade ingredients to this soup: homemade tomato salsa, beans from scratch, vegan cream cheese, oven roasted tomato sauce
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
 
Keyword gluten free, vegan option