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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
Servings: 6 people
Course: Main Course, Soup
Cuisine: Mexican
Calories: 288
Ingredients Method Notes

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)

Method
 

  1. Preheat oven to 360F/180C.
  2. In a large soup pot heat up the olive oil. Add onion, garlic and jalapeño until onion is translucent and soft.
  3. If adding extra vegetables (carrot, bell pepper, celery) add them now and give them a quick stir.
  4. 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.
  5. 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.
  6. 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:
  1. 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