The Best Tortilla Soup Recipe | Easy and Delicious

Here is a tortilla soup recipe that is delicious and easy to make.

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Here is how to make a delicious vegetarian tortilla soup.

After the holidays, we often look for refreshing meals that are not turkey and dressing. This tortilla soup recipe fits the bill: it is savory and full of flavor, and it’s super simple to make using pantry ingredients.

So, why is this soup so good? A rich and creamy broth is filled with delicious flavors from herbs, spices, vegetables beans, and corn.

This is a recipe for vegetarian tortilla soup, which is a great place to start when you live in a household with vegetarians and non-vegetarians alike.

This soup is easy to adapt—add your favorite ingredients like cooked, chopped chicken or top a bowl of soup off with fresh avocado, sliced radishes, and tortilla crisps. Finish off with a squeeze of fresh lime juice.

The best part about this soup is that it is easy to make, and it can satisfy the tastes of vegetarians and non-vegetarians alike.

Tips on How to Make Tortilla Soup

1—Use oregano.

There are different types of oregano, including Cuban oregano, Italian oregano, and Mexican oregano. You’ll often find dried Italian oregano at the store when you go to buy a jar of herbs. If you can, buy some Mexican oregano—it adds authentic flavor to Mexican and Tex-Mex dishes.

2—Add chicken or turkey to the soup.

If you have leftovers from a holiday meal, like roasted chicken or turkey, then you can pull the meat from the bone and chop or shred it to add to the soup. Diced rotisserie chicken also tastes good in this soup. Heat the cooked meat and serve it on top of the soup, or stir it into the soup to simmer during the last 15 minutes of cooking time.

3—Serve tortilla soup toppings.

Serve tortilla soup with fresh, sliced avocado, sliced radishes, chopped cilantro, cream fresca, shredded Colby Jack cheese, or crumbled Cotija cheese.

What You’ll Need to Make Homemade Tortilla Soup

Here are some items and ingredients that can help you make tortilla soup.

Dutch Oven or Large Pot

This tortilla soup recipe makes a lot of soup, so it’s a good idea to start with a large pot. Use a Dutch oven to make your favorite winter soups. Other large pots, like stainless steel pots or nonstick pots can be great to use, too.

Pantry Ingredients

One of the first things I do once the weather turns cold, is to stock the pantry for fall and winter. This includes adding things like canned tomatoes, canned beans, cartons of beef, chicken, and vegetable stock, and dried herbs and spices. This tortilla soup recipe uses canned black beans and chickpeas, vegetable stocks, and plenty of savory seasonings.

Large Spoon

A large spoon is one of the most useful tools in the kitchen. I love having a large wooden spoon or bamboo spoon to stir soups, stews, and chili.

Spoon Rest

A spoon rest is one of my favorite things to use in the kitchen. It keeps your spoons nearby while you’re cooking, and it helps to keep your counter clean as you work.

Soup Ladle

Use a soup ladle to serve up your tortilla soup.

Soup Bowls

Shallow, wide soup bowls are a favorite way to serve hearty soups in our home.

How to Make Creamy Tortilla Soup

Heat olive oil in a large (6-quart) Dutch oven or soup pot. Add diced onion and bell pepper to the pot. Cook 4 to 5 minutes, stirring frequently, until the vegetables start to become tender.

Add garlic, jalapeño pepper, chipotle pepper, chili powder, ground cumin, smoked paprika, and oregano to the pot. Cook the ingredients for 30 seconds, stirring frequently.

Next, add black beans, chickpeas, corn, diced green chiles, diced tomatoes, and vegetable stock to the pot. Stir to combine the ingredients.

Bring the ingredients to a gentle boil. Then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until the soup ingredients are heated through and tender.

Serve tortilla soup in your favorite cozy soup bowls, topped with crispy tortilla crisps, sliced avocado, sliced radish, shredded or crumbled cheese, and fresh lime juice.

How to Make Tortilla Strips

Take 4 corn tortillas. Cut the tortillas into halves, and then cut the tortillas halves into 1/4 inch strips.

To bake: Line a rimmed baking sheet with parchment paper. Arrange the tortilla strips on the parchment paper, leaving about ¼-inch space between each strip on all sides. Bake the tortilla strips in the oven at 375 degrees Fahrenheit for 7 to 10 minutes, or until crisp.

To cook in the air fryer: Place the tortilla strips in the air fryer basket. Cook the tortilla strips at 375 degrees Fahrenheit for 7 to 10 minutes.

Here is how to make a delicious vegetarian tortilla soup.

Creamy Tortilla Soup

Course Main Course
Cuisine American, Mexican
Servings 4
Author Sweet Bacon & Pecans

Ingredients

For the tortilla crisps:

  • 12 6-inch corn tortillas
  • Cooking spray

For the tortilla soup:

  • 2 Tbsp olive oil
  • 1 medium onion peeled and chopped
  • 1 medium red bell pepper cored and diced
  • 2 cloves garlic peeled and minced
  • 1 jalapeño pepper cored and diced
  • 2 chipotle peppers chopped
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 taps smoked paprika
  • 1 tsp dried oregano
  • 1 15 oz. can black beans rinsed and drained
  • 1 15 oz. can chickpeas or garbanzo beans rinsed and drained
  • 1 15 oz can Southwestern-style sweet corn with peppers
  • 1 4 oz. can diced mild green chiles
  • 1 14.5 oz. can diced fire-roasted tomatoes
  • 4 cups vegetable stock
  • ½ cup half and half

Instructions

  • Heat olive oil in a large (6-quart) Dutch oven or soup pot. Add diced onion and bell pepper to the pot. Cook 4 to 5 minutes, stirring frequently, until the vegetables start to become tender.
  • Add garlic, jalapeño pepper, chipotle pepper, chili powder, ground cumin, smoked paprika, and oregano to the pot. Cook the ingredients for 30 seconds, stirring frequently.
  • Next, add black beans, chickpeas, corn, diced green chiles, diced tomatoes, and vegetable stock to the pot. Stir to combine the ingredients.
  • Bring the ingredients to a gentle boil. Then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until the soup ingredients are heated through and tender.
  • Serve tortilla soup in your favorite cozy soup bowls, topped with crispy tortilla crisps, sliced avocado, sliced radish, shredded or crumbled cheese, and fresh lime juice.

How to Make Tortilla Crisps

  • Take 4 corn tortillas. Cut the tortillas into halves, and then cut the tortillas halves into 1/4 inch strips.
  • To Bake: Line a rimmed baking sheet with parchment paper. Arrange the tortilla strips on the parchment paper, leaving about ¼-inch space between each strip on all sides. Bake the tortilla strips in the oven at 375 degrees Fahrenheit for 7 to 10 minutes, or until crisp.
  • To cook in the air fryer. Place the tortilla strips in the air fryer basket. Cook the tortilla strips at 375 degrees Fahrenheit for 7 to 10 minutes.

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Credits
  • Photo by amberleeknight / Canva
  • Photos are for illustration purposes only.

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