I love soup. I could eat soup for every meal. Soup is incredibly easy to make and you can use whatever you have around to make something wholesome, filling, and nutritious. This tortilla soup is just like that, it takes minimal effort and the reward is great. This not a traditional tortilla soup by any means, but that does not make me like it any less. I like to make a vegetarian version of this soup, but sometimes I will add some leftover chicken to the bowl if I have some. The beans make this soup very hearty.
Do not let the ingredient list intimidate you. Yes, it is long, but it is mostly spices and spices that you most likely have in your cabinet. This soup is warm, filling, and comforting.
2 cans Rotel tomatoes
2 carrots, peeled
1 green pepper
1 large onion
2 garlic cloves minced
1 Tablespoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 1/2 teaspoons cumin
1/2 teaspoon tumeric
1 teaspoon salt
1 teaspoon pepper
4 cups chicken broth
1 cup water
1 bag frozen corn
1 can black beans
1 can red kidney beans
1/2 cup cilantro
tortilla chips
for garnish:
avocados
tortilla chips
sour cream
cheese
limes
cilantro
Put the Rotel, carrots, and pepper in the food processor.
Process until still a little chunky.
In a large Dutch oven or pot, saute the onions and garlic until soft. Add all of the spices. Cook for one minute.
Add the tomato mixture, broth, beans, corn, and water.
Simmer partially covered over low heat for 30 minutes.
Add the cilantro.
Ladle into bowls. I added some shredded chicken to this batch.
Crush some tortilla chips on top of the soup. Garnish with sliced avocado, cheese, sour cream, cilantro, and lime wedges. A squeeze of lime juice really brightens this soup up.
This soup tastes even better the next day and is perfect for a light lunch.
Ingredients
- 2 cans Rotel tomatoes
- 2 carrots, peeled
- 1 green pepper
- 1 large onion
- 2 garlic cloves minced
- 1 Tablespoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1 1/2 teaspoons cumin
- 1/2 teaspoon tumeric
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups chicken broth
- 1 cup water
- 1 bag frozen corn
- 1 can black beans
- 1 can red kidney beans
- 1/2 cup cilantro
- tortilla chips
- for garnish:
- avocados
- tortilla chips
- sour cream
- cheese
- limes
- cilantro
Instructions
- Put the Rotel, carrots, and pepper in the food processor.
- Process until still a little chunky.
- In a large Dutch oven or pot, saute the onions and garlic until soft. Add all of the spices. Cook for one minute.
- Add the tomato mixture, broth, beans, corn, and water.
- Simmer partially covered over low heat for 30 minutes.
- Add the cilantro.
- Ladle into bowls. I added some shredded chicken to this batch.
- Crush some tortilla chips on top of the soup. Garnish with sliced avocado, cheese, sour cream, cilantro, and lime wedges. A squeeze of lime juice really brightens this soup up.
{ 43 comments… read them below or add one }
that looks delish! i might have to make this for dinner tonight!
marinda recently posted..Best of 2010 Seymour- Indiana Photographer marinda fowler
That looks really yummy. I never heard of tortilla soup, but now we are definitely going to try it out sometime! Thanks!
Karin van D. recently posted..Beauty – Eigenheid
It is really good. It reminds me of Mexican chicken soup.
Wow! Last night, my husband and I had Qdoba and I got the tortilla soup and said, “we have to make this!” and lo and behold, here is a super wonderful recipe waiting for me here! Thanks
I must have read your mind!
This looks so yummy! I’ve been wanting to make more soups, and I can’t wait to try this one! Thanks Bree!
-Marissa
Marissa recently posted..Cinnabon Cinnamon Rolls
thanks Marissa!
This looks delicious and I love how each person can customize their own bowl using the mix-ins.
Lisa recently posted..Chicken Divan and a New Linky Party
Me too. I love a customizable meal.
Yes! I have all the ingredients! This is what I’m making for supper.
Thanks!
alison recently posted..new website
great! hope that you liked it.
Looks DELICIOUS! Can’t wait to try this! Thank you!
Mia recently posted..A New Years Eve Day Rebus
you are welcome Mia!
Looks AMAZING! It’s on the menu for this week!
great! It is fast and easy.
Just added this to my list for next week. I love your recipes!
thank you Lizzy!
Just made this- it was SOOO GOOD! I’ll post about it soon! Thanks for the recipe… and I love your blog
Lizzy recently posted..Vegetarian Meals
please share the link when you do.
I made Eva Longoria’s Tortilla Soup recipe (from her restaurant, Beso) a few weeks ago and it was good. This one looks good, too – I can’t wait to try it. Thanks for sharing!
Let me know if you like it Abby.
I was just looking for a tortilla soup recipe- must be fate. I’m catering this weekend and going to make this for 80 people! I’ll let you know how it goes!! Thanks.
Kelley {mountain mama cooks} recently posted..Vanilla Bean Cake with Buttercream and Shaved Coconut
Please do!
I’m trying to loose some weight these days and I think this soup benefit me a lot. Again a mouth watering recipe and good for health too.
Shailender @ Romantic Getaways recently posted..Merry Christmas & Happy Holidays from India Darshan
I hope that it helps. This is a really healthy soup, especially if you take it easy on the toppings.
I made this for supper last night and my family LOVED it! Thanks for another great recipe Bree!
alison recently posted..recipe box
So glad Alison!
This sounds great and I want to make it, but what are Rotel tomatoes? What can be subsituted? Thanks!
Rotel are a brand of tomatoes. You can use a can of diced tomatoes instead.
Great recipe, I love Rotel tomatoes & thought the corn was an excellent addition!
Thanks Kaitlin!
I made this tonight for dinner. It was delicious, and my husband said he thought it was the best chicken tortilla soup he has ever had! I’ve never used Rotel tomatoes before. Since it has the green chilis in it already I opted to leave out the chili flakes. Also I used pinto instead of kidney beans. But those are the only minor changes I made. It was really easy to make! Thanks for the yummy soup recipe!
that is great. Glad that the hubs loved it.
I’d love to make this for my staff “Souper-Bowl” cook-off next week. Do you think I could make it ahead and put in it a crock pot for a few (like 3-4) hours on low/warm?
Absolutely. It should be fine.
I made your tortilla soup last night and it was delicious! I loved the extra kick- maybe from the rotel? Yummm. I made some yummy cornbread, but next time I will try making your taquitos! Now I’m going to eat some of the leftovers for lunch…
Thanks!
Marissa
Marissa recently posted..Dreamy Chocolate Cream Pie
great Marissa!
Hi Bree- I just re-posted this recipe on my blog with some photos! I LOVE it. So delicious and may have converted me into a leftover-lover…haha just maybe…
Thanks!
Marissa
Marissa recently posted..The Tastiest Tortilla Soup!
glad that you like it. I love that soup.
I just made this soup for dinner tonight. The only thing was, it ended up way too spicy for us (and I didn’t even add the red pepper flakes). I really love the flavors and would like to give it another try…what should I adjust? Is it the cumin that makes it so spicy?
It really is not spicy at all, or shouldn’t be anyway.
Thanks…maybe I’ll check the Rotel tomatoes more closely next time. Perhaps the variety I bought was more “medium” than “mild.” It was still yummy, it just had a definite kick!!
that might be it. I use the mild for my kids.
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