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tortilla soup recipeI 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.

tortilla soup recipe2 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

tortilla soup recipe Put the Rotel, carrots, and pepper in the food processor.

tortilla soup recipeProcess until still a little chunky.

tortilla soup recipeIn 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.

tortilla soup recipeSimmer partially covered over low heat for 30 minutes.

tortilla soup recipeAdd the cilantro.

tortilla soup recipeLadle into bowls.  I added some shredded chicken to this batch.

tortilla soup recipeCrush 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.

tortilla soup recipeThis soup tastes even better the next day and is perfect for a light lunch.

Tortilla Soup

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

  1. Put the Rotel, carrots, and pepper in the food processor.
  2. Process until still a little chunky.
  3. In a large Dutch oven or pot, saute the onions and garlic until soft. Add all of the spices. Cook for one minute.
  4. Add the tomato mixture, broth, beans, corn, and water.
  5. Simmer partially covered over low heat for 30 minutes.
  6. Add the cilantro.
  7. Ladle into bowls. I added some shredded chicken to this batch.
  8. 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.
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53 Responses to Tortilla Soup

  1. marinda says:

    that looks delish! i might have to make this for dinner tonight!

  2. Karin van D. says:

    That looks really yummy. I never heard of tortilla soup, but now we are definitely going to try it out sometime! Thanks!

  3. Melody says:

    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 :)

  4. Marissa says:

    This looks so yummy! I’ve been wanting to make more soups, and I can’t wait to try this one! Thanks Bree!

    -Marissa

  5. Lisa says:

    This looks delicious and I love how each person can customize their own bowl using the mix-ins.

  6. alison says:

    Yes! I have all the ingredients! This is what I’m making for supper. ;) Thanks!

  7. Mia says:

    Looks DELICIOUS! Can’t wait to try this! Thank you!

  8. Alyssa says:

    Looks AMAZING! It’s on the menu for this week!

  9. Lizzy says:

    Just added this to my list for next week. I love your recipes!

  10. Abby says:

    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!

  11. 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.

  12. 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. ;)

  13. alison says:

    I made this for supper last night and my family LOVED it! Thanks for another great recipe Bree!

  14. Paula says:

    This sounds great and I want to make it, but what are Rotel tomatoes? What can be subsituted? Thanks!

  15. [...] was not going to share this version, but it is too delicious not too.  I served these alongside my Tortilla Soup and it is quite possibly the best soup and grilled cheese combo on the [...]

  16. Kaitlin says:

    Great recipe, I love Rotel tomatoes & thought the corn was an excellent addition!

  17. Lynn says:

    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!

  18. Megan says:

    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?

  19. Marissa says:

    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

  20. Marissa says:

    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

  21. [...] was not going to share this version, but it is too delicious not too.  I served these alongside my Tortilla Soup and it is quite possibly the best soup and grilled cheese combo on the [...]

  22. [...] found the original recipe from Baked Bree, but I changed a few things to make it fit our tastes. You should feel free to do the same thing! [...]

  23. Janice says:

    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?

  24. [...] The chicken shreds very easily and tastes great piled into a tortilla with guacamole, black beans, sour cream and cheese. I didn’t take a photo myself because the light in my kitchen during the winter is pretty awful so I will borrow one from Chocolate Therapy, which is where the recipe was featured. The best part is it leaves plenty of leftovers for tortilla soup. My favorite recipe can be found on bakedbree.com. [...]

  25. ceara says:

    This sounds really good, but its in the vegetarian section and it has chicken broth in it?

    • bakedbree says:

      Obviously change out the broth. If you are a vegetarian you know how easy that is to do, so no need to make a big deal about it.

  26. Ayla says:

    So yummy! Some changes I made; I skipped the food processer step and just diced my green peppers and carrots. I also added 1 jalapeno pepper and a small can of diced green chilies. I skipped the water and just upped the broth to 5 cups. I also added a squirt of concentrated tomato paste into the veggie and spice mixture as it cooked. Forgot to add the corn, but I think I will add some tomorrow. Delish!

  27. jen says:

    To drain the beans or not to drain the beans, that is the question :) Just wondering what you do. I’ll probably do a 1/2 way drain. Also, I just had to inhale the delicious aroma of the spices blended together and I’m pretty sure I got some chili pepper inside my right nostril! worth it though

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