Tortilla Soup

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.

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Tortilla Soup


Scale

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.

55 Comments

  • 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 πŸ™‚

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

    -Marissa

    Reply
  • 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!

    Reply
    • I hope that it helps. This is a really healthy soup, especially if you take it easy on the toppings.

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

    Reply
    • Rotel are a brand of tomatoes. You can use a can of diced tomatoes instead.

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

    Reply
  • 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!

    Reply
  • 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?

    Reply
  • 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… πŸ™‚

    Thanks!

    Marissa

    Reply
  • 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

    Reply
  • 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?

    Reply
      • 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!!

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

    Reply
    • 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.

      Reply
  • 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!

    Reply
  • To drain the beans or not to drain the beans, that is the question πŸ™‚ 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

    Reply
    • I always drain! Unless the recipe needs it to thicken, but this one does not.

      Reply
    • Amazing! Thanks for letting me know, I am so glad that you like it so much.

      Reply

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