Sometimes all you need is a hearty and filling bowl of soup which requires minimal effort to make. So here I present to you the best Tortilla soup that will fill all your cravings.
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 fulfils all the criteria. It takes minimal effort and the reward is great.
This is 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. The key ingredient are the beans because that’s what makes the soup hearty and filling.
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. Now lets get started!
Tortilla Soup Ingredients //
For the soup:
- 2 cans Rotel tomatoes
- 2 carrots, peeled
- 1 green pepper
- 1 large onion
- 2 garlic cloves minced
- 4 cups vegetable broth
- 1 cup water
- 1 bag of frozen corn
- 1 can of black beans
- 1 can of red kidney beans
- 1/2 cup cilantro
- 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 turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
- tortilla chips
- tortilla chips
- sour cream
How to Make // The Steps
Step 1: Put the Rotel, carrots, and pepper in the food processor.
Step 2: Process until still a little chunky.
Step 3: In a large Dutch oven or pot, saute the onions and garlic until soft. Add all of the spices. Cook for one minute.
Step 4: Add the tomato mixture, broth, beans, corn, and water.
Step 5: Simmer partially covered over low heat for 30 minutes.
Step 6: Add the cilantro.
Step 7: Ladle into bowls. Optional: you can add some shredded chicken (but it won’t be vegetarian anymore!).
Step 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.
This soup tastes even better the next day and is perfect for a light lunch.
Storage and Reheating Instructions //
One of the best things about cooking up a big batch of soup is that it makes GREAT leftovers to eat the next day. And believe it or not, soup tends to taste even better the next day!
This Tortilla soup will be good to consume if you refrigerate it for up to 2-3 days or 3 months if you freeze it. All you have to do is store it in an airtight container. If you refrigerate it just heat the soup either by microwaving it or on the stove and garnish it with your favorite toppings.
If you freeze it and want to eat it in a few weeks or even a month, simply remove the container and thaw it by putting it in the fridge overnight and heat it on the stove or in the microwave until its piping hot.
What can you pair with this Soup?
Are you cooking up a feast for your family and want to add more dishes alongside this delicious soup? Don’t you worry! I have curated some great dishes that go well alongside this soup. Some dishes you can pair with this soup are the delicious Queso and finish with a Kahlua cake! Trust me, you will be showered with praise after they eat this meal!
Creamy Chicken Tortilla Soup with Step by Step Instructions | Baked Bree
Sunday 20th of September 2020
[…] recipe today relies on all-purpose flour and full-bodied chicken stock. Unlike regular tortilla soup, it gets its creamy factor by stirring in heavy cream at the very […]
Wednesday 20th of August 2014
I've made this soup probably 10 times now! So good :D
Friday 22nd of August 2014
Amazing! Thanks for letting me know, I am so glad that you like it so much.
Monday 21st of January 2013
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
Tuesday 22nd of January 2013
I always drain! Unless the recipe needs it to thicken, but this one does not.
Saturday 29th of December 2012
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!
Sunday 13th of May 2012
This sounds really good, but its in the vegetarian section and it has chicken broth in it?
Tuesday 22nd of May 2012
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.