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tortilla soup

Tortilla Soup is a flavorful and hearty Mexican dish that combines a rich broth with tender vegetables, spices, and crispy tortilla strips. It is perfect as a light meal or a starter.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Baking sheet
  • 1 Oven

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 medium tomatoes, diced
  • 4 cups chicken or vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste none salt and pepper
  • 1 cup corn kernels (fresh or frozen)
  • ¼ cup fresh cilantro, chopped
  • 1 lime, juiced
  • 4 small corn tortillas
  • 1 cup shredded cheese (cheddar or Mexican blend)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes until softened.
  • Add the diced tomatoes, chicken or vegetable broth, black beans, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  • While the soup is simmering, preheat the oven to 375°F (190°C). Cut the corn tortillas into thin strips and spread them out on a baking sheet. Lightly spray or drizzle with olive oil and season with salt. Bake for about 10-12 minutes, or until crispy and golden.
  • After 20 minutes, add the corn kernels to the soup and continue to cook for another 5 minutes. Stir in the lime juice and chopped cilantro just before serving.
  • Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, and any of your desired toppings like avocado or sour cream.

Notes

For a vegetarian version, use vegetable broth and skip the cheese or use a plant-based alternative.
This soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Adjust the seasoning according to your taste preference; add more chili powder for extra heat.