Ca Kitchen White Corn Tortilla Soup
Indulge in the vibrant flavors of Ca Kitchen White Corn Tortilla Soup, a comforting Mexican-inspired dish bursting with savory spices and fresh ingredients. This hearty soup starts with crispy, golden strips of white corn tortillas, which double as a crunchy garnish. Simmered with ripe tomatoes, aromatic garlic, and a hint of jalapeño for optional heat, the rich broth is infused with warm cumin, smoky paprika, and fragrant oregano. A squeeze of fresh lime juice and a sprinkle of cilantro brighten every spoonful, while creamy avocado and tangy queso fresco add satisfying toppings. Perfect as a main or starter, this easy-to-make tortilla soup comes together in just 45 minutes and serves as a flavorful, gluten-free crowd-pleaser.
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Recipe Information
Ingredients
- 6 pieces white corn tortillas
- 3 tablespoons vegetable oil
- 1 medium onion, finely diced
- 3 pieces garlic cloves, minced
- 1 piece jalapeño, finely chopped (optional)
- 3 medium ripe tomatoes, diced
- 5 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup cilantro, chopped
- 1 large avocado, diced
- 0.5 cup queso fresco or shredded cheese
Instructions
Cut the white corn tortillas into thin strips, about 1/4 inch wide. Set aside.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the tortilla strips and cook until crispy and golden, about 3-5 minutes. Remove and drain on a paper towel-lined plate. Reserve for garnish.
In the same pot, add the remaining 1 tablespoon of vegetable oil. Add the diced onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and chopped jalapeño (if using), and cook for another 1-2 minutes, until fragrant.
Stir in the diced tomatoes and cook for 5 minutes, allowing them to break down and release their juices.
Pour in the chicken or vegetable broth and stir well. Add the cumin, paprika, oregano, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Using an immersion blender, carefully puree the soup directly in the pot until smooth, or leave it slightly chunky if you prefer. Alternatively, transfer the soup in batches to a standard blender, then return it to the pot.
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning as needed.
To serve, ladle the soup into bowls. Garnish each serving with crispy tortilla strips, diced avocado, queso fresco or shredded cheese, and additional cilantro if desired.
Enjoy your Ca Kitchen White Corn Tortilla Soup while it's warm!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 6.8 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
