Tomato Tortilla Soup
Dive into a bowl of comforting Tomato Tortilla Soup, a vibrant and flavor-packed recipe that combines smoky, spiced fire-roasted tomatoes with crispy homemade tortilla strips for the ultimate cozy meal. Perfectly seasoned with cumin and smoked paprika, this soup offers a rich, velvety base enhanced by tangy lime juice and optional tender shredded chicken for added protein. Topped with creamy avocado, fresh cilantro, melty cheddar cheese, and a dollop of sour cream, every spoonful delivers a satisfying balance of bold flavors and hearty textures. Ready in just 45 minutes, this easy-to-make soup is ideal for weeknight dinners or meal prep and will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 28 ounces canned fire-roasted tomatoes
- 4 cups vegetable broth
- 4 corn tortillas
- 2 tablespoons lime juice
- 1 cup cooked shredded chicken (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 avocado, diced
- 0.25 cup fresh cilantro, chopped
- 0.5 cup cheddar cheese, shredded
- 0.25 cup sour cream
Instructions
Preheat your oven to 375°F (190°C).
Slice the corn tortillas into thin strips and spread them evenly on a baking sheet. Lightly drizzle them with 1 tablespoon of olive oil and toss to coat.
Bake the tortilla strips in the preheated oven for 8-10 minutes, or until they are golden and crispy. Set aside to cool.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion and sauté for 5-6 minutes, until softened and translucent.
Stir in the minced garlic, cumin powder, and smoked paprika, cooking for 1 minute until fragrant.
Pour in the canned fire-roasted tomatoes and vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth, or transfer it to a blender to blend in batches. Be careful when blending hot liquids.
Return the soup to the pot, and stir in the lime juice, salt, and black pepper. If using shredded chicken, add it now and cook for an additional 5 minutes until heated through.
To serve, ladle the soup into bowls. Top each bowl with a handful of crispy tortilla strips, diced avocado, chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.
Serve immediately and enjoy your Tomato Tortilla Soup!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1165 mg | 25% | |
*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.
