Tortilla Tomato Soup
Warm, cozy, and bursting with bold flavors, this Tortilla Tomato Soup is a tantalizing twist on classic comfort food. Made with wholesome ingredients like fire-kissed canned tomatoes, aromatic spices, and freshly fried tortilla strips, this one-pot recipe strikes the perfect balance between smoky, tangy, and savory. A silky blend of vegetable broth, cumin, smoked paprika, and a splash of fresh lime juice creates a rich and flavorful base, while crispy tortilla strips, creamy avocado slices, and vibrant cilantro add irresistible texture and freshness. Ready in just 40 minutes, this vegetarian soup is an easy, hearty meal that’s perfect for busy weeknights or casual entertaining. Serve it piping hot and watch it disappear—it’s a crowd-pleaser you’ll make again and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 cans canned diced tomatoes (14 oz)
- 4 cups vegetable broth
- 2 tablespoons fresh lime juice
- 4 pieces corn tortillas
- 1 large avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 3 tablespoons cooking oil for frying
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for another 1–2 minutes, until fragrant.
Add the canned diced tomatoes with their juices and the vegetable broth. Stir to combine.
Bring the mixture to a simmer, reduce the heat to low, and let it cook uncovered for 15 minutes to allow the flavors to develop.
Meanwhile, prepare the tortilla strips. Slice the corn tortillas into thin strips.
Heat the cooking oil in a skillet over medium-high heat. Add the tortilla strips in batches and fry for 1–2 minutes per side, or until crispy and golden. Remove and drain on paper towels.
Once the soup has simmered, use an immersion blender to puree it until smooth. If using a standard blender, allow the soup to cool slightly before blending in batches.
Return the soup to the pot and stir in the fresh lime juice. Season with salt and black pepper to taste.
Ladle the soup into bowls. Top with crispy tortilla strips, avocado slices, and a sprinkle of chopped cilantro.
Serve immediately and enjoy your Tortilla Tomato Soup!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5830 mg | 253% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 45.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4862 mg | 103% | |
*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.
