Description
A flavorful and comforting Mexican-inspired tortilla soup with a rich tomato base, crispy tortilla strips, and fresh toppings.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken, shredded (optional)
- 6 corn tortillas, cut into strips
- Salt and pepper to taste
- Toppings: avocado, cilantro, lime wedges, sour cream
Instructions
- Heat olive oil in a pot over medium heat. Add onion, garlic, and jalapeño. Cook until softened.
- Stir in cumin and chili powder. Cook for 1 minute.
- Add diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- While soup simmers, fry tortilla strips in oil until crispy. Drain on paper towels.
- Add shredded chicken (if using) to the soup. Season with salt and pepper.
- Serve hot, topped with crispy tortilla strips, avocado, cilantro, lime, and sour cream.
Notes
- For a vegetarian version, omit chicken and use vegetable broth.
- Adjust spice level by adding more or less jalapeño.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 40mg
Keywords: tortilla soup, Mexican soup, easy soup recipe