Read reviews (1)
Rate recipe
Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.
This recipe is:
Quick
Nutritional Facts 1 serving (1-1/4 cups) equals 269 calories, 16 g fat (2 g saturated fat), 1 mg cholesterol, 1,018 mg sodium, 27 g carbohydrate, 4 g fiber, 7 g protein.
Originally published as Tortilla Soup in Country Extra January 1994, p49
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 04, 2013 by tupw7
This is the best tortilla soup recipe I've made. Most tortilla soups are heavy and too filling as first course. This one is not; rather it is light, healthy, and full of flavor. The coriander adds a distinct but not overbearing taste. I did increase the amount of cumin to 1 tsp., and added a can of black beans and some corn. Served with a dab of light sour cream and a liberal sprinkling of shredded cheese, this is a wonderful first dish, especially when followed with a Mexican entree (ours was fajitas). This is definitely a keeper.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013