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Tortilla Soup Recipe
Tortilla Soup Recipe photo by Taste of Home

Tortilla Soup Recipe

Read Reviews (2)
5 2
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 medium tomato, quartered
  • 1 can (14-1/2 ounces) whole tomatoes, undrained
  • 1 small onion, quartered
  • 1 garlic clove
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro
  • 6 corn tortillas (6 inches)
  • 1/4 cup canola oil
  • Sour cream
  • Shredded cheddar or Monterey Jack cheese

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.

Directions

  1. Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  2. Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese. Yield: 4 servings.
Originally published as Tortilla Soup in Country Extra January 1994, p49

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.

Reviews for Tortilla Soup(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 12, 2014

I made some adjustments, but followed 80% of this recipe. I love how quick and easy it is! It's now one of our family fav's.

MY REVIEW
Reviewed Jan. 4, 2013

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.

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