Tortilla Soup Recipe
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Tortilla Soup Recipe

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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


  • 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

1-1/4 cup: 269 calories, 16g fat (2g saturated fat), 1mg cholesterol, 1018mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 7g protein .


  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

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ms11145 219518
Reviewed Feb. 2, 2015

"Great soup to serve on a cold day! I did up the spices a tad. And because this was going to be the entire meal, I also added a can of corn and a can of black beans for substance. I did not fry the corn tortillas strips, instead of lightly spritzed them with olive oil and baked them in the oven until lightly browned and crunchy."

Remenec 9053
Reviewed Nov. 12, 2014

"This soup was delicious. I made it for an event at my son's school. I doubled the recipe and heated it in a crock pot a 4 hour setting. The soup wasn't very spicy so I added some extra chili powder. I added the tortillas at the last minute so they wouldn't get soggy."

ejt325 16343
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."

tupw7 9044
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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