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 cups: 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 User ID: 1604521 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 User ID: 6059530 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 User ID: 4790999 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 User ID: 6930911 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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