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Tortilla Soup

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


  • 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


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

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Average Rating:
  • ms11145
    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
    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
    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
    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.