Tomato Tortilla Soup - A Quick and Easy Recipe
Tomato Tortilla Soup is a delicious, quick, easy, and best of all healthy answer to the “what’s for dinner tonight” question.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
- 2 corn tortillas 6-inch
- 1 Tbsp (plus 1 tsp) olive oil
- 1/4 tsp kosher salt
- 1 small onion chopped
- 3 cloves garlic finely minced
- 1 small jalapeno pepper seeded and finely chopped
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 4 cups low-sodium chicken or vegetable stock
- 2 cans diced tomatoes with juice 14.5 oz cans, no salt added*
- 1/4 cup fresh lime juice
- 1/4 cup reduced-fat sour cream
- 2 Tbsp fresh cilantro leaves chopped
To get started, heat 1 Tbsp of olive oil in a large heavy skillet over medium heat. Add the onion and cook, stirring frequently for about 5 minutes, or until it's soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook about 1 minute more.
Add the chicken stock (you can substitute vegetable stock) and tomatoes and bring to a boil. Reduce the heat to low and simmer for about 10 minutes to allow the flavors to develop.
While your soup simmers preheat your oven to 375 degrees. Brush each side of the tortillas lightly with the remaining olive oil. Cut the tortilla into thin strips about 1/4 inches wide. Arrange the strips on a baking sheet lined with foil, sprinkle lightly with Kosher salt and bake until crisp and golden which should take about 12 minutes. Remove from the oven to cool.
When you are ready to serve the soup, remove the pan from the heat and stir in the lime juice. Taste and add a small amount of salt if needed. Use an immersion blender to partially puree the soup leaving some chunky tomato pieces.
Serve the soup topped with the tortilla strips, a dollop of sour cream and a sprinkle of cilantro. Enjoy!
It's easy to make these tasty tortilla strips, but if you don't have any corn tortillas, or just don't want to take this extra step, feel free to substitute a handful of regular tortilla chips.
If you don't have an immersion blender, you can use your regular blender, but you will have to divide the soup and process it in two batches. Also, be sure to cover the top of your blender with a folded kitchen towel to prevent any hot liquid from escaping.
Calories: 84kcal | Carbohydrates: 13g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 352mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 13.2mg | Calcium: 75mg | Iron: 2mg