Best 7 Easy Mexican Tortilla Soup Recipes

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Mexican tortilla soup is a delightful and flavorful dish that is sure to warm your soul. It is a traditional Mexican soup made with a variety of ingredients, including tomatoes, corn, chicken broth, and, of course, tortillas. The soup is typically seasoned with chili powder, cumin, and oregano, and can be topped with a variety of garnishes, such as cheese, sour cream, and avocado. Whether you are looking for a quick and easy weeknight meal or a hearty and comforting soup for a special occasion, this easy Mexican tortilla soup recipe is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY MEXICAN TORTILLA SOUP



Spicy Mexican Tortilla Soup image

This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 8

Number Of Ingredients 10

1 teaspoon canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
1 cup Tortilla chips or strips

Steps:

  • Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
  • Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g

MEXICAN TORTILLA SOUP



Mexican Tortilla Soup image

The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 medium dried ancho pepper, seeded and chopped
1 cup water
Oil for deep-fat frying
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
1 small onion, sliced
4 garlic cloves, peeled
1 can (14-1/2 ounces) whole tomatoes, drained
6 cups vegetable or chicken broth
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional
1-1/2 cups shredded Monterey Jack cheese
1 large avocado, peeled and diced
1 medium lime, sliced and quartered

Steps:

  • In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.

EASY MEXICAN TORTILLA SOUP



Easy Mexican Tortilla Soup image

This easy Mexican tortilla soup features fried tortilla strips in a tomato-based broth seasoned with pasilla chiles. Delicious served as tradition dictates: with panela cheese and avocado.

Provided by Carlos Campos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

8 (6 inch) corn tortillas
3 tablespoons avocado oil, divided
1 small onion, finely chopped
3 pasilla chiles - seeded, deveined, and cut into strips
1 small small onion, finely chopped
4 tomatoes, seeded and diced
2 sprigs fresh mint
1 sprig fresh oregano
2 quarts chicken broth
2 teaspoons chicken bouillon granules
2 avocados, diced
1 (8 ounce) package Mexican queso fresco, diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
  • Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
  • Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
  • Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 24.5 g, Cholesterol 14.3 mg, Fat 16.9 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 1112.1 mg, Sugar 4.3 g

EASY MEXICAN TORTILLA SOUP



Easy Mexican Tortilla Soup image

I'm so excited about this recipe. It's the perfect combination - easy, healthy, AND delicious! And it makes plenty of leftovers for lunches or to freeze for later.

Provided by licked_cupcake

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 20

1 large white onion
4 garlic cloves, minced
1 tablespoon olive oil
1 bell pepper, chopped
1 jalapeno pepper, chopped
1 (28 ounce) can crushed tomatoes
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon paprika
4 cups chicken broth or 4 cups stock
1 (10 ounce) bag frozen corn
1 (15 ounce) can black beans
1 (14 ounce) can hominy or 1 (14 ounce) can chickpeas
1 lb shredded cooked chicken
1/2 cup chopped fresh cilantro
tortilla chips
1/2 sliced avocado (optional)
1 lime (optional)
8 ounces shredded monterey jack cheese (optional)

Steps:

  • Cook and shred 1 lb chicken. There are many ways to do this. I boiled chicken breasts until the internal temperature reached 160, then took two forks and shredded the breasts by hand.
  • Chop onions, chop peppers, chop cilantro, and mince garlic.
  • Saute onion and garlic in oil until soft, add peppers halfway through.
  • Stir in chili powder, oregano, paprika, cumin, tomatoes, and chicken broth/stock. Bring to a boil, simmer for 5 to 10 minutes.
  • Stir in corn, hominy, black beans, cilantro, and chicken. Simmer for 10 minutes.
  • Serve with tortilla chips, and optional toppings such as avocado, limes, shredded monterey jack cheese, or chopped green onions.

Nutrition Facts : Calories 294.9, Fat 7.5, SaturatedFat 1.7, Cholesterol 42.6, Sodium 660.7, Carbohydrate 34.8, Fiber 8.3, Sugar 2.6, Protein 24.1

MEXICAN TORTILLA CHICKEN SOUP



Mexican Tortilla Chicken Soup image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, recipe follows
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
  • Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
  • Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
  • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
  • Yield: 2 quarts

CLASSIC TORTILLA SOUP



Classic Tortilla Soup image

Provided by Marcela Valladolid

Time 56m

Yield 6 servings

Number Of Ingredients 14

4 cloves garlic, unpeeled
4 large plum tomatoes
1 small white onion, or a 1-inch-thick slice of a large white onion, peeled
1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces
2 corn tortillas, torn into 1-inch pieces
6 cups chicken broth
Salt and freshly ground black pepper
Vegetable oil, for shallow frying
6 corn tortillas, cut into 1/2-inch-wide strips
Mexican sour cream or regular sour cream
2 avocados, peeled and diced into 1/2- inch cubes or slices
Queso fresco or mild feta, crumbled
Fresh cilantro
Lime wedges

Steps:

  • For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
  • For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
  • To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

SUPER EASY TORTILLA SOUP



Super Easy Tortilla Soup image

A really easy and affordable quick meal that leaves lots of room for individual creativity. This is a big hit with my singer friends when they are sick. Its like a spicy chicken soup. You can also leave out the cheese and chips if you are trying for something light...

Provided by KMSoprano

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

2 (19 ounce) cans chicken and wild rice soup (I prefer Progresso)
1 (10 ounce) can diced tomatoes with mild green chilies
1 cup sharp cheddar cheese, shredded
6 ounces tortilla chips, crushed

Steps:

  • Puree the tomatoes in a blender or food processor.
  • Pour soup and tomatoes into a stockpot and warm over medium heat.
  • To serve, top with chips and cheese.
  • I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.

Tips:

  • To make the soup extra flavorful, use a combination of chicken and vegetable broth. You can also add a teaspoon of chili powder or cumin for a bit of spice.
  • If you don't have any tortilla chips on hand, you can use stale corn tortillas. Just cut them into small pieces and fry them in hot oil until they are crispy.
  • For a vegetarian version of the soup, omit the chicken and add more vegetables, such as black beans, corn, or zucchini.
  • If you are short on time, you can use a store-bought salsa instead of making your own. Just be sure to choose a salsa that is not too spicy.
  • To make the soup ahead of time, simply prepare the soup as directed and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. When you are ready to serve, reheat the soup over medium heat until it is warmed through.

Conclusion:

Tortilla soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With its simple ingredients and flavorful broth, this soup is sure to be a hit with the whole family. So next time you are looking for a quick and easy soup recipe, give tortilla soup a try.

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