Best 7 Tomato And Tortilla Chip Soup Recipes

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Tomato and tortilla chip soup is a delicious and easy-to-make soup that is perfect for a quick and hearty meal. This versatile soup can be made with a variety of ingredients, making it a great way to use up leftover vegetables and pantry staples. Whether you are looking for a vegetarian option or a soup that is packed with protein, there is a tomato and tortilla chip soup recipe out there to suit your taste.

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

EASY TORTILLA SOUP



Easy Tortilla Soup image

A friend passed this on to me. It is wonderful besides being so easy.

Provided by SIKES

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

Yield 2

Number Of Ingredients 5

2 (10.5 ounce) cans condensed chicken and rice soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
8 ounces tortilla chips
4 ounces shredded Cheddar cheese

Steps:

  • In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

Nutrition Facts : Calories 976.9 calories, Carbohydrate 103.6 g, Cholesterol 74.4 mg, Fat 50.2 g, Fiber 10.5 g, Protein 34 g, SaturatedFat 16.3 g, Sodium 3959.5 mg, Sugar 6.4 g

TORTILLA SOUP WITH CHILES AND TOMATOES



Tortilla Soup with Chiles and Tomatoes image

Provided by Ruth Cousineau

Categories     Cheese     Garlic     Onion     Tomato     Dinner     Winter     Tortillas     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 15

4 dried pasilla chiles, wiped clean, stemmed, and seeded
2 dried chiles de á:rbol, stemmed
1/2 pound tomatoes, quartered
1 large white onion, coarsely chopped
2 large garlic cloves, chopped
2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
2 tablespoons lard or vegetable oil
1 teaspoon dried epazote or oregano, crumbled
3 to 4 cups vegetable oil for frying
12 (6-to 7-inch) corn tortillas, cut into 1-inch squares
1 (6-to 8-ounces) avocado, cut into 1/2-inch pieces
1/2 cup crumbled cotija cheese (also called queso añejo) or ricotta salata, crumbled (2 ounces)
1/4 cup crema, or sour cream diluted with 1 tablespoon water
Equipment: a deep-fat thermometer
Accompaniment: lime wedges

Steps:

  • Toast chiles in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and slightly changed in color, about 30 seconds. Coarsely crumble 1 pasilla chile and set aside.
  • Purée tomatoes, onion, garlic, chiles de á:rbol (including seeds), and remaining 3 pasilla chiles with 1/2 cup stock in a blender.
  • Heat lard in a large heavy pot over medium heat until it shimmers, then cook purée, stirring frequently, until reduced by half and beginning to stick to pot, 15 to 20 minutes. Stir in remaining 7 1/2 cups stock, epazote, and 1 teaspoon salt, then simmer, uncovered, 45 minutes.
  • While soup simmers, heat 1 inch oil to 350°F in a deep 10-inch heavy skillet, then fry tortilla squares, a handful at a time, until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and season lightly with salt.
  • Divide tortillas and avocado among soup bowls and ladle in soup. Sprinkle with cheese, drizzle with crema, and top with crumbled chile.

TORTILLA TOMATO SOUP



Tortilla Tomato Soup image

This smooth soup is big on flavor! Low fat, low carbs, but you would never know it! Can substitute vegetable stock to make it vegetarian.

Provided by Vicki in CT

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 medium tomatoes, chopped
1/2 medium onion, chopped
4 corn tortillas, quartered
1 jalapeno, sliced
1/4-1/2 cup cilantro, chopped
6 cups chicken stock
salt and pepper

Steps:

  • Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
  • Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
  • Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
  • Pour back in pan and reheat.
  • Serve with crispy tortilla strips, sliced avacado, grated cheese.

Nutrition Facts : Calories 180.3, Fat 8, SaturatedFat 1.5, Cholesterol 7.2, Sodium 355.3, Carbohydrate 19.8, Fiber 2.2, Sugar 6.6, Protein 7.8

TOMATO AND TORTILLA CHIP SOUP



TOMATO AND TORTILLA CHIP SOUP image

Categories     Soup/Stew     Vegetable     Simmer

Yield 6 servings

Number Of Ingredients 11

2 Tbs olive oil
2 lg onions chopped (about 4 cups)
3 cups chopped celery
8 lg garlic cloves, chopped (about 2 1/2 tbls)
2 tbl chopped seeded jalapeno chilis
2 tbls ground cumin
6 cups or moe of chicken stock or canned low salt chicken broth
1 15 oz can tomato sauce
1 1/2 cups chopped fresh cilantro
4 cups tortilla chips
lime wedges

Steps:

  • Heat oil in heavy large pot over medium high heat. Add onions and celery; saute until onions are tender and golden, about 15 minutes. Add garlic and jalapenos and saute 2 minutes. Add cumin and saute 1 minute. Add 6 cups chicken stock, tomato sauce and 1 cup cilantro; simmer 20 minutes. Stir in chips; simmer until chips are very soft, about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return to pot. Bring to simmer. Add more broth to thin soup if desired. Season with salt and pepper. Sprinkle with 1/2 cup cilantro; serve with lime.

TORTILLA SOUP



Tortilla Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups low-sodium chicken broth
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (from about 2 limes)
About a dozen corn tortilla chips, broken a bit
Lime wedges, optional

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
  • Pull the saucepan from the heat and stir in the tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges if using.

Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams

TOMATO-TORTILLA SOUP



Tomato-Tortilla Soup image

Provided by Ellie Krieger

Categories     main-dish

Time 53m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 13

2 (6-inch) corn tortillas
1 tablespoon plus 1 teaspoon canola oil
1/4 teaspoon salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
4 cups low-sodium chicken broth
2 (14.5-ounce) cans no salt added diced tomatoes. with juice
1/4 cup fresh lime juice
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
  • Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
  • Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

CREAMY TOMATO TORTILLA SOUP



Creamy Tomato Tortilla Soup image

This recipe is from "Eating Well" magazine, February/March 2006. This is an excellent variation to regular tomato soup. Delicious!

Provided by SouthernBell2627

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7

2 (14 1/2 ounce) cans diced tomatoes and green chilies, do not drain
1 (15 ounce) can navy beans, do not drain
1/2 cup milk
3/4 teaspoon sea salt or 3/4 teaspoon salt, to taste
1/8 teaspoon black pepper (to taste)
2 tablespoons fresh parsley or 2 tablespoons fresh cilantro, minced
2 cups tortilla chips or 2 cups corn tortilla strips

Steps:

  • Place beans and tomatoes in a blender and puree until creamy.
  • Pour into a medium saucepan, add sea salt and milk.
  • Increase heat to medium, stirring frequently and bring to an almost boil.
  • Reduce the flame to low and simmer 5 minutes.
  • Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.

Nutrition Facts : Calories 160, Fat 1.6, SaturatedFat 0.6, Cholesterol 3.4, Sodium 1222.4, Carbohydrate 29.4, Fiber 9, Sugar 0.3, Protein 9

Tips:

  • For a creamier soup, use full-fat canned coconut milk.
  • To add a bit of spice, add a pinch of cayenne pepper or chopped jalapeño.
  • For a more smoky flavor, use roasted tomatoes or fire-roasted tomatoes.
  • To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • To reheat the soup, thaw it in the refrigerator overnight or on the counter for several hours. Then, heat the soup over medium heat until warmed through.

Conclusion:

This tomato and tortilla chip soup is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The soup is creamy, flavorful, and packed with vegetables. It is also a great way to use up leftover tomatoes and tortilla chips. So next time you are looking for a quick and easy meal, give this tomato and tortilla chip soup a try. You won't be disappointed!

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