There’s something to be said for a soup that is absolutely delicious but doesn’t take much effort or time. This quick, easy tortilla soup recipe is that soup. With a deep, rich tomato soup base enhanced with your favorite taco seasonings, filled with hearty beans and finished off with crispy strips of tortillas you will find yourself making this recipe over and over again!
Quick + Easy Tortilla Soup Recipe
Ingredients
2 tablespoons vegetable oil
1 can roasted tomatoes
500 ml chicken/vegetable stock
1/2 teaspoon salt
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon paprika (1/2 paprika and 1/2 smoked paprika)
1 1/2 tablespoon sugar
1 can read or black beans
1 medium red onion
3 medium cloves of garlic
Directions
Dice up the onion and garlic into small pieces. In a large pot on med-high saute the onion in 2 tablespoons of vegetable oil. Saute the onion for 4 minutes then add the sugar and the garlic. Saute another 5 minutes. Add the rest of the spices and continue to saute for another 2 minutes.
Add the broth and tomatoes and simmer for 20 minutes on medium heat; covered then use an immersion blender to blend your soup until it’s a smooth consistency or that of tomato soup.
Rinse off the beans and add them to your soup. If you choose to add a meat such as chorizo, chicken or beef, pre-cook it an add it now.
In a separate frying plan pour 2 cups, at minimum, of vegetable oil. Slice up your tortilla into long strips 1/2″ wide, then twice in the other direction (you will have 1/2″ wide strips that are a few inches in length each). Once heated add a tortilla strips to the oil and fry until it’s a golden brown. Remove and place on paper towel to strain off an excess oil. Place in a serving dish on the side of the soup, the longer they sit in the soup the more soggy they become (and delicious!).
Finish off with a dollop of sour cream in the center of the bowl.
- 2 tablespoons vegetable oil
- 1 can roasted tomatoes
- 500 ml chicken/vegetable stock
- 1/2 teaspoon salt
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon paprika (1/2 paprika and 1/2 smoked paprika)
- 1 1/2 tablespoon sugar
- 1 can read or black beans
- 1 medium red onion
- 3 medium cloves of garlic
- Dice up the onion and garlic into small pieces. In a large pot on med-high saute the onion in 2 tablespoons of vegetable oil. Saute the onion for 4 minutes then add the sugar and the garlic. Saute another 5 minutes. Add the rest of the spices and continue to saute for another 2 minutes.
- Add the broth and tomatoes and simmer for 20 minutes on medium heat; covered then use an immersion blender to blend your soup until it’s a smooth consistency or that of tomato soup.
- Rinse off the beans and add them to your soup. If you choose to add a meat such as chorizo, chicken or beef, pre-cook it an add it now.
- In a separate frying plan pour 2 cups, at minimum, of vegetable oil. Slice up your tortilla into long strips 1/2″ wide, then twice in the other direction (you will have 1/2″ wide strips that are a few inches in length each). Once heated add a tortilla strips to the oil and fry until it’s a golden brown. Remove and place on paper towel to strain off an excess oil. Place in a serving dish on the side of the soup, the longer they sit in the soup the more soggy they become (and delicious!).
- Finish off with a dollop of sour cream in the center of the bowl.
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