Tortilla Soup

Carla Hall
Servings: 4 to 6
30 to 45 min

Make a delicious soup that's perfect for a chilly day!

  • Ingredients
  • step-by-step directions
Tortilla Soup
  • 2 quarts vegetable broth (divided)
  • 2 cups tortilla chips (divided, save 1 cup for garnish)
  • 1 medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 can diced tomatoes (divided, 15 ounces)
  • 1 can black beans (drained & rinsed, 15 ounces)
  • 2 limes (cut into wedges)
  • 1 cup sour cream
  • 1 cup tortilla chips
  • In medium saucepot over medium high heat, add the 2 quarts of vegetable broth, bring to a simmer. Pour half of the broth into a blender with 1 cup of tortilla chips and half of the tomatoes. Blend until silky smooth, set aside. Reserve the other half and set aside.
  • In a medium Dutch oven over medium high heat, add olive oil, onions, garlic and cumin, sauté until translucent about 3-5 minutes. Add reserved tomatoes. Sauté until the tomatoes break down, about 5 more minutes. Stir in the black beans, the blended broth, and the reserved broth, let simmer for 10-15 minutes, season with salt and pepper to taste.
  • Ladle soup into bowls. Garnish with tortilla chips, sour cream, and lime wedges.
  • Helpful Tips:
    - Serve soup with some shredded chicken for a heartier dish!
    - Use water or vegetable stock for a vegetarian dish!
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