Mexican Tortilla Soup

Mexican Tortilla Soup can be a crowd pleaser and it’s very simple to make. This version is for vegetarians, but the meat version is also available here.

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Here’s what you’ll need:

• 1 can each of : white beans, red beans, sweet corn, diced tomatoes, crushed tomatoes *14oz cans are good, but if you want to go smaller on the corn, or larger on the crushed because its easier to find at the store, it will not make a difference for the recipe*
• 3 garlic cloves crushed
• 1 onion – cut to your liking, I put it in the processor for texture reasons, its up to you and your preference
• 1 sweet bell pepper – your choice of 1 or if you want to play with color, mix and match between red, orange or yellow
• 2 carton of vegetable broth
• lime juice from a fresh lime (1/4-1/2 depending on how limey you want the taste)
• optional – 2 cups cubed tofu
• 6 plain tortillas

*if you want more soup, add more broth 

Add the following based on your tastes:

• Oregano 
• Chipotle and roasted garlic seasoning (McCormick Grillers is the one I used)

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Directions for Mexican Tortilla Soup:

1. Saute in olive oil, onion, & pepper… once it starts to soften, toss in crushed garlic cloves, don’t let it burn, saute at med-high heat and watch carefully
2. Add diced tomatoes and crushed tomatoes and stir
3. Add corn, beans, and seasonings – stir together
4. Pour in broth and bring to a boil
5. Add tofu (if including)
6. Squeeze in a 1/4 – 1/2 of a lime and stir at a high heat for 5 minutes
7. Cover and lower heat until serving time

Meanwhile, work on the tortilla strips – cut, toss, & cook

6 tortillas, sliced into ¼ inch pieces – toss with olive oil and salt, bake at 300 for 12 minutes, check every 4 minutes or so to make sure they don’t burn. You want them crunchy but not burned. 

If you are short on time or motivation, you can use a bag of tortilla chips as a substitute. Thank you Amanda @ Net of Love :), Keeping things simple and stress free.

Gather Your Sides

This part takes the soup up a notch, so don’t skip it  All is added to each individual bowl just before serving.

• Greek yogurt (just a dollop) – or sour cream 
• Avocado Chunks or a large scoop of avocado mash 
• Shredded cheese (cheddar or a Mexican cheese mix)

Final Thoughts on Mexican Tortilla Soup

Mexican Tortilla Soup can be made in 30 minutes or less, making it a perfect weeknight meal. There are a ton of versions of this soup on the internet. This one is simple, uses your stove top and one pot. I really like that this is another way to stretch your meals to get multiple dinners and lunches for the family.

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