Easy Tortilla Soup
Easy homemade tortilla soup recipe with fresh vegetables, beans, and crispy baked tortilla strips. Ready in 50 minutes!
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 medium red bell peppers, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 6 corn tortillas, cut into thin strips
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1/2 cup shredded cooked chicken breast
- Sea salt and black pepper to taste
- 1/4 cup Greek yogurt or Mexican crema, optional
Instructions
- 1
Preheat your oven to 375°F and arrange tortilla strips on a baking sheet in a single layer.
- 2
Bake the tortilla strips for 8-10 minutes, shaking the pan halfway through, until they become crispy and lightly golden but not charred.
- 3
Heat olive oil in a large pot over medium-high heat and add the diced onion and bell peppers.
- 4
Sauté the vegetables for 5-6 minutes, stirring occasionally, until the onion becomes translucent and the peppers soften.
- 5
Add the minced garlic to the pot and cook for about 1 minute more until fragrant.
- 6
Pour in the diced tomatoes with their juices and stir to combine all the vegetables.
- 7
Add the cumin, chili powder, and smoked paprika, stirring well to coat the vegetables evenly with the spices.
- 8
Pour in the chicken broth slowly while stirring, then bring the mixture to a simmer over medium heat.
- 9
Add the drained black beans and cooked chicken to the pot and reduce heat to medium-low.
- 10
Simmer the soup uncovered for 15-20 minutes, allowing the flavors to deepen and meld together.
- 11
Taste the soup and adjust seasoning with salt and pepper as needed.
- 12
Ladle the hot soup into bowls and top each serving with crispy baked tortilla strips, fresh cilantro, avocado slices, and a dollop of Greek yogurt if desired.
- 13
Serve immediately with lime wedges on the side for guests to squeeze over their bowls according to preference.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Diced canned tomatoes | 2 cups fresh diced tomatoes or 1 tablespoon tomato paste mixed with water | Fresh or concentrated tomato provides more whole-food nutrients and reduces sodium from canned products while maintaining authentic flavor depth |
| Fried tortilla strips | Baked tortilla strips or crushed baked tortilla chips | Baking eliminates excess oil while retaining the crispy texture, significantly reducing calories and unhealthy fat content per serving |
| Full-fat sour cream or crema topping | Greek yogurt or plain low-fat Mexican crema | Greek yogurt provides protein and probiotics for gut health while containing fewer calories and less saturated fat than traditional sour cream |
| Regular chicken broth | Low-sodium or homemade chicken broth with added vegetables | Reducing sodium intake supports heart health and reduces inflammation, while homemade broth adds additional micronutrients and collagen for gut healing |
| Shredded cooked chicken breast | 1 can (15 oz) white beans or chickpeas instead of or in addition to chicken | Plant-based protein increases fiber content for better blood sugar management and gut health while reducing saturated fat |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 335 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 35mg |
| Sodium | 680mg |
| Carbohydrates | 42g |
| Fiber | 10g |
| Sugar | 6g |
| Protein | 29g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
