Tomato Tortilla Soup Recipe

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Photo by Matthew T. Stallbaumer
Serve this tortilla soup to warm you during the cold weather months.
30 minutes COOK TIME
5 servings SERVINGS


  • 1-1/2 cups onions, chopped
  • 5 large cloves garlic, minced
  • 3 tbsp olive oil
  • 1 to 2 chilies, minced
  • 1 medium sweet pepper, minced
  • 1 tsp ground cumin seeds
  • 1/2 tsp oregano, fresh or dried
  • 1 pound chicken breast, cubed (optional)
  • 4 cups fresh tomatoes, chopped
  • 3 cups vegetable or chicken stock
  • 1 cup fresh or frozen corn kernels
  • 1/3 cup freshly squeezed lime juice
  • Sea salt and freshly grated pepper
  • Monterey Jack cheese, grated
  • Tortilla chips, crumbled
  • Fresh cilantro or parsley, chopped


  • In a large pot, sauté onions and garlic in oil until translucent.
  • Add peppers, cumin, oregano and chicken (if desired). Sauté until chicken is browned, or about 10 minutes if making a vegetarian soup.
  • Add tomatoes, cooking over medium heat until they release their juices.
  • Add stock and corn kernels. Simmer 15 minutes.
  • Add lime juice, and salt and pepper to taste. Serve with grated cheese, crumbled tortilla chips, and cilantro or parsley.
    Read more about cold weather soup recipes: Warming Winter Soups.

Tortilla Soup Recipe