The Recipes

Tortilla Tomato Soup

I was craving Chicken Tortilla or Enchilada Soup last night.  You know the kind... usually loaded up with cheese or heavy cream (yum!) in a restaurant.  I went the healthier route and still got all of the same flavor.  When I heat up the leftovers, I'll probably throw in some black beans and corn to change it up a little bit.  You could easily add chicken to this as well... and in the final portion, you could add some heavy cream to end up with four different soups!

Garnish it up any way you like: avocado, sour cream, tortilla strips, or just some cilantro and lime like I did.

Tortilla Tomato Soup


- 1/2 yellow onion, diced
- 1 jalapeno, seeded and diced
- 1 14.5-oz. can of fire-roasted tomatoes
- 1 T. cumin
- 1 T. Mexican oregano
- 4 c. vegetable stock
- 1 garlic clove, minced
- salt
- pepper
- olive oil
- 1/2 lime, juiced for garnish (optional)
- handful of cilantro, chopped for garnish (optional)

In a large soup pot, heat 1-2 T. of olive oil.  Add the onion and jalapeno, season with salt, and let them soften for 6-7 minutes.  Add in the garlic, cumin, and oregano, and stir to combine.  Add in the tomatoes and stock, seasoning again with salt and pepper.  Simmer for at least 30 minutes.  Blend the soup using an immersion blender, or transfer the soup to a standard blender in batches.  Ladle the soup into bowls and garnish as you like.