30+ Traditional Mexican Tortilla Soup Recipes to Warm Your Soul

Mexican Tortilla Soup is a beloved comfort food that combines rich, flavorful broth with crispy tortilla strips, savory spices, and a variety of toppings.

Whether you prefer a classic version with chicken, a hearty beef option, or a vegetarian twist, there’s a tortilla soup recipe for everyone.

This versatile dish is perfect for any occasion, from a cozy weeknight dinner to a festive gathering with friends and family.

In this blog, we’ve gathered over 30 unique Mexican tortilla soup recipes that highlight the vibrant flavors of Mexican cuisine.

Get ready to explore a world of flavors with different variations, and find your next favorite tortilla soup!

30+ Traditional Mexican Tortilla Soup Recipes to Warm Your Soul

Mexican Tortilla Soup is a dish that embodies the heart of Mexican cuisine – rich, comforting, and full of flavor.

From the traditional chicken tortilla soup to creative variations with beef, beans, or even creamy versions, there’s no shortage of ways to enjoy this delicious dish.

Whether you’re looking for a quick weeknight meal, a slow-cooked comfort food, or a healthy vegetarian option, the 30+ recipes we’ve shared offer something for every taste.

We hope these recipes inspire you to get cooking and add some zest to your mealtime!

Spicy Chipotle Mexican Tortilla Soup

This Spicy Chipotle Mexican Tortilla Soup is a bold and flavorful dish that combines smoky chipotle peppers, tender shredded chicken, and crispy tortilla strips. It’s a hearty and satisfying meal perfect for cozy dinners or a Mexican-themed gathering. Each bite is a delightful mix of spice, creaminess, and crunch, making it a

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 chipotle pepper in adobo sauce, chopped
• 4 cups chicken stock
• 2 cups shredded cooked chicken
• 1 can (14 oz) diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• Salt and pepper to taste
• Juice of 1 lime
• 6 corn tortillas, cut into strips
• 1/4 cup chopped cilantro (optional, for garnish)
• 1 avocado, diced (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in cumin, smoked paprika, and chipotle pepper. Cook for another minute.
3. Add chicken stock, shredded chicken, diced tomatoes, corn, and black beans. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
4. While the soup simmers, heat a small amount of oil in a skillet and fry tortilla strips until golden and crisp. Drain on paper towels and set aside.
5. Season the soup with salt, pepper, and lime juice.
6. Serve hot, topped with crispy tortilla strips, chopped cilantro, and diced avocado if desired.

This Spicy Chipotle Mexican Tortilla Soup is an explosion of flavor in every bite. The combination of tender chicken, hearty beans, and smoky spices creates a comforting dish that warms you from the inside out. Pair it with a side of fresh guacamole or a refreshing margarita for a complete Mexican-inspired experience. Perfect for spicy food lovers!

Classic Vegetarian Mexican Tortilla Soup

Bursting with vibrant flavors, the Classic Vegetarian Mexican Tortilla Soup is an excellent meat-free option that doesn’t compromise on taste. This dish is packed with fresh vegetables, earthy spices, and the perfect crunch from tortilla strips. It’s a wholesome, comforting soup that can be customized to fit various dietary needs.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 cup corn kernels
• 1 can (15 oz) pinto beans, drained and rinsed
• Salt and pepper to taste
• Juice of 1 lime
• 6 corn tortillas, cut into strips
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded cheese or vegan cheese (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper, sautéing until softened, about 5 minutes.
2. Add zucchini, cumin, chili powder, and smoked paprika, stirring well to coat the vegetables in the spices.
3. Pour in the vegetable broth, diced tomatoes, corn, and beans. Bring to a boil, then lower the heat and simmer for 15-20 minutes.
4. In a separate pan, fry tortilla strips in a little oil until crisp. Drain on paper towels and set aside.
5. Season the soup with salt, pepper, and lime juice.
6. Serve in bowls, garnished with crispy tortilla strips, fresh cilantro, and shredded cheese if desired.

This Classic Vegetarian Mexican Tortilla Soup is perfect for both vegetarians and meat-eaters looking for a lighter option. The medley of fresh vegetables and warm spices makes it a nutritious and satisfying meal. Add some queso fresco or a dollop of sour cream for an extra layer of flavor. A must-try for soup enthusiasts!

Creamy Mexican Tortilla Soup with Roasted Poblanos

For a luxurious twist on the traditional dish, try this Creamy Mexican Tortilla Soup with Roasted Poblanos. The roasted peppers bring a deep, smoky flavor, while the creamy base adds richness that elevates this soup to gourmet status. It’s an indulgent meal that’s surprisingly easy to make.

Ingredients:

• 3 poblano peppers
• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 4 cups chicken or vegetable stock
• 1 cup heavy cream or coconut cream (for dairy-free)
• 1 can (14 oz) diced tomatoes
• 1/2 cup corn kernels
• 1 cup shredded chicken (optional)
• Salt and pepper to taste
• Juice of 1 lime
• 6 corn tortillas, cut into strips
• 1/4 cup cotija cheese (optional, for garnish)
• 1 avocado, diced (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for 20 minutes, turning halfway through, until the skins are blistered. Remove from the oven, let cool, then peel and dice.
2. In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until translucent.
3. Stir in cumin and oregano, then add the roasted poblanos, stock, cream, diced tomatoes, and corn. Bring to a simmer and cook for 15 minutes.
4. Blend half the soup using an immersion blender (or carefully in a countertop blender) to achieve a creamy consistency while leaving some texture.
5. Fry tortilla strips in a skillet until golden and crisp.
6. Season the soup with salt, pepper, and lime juice. Serve hot with tortilla strips, cotija cheese, and avocado.

This Creamy Mexican Tortilla Soup with Roasted Poblanos is a luxurious take on a classic favorite. The smoky roasted peppers and velvety cream create a soup that feels indulgent but is still comforting. It’s ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Pair it with a glass of white wine or a classic sangria for a complete experience.

Hearty Black Bean and Corn Tortilla Soup

Hearty Black Bean and Corn Tortilla Soup is a protein-packed, fiber-rich option that’s both filling and flavorful. Featuring robust black beans, sweet corn, and bold spices, this soup makes an excellent lunch or dinner that feels like a hug in a bowl. With minimal prep time, it’s a quick and delicious way to enjoy the vibrant flavors of Mexican cuisine.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 can (14 oz) diced tomatoes
• Juice of 1 lime
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (optional)
• 1/4 cup sour cream or Greek yogurt (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, sautéing until softened, about 5 minutes.
2. Stir in cumin, chili powder, and smoked paprika, cooking for 1 minute to release the flavors.
3. Add vegetable broth, black beans, corn, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. While the soup simmers, fry tortilla strips in a skillet with oil until golden and crisp. Drain on paper towels.
5. Season the soup with lime juice, salt, and pepper.
6. Serve topped with crispy tortilla strips, fresh cilantro, diced avocado, and sour cream if desired.

This Hearty Black Bean and Corn Tortilla Soup delivers big on flavor and nutrition. The creamy avocado and crispy tortilla strips complement the rich, spiced broth beautifully. Serve it alongside warm cornbread for a meal that’s as comforting as it is satisfying.

Zesty Shrimp Mexican Tortilla Soup

Zesty Shrimp Mexican Tortilla Soup is a seafood lover’s dream! Loaded with succulent shrimp, fresh lime, and bold spices, this soup is a lighter yet flavor-packed twist on the traditional tortilla soup. Its zesty and savory broth is complemented by crispy tortilla strips, making it a great choice for both casual weeknight dinners and special occasions.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 cups chicken or seafood stock
• 1 can (14 oz) diced tomatoes
• 1 cup corn kernels
• 1 pound raw shrimp, peeled and deveined
• Juice of 2 limes
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant, about 5 minutes.
2. Stir in chili powder, smoked paprika, and cumin, cooking for 1 minute.
3. Pour in chicken or seafood stock, diced tomatoes, and corn. Simmer for 15 minutes.
4. Add shrimp to the soup and cook for 5-7 minutes, until pink and opaque.
5. Season with lime juice, salt, and pepper.
6. Fry tortilla strips in a skillet until crispy, then drain on paper towels.
7. Serve hot, garnished with tortilla strips, fresh cilantro, and avocado if desired.

This Zesty Shrimp Mexican Tortilla Soup is a delightful combination of fresh seafood and bold Mexican spices. The shrimp adds a light and tender texture that pairs perfectly with the tangy broth and crunchy tortilla strips. This dish is sure to impress anyone craving a taste of the coast with a south-of-the-border flair!

Cheesy Chicken Enchilada Tortilla Soup

Cheesy Chicken Enchilada Tortilla Soup is the ultimate comfort food for fans of rich, cheesy dishes. Combining the flavors of a chicken enchilada with the warmth of a soup, this dish is hearty, creamy, and utterly satisfying. It’s an easy crowd-pleaser for family dinners or gatherings with friends.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 cups chicken stock
• 2 cups shredded cooked chicken
• 1 can (14 oz) diced tomatoes
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic, sautéing until softened.
2. Stir in chili powder, smoked paprika, and cumin, cooking for 1 minute.
3. Pour in chicken stock, shredded chicken, diced tomatoes, and corn. Simmer for 15 minutes.
4. Reduce heat to low and stir in shredded cheddar cheese and heavy cream until smooth and creamy.
5. Fry tortilla strips in a skillet until crispy, then set aside.
6. Season the soup with salt and pepper to taste.
7. Serve in bowls, garnished with crispy tortilla strips, fresh cilantro, and a dollop of sour cream if desired.

Cheesy Chicken Enchilada Tortilla Soup is a decadent twist on the traditional recipe, with a creamy, cheesy broth that’s sure to satisfy. The bold enchilada-inspired flavors paired with crunchy tortilla strips make this soup a standout dish. Serve it with warm cornbread or a side of tortilla chips for an unforgettable meal.

Smoky Chipotle Chicken Tortilla Soup

Smoky Chipotle Chicken Tortilla Soup is a smoky, spicy take on the classic tortilla soup. The addition of chipotle peppers in adobo sauce gives this soup a rich, deep flavor with a hint of heat that will satisfy spice lovers. Paired with shredded chicken, tomatoes, and crispy tortilla strips, this soup is a perfect balance of smoky and savory.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 cups chicken stock
• 1 can (14 oz) diced tomatoes
• 2 cups cooked, shredded chicken
• 1 cup corn kernels
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 6 corn tortillas, cut into strips
• 1/2 cup sour cream or Greek yogurt (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in chipotle peppers, smoked paprika, and cumin, and cook for 1-2 minutes to release the spices.
3. Add chicken stock, diced tomatoes, shredded chicken, and corn. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. While the soup simmers, fry tortilla strips in a skillet until golden and crispy. Set aside.
5. Stir in lime juice and season with salt and pepper to taste.
6. Serve the soup with a topping of crispy tortilla strips, fresh cilantro, and sour cream for creaminess and extra flavor.

This Smoky Chipotle Chicken Tortilla Soup is the perfect dish for anyone who enjoys a little heat. The chipotle peppers add a deep, smoky flavor that pairs beautifully with the savory chicken and fresh cilantro. The crispy tortilla strips add the ideal crunch to every spoonful, making this soup a delightful meal that’s as comforting as it is flavorful.

Vegetarian Mexican Tortilla Soup

Vegetarian Mexican Tortilla Soup is a vibrant and wholesome twist on the classic tortilla soup, packed with vegetables and beans. This soup is a celebration of fresh flavors, from the sweetness of corn to the heartiness of black beans and the tang of lime. It’s a great option for those looking for a satisfying, plant-based meal that doesn’t compromise on flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 zucchini, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1 avocado, diced (optional)
• 1/4 cup sour cream (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
2. Stir in chili powder and cumin, cooking for an additional 1-2 minutes.
3. Add vegetable broth, diced tomatoes, black beans, corn, and zucchini. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. While the soup simmers, fry tortilla strips in a skillet until crispy, then drain on paper towels.
5. Season the soup with lime juice, salt, and pepper.
6. Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, diced avocado, and a dollop of sour cream.

This Vegetarian Mexican Tortilla Soup is bursting with fresh ingredients and vibrant flavors. It’s an ideal choice for a light yet satisfying meal, and the combination of vegetables and beans makes it nutrient-dense. The crunchy tortilla strips add texture, and the avocado and sour cream bring a creamy balance that ties everything together. This soup is sure to please vegetarians and meat-eaters alike.

Beef and Potato Tortilla Soup

Beef and Potato Tortilla Soup is a hearty, comforting dish perfect for cooler weather. The tender beef and soft potatoes make this soup extra filling, while the bold spices and crispy tortilla strips add flavor and texture. This dish combines the savory richness of beef with the lightness of potatoes, making it a balanced and satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 4 cups beef broth
• 2 medium potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 1/2 cup corn kernels
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef, onion, and garlic, cooking until the beef is browned and the onions are softened.
2. Stir in chili powder, cumin, and paprika, cooking for 1-2 minutes.
3. Add beef broth, diced potatoes, diced tomatoes, and corn. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. While the soup simmers, fry tortilla strips in a skillet until crispy. Set aside.
5. Season the soup with salt and pepper to taste.
6. Serve hot with crispy tortilla strips and fresh cilantro. Add a dollop of sour cream for extra richness.

Beef and Potato Tortilla Soup is a satisfying, comforting meal that combines the hearty richness of beef with the soft texture of potatoes. This flavorful soup is perfect for a cozy dinner and is sure to be a family favorite. The crispy tortilla strips and sour cream add just the right amount of texture and creaminess to make each bite even better.

Spicy Chicken Tortilla Soup with Lime and Avocado

This Spicy Chicken Tortilla Soup is perfect for those who love a bit of heat in their meals. With tender chicken, a kick of spice from jalapeños, and the zesty freshness of lime, this soup is packed with bold flavors. The creamy avocado adds a touch of richness, while the crispy tortilla strips give a delightful crunch. It’s an excellent choice for a satisfying dinner or a fun gathering.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-2 jalapeños, minced (adjust for spice level)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup corn kernels
• Juice of 2 limes
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• Sour cream or Greek yogurt (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until browned on both sides. Remove the chicken and shred it using two forks.
2. In the same pot, add onion, garlic, and jalapeños, sautéing until softened, about 5 minutes.
3. Stir in chili powder, cumin, and cook for another minute.
4. Add chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
5. Add shredded chicken back into the soup and simmer for an additional 10 minutes.
6. Season the soup with lime juice, salt, and pepper to taste.
7. While the soup is simmering, fry the tortilla strips in a skillet until crispy. Drain on paper towels.
8. Serve hot with crispy tortilla strips, diced avocado, fresh cilantro, and sour cream for extra creaminess.

This Spicy Chicken Tortilla Soup is the perfect balance of heat and freshness, with tender chicken and a flavorful broth. The combination of lime and avocado adds brightness, while the crispy tortilla strips create a satisfying contrast to the soup’s texture. It’s an exciting twist on the traditional tortilla soup that will become a regular favorite for spice lovers.

Crispy Tortilla Beef Soup with Bell Peppers

Crispy Tortilla Beef Soup with Bell Peppers is a savory and satisfying dish that brings together ground beef, fresh bell peppers, and a crunchy tortilla topping. The addition of bell peppers adds sweetness and color to the hearty beef broth, while the crispy tortilla strips make each bite even more enjoyable. This soup is a great choice for a casual, flavorful dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup corn kernels
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
2. Add onion, red and yellow bell peppers, and garlic, sautéing until softened, about 5 minutes.
3. Stir in chili powder, cumin, and cook for 1-2 minutes to release the flavors.
4. Add beef broth, diced tomatoes, and corn. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
5. While the soup simmers, fry the tortilla strips in a skillet until golden and crispy. Drain on paper towels.
6. Season the soup with salt and pepper to taste.
7. Serve the soup in bowls, topped with crispy tortilla strips, fresh cilantro, and shredded cheddar cheese if desired.

Crispy Tortilla Beef Soup with Bell Peppers is a hearty and flavorful dish that balances savory beef, sweet peppers, and crunchy tortilla strips. The bell peppers add a burst of sweetness that complements the rich beef broth, while the crispy tortilla strips enhance the texture and flavor. This soup is both comforting and exciting, making it the perfect addition to any dinner table.

Sweet Potato and Chicken Tortilla Soup

Sweet Potato and Chicken Tortilla Soup offers a heartwarming, slightly sweet twist on the classic tortilla soup. The natural sweetness of the sweet potatoes pairs beautifully with the savory chicken and spices, creating a rich, flavorful broth. Topped with crispy tortilla strips and fresh cilantro, this soup is both healthy and indulgent.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, drained and rinsed
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded cheese (optional)
• Lime wedges (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken thighs and cook until browned on both sides. Remove the chicken and shred it with two forks.
2. In the same pot, add onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in diced sweet potatoes, chili powder, cumin, and paprika, and cook for 2 minutes to coat the vegetables in the spices.
4. Add chicken broth, diced tomatoes, and black beans. Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
5. Add the shredded chicken back into the pot and stir to combine. Season with salt and pepper to taste.
6. While the soup simmers, fry tortilla strips in a skillet until crispy. Drain on paper towels.
7. Serve the soup with crispy tortilla strips, fresh cilantro, and shredded cheese if desired. Garnish with a lime wedge for extra zest.

Sweet Potato and Chicken Tortilla Soup is a unique and satisfying dish that blends the earthy sweetness of sweet potatoes with the savory richness of chicken. The crispy tortilla strips add an irresistible crunch, while the cilantro and lime bring a refreshing burst of flavor. This soup is perfect for a cozy meal that’s both nutritious and delicious.

Creamy Tomato Tortilla Soup

This Creamy Tomato Tortilla Soup takes the traditional Mexican tortilla soup to the next level by adding a velvety smooth creaminess that makes each spoonful indulgent. The combination of fresh tomatoes, rich cream, and crunchy tortilla strips creates the perfect balance of textures and flavors. The slightly smoky flavor of chipotle peppers gives it a subtle heat that’s not overwhelming, making this soup a delightful choice for any occasion.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large tomatoes, diced
• 1 chipotle pepper in adobo, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1/2 cup fresh cilantro, chopped
• 1/4 cup crumbled queso fresco (optional)
• Lime wedges for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft and translucent, about 5 minutes.
2. Add diced tomatoes, chipotle pepper, and cumin. Cook for an additional 5 minutes, allowing the tomatoes to break down.
3. Stir in vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 15 minutes.
4. Add the heavy cream and smoked paprika, stirring until the soup becomes creamy. Season with salt and pepper to taste.
5. While the soup simmers, fry the tortilla strips in a skillet until crispy. Drain on paper towels.
6. Serve the soup in bowls, topped with crispy tortilla strips, fresh cilantro, crumbled queso fresco, and a lime wedge for extra zest.

This creamy version of tortilla soup is a true comfort food that combines the richness of heavy cream and the bold flavors of chipotle peppers. The crispy tortilla strips add a satisfying crunch to the smooth and velvety broth. This soup is a perfect choice for a cozy dinner, offering a balance of heat, richness, and texture that will keep you coming back for more.

Vegetarian Black Bean and Tortilla Soup

This Vegetarian Black Bean and Tortilla Soup is a hearty, flavorful option for those looking for a meat-free twist on the traditional tortilla soup. Packed with fiber-rich black beans, sweet corn, and fresh vegetables, it’s a filling yet healthy dish. The savory broth, combined with crunchy tortilla strips and a squeeze of lime, makes this soup both satisfying and refreshing.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled feta or cotija cheese (optional)
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in bell pepper, zucchini, black beans, and corn. Cook for another 5 minutes, allowing the vegetables to soften.
3. Add chili powder, cumin, smoked paprika, and vegetable broth. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes.
4. Stir in the diced tomatoes and season with salt and pepper to taste.
5. While the soup simmers, fry the tortilla strips in a skillet until golden and crispy. Drain on paper towels.
6. Serve the soup in bowls, topped with crispy tortilla strips, fresh cilantro, crumbled feta or cotija cheese, and lime wedges.

This Vegetarian Black Bean and Tortilla Soup is a flavorful and nourishing option that’s perfect for vegetarians or anyone looking to enjoy a lighter, healthier version of tortilla soup. The black beans and vegetables create a hearty base, while the crispy tortilla strips add an essential crunch. It’s a fresh, satisfying dish that is both comforting and nutritious.

Slow Cooker Beef and Tortilla Soup

The Slow Cooker Beef and Tortilla Soup offers an incredibly convenient and rich version of tortilla soup. Using a slow cooker, the beef becomes melt-in-your-mouth tender, while the flavors meld together perfectly. This version combines tender beef, a flavorful tomato broth, and the traditional crispy tortilla strips, all infused with spices that add depth and warmth to every bite. Ideal for busy weeknights or meal prepping.

Ingredients:

• 1 pound beef chuck roast, cut into cubes
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups beef broth
• 1 cup frozen corn
• 1/2 cup black beans, drained and rinsed
• 6 corn tortillas, cut into strips
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• 1/4 cup shredded cheddar cheese (optional)
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add beef cubes and brown them on all sides. Transfer to the slow cooker.
2. In the same skillet, sauté onion and garlic for 3-4 minutes until softened. Add to the slow cooker.
3. Add diced tomatoes, fire-roasted tomatoes, chili powder, cumin, paprika, beef broth, corn, black beans, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
5. While the soup is cooking, fry the tortilla strips in a skillet until crispy. Drain on paper towels.
6. Once the soup is done, serve it in bowls with crispy tortilla strips, fresh cilantro, shredded cheddar cheese, and a lime wedge for a burst of freshness.

This Slow Cooker Beef and Tortilla Soup is perfect for busy days when you want to come home to a comforting, flavorful meal. The slow cooking process allows the beef to absorb all the spices and flavors, resulting in tender, melt-in-your-mouth chunks of beef. The crispy tortilla strips add texture and flavor, while the lime and cilantro finish the soup with a refreshing touch. This is a true crowd-pleaser that’s as easy as it is delicious!

Note: More recipes are coming soon!