There’s something irresistibly comforting about a bowl of soulful soup that’s bursting with bright flavors and textures, and this Tomato Tortilla Soup – A Quick and Easy Recipe delivers exactly that. With its vibrant base of simmered tomatoes and spices, topped with crispy homemade tortilla strips and a creamy hint of sour cream, this soup feels like a warm hug in a bowl. Best of all, it comes together swiftly, making it perfect for a busy weeknight when you crave something fresh, flavorful, and fuss-free.
Ingredients You’ll Need
Gathering just a handful of straightforward yet dynamic ingredients, this recipe leans on fresh aromatics and pantry staples that pack a punch of flavor and texture. Each element plays a key role in bringing this Tomato Tortilla Soup – A Quick and Easy Recipe to life, balancing brightness, earthiness, and a touch of heat.
- 2 corn tortillas (6-inch): Crispy strips add delightful crunch and authentic tortilla soup character.
- 1 Tbsp (plus 1 tsp) olive oil: For sautéing and brushing tortillas, enhancing richness.
- 1/4 tsp kosher salt: To season and elevate all the flavors naturally.
- 1 small onion (chopped): Provides a sweet, mellow foundation for the soup.
- 3 cloves garlic (finely minced): Adds aromatic depth and a subtle bite.
- 1 small jalapeno pepper (seeded and finely chopped): Brings just enough warmth without overpowering.
- 1 tsp ground cumin: Imparts smoky, earthy notes essential to this style of soup.
- 3/4 tsp dried oregano: Offers a fragrant herbal complexity that brightens the soup.
- 4 cups low-sodium chicken or vegetable stock: Forms the savory liquid base and supports a clean flavor.
- 2 cans diced tomatoes with juice (14.5 oz cans, no salt added): The heart of the soup, providing body and vibrant color.
- 1/4 cup fresh lime juice: Adds lively acidity that wakes up the palate.
- 1/4 cup reduced-fat sour cream: A cooling dollop that softens the spice and adds creaminess.
- 2 Tbsp fresh cilantro leaves (chopped): Fresh herbaceous finish that lends brightness and freshness.
How to Make Tomato Tortilla Soup – A Quick and Easy Recipe
Step 1: Sauté the Aromatics
Start by heating 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Toss in the chopped onion and cook, stirring frequently, until it becomes tender and translucent—about 5 minutes. This gentle cooking draws out the onion’s sweetness, creating a flavorful base. Next, add the finely minced garlic, jalapeno, ground cumin, and dried oregano. Let these mingle and toast for about a minute more, releasing their inviting aromas and setting the stage for the rich soup flavors.
Step 2: Simmer the Soup Base
Pour in the chicken or vegetable stock along with the canned diced tomatoes and their juices. Crank up the heat and bring everything to a rolling boil. Once boiling, dial the heat back to low and let it simmer gently for about 10 minutes. This simmering melds the ingredients and softens the tomatoes, coaxing out a balanced, robust flavor that shines through this Tomato Tortilla Soup – A Quick and Easy Recipe.
Step 3: Prepare the Crispy Tortilla Strips
While the soup simmers, preheat your oven to 375 degrees Fahrenheit. Lightly brush both sides of the tortillas with the remaining teaspoon of olive oil and sprinkle with kosher salt to add that subtle seasoning. Slice the tortillas into thin strips about a quarter-inch wide. Spread these out on a foil-lined baking sheet in a single layer and bake for around 12 minutes. Watch closely as they become golden and crisp—the perfect crunchy topping.
Step 4: Blend and Season the Soup
Remove the soup from heat and stir in the fresh lime juice, which brightens and lifts every spoonful. Taste for seasoning and add extra salt if needed to suit your palate. Using an immersion blender, pulse the soup until it’s partially pureed but still chunky, allowing some tomato pieces to remain for texture and interest.
Step 5: Assemble and Garnish
Ladle the hot soup into bowls and top with a generous handful of the homemade tortilla strips for crunch. Add a dollop of reduced-fat sour cream to swirl in creamy coolness and sprinkle with fresh cilantro to finish with a fresh, vibrant pop. Every bite brings together layers of flavor in this Tomato Tortilla Soup – A Quick and Easy Recipe that feels both wholesome and exciting.
How to Serve Tomato Tortilla Soup – A Quick and Easy Recipe
Garnishes
What really elevates this soup are the garnishes that offer contrasting textures and flavors. Beyond the classic tortilla strips, try adding diced avocado for creaminess, a squeeze of fresh lime for extra zing, or even a handful of crisp radish slices to add a peppery crunch. Fresh cilantro brings an herbal brightness that makes every spoonful sing.
Side Dishes
This soup shines as a stand-alone meal but pairs beautifully with sides that complement its zesty profile. Serve with warm, soft corn tortillas or a stack of freshly made guacamole and tortilla chips for a Tex-Mex vibe. A simple crisp green salad with citrus vinaigrette balances the warmth of the soup, making for a fresh, satisfying lunch or dinner.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bell peppers or small bread bowls for a festive presentation. Layer the crispy tortilla strips right before serving so they stay crunchy, or offer them in a separate bowl so guests can add as much as they like, keeping the soup perfectly textured. A sprinkle of shredded sharp cheddar or a pinch of smoked paprika on top adds a lovely finishing touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the Tomato Tortilla Soup – A Quick and Easy Recipe to an airtight container and refrigerate for up to 3 days. The flavors actually deepen with time, making leftovers a tasty treat. Keep your tortilla strips and sour cream separate to preserve their texture and freshness.
Freezing
This soup freezes well, making it a great option for meal prep or busy days. Pour the cooled soup into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Avoid freezing the crispy tortilla strips or fresh garnishes; these are best added fresh after reheating.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. This keeps the soup from scorching and preserves its fresh flavors. Once warmed, add your garnishes and tortilla strips for that perfect finishing touch.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken stock for vegetable stock to keep it vegetarian and just as flavorful. The combination of spices, tomatoes, and garnishes still shines brightly without meat.
How spicy is the Tomato Tortilla Soup – A Quick and Easy Recipe?
The soup has a gentle kick from the jalapeno, but it’s mild enough to adjust easily. You can remove the seeds completely to reduce heat or add more jalapeno for extra spice according to your preference.
What can I use instead of corn tortillas?
Flour tortillas will work in a pinch, but corn tortillas bring authentic flavor and crispiness. For a gluten-free option, you can also use store-bought tortilla chips or make your own with corn tortillas as instructed.
Can I prepare the tortilla strips without baking?
Baking is ideal for even crispness and less oil, but you can quickly fry the tortilla strips in a bit of oil until golden and crispy if you prefer a faster method or deeper flavor.
Is the lime juice necessary?
Yes! The lime juice brightens the soup beautifully, balancing the richness and giving it that fresh, tangy pop that makes this Tomato Tortilla Soup – A Quick and Easy Recipe so memorable.
Final Thoughts
If you’re searching for a dinner that’s as quick as it is satisfying, warm, and full of vibrant flavor, don’t miss out on this Tomato Tortilla Soup – A Quick and Easy Recipe. With its combination of fresh ingredients, quick prep, and layers of texture and taste, it’s sure to become a beloved staple in your kitchen. Give it a try, and I promise this soup will quickly earn a spot in your heart and your weekly meal rotation.
Print
Tomato Tortilla Soup – A Quick and Easy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Description
Tomato Tortilla Soup is a quick and easy Mexican-inspired recipe featuring a savory blend of tomatoes, spices, and crispy tortilla strips. This flavorful soup is perfect for a comforting meal, garnished with lime juice, fresh cilantro, and a dollop of reduced-fat sour cream.
Ingredients
For the Soup
- 2 corn tortillas (6-inch)
- 1 Tbsp plus 1 tsp olive oil
- 1/4 tsp kosher salt, plus more for sprinkling
- 1 small onion, chopped
- 3 cloves garlic, finely minced
- 1 small jalapeno pepper, seeded and finely chopped
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 4 cups low-sodium chicken or vegetable stock
- 2 cans diced tomatoes with juice (14.5 oz cans, no salt added)
- 1/4 cup fresh lime juice
- 1/4 cup reduced-fat sour cream
- 2 Tbsp fresh cilantro leaves, chopped
Instructions
- Sauté Vegetables: Heat 1 Tbsp of olive oil in a large heavy skillet over medium heat. Add the chopped onion and cook, stirring frequently, for about 5 minutes or until soft and translucent. Add the minced garlic, finely chopped jalapeno, ground cumin, and dried oregano. Cook for an additional 1 minute to release the flavors.
- Simmer Soup: Add the chicken or vegetable stock and the canned diced tomatoes with their juice to the skillet. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes to allow flavors to develop fully.
- Prepare Tortilla Strips: While the soup simmers, preheat the oven to 375°F. Lightly brush both sides of the corn tortillas with the remaining 1 tsp olive oil. Cut the tortillas into 1/4-inch wide thin strips. Arrange them on a baking sheet lined with foil, sprinkle lightly with kosher salt, and bake for about 12 minutes until crisp and golden. Remove from oven and let cool.
- Blend Soup: Remove the soup from heat and stir in the fresh lime juice. Using an immersion blender, partially puree the soup to create a chunky texture, leaving some tomato pieces intact for texture.
- Serve: Ladle the soup into bowls. Top each serving with crispy tortilla strips, a dollop of reduced-fat sour cream, and a sprinkle of chopped fresh cilantro. Enjoy warm.
Notes
- You can substitute vegetable stock for chicken stock for a vegetarian version.
- Adjust the amount of jalapeno pepper according to your preferred spice level.
- For a smoother soup, fully puree using the immersion blender instead of partially.
- This recipe serves 6, perfect for a family meal or leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
