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
Scale
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.
