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Tomato-Tortilla Soup

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  • Level: Easy
  • Total: 53 min
  • Prep: 25 min
  • Cook: 28 min
  • Yield: 4 servings, serving size: 2 cups
  • Nutrition Info
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2 (6-inch) corn tortillas

1 tablespoon plus 1 teaspoon canola oil

1/4 teaspoon salt

1 small onion, chopped (about 1 cup)

3 cloves garlic, minced (about 1 tablespoon)

1 small jalapeno pepper, seeded and finely chopped

1 teaspoon ground cumin

3/4 teaspoon dried oregano

4 cups low-sodium chicken broth

2 (14.5-ounce) cans no salt added diced tomatoes. with juice

1/4 cup fresh lime juice

1/4 cup reduced-fat sour cream

2 tablespoons chopped fresh cilantro leaves


  1. Preheat the oven to 375 degrees F.
  2. Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
  3. Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
  4. Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
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