Tomato Tortilla Soup

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This thick, flavorful Southwestern soup comes together easily using pantry items.

Yields 9 cups

Tomato Tortilla Soup
Recipe type: Soup
Cuisine: Tex-Mex
Cook time: 
Total time: 
Serves: 4 to 6
  • 3 cups diced onions
  • 2 teaspoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 quart vegetable broth
  • 1 28-ounce can of diced tomatoes
  • 2 teaspoons minced canned chipotles in adobo sauce or more to taste
  • 1½ cups crumbled corn tortilla chips
  1. In a soup pot on medium heat, cook the onions in the oil for 5 minutes or until softened.
  2. Add the cumin and oregano and stir for a minute.
  3. Add the broth, tomatoes, and chipotles, cover, and bring to a boil.
  4. Reduce the heat and simmer for about 10 minutes.
  5. Pulverize the tortilla chips in a blender.
  6. Add about 3 cups of the hot soup to the blender and purΓ©e until smooth.
  7. To make pouring easier, add another cup of hot soup and whirl on low speed.
  8. Stir the purΓ©e into the simmering soup pot; serve hot.