Tomato Tortilla Soup - A Quick and Easy
Tomato Tortilla Soup is a delicious, quick, easy, and best of all healthy answer to the “what’s for dinner tonight” question.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 corn tortillas (6-inch)
- 1 Tbsp (plus 1 tsp) olive oil
- 1/4 tsp kosher salt
- 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
- 1
To get started, heat 1 Tbsp of olive oil in a large heavy skillet over medium heat. Add the onion and cook, stirring frequently for about 5 minutes, or until it's soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook about 1 minute more.
- 2
Add the chicken stock (you can substitute vegetable stock) and tomatoes and bring to a boil. Reduce the heat to low and simmer for about 10 minutes to allow the flavors to develop.
- 3
While your soup simmers preheat your oven to 375 degrees. Brush each side of the tortillas lightly with the remaining olive oil. Cut the tortilla into thin strips about 1/4 inches wide. Arrange the strips on a baking sheet lined with foil, sprinkle lightly with Kosher salt and bake until crisp and golden which should take about 12 minutes. Remove from the oven to cool.
- 4
When you are ready to serve the soup, remove the pan from the heat and stir in the lime juice. Taste and add a small amount of salt if needed. Use an immersion blender to partially puree the soup leaving some chunky tomato pieces.
- 5
Serve the soup topped with the tortilla strips, a dollop of sour cream and a sprinkle of cilantro. Enjoy!