5 from 1 vote
mexican tortilla soup
Spicy Mexican Tortilla Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A warm spicy Mexican Tortilla Soup perfect for driving the cold winter chill away. One pot and only a few ingredients makes this a fast, healthy meal.
Course: Main
Cuisine: Mexican
Servings: 8 servings
Author: Chuck Underwood
Ingredients
  • 1 small Onion or Leek
  • 3 cloves Garlic (minced)
  • 1/2 Red Bell Pepper (diced)
  • 1/2 Green Bell Pepper (diced)
  • 2 Chipotle Peppers in Adobo Sauce (diced)
  • 1/2 tsp Cumin
  • 1/2 tsp Mexican Oregano
  • 1/2 tsp Chili Powder
  • 1/2 tsp Paprika
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 cup Chunky Salsa
  • 2 cans Fire Roasted Tomatoes (15 oz ea)
  • 2 cups Vegetable Broth (low sodium)
  • 2 cans Black Beans (15 oz ea)
  • 5 Corn Tortillas
  • Avocado (optional)
  • Chopped Green Onions (optional)
  • Lime Wedges (optional)
  • Vegan Sour Cream (optional)
Instructions
  1. Chop leek and mince garlic and add to large soup pot.
  2. Saute in a little veggie broth until softened.
  3. Add Bell Peppers and Chipotle Peppers and simmer until softened.
  4. Add all spices and stir well.
  5. Add Salsa.
  6. Add Tomatoes (with juice)
  7. Add Veggie Broth
  8. Bring to a simmer and stir well
  9. Drain beans and add to pot
  10. Simmer 15-20 minutes ir until heated through.
Tortilla Strips
  1. Preheat oven to 375 degrees
  2. Cut Corn Tortillas into 1/2" wide strips
  3. Add strips to a plastic bag or paper sack and toss with spices if desired (optional but good - chile powder, cumin, garlic powder, onion powder, garlic salt etc. I used 1/2 tsp each with a little broth to help them stick)
  4. Lay strips onto cookie sheet and bake for 8-10 minutes
  5. Toss occasionally to ensure even crisping.