Name: Mexican Tortilla Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 white onion, diced; 1/2 red onion, diced; 1 green bell pepper, diced; 2 tablespoons picked jalapenos, diced (or whole, if desired); 2 tablespoons lime juice; 2 teaspoons taco seasoning; 4 cups chicken stock (or vegetable stock to make it vegan); 2 (400 gram) cans diced tomatoes; 1 small can corn, drained; 2 cans black beans, drained and rinsed; 2 tablespoons tomato paste; 1 cup shredded cooked chicken breast (optional); Salt and pepper to taste; Shredded cheese; Tortilla chips or strips of fresh tortilla; Sour cream or plain Greek yogurt; Avocado chunks; Fresh diced tomatoes; Fresh chopped cilantro

Ingredients

1 tablespoon olive oil

1 white onion, diced

1/2 red onion, diced

1 green bell pepper, diced

2 tablespoons picked jalapeños, diced (or whole, if desired)

2 tablespoons lime juice

2 teaspoons taco seasoning

4 cups chicken stock (or vegetable stock to make it vegan)

2 cans (400 grams each) diced tomatoes

1 small can corn, drained

2 cans black beans, drained and rinsed

2 tablespoons tomato paste

1 cup shredded cooked chicken breast (optional)

Salt and pepper to taste

Optional Toppings:

Shredded cheese

Tortilla chips or fresh tortilla strips

Sour cream or plain Greek yogurt

Avocado chunks

Fresh diced tomatoes

Fresh chopped cilantro

Instructions

Step 1: Heat a large pot over medium-high heat and add the olive oil, white and red onions, green bell pepper, jalapeños, lime juice, and taco seasoning. Sauté until the onions soften, about 5 minutes.

Step 2: Reduce the heat to medium and add the chicken or vegetable stock, diced tomatoes, corn, black beans, tomato paste, and shredded chicken if using. Stir everything well to combine.

Step 3: Let the soup simmer on medium-low heat for 40 to 45 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.

Step 4: Taste and adjust seasoning with salt and pepper. Serve hot topped with your choice of shredded cheese, tortilla chips, sour cream, avocado chunks, diced tomatoes, and cilantro.

Slow Cooker Instructions

Step 1: Add the onions, bell pepper, jalapeños, lime juice, stock, taco seasoning, diced tomatoes, corn, black beans, tomato paste, and shredded chicken (if using) to your slow cooker.

Step 2: Cook on high for 2-3 hours or on low for 4-6 hours until the vegetables are tender and the soup is flavorful.

Step 3: Serve in bowls with your favorite toppings.

Tips & Variations

For a vegetarian or vegan version, omit the chicken and use vegetable stock.

Add a smoky depth by stirring in a teaspoon of smoked paprika or chipotle powder.

Use fresh tomatoes instead of canned for a fresher taste when in season.

Customize the heat level by adjusting the amount of jalapeños or adding a pinch of cayenne pepper.

Top with crisp avocado slices and homemade tortilla strips for texture contrast.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. The soup may thicken after refrigeration; add a splash of stock or water to loosen it if needed. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable stock and omit the shredded chicken. The beans and vegetables provide plenty of protein and flavor.

What can I use instead of jalapeños if I don’t like spicy food?

You can substitute mild green chiles or skip the jalapeños altogether for a milder soup. Adding a small amount of smoked paprika can still provide a nice depth without heat.