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Mexican Tortilla Soup Recipe

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★★★★★

4.9 from 60 reviews

This Mexican Tortilla Soup is a flavorful and hearty dish featuring a medley of fresh vegetables, beans, tomatoes, and tender shredded chicken simmered in a spiced broth. Ideal for a comforting meal, it can be prepared on the stovetop or in a slow cooker and garnished with classic toppings like tortilla chips, cheese, avocado, and cilantro.

Ingredients

Scale

For the Soup:

  • 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

Optional Toppings:

  • Shredded cheese
  • Tortilla chips or strips of fresh tortilla
  • Sour cream or plain Greek yogurt
  • Avocado chunks
  • Fresh diced tomatoes
  • Fresh chopped cilantro

Instructions

  1. Prepare the base: Heat a large pot over medium-high heat and add the olive oil, diced white and red onions, diced green bell pepper, jalapeños, lime juice, and taco seasoning. Sauté this mixture until the onions soften and become translucent.
  2. Add main ingredients: Reduce heat to medium and pour in the chicken or vegetable stock. Add the diced tomatoes, drained corn, black beans, tomato paste, and shredded cooked chicken if using. Stir well to combine all the ingredients evenly.
  3. Simmer the soup: Let the soup simmer on medium-low heat for 40 to 45 minutes, stirring occasionally to prevent sticking and allow flavors to meld together.
  4. Serve with toppings: Ladle the soup into bowls and serve with your choice of optional toppings such as shredded cheese, tortilla chips or strips, sour cream or plain Greek yogurt, avocado chunks, fresh diced tomatoes, and chopped cilantro for added flavor and texture.
  5. Slow cooker alternative: Combine onions, bell pepper, jalapeños, lime juice, stock, taco seasoning, diced tomatoes, corn, black beans, tomato paste, and shredded chicken (if using) in the slow cooker. Cook on high for 2-3 hours or on low for 4-6 hours. Serve with desired toppings.

Notes

  • For a vegan or vegetarian version, omit the chicken and use vegetable stock.
  • You can adjust the spiciness by varying the amount of jalapenos or using whole ones.
  • Adding fresh tortilla strips right before serving provides a nice crunchy texture contrast.
  • Using fresh lime juice enhances the soup’s brightness and flavor depth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Mexican tortilla soup, chicken tortilla soup, black bean soup, quick Mexican soup, healthy tortilla soup

Find it online: https://dinewithlily.com/mexican-tortilla-soup-recipe/