Tomato Tortilla Soup

Dive into a bowl of comforting Tomato Tortilla Soup, a vibrant and flavor-packed recipe that combines smoky, spiced fire-roasted tomatoes with crispy homemade tortilla strips for the ultimate cozy meal. Perfectly seasoned with cumin and smoked paprika, this soup offers a rich, velvety base enhanced by tangy lime juice and optional tender shredded chicken for added protein. Topped with creamy avocado, fresh cilantro, melty cheddar cheese, and a dollop of sour cream, every spoonful delivers a satisfying balance of bold flavors and hearty textures. Ready in just 45 minutes, this easy-to-make soup is ideal for weeknight dinners or meal prep and will quickly become a family favorite.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 28 ounces canned fire-roasted tomatoes
• 4 cups vegetable broth
• 4 corn tortillas
• 2 tablespoons lime juice
• 1 cup cooked shredded chicken (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 avocado, diced
• 0.25 cup fresh cilantro, chopped
• 0.5 cup cheddar cheese, shredded
• 0.25 cup sour cream

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the corn tortillas into thin strips and spread them evenly on a baking sheet. Lightly drizzle them with 1 tablespoon of olive oil and toss to coat.

Step 3

Bake the tortilla strips in the preheated oven for 8-10 minutes, or until they are golden and crispy. Set aside to cool.

Step 4

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 5

Add the diced onion and sauté for 5-6 minutes, until softened and translucent.

Step 6

Stir in the minced garlic, cumin powder, and smoked paprika, cooking for 1 minute until fragrant.

Step 7

Pour in the canned fire-roasted tomatoes and vegetable broth. Stir well to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.

Step 9

Use an immersion blender to puree the soup until smooth, or transfer it to a blender to blend in batches. Be careful when blending hot liquids.

Step 10

Return the soup to the pot, and stir in the lime juice, salt, and black pepper. If using shredded chicken, add it now and cook for an additional 5 minutes until heated through.

Step 11

To serve, ladle the soup into bowls. Top each bowl with a handful of crispy tortilla strips, diced avocado, chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.

Step 12

Serve immediately and enjoy your Tomato Tortilla Soup!

Nutrition Facts

Serving size	2715.4 grams (2715.4g)

Amount per serving	% Daily Value*
Calories	2304

Total Fat 103.40g	133%
Saturated Fat 32.20g	161%
Polyunsaturated Fat 5.50g
Cholesterol 292mg	97%
Sodium 7079mg	308%
Total Carbohydrate 230.70g	84%
Dietary Fiber 51.90g	185%
Total Sugars 50.90g
Protein 129.80g	260%

Vitamin D 12IU	60%
Calcium 991mg	76%
Iron 18mg	99%
Potassium 5123mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 21.9%

Carbs: 38.9%