Tortilla Soup is a fall favorite! Made with onion, garlic, fresh green chiles, and tomatoes, this simple soup warms the soul on crisp fall days.
Recipe Tips:
- Use canned, diced green chiles to save time – use two 7-ounce cans
- Use a 28-ounce can petite diced tomatoes in place of fresh tomatoes
- Add low sodium black beans – drained and rinsed – AFTER soup is pureed
- Consider adding roasted corn along with the black beans after the soup is pureed
- Or, don’t puree the soup. Use the canned chiles, canned tomatoes, black beans, corn and stir in goat cheese for a creamier texture. About 11-ounces of goat cheese
- Top with a little Monterey Jack cheese, if desired, or swap out for goat cheese all-together
- Top with sliced avocado
While black beans and goat cheese are good protein sources, adding extra protein to this already delicious Tortilla Soup with shredded, pre-cooked rotisserie chicken is a great option. Or, consider a seafood option such as lump crab meat or shrimp.
Enjoy Recipes, Cookbooks, Real Estate and Lifestyle Tips:
For more healthy, delicious recipes, get the Substitute Yourself Skinny cookbook
Subscribe to my bi-weekly newsletter at Susan Irby’s Newsletter
Need help Buying or Selling a home? Irby Real Estate Group is ready to help you!
1 large yellow or white onion, roughly diced
8 garlic cloves, chopped
4 tablespoons grape seed or peanut oil plus enough for frying tortilla strips
7 fresh green chiles, seeded and diced, reserve one for garnish
4 cups water
5 roma tomatoes, seeded and diced
8 cups vegetable broth
Sea salt and black pepper to taste
12 corn tortillas, cut into strips
11 ounce log plain goat cheese
2 avocados, sliced
See recipe options above
In a large stock pot, add 2 tablespoons of grape seed oil and heat over medium heat until hot but not smoking.
Add onion and garlic and saute until onion is soft, about 2 minutes.
Add fresh green chiles, increase heat to medium high, and saute for about 1 1/2 minutes or until soft.
Add tomatoes and 4 cups of water.
Bring to a boil, then, cover and reduce heat to simmer; simmer about 30 minutes.
Working in batches, using a food processor or blender, blend (puree) soup until smooth.
Heat 2 tablespoons of oil in the stock pot over medium low heat.
Return the puree to the pot and stir about 5 minutes.
Add in the broth, pinch of salt, and pepper; simmer soup an additional 15 minutes.
*If desired, just before serving, stir in the goat cheese OR, reserve goat cheese and crumble on top when serving.
In a large skillet, heat about 1/2-inch additional oil over high heat until hot but not smoking.
Slice the 1 remaining chile pepper into rounds and reserve for garnish.
Working in batches, fry the tortilla strips until crisp, about 30 seconds.
Remove crisp strips, drain on paper towels.
Divide fried tortilla strips into each of 10 serving bowls.
Ladle soup over strips and garnish with sliced chile and avocado slices.
Alternatively, ladle soup into bowls and top with sliced chili, avocado slices, and tortilla chips.
*If adding protein, top soup with protein followed by the chili and avocado slices.
Preparation Time (hrs/min)
