Crispy Tortilla Soup
A vibrant vegetarian Aztec soup with roasted tomatoes, crispy tortilla strips, and a smoky kick. Built on one skillet in under 30 minutes—comfort in a bowl.
- Total time
- 25 min
- Servings
- 4
- Calories
- 240
- Protein
- 8g
Ingredients
- 4 tortillas corn tortillas
- 28 oz canned diced tomatoes
- 4 cups vegetable broth
- 2 peppers, minced chipotle in adobo sauce
- 1 lime, juiced lime
- ½ cup queso fresco or feta, crumbled
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Cut tortillas into thin strips. Heat 2 tbsp oil in a large skillet over medium-high heat, then fry strips until golden and crispy, about 3 minutes. Remove to a plate.
- 2
Add another 1 tbsp oil to the same skillet, then sauté minced garlic and diced onion until fragrant, about 2 minutes.
- 3
Stir in canned tomatoes and minced chipotles with their sauce. Cook until tomatoes break down and darken slightly, about 5 minutes.
- 4
Pour in vegetable broth and bring to a simmer. Taste and season with salt and pepper, then squeeze in lime juice.
- 5
Ladle soup into bowls and top with crispy tortilla strips, crumbled queso fresco, and fresh cilantro.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- ladle
- cutting board and knife
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