Tortilla Soup
Smoky tomato broth with crispy tortilla strips, avocado, and fresh lime. A quick, warm Mexican classic that comes together in under 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 4 medium corn or flour tortillas
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces canned whole tomatoes
- 4 cups vegetable broth
- 1 whole lime (juiced)
- 1 whole avocado, sliced
- 1 to taste salt and pepper to taste
Instructions
- 1
Cut tortillas into 1/4-inch-wide strips. Spread on a plate.
- 2
Heat 1.5 tablespoons oil in a large pot over medium-high until shimmering, ~60 seconds.
- 3
Fry tortilla strips in batches until golden and crispy, ~2 minutes per batch. Transfer to a plate.
- 4
Add remaining oil to the pot. Cook onion until soft, ~4 minutes, stirring occasionally.
- 5
Add garlic and cook until fragrant, about 1 minute.
- 6
Crush tomatoes by hand, add to pot with juices. Stir and simmer 2 minutes.
- 7
Pour in broth. Bring to a boil, then reduce heat and simmer 10 minutes.
- 8
Squeeze in lime juice. Season with salt and pepper to taste.
- 9
Ladle soup into bowls. Top with crispy tortilla strips and avocado slices. Serve hot.
Tools you’ll need
- large pot (6-quart)
- cutting board
- chef's knife
- wooden spoon
- measuring cups and spoons
- ladle
- plate
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