Over my adult years, I’ve had the pleasure of trying many different tortilla soup recipes and I can’t think of one that I didn’t love. This recipe, however, is my staple. It’s my go-to recipe and it’s so easy to make because it calls for ingredients I always have in my pantry or refrigerator and it’s incredibly affordable. It’s naturally gluten-free and although some of the ingredients are canned I think it qualifies as Daleo, which is a casual form of Paleo. 😉
This was the very first tortilla soup I ever tried. It was served in 2001 at the home of Jenny H. from Issaquah, WA at a church Bible study + potluck. Her original recipe was double this size and called for less garlic and spices, but I halved her recipe because I seem to be the only one who eats leftover soup. It’s so easy to double if you’re serving a crowd. Try it yourself and you’ll see why this simple recipe tastes so delicious!
Note: I almost always make this as a meatless soup, but I think it would be good served gumbo-style over a scoop of cilantro-lime rice, black beans and some shredded meat! Add some avocado chunks and you’re in for a treat! Since the soup tastes even better the next day, I’ll often make it the day before I plan to serve it and then I reheat the refrigerated soup on the stove.
Tomato Tortilla Soup
15-16 oz. can of crushed tomatoes
8 oz. can of tomato sauce
1/4 cup salsa (I prefer Pace Picante Sauce – Medium or Mild)
2 cloves garlic, freshly minced
2 cups water
1 T. sugar
1/2 T. chili powder
1/2 tsp. Mexican oregano
1 tsp. salt
1/4 tsp ground black pepper
4 oz. can diced green chiles
Optional: cooked & seasoned chicken or pork, shredded
Optional Soup Toppings, to taste:
Sour cream (I prefer low-fat or light)
Cilantro, dried or fresh
Cheddar cheese or a Mexican blend
Tostitos “Hint of Lime” tortilla chips
- Combine the soup ingredients together in a large pot on medium-high heat, but don’t let it boil too much and get frothy. Stir occasionally.
- Once it starts to boil, lower the temperature immediately and simmer the soup uncovered for ten minutes, continue to stir occasionally.
- Turn the heat down low and serve when you’re ready.
- To serve, roughly crush a small handful of the chips into the bottom of a bowl and ladle the soup on top. Garnish with a healthy dollop of sour cream, a pinch of cilantro, a good squeeze of lime juice and a sprinkling of cheese.
- If you don’t care for soggy chips, treat the soup like a bowl of hot salsa and scoop up the soup with chips or sprinkle crushed chips on top!
- Refrigerate any leftover soup, which tastes even more delicious the next day!