Tortilla Soup Recipe | FoodByMaria Recipes

Vegetarian

Creamy Tortilla Soup Recipe

Last Updated:
Bowl of tortilla soup on a cutting board

Prep

10 minutes

Cook

30 minutes

Yield

4

This healthy, easy, creamy tortilla soup recipe is one for the books! Tortilla soup is a traditional Mexican soup that is made of fried corn tortilla pieces that are submerged into a broth. It then can be topped with fresh ingredients like crema, salsa, and cilantro. Here is my spin on this delicious recipe…

Tortilla soup recipe in serving bowls on a cutting board

Why you’ll love this tortilla soup recipe: 

  • Quick: Prep this in 10 minutes and have it ready in 40
  • Hearty: The veggies combined with kidney beans makes this recipe super hearty and filling
  • Flavorful: I love all the flavors in this simple, healthy soup 

Bowls of tortilla soup on a cutting board

Ingredient Notes: 

Kidney Beans: These can be swapped with your favorite bean but kidney beans are a great plant-based protein that are rich in minerals, vitamins, fibers, antioxidants, and more.

Toppings: Get creative with your toppings. Use things like tortilla chips crumbled, crema or sour cream, fresh herbs like cilantro, fresh avocado, or more.

How to make this tortilla soup recipe: 

  1. For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-low heat before adding your diced red onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning. Add the garlic to the pot and cook for 2 – 3 minutes to soften and become fragrant.
  2. Prepare the green onion, cutting them into small pieces, separating the whites from the greens.  Dice the green pepper into small pieces and add it to the pot, along with the green onion whites. 
  3. Cook for 3 – 5 minutes to allow the green pepper to soften. 
  4. Drain & rinse the white beans and add it to the pot. Stir and cook briefly. 
  5. Add ALL of the spices to the pot, cooking for 5-6 minutes. The longer you cook it, the stronger the spices will become.
  6. Add the bouillon paste and water, and bring to a rolling boil. 
  7. At this time, add the corn and cream, and continue to boil on medium-high heat to reduce for 8 – 10 minutes.  
  8. Adjust seasoning if desired. 
  9. Serve immediately with Mexican crema, salsa Verde, the green onion greens, fresh cilantro, and tortilla chips. 

Bowls of tortilla soup on a cutting board

Expert Tips & FAQ: 

Serving: Serve the soup with grated cheddar cheese for extra flare!

Can I make this recipe vegan? Yes! Replace heavy cream with your favorite vegan options.

Spices: Add your favorite Mexican spices, even make it extra spicy if you can handle the heat!

Storage: Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.

Other soup recipes you’ll love:

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Creamy Tortilla Soup Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Vegetarian
  • Method: Cook
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian

Description

This creamy, easy tortilla soup recipe is a great recipe for the winter season. Mexican-inspired and loaded with flavor. Bonus! It only takes 40 minutes to make.


Ingredients

Scale

2 tbsp olive oil

1 medium red onion (finely diced)

3 cloves garlic (minced)

1 bunch green onion

1 medium green pepper (diced)

1398ml can white kidney beans

½ tsp salt

½ tsp black pepper

1 tsp ancho chili powder

½ tsp cumin

½ tsp red pepper flakes

1 tbsp vegetable bouillon paste

4 cups water

½ cup heavy cream

1199ml can or ¾ cup corn

Toppings:

Mexican crema 

fresh salsa Verde

fresh cilantro

tortilla chips


Instructions

For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-low heat before adding your diced red onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning. Add the garlic to the pot and cook for 2 – 3 minutes to soften and become fragrant.

Prepare the green onion, cutting them into small pieces, separating the whites from the greens.  Dice the green pepper into small pieces and add it to the pot, along with the green onion whites. 

Cook for 3 – 5 minutes to allow the green pepper to soften. 

Drain & rinse the white beans and add it to the pot. Stir and cook briefly. 

Add ALL of the spices to the pot, cooking for 5-6 minutes. The longer you cook it, the stronger the spices will become.

Add the bouillon paste and water, and bring to a rolling boil. 

At this time, add the corn and cream, and continue to boil on medium-high heat to reduce for 8 – 10 minutes.  

Adjust seasoning if desired. 

Serve immediately with Mexican crema, salsa Verde, the green onion greens, fresh cilantro, and tortilla chips. 


Notes

Serve the soup with grated cheddar cheese for extra flare!

Replace heavy cream with your favourite vegan options.

Swap white kidney beans for any of your choosing!

Add your favourite Mexican spices, even make it extra spicy if you can handle the heat!

Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.


Nutrition

  • Serving Size: 4
  • Calories: 162
  • Sugar: 4.9g
  • Sodium: 459.2mg
  • Fat: 13.6g
  • Saturated Fat: 4.6g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0.2g
  • Carbohydrates: 20.1g
  • Fiber: 4.5g
  • Protein: 5.5g
  • Cholesterol: 17mg
Lauren

This soup is so good! It’s creamy with the perfect amount of spice. I topped it with lime, cilantro, avocado, and some cheese and it was absolutely amazing!

Maria Koutsogiannis

thank you so much for the love, hun!

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