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a bowl of tortilla soup with all the toppings

Quick Tomato Tortilla Soup

This Quick Tomato Tortilla Soup is simple and approachable without too many ingredients. It's also a family favorite, making it a perfect weeknight dinner. Bonus: The leftovers are to die for!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soups
Cuisine Mexican, Vegetarian
Servings 6 servings
Calories 76 kcal

Equipment

  • Large pot or Dutch oven To cook the soup in
  • Cutting board and knife To chop the veggies
  • Wooden spoon To stir the soup
  • Immersion blender Or regular blender, to blend the soup.

Ingredients
  

  • 1 tablespoon oil olive or vegetable
  • 1 onion medium-large
  • 2 stalks celery
  • 2 carrots
  • 1 tablespoon salt
  • 4 cloves garlic
  • 1 jalapeño
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder American-style or ancho
  • 540 grams canned tomatoes 1 large can, whole, chopped, or crushed
  • 500 millilitres water or stock

Instructions
 

  • Heat the oil in a large pot or Dutch oven.
  • Add the onion, celery, carrots, & jalapeño in the oil along with the salt.
  • Sauté over medium high heat for 5 minutes until the vegetables have softened slightly. Covering with the lid helps the veggies sweat with the steam trapped inside.
  • Add the garlic, cumin, and chili powder, and sauté for another 2-3 minutes.
  • Add the tomatoes and water or stock. Bring to a boil, cover, reduce the heat, and let simmer for about 15-20 minutes.
  • Blend until smooth and adjust the seasoning as needed.
  • Pour into bowls and adorn with tons of fresh toppings like avocado, fresh cilantro, pico de gallo, corn, and of course, crunchy tortillas!

Nutrition

Calories: 76kcalCarbohydrates: 11.8gProtein: 2.7gSodium: 578mgPotassium: 112mgFiber: 3.9gSugar: 7gCalcium: 59mgIron: 1mg
Keyword soup
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