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a bowl of tortilla soup with all the toppings

Quick Tortilla Soup

This quick tortilla soup is a perfect weeknight dinner. And you can use it the next day to make some delicious enchiladas!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soups
Cuisine Mexican, Vegetarian
Servings 6 servings
Calories 76 kcal


  • 1 tablespoon Olive or vegetable oil
  • 1 onion
  • 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 crushed tomatoes (1 large can)
  • 500 millilitres water or stock


  • Heat the oil in a large pot.
  • Add the onion, celery, carrots, & jalapeño in the oil along with the salt.
  • Sauté over medium high heat for 5 minutes until they 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. 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!


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