Southwest Tortilla Soup

From corn to avocados, this soup is packed with fiber and flavor. To transform this recipe into a creamy tortilla soup, simply purée the corn kernels before adding them. The starch in the puréed corn will thicken the soup into a creamy yellow version studded with a colorful confetti of vegetables.

Serves: 6Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 1 small onion, diced
  • 1 celery stalk, diced
  • 2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 cup corn kernels
  • 4 cups chicken stock
  • 1⁄2 cup diced roasted red bell pepper
  • 1 cup diced, peeled tomatoes
  • 1⁄2 cup tomato purée
  • 3 blue corn tortillas cut in 1⁄4-inch strips
  • 1 tsp. ground cumin
  • 1 Tbsp. chili powder
  • 2 tsp. puréed chipotle peppers in adobo sauce
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 cup chopped fresh cilantro
  • 2 avocados, diced
  • 1 cup crushed baked tortilla chips
  • 1 cup crumbled Cojita cheese


  • Sauté onion and celery in olive oil until translucent. Add garlic, corn, chicken stock, bell pepper, tomatoes, and tomato purée. Bring to a boil. Add tortilla strips, cumin, chili powder, and chipotle purée; simmer 30 minutes.
  • Remove from heat. Season the soup with salt, pepper, and cilantro. Transfer to a food processor in batches and purée soup until smooth.
  • Serve soup hot, garnished with diced avocado, baked tortilla chips, and cheese.