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

Ingredients

  • 1 small onion, diced
  • 1 celery stalk, diced
  • 2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 cup corn kernels
  • 4 cups chicken stock
  • ½ cup diced roasted red bell pepper
  • 1 cup diced, peeled tomatoes
  • ½ cup tomato purée
  • 3 blue corn tortillas cut in ¼" strips
  • 1 tsp. ground cumin
  • 1 Tbsp. chili powder
  • 2 tsp. puréed chipotle peppers in adobo sauce
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ cup chopped fresh cilantro
  • 2 avocados, diced
  • 1 cup crushed baked tortilla chips
  • 1 cup crumbled Cojita cheese

Directions

  • 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.

Recipe Information

Serves: 6

Ingredients

  • 1 small onion, diced
  • 1 celery stalk, diced
  • 2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 cup corn kernels
  • 4 cups chicken stock
  • ½ cup diced roasted red bell pepper
  • 1 cup diced, peeled tomatoes
  • ½ cup tomato purée
  • 3 blue corn tortillas cut in ¼" strips
  • 1 tsp. ground cumin
  • 1 Tbsp. chili powder
  • 2 tsp. puréed chipotle peppers in adobo sauce
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ cup chopped fresh cilantro
  • 2 avocados, diced
  • 1 cup crushed baked tortilla chips
  • 1 cup crumbled Cojita cheese

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories460
Total Fat25g
Saturated Fat7g
Cholesterol25mg
Sodium1170mg
Total Carbohydrate47g
Dietary Fiber10g
Sugars8g
Protein17g