Delicious Homemade Mexican Tortilla Soup

If you’re looking for a dish that embodies warmth, comfort, and vibrant flavors, look no further than this easy Mexican tortilla soup recipe. Originating from the heart of Mexico, this soup encapsulates the essence of Mexican cuisine with its rich flavors and colorful presentation. Traditionally made with tortillas, spices, and a variety of toppings, this comforting soup is not only a crowd-pleaser but also incredibly versatile. Whether you enjoy it as a light meal or a hearty starter, this soup can be customized to suit your taste, and it is easily adaptable for those following a plant-based diet with our vegan Mexican tortilla soup option.

This recipe is perfect for a weeknight dinner or a cozy gathering with loved ones. With minimal effort, you can prepare a delicious bowl of homemade Mexican tortilla soup from scratch that is sure to impress. Let’s dive into the details!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Serving Size: Serves 4-6

Ingredients

Here’s everything you’ll need to create your Mexican tortilla soup:

For the Soup Base:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium bell pepper, diced (red or green)
• 2 medium tomatoes, diced (or 1 can of diced tomatoes)
• 4 cups vegetable broth (or chicken broth for non-vegans)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

For the Tortilla Strips:

• 4 small corn tortillas (or flour, if preferred)
• Cooking oil for frying (or use an air fryer for a healthier option)

Toppings:

• 1 avocado, diced
• 1 cup shredded cheese (optional)
• 1/2 cup sour cream (or Greek yogurt for a lighter option)
• Fresh cilantro, chopped
• Lime wedges

Ingredient Swaps: For a dairy-free version, substitute the cheese with a plant-based alternative and use coconut yogurt instead of sour cream. If gluten-free, ensure to use corn tortillas and vegetable broth without gluten additives.

Equipment List

Gather the following tools to make the preparation easier:

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Frying pan (for tortilla strips)
• Paper towels (for draining fried tortillas)

Step-by-Step Instructions

1. Heat the Oil: In a large pot, heat the olive oil over medium heat. Allow it to shimmer before adding the diced onion.
2. Sauté Vegetables: Add the diced onion to the pot and sauté for about 5 minutes until it becomes translucent. Incorporate the minced garlic and diced bell pepper, stirring until fragrant, about 2 minutes.
3. Add Tomatoes and Spices: Mix in the diced tomatoes, cumin, chili powder, and season with salt and pepper. Cook for another 5 minutes, allowing the tomatoes to break down slightly.
4. Pour in Broth: Add the vegetable or chicken broth, bringing the mixture to a gentle simmer. Scrape any flavorful bits from the bottom of the pot for added depth.
5. Add Beans and Corn: Stir in the black beans and corn, allowing the soup to simmer on low heat for 15-20 minutes. Adjust the spices to taste if needed.
6. Prepare Tortilla Strips: While the soup simmers, cut the tortillas into thin strips. Heat a frying pan with oil over medium-high heat and fry the strips until golden brown and crispy, approximately 2-3 minutes per side. Drain on paper towels.
7. Serve the Soup: Once the soup has thinned out slightly and the flavors have melded, ladle into bowls. Top with crispy tortilla strips, diced avocado, cheese (if using), sour cream, fresh cilantro, and lime wedges for a zesty kick.

Special Notes

To store leftovers, cool the soup completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, add a splash of broth to restore the desired consistency.

If the soup is too thick, don’t hesitate to add a little more broth or water until it reaches your preferred consistency.

Variations and Customizations

This homemade Mexican tortilla soup from scratch is incredibly versatile. Here are some variations you might consider:

• Vegan Option: Stick with plant-based broth, skip the cheese, and incorporate additional vegetables like zucchini or mushrooms.
• Spicy Kick: Add diced jalapeños or a splash of hot sauce for a spicier version.
• Protein Boost: Shredded cooked chicken or turkey can be added for extra protein.
• Low-Carb Alternative: Substitute tortillas with baked cheese crisps for a keto-friendly version.

Nutritional Information (per serving estimate)

Calories: 300 | Protein: 12g | Fat: 10g | Carbohydrates: 43g | Fiber: 10g

Engaging Visual Details

As you create this mouthwatering dish, you’ll love the interplay of colors, especially with the bright reds and greens from the toppings. The golden tortillas create a beautiful contrast against the rich red broth. The aroma of simmering spices will fill your kitchen, inviting everyone to gather around the table. Consider including images that show each step of the process from the sautéing of vegetables to the vibrant final presentation in a bowl.

Conclusion

This easy Mexican tortilla soup recipe is not only delicious but also a wonderful way to introduce friends and family to the delightful flavors of Mexican cuisine. Whether you’re serving it on a breezy evening or at a festive gathering, every bowl is an invitation to indulge in its warmth and zest. Why not try making this wholesome soup today? Leave a comment below if you tried this recipe! Share your version on Instagram using MyDeliciousDish, and let us know how it turned out!