Dinner/ Lunch BY: PUBLISHED: 05/08/2019  UPDATED: 01/12/2024

Mexican Tortilla Soup

jump to recipe

Mexican tortilla soup is the perfect basis for any of your soup recipes. It is so easy to make!

Easy Mexican tortilla soup with lots of vegetables and tortillas. Make it vegan or add some meat or poultry.

This post may contain affiliate links. Please read my disclosure policy.

Eat it vegan or add some meat or poultry. If you have only 15 minutes and want to make a warming recipe, make this tortilla soup recipe. It is so easy to make. Most likely you do not even have to go grocery shopping because a lot of ingredients are regular pantry essentials. So, are you ready to learn how to make Mexican tortilla soup? Let’s get started!

What You Need For This Recipe

So, what do you need to make this Mexican tomato soup? Put the following ingredients on your grocery shopping list and have them ready when you start:

  • Tortillas – I use flour tortillas
  • Tomatoes – Roma tomatoes are great to use in this recipe they are firm, plump, and have a great taste
  • Bell peppers – you need sweet red bell peppers
  • Onion – a small onion finely diced
  • Garlic – fresh garlic
  • Ginger – fresh ginger
  • Jalapeño pepper – I use pickled jalapeno pepper finely chopped
  • Corn – crispy sweet corn
  • Sun-dried tomato
  • Olive oil
  • Avocado – sliced avocado
  • Cheese – you can use grated mozzarella (optional, non-vegan)

Note that the full ingredients list, including measurements, can be found in the recipe card below.

Mexican tortilla soup ingredients

How To Make Mexican Tortilla Soup

  1. As it is a Mexican tortilla soup, I start by warming a flour tortilla. Brush the tortilla with olive oil and put it in the oven at 350℉/175℃.
  2. For non-vegans and cheese, lovers add some Mozzarella on top of the tortilla before putting the tortilla in the oven.
  3. Leave in the oven for about 8 minutes.
  4. The basis of this soup is vegetables. Diced bell pepper, onion, and garlic. I add some minced ginger to the vegetable mix as well.
  5. To give this soup a kick I added half of a small jalapeño pepper diced. Normally I would add some vegetable stock cubes, but in this case, I didn’t.
  6. Now it is time for Roma tomatoes. Add them to the pan and crush the tomatoes. Let it simmer for 5 minutes and add 1 to 2 cups of water.
  7. If you like a rustic soup with chunks of tomato add one cup of water like a more liquid soup add 1,5 to 2 cups of water.
  8. Add salt and pepper to taste and let the soup simmer for another 5 minutes.
  9. Take the tortilla out of the oven and slice it into small strips and pieces. Divide the soup into two bowls.
  10. Decorate with some crunchy corn on top, some pieces of tortilla, slices of avocado, and sun-dried tomatoes.
  11. Serve your Mexican tortilla soup immediately.

Looking for an easy, tasty soup recipe? Try this Mexican tortilla soup. Filled with lots of vegetables. Make for lunch, eat as a starter or a dinner recipe.

Delicious Soup Recipe

What better thing to eat than a warm and hearty bowl of soup? You can eat it for lunch, as a starter, or as a complete meal.

If you have a basic recipe like this Mexican tortilla soup you can add whatever ingredients you like best.

Eat with a slice of fresh bread or toast. Do not finely chop your ingredients but leave it a bit chunky to get a more rustic soup.

This soup, however, is really easy and hearty. That is what I like best in soup, some texture, and some chunks.

See How To Make Mexican Tortilla Soup

Want to see how to make this super easy Mexican tortilla soup? Watch the instruction video in the recipe card below.

Looking for an easy, tasty soup recipe? Try this Mexican tortilla soup. Filled with lots of vegetables. Make for lunch, eat as a starter or a dinner recipe.

How To Store Mexican Tortilla Soup?

You have several ways to store your Mexican tortilla soup. In all cases let them cool completely:

  • Room temperature – if you plan on serving the tortilla soup the same day you can leave the soup with the lid closed at room temperature and heat it when it is time to serve.
  • Refrigerator – when you want to serve the soup for a day or 2 you can best store it in the fridge. Pour the soup into an airtight food container.
  • Freezer – want to store the soup longer you can also store it in the freezer. Put the soup in a freezer-friendly food container and you can store it for at least a month.

How To Reheat Mexican Soup

You have several ways to reheat your Mexican soup:

  • Stovetop – as you made the soup on the stovetop it is very easy to use it to reheat Mexican soup. Pour in a pan and heat until warm.
  • Oven – you can also warm soup in the oven. Preheat the oven to 400℉/200℃. Either pour the soup into bowls or put it in an oven-resistant pan. Depending on the amount of soup check after 7 minutes and determine if you need to warm it longer.
  • Air Fryer – you can also heat soup in an Air Fryer. Preheat the Air Fryer to 375℉/190℃ for 3 minutes. Pour the leftover soup into a cake pan and cover it with aluminum foil. Heat for 5 minutes and check if you need to extend the heating time.
  • Microwave – put the soup in bowls and put them in the microwave. Put a spoon in the bowl and heat for 1 minute and a half, check to see if the soup is hot enough else extend with 30 seconds until warm.

Looking for an easy, tasty soup recipe? Try this Mexican tortilla soup. Filled with lots of vegetables. Make for lunch, eat as a starter, or a dinner recipe.

Soup Ingredient Options

To make your soup even better you can add one of the following ingredients:

  • Mexican seasoning – want to spice up your soup add this Mexican seasoning.
  • Shredded chicken – half a chicken breast and add to the soup. Let it boil for 10 minutes and shred it with two forks.
  • Ground turkey – bake your turkey like in this ground turkey taco recipe. Add to soup and let it warm for a couple of minutes.
  • Scallion – decorate your soup with thinly sliced scallions.
  • Chili pepper – want more spice, add some chili pepper.
  • Bacon – crispy bacon is great with this soup.

Looking for an easy, tasty soup recipe? Try this Mexican tortilla soup. Filled with lots of vegetables. Make for lunch, eat as a starter or a dinner recipe.

Soup Side Dishes

This tortilla soup is great on its own but you can make it even better with one of these side dishes or ingredients:

  • Garlic bread – what better to eat with soup is bread? This soft garlic bread is a great combination.
  • No-knead Mediterranean bread – this bread with olives and sun-dried tomatoes tastes great with any soup recipe.
  • Tapenade tortilla bread – this is one of my favorite breads. It contains cheese but you can easily omit it.
  • Turkish pide bread – another great bread to combine with this Mexican tomato soup recipe.
  • Homemade tortilla chips – instead of buying tortilla chips you can make these nacho chips yourself.
  • Arepas – easy corn cakes bread recipe that you can eat with this soup.

More Soup Recipes

If you love this Mexican tortilla soup, take a look at these soup recipes you will love them as well:

I hope you enjoyed this super easy soup recipe as much as I do. Have fun making Mexican tortilla soup!

Made a recipe please tag @thetortillachannel on INSTAGRAM, PIN on PINTEREST, and like us on FACEBOOK for more information and updates.

DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS IN YOUR INBOX!

This post may contain affiliate links. Please read my Privacy Policy for more information.

Mexican tortilla soup

Mexican Tortilla Soup

Serves: 2 Prep Time: 5 minutes Cooking Time: 10 minutes

Easy Mexican tortilla soup with lots of vegetables and tortillas. Make it vegan or add some meat or poultry.

Ingredients

  • 1 tortilla
  • 1 can of Roma tomatoes
  • ½ sweet red bell pepper, diced
  • ½ onion, diced
  • 1 clove of minced garlic
  • 1 dime size piece of ginger finely chopped
  • ½ jalapeño pepper diced
  • 1 half cup of crispy corn
  • 6 slices of sun-dried tomato
  • 3 tablespoons of olive oil
  • ½ avocado sliced
  • Option for non-vegans: a ½ cup of Mozzarella

Instructions

  1. Heat the oven at 350℉/175℃
  2. Brush the tortilla with olive oil. Nonvegans can sprinkle shredded Mozzarella on the tortilla before putting it into the oven for 8 minutes
  3. Heat a small soup pan and add two tablespoons of olive oil. Sauté the bell peppers, onion, ginger, jalapeño, and garlic until soft
  4. Add the can of tomatoes and squash them fine
  5. Let it simmer for about 5 couple of minutes.
  6. Add a cup of water if you like the soup to be chunky or 2 cups of water if you like it more liquid
  7. Salt and pepper to taste
  8. Simmer for another 5 minutes
  9. Cut the tortilla into small pieces
  10. Take soup from the furnace and decorate it with crispy corn, pieces of tortilla, sun-dried tomatoes, and slices of avocado
  11. Serve immediately

Click To Play Recipe Video

Nutrition facts

Calories: 242; Fat: 14.3g; Carbs: 27.9g; Protein: 4.8g;

Did you make this recipe?

Tag @thetortillachannel on Instagram and hashtag it #thetortillachannel

PIN
Grow account sign up banner

You Might Also Like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.