IE 11 is not supported. For an optimal experience visit our site on another browser.

Tortilla Soup

COOK TIME
1 hr
PREP TIME
5 mins
SERVINGS
4-6
RATE THIS RECIPE
(10)
Kristen Little
COOK TIME
1 hr
PREP TIME
5 mins
SERVINGS
4-6
RATE THIS RECIPE
(10)

Ingredients

  • 4 cups broth, divided
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 can drained beans
  • 1 cup corn (canned or frozen)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 can diced tomatoes
  • 1 can condensed tomato soup
  • Tortilla chips, for serving
  • Chef notes

    I love this recipe because it's easy to make with just a few pantry ingredients. Use your favorite beans, frozen or canned corn and any kind of broth. Add in a can of green chilis and a splash of hot sauce to increase the heat. Serve with tortilla chips.

    How to freeze soup: Once soup has cooled, divide soup into 4 large freezer bags. Lay flat on a baking sheet and freeze. This allows you to save space in the freezer.

    Preparation

    1.

    In a large pot over medium heat, add 1/4 cup broth. Add onions and sauté until soft, about 3-5 minutes. Add garlic and sauté for about one minute.

    2.

    Add drained beans, corn, cumin, chili powder, Worcestershire, remaining 3¾ cup broth, diced tomatoes and tomato soup.

    3.

    Bring to a simmer and cook for 1 hour, stirring occasionally. Serve with tortilla chips.