Tortilla Soup Recipe

This Mexican-style family favorite has lots of zesty flavor but not a lot of fat or calories, a great way to add some sunny spice to a gray day.

Onions, bell peppers, and garlic add healthful nourishment, corn and corn tortillas add tender sweetness, and your favorite salsa gives it a wholesome kick. Serve it with warm corn bread and you have a satisfying meal. Here is the simple recipe:

1 small onion, diced
1 green bell pepper, diced
1/4 cup light olive oil
1 teaspoon chili powder
1 garlic clove, finely minced
3 cups good-quality vegetable broth
1 cup mild salsa
1/2 cup frozen corn
1 tablespoon cornstarch
Salt to taste
6 6-inch corn tortillas, cut into 8 wedges each

1. In a 3-quart saucepan, saute the onions and peppers in the oil until tender. Reduce heat to low.

2. On reduced heat, add the chili powder and garlic and continue to saute for 2 more minutes.

3. Add the vegetable broth, salsa, corn, and cornstarch. Stir well.

4, Heat the soup on medium-high heat until near a boil, then simmer on low heat for 5 minutes, stirring occasionally.

5. Add salt to taste.

6. Two minutes before serving, gently stir in the tortillas.

Serves 4.

Adapted from The Vegan Family Cookbook, By Chef Brian P. McCarthy (Lantern Books, 2006). Copyright (c) 2006 by Brian P. McCarthy. Reprinted by permission of Lantern Books.
Adapted from The Vegan Family Cookbook, By Chef Brian P. McCarthy (Lantern Books, 2006).


Heather B.
Past Member 7 years ago

I think is exactly what I was searching for. Thanks, Annie!

Kim T.
Past Member 8 years ago

I just made a tortilla soup like this and it was SO good. Might I suggest for those of us who don’t like kidney beans, substitute them with black beans. They were great!

darjeeling tee