Tortilla Soup

This soup is a basic Tortilla Soup. You can use any kind of meat of choice such as shrimp, beef, or chicken. When I make this soup is it because I have some leftover meat that is just enough for the soup. That is about 8 to 16 ounces of meat. This soup has a really nice flavor that you can make hot by adding more jalapeno pepper or you can leave it mild and not add any pepper.
You can add bean or not add beans, however I do suggest that if you add beans that you rinse them very well before adding them.
In this recipe I use organic plain greek yogurt or if you want, you can use sour cream.
Like I said the recipe is very flexible which is nice because you can make this recipe fit most diets including Whole 30, Paleo, Gluten Free, Weight Watchers, or Slimming World just to name a few.
Based on your diet you can modify the ingredients to fit your needs.

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Tortilla Soup
This is a basic taco soup recipe that is very flexible. It is a base to creating a soup that will suit your palate.
Course Soups
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Servings
bowls
Ingredients
  • 1 pound Meat of choice Shrimp, Chicken, or beef cooked and prepared then shred or cut into bit size chunks
  • 14 ounces Tomatoes (diced) If using canned tomatoes do not drain
  • 32 ounces Chicken broth I use low sodium organic
  • 2 teaspoons cumin
  • 1/2 teaspoon Salt Use more or less as needed
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 Jalapeno Pepper Deseeded and membrane removed depending on your choice of heat.
  • 1 medium Onion diced
  • 3 cloves Cloves garlic, minced
  • 2 tablespoons olive oil
  • 3/4 cup Sweet Corn I like the frozen organic
  • 1 10 inch Zucchini Squash Chopped into bitesize chunks. This is optional and can be replaced with any choice of vegetable or beans.
  • 1 package Sharp Cheddar Cheese Shredded
  • 16 ounces Greek Yogurt (Plain) Optional replace with sour cream
  • 1 Avocado peeled, pit removed and cut in cubes
  • 1 package Corn Chips
  • 1 handful Cilantro Garnish
  • 1 teaspoon Cayenne Pepper 1 teaspoon or less to taste
Course Soups
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Servings
bowls
Ingredients
  • 1 pound Meat of choice Shrimp, Chicken, or beef cooked and prepared then shred or cut into bit size chunks
  • 14 ounces Tomatoes (diced) If using canned tomatoes do not drain
  • 32 ounces Chicken broth I use low sodium organic
  • 2 teaspoons cumin
  • 1/2 teaspoon Salt Use more or less as needed
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 Jalapeno Pepper Deseeded and membrane removed depending on your choice of heat.
  • 1 medium Onion diced
  • 3 cloves Cloves garlic, minced
  • 2 tablespoons olive oil
  • 3/4 cup Sweet Corn I like the frozen organic
  • 1 10 inch Zucchini Squash Chopped into bitesize chunks. This is optional and can be replaced with any choice of vegetable or beans.
  • 1 package Sharp Cheddar Cheese Shredded
  • 16 ounces Greek Yogurt (Plain) Optional replace with sour cream
  • 1 Avocado peeled, pit removed and cut in cubes
  • 1 package Corn Chips
  • 1 handful Cilantro Garnish
  • 1 teaspoon Cayenne Pepper 1 teaspoon or less to taste
Instructions
  1. In a large stock pot over medium high heat add olive oil. When olive oil is heated to sizzle add onion and garlic. Saute until onions are slightly carmelized.
  2. Lower temperature to medium and add tomatoes, cumin salt, pepper, cayenne pepper.
  3. If you like you can add various vegetables here such as squash, corn, beans or other vegetables.
  4. Add Chicken broth and meat or choice. Bring to a light boil and lower to simmer for 20 minutes.
  5. Serve in a large bowl and add avocado, shredded cheese, yogurt and coarse crushed tortilla chips with a sprinkling of coarse chopped cilantro.
Recipe Notes

At the moment I don't have a picture but next time I make it I'll take photos.

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