Tortilla Soup is a favorite soup in our house. It’s light and full of flavor. It can be made vegetarian or with chicken. I’ll give you both options below. The flavors come out light and refreshing either way. It’s a great first course for taco night or with any main course. Serve it with a squeeze of lime, some shredded cheese and crumpled tortilla chips. Enjoy!
Vegetarian Tortilla Soup Ingredients:
2-32 ounces of vegetable stock
1- 2 15.5 ounce can black beans (add the second one to add additional protein)
8 ounces frozen corn
Juice of 1 lime
1 – 14.5 ounce diced tomatoes
Water to fill pot
8 tbs garlic powder
6 tbs cumin
4 tbs dried cilantro or 1/2 cup chopped fresh cilantro
2 tbs Tajin Spice (a zesty lime spice with a kick) (a few shakes)
15- 20 turns of salt grinder (1-2 tbs or to taste)
8-10 turns of pepper grinder (1 tbs)
Shredded cheddar or Mexican blend cheese
Tortilla chips
Slices of lime
Chicken Tortilla Soup Ingredients:
2-3 boneless chicken breasts
2-32 ounce containers of chicken stock
1 can 15.5 ounce can black beans
8 ounces frozen corn
Juice of 1 lime
1 – 14.5 ounce diced tomatoes
Water to fill pot
8 tbs garlic powder
6 tbs cumin
4 tbs dried cilantro or 1/2 cup chopped fresh cilantro
2 tbs Tajin Spice (a zesty lime spice with a kick) (a few shakes)
15- 20 turns of salt grinder (2 tbs or to taste)
8 turns of pepper grinder (1 tbs)
Shredded cheddar or Mexican blend cheese
Tortilla chips
Slices of lime
Shred chicken when cooked with two forks. Add back to soup. You can also use some of the chicken for another recipe.
Crockpot Instructions:
Place all ingredients into the pot. Cook on high for 4 hours, low for 8 hours.
Instant Pot Instructions:
Place all the ingredients into the pot. Turn the steam button to close. Close top, use the soup button adding time to 3:00. Allow to vent naturally.
Stovetop Instructions:
Place all the ingredients into a stockpot or Dutch oven. Bring to a boil and then turn down to simmer in low. Cook for 2 hours, stirring occasionally.
