How to make my favorite tortilla soup recipe.
I have been asked countless times to share this recipe and for the longest time I put it off because I would forget to measure (a common occurrence in my kitchen). Finally, when I decided to write a cookbook I got serious about crafting actual recipes rather than flying by the cuff like I typically do. In the process, I have made a ton of really great batches of this soup and Max (my fiancé) has tried pretty much all of them - making him kind of an expert. One night I came up with this recipe, and when we took our first bite, we had one of those AHA! moments where we looked at each other and knew, this is it!
If we’re getting technical, this is sort of a tortilla soup + pozole hybrid because of the hominy and spices. The prep and getting it all in the pot is pretty straight forward, the real magic is in allowing the process to unfold over time. I often learn lessons in the kitchen that also apply to life as a whole. One of them being that over the years, I’ve come to understand that most good things, including soup, take time, and it’s always worth it.
This soup has everything going for it: smokey, savory, spicy and sweet. All the things that make your tastebuds sing and keep you going back for bowl after bowl. Once you get the process down, I’m telling you right now, this will be your new weeknight staple!
Let’s get down to it!
Keep scrolling to read the recipe, or you can download the recipe by clicking the button below.
TORTILLA SOUP RECIPE
*Note: This photo doesn’t show this exact recipe, I couldn’t find the right image but this is a variation of the recipe.
WHAT YOU’LL NEED
2 diced yellow onions
2 diced bell peppers (red or green or a mix)
1 jalapeno
8 - 10 cloves of garlic
2 tbs smoked paprika
1 tbs chili powder
2 tsp cumin
1 bay leaf
1 tsp oregano
Salt and pepper
3 tbs tomato paste
2 cups tomato puree
1 30oz can of white hominy
zest and juice of 1 lime
2 boxes of veggie broth
3 tbs honey
Cilantro
Sour cream - I recommend Forager brand for vegan sour cream.
Corn tortillas
Avocado
Limes
Beans: 3 cans of whatever beans are your favorite. If you’re only using one type I would recommend black beans however most of the time I like to do a combination of beans: black beans, pinto, and kidney beans. Or 4 cups dried beans (see below for instructions).
PREP
** If you’re using dried beans, be sure to soak them in water for at least 4 hours (preferably overnight) before using them in this soup.
1. Dice the onions and bell peppers into 1/2 inch cubes
2. Finely dice 1 jalapeno making sure to remove the seeds
3. Mince 1 full bulb 8-10 cloves of garlic (oh ya, I said 8-10)
4. Zest 1 whole lime.
INSTRUCTIONS
Coat the bottom of a large pot in olive oil and set the burner to medium high.
When the oil is hot add the bell peppers and onions to the pot and season with 1 tsp of salt and 1 tsp pepper. Stir occasionally but allow the bell peppers to char a little - approximately 5-10 minutes depending on your stove.
Once the peppers and onions are lightly charred, reduce the heat to medium low and add the jalapeño and garlic. Stir until the garlic begins to turn golden.
Using your stirring spoon, push the contents aside to make a well in the bottom of the pot and add the smoked paprika, cumin, and chili powder into the well to toast the seasonings before incorporating them into the mixture. Allow them to sit in the pot for about a minute, then stir them in.
*** Toasting the spices first enhances the natural flavors and adds a lot of depth.
5. Deglaze the pot by adding both boxes of broth, give it a good stir and scrape any hard bits off the bottom to get all that good flavor into the soup.
6. Add the tomato paste and puree, stir well.
7. Add the hominy, lime zest, juice of the lime, the bay leaf and honey. Give it a good stir.
8. Turn the heat up to come to a boil, then reduce it to a simmer for the next hour and a half checking the salt level about an hour in and add more to your taste.
If you’re using canned beans, you’ll add them in the last 15 minutes of cooking.
If you’re using dried beans you may need to add more liquid and will want to add them now. The cook time may vary based on the beans you’re using. Keep testing their tenderness throughout the cooking process. They’re ready when you can bite through one with very little resistance.
9. While that simmers away, start on the toppings!
TOPPINGS
You’ll top the soup with sour cream, cilantro, fresh lime juice, avocado and the corn tortilla strips.
Tortilla strips: Grab your best nonstick pan, coat the bottom with oil and turn up the heat to medium.
Cut your corn tortillas into strips about 2 inches long and 1/4 inch wide. 2 tortillas per person you’re serving.
Once the oil is hot, add the strips to the pan in a thin even layer. Note that depending on the size of your pan, you may need to cook these in batches.
Stir them around frequently to prevent burning and cook until they’re all golden brown. Then pour them onto a paper towel and sprinkle with salt right away. Repeat until all the strips are done.
Cilantro: Rough chop about 1/2 a bunch of cilantro to serve 5. Adjust accordingly for how many you’re serving.
Avocado: You may serve the avocado cubed or in strips.
Limes: If you’re a lime lover like me, you’ll want two lime wedges per bowl.
Sour cream: 1 dollop per bowl
To serve, ladle the soup into your favorite bowl, dollop your sour cream in and sprinkle the others toppings on as you like.
Enjoy!
A love note from me…
I’m so happy you found your way to this recipe. It’s a really special one for me because it was one of the first recipes that I made up on my own. I’ve spent countless hours over the stove tweaking and perfecting to be able to share it with you as it is now. It’s become the most requested meal from my family and friends when we get together so I hope you’ll make it, share it, gather and enjoy it with the ones you love too.
Cheers,
Rachel K.
MORE TO LOVE
If you made it all the way down here, thank you for reading the whole post! I wanted to let you know that I offer private cooking lessons through Zoom where I teach people my original recipes, knife skills, chef secrets and just kind of hang out and socialize. I highly encourage you to check it out, my clients have really enjoyed this offering.
Learn more by clicking the button below!
The always lovely, perfect Sunday bake, Lemon Poppyseed Loaf. She’s moist, not too sweet, with just the right punch of sour in the glaze to balance the sweetness.