Favorite Tortilla Soup
Growing up in Texas, I’ve eaten my fair share of Tex-Mex. It’s probably one of my favorite types of food! I mean, does it get better than chips and queso?! In college we had this little local Mexican restaurant that branded the tortillas with the A&M logo and I always thought that was so fun, haha.
One of my favorites that I always ordered was chicken tortilla soup. Now that I don’t eat much chicken, I really wanted to create a tortilla soup that was just as good but also filling. So as soon as the weather got colder here (which in Texas isn’t usually until December or January), I started playing around with different soup ideas.
I hope you enjoy this soup as much as I do! Instead of using flour tortillas to compliment the soup, I opted for corn tortillas that were baked until crispy. It was the perfect addition!
Favorite Tortilla Soup
Ingredients
- 1/2 Onion, diced
- 4 Garlic Cloves, minced
- 1 Red Bell Pepper, chopped
- 1 1/2 tsp Cumin
- 1/4 tsp Chili Powder
- 32 oz Vegetable Stock
- 1 can Black Beans, drained and rinsed
- 15 oz can Diced Tomatoes
- 1 Jalapeno, diced
- 1/2 cup Frozen Corn
- 1/2 tsp Paprika
- 1/8 tsp Red Pepper Flakes
- 4 Corn Tortillas
- Olive Oil Spray
- Toppings (Optional): Avocado
- Cheese
Cooking Directions
- Preheat oven to 425F. Combine all ingredients, except corn tortillas and olive oil spray, into a large pot. Bring to a boil, stirring occasionally. Once boiling, reduce heat to a simmer and cook for 20 minutes.
- While that cooks, spray one side of the corn tortillas with a little olive oil spray. Bake in the oven for 10 minutes, or until lightly browned. Serves 4.
