All RecipesSoups and Stews · One-Pot

Fire-Roasted Tomato Tortilla Soup

30 minutes·Serves 5–6

I like to make this soup when entertaining a group of friends with unknown food preferences. Tortilla soup is familiar, well-liked, and easy to customize thanks to a multitude of topping options—kind of like a taco bar for soup. I’ve discovered most people like it spicy, which explains the chili powder, fire-roasted tomatoes, and chipotle peppers in adobo sauce (add two of the peppers if you like it extra spicy). Chipotle peppers in adobo sauce can generally be found in the Latin food section of the grocery store. If you can’t find them, a spicy salsa will do. I like my soup with beans but skip them, if you’d rather. Just before serving, crumble tortilla chips in the soup, and spoon it all up.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 4 cups vegetable broth, plus more as needed
  • 2 cups frozen corn
  • 1 (15-ounce) can pinto beans, drained and rinsed (optional)
  • 1 can (28-ounce) crushed fire-roasted tomatoes
  • 1 to 2 chipotle peppers in adobo sauce, chopped finely
  • 3 cups crumbled tortilla chips
  • Freshly ground black pepper

Serving suggestion

Fresh cilantro, chopped

Green cabbage, sliced, roughly chopped

1 or 2 avocados, sliced

Tortilla chips

Instructions

  1. 1Sauté the oil and onion in a large soup pot over low heat until the onion is soft, about 3 to 4 minutes. Add the garlic, chili powder, and salt and continue to sauté for 2 minutes.
  2. 2Add the vegetable broth, corn, and pinto beans, if you’d like a thicker soup, along with the tomatoes, and chipotle peppers in adobo sauce and bring to a boil. Lower the heat and simmer, about 15 minutes. Add more broth if you’d like a soupier consistency.
  3. 3Stir in the tortilla chips and season with additional salt and back pepper, to taste. Let stand for 2 minutes.
  4. 4Serve with bowls of cilantro, chopped cabbage, avocado, and extra tortilla chips.

Easy Ingredient Swaps

↔Black beans for the pinto beans

↔½ cup spicy chunky salsa for the chipotles in adobo sauce

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