Tortilla Soup

Author: Recipes_kw
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Diabetes: Low Sugars!
Hypertension: Low Sodium!
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Side Dishes, Soups
Cuisine Mexican
Servings 6 Servings


  • Oven
  • Food Processor
  • Stove
  • Dutch Oven


  • 8 pieces tortillas whole wheat, cut into 1/2' wide strips
  • 3 tbsp olive oil extra virgin, divided
  • 1 tsp salt
  • 1 tsp black pepper fresh cracked
  • 2 cup tomatoes cored, quartered
  • 1 cup onion quartered
  • 2 tbsp jalapeno pepper stemmed, seeded, quartered
  • 4 cloves garlic minced
  • 1 tbsp chipotle chile canned, minced
  • 1 tbsp adobe sauce
  • 8 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 30 oz black beans canned, drained, rinsed
  • 8 sprigs cilantro fresh
  • 1 sprig oregano fresh


  • Preheat the oven to 425 degrees while you line a baking sheet with parchment paper.
  • Toss the tortillas strips in 1 tbsp of olive oil then spread onto the prepared baking sheet and bake for about 12 minutes; stirring occasionally. Transfer to a paper towel lined plate to help absorb any extra oil.
  • Place the tomatoes, onion, jalapeno, garlic, chipotle, and adobo sauce into the food processor and pulse until smooth.
  • Heat remaining olive oil in the Dutch oven over medium heat then cook the pureed tomato mixture and salt for about 10 minutes.
  • Stir in the broth, beans, cilantro sprigs, and oregano sprig, scraping up any browned bits, then lower heat to simmer for about 20 minutes.
  • Remove Dutch oven from the heat the remove the sprigs from the pot. Place the tortillas strips in the bottom of individual bowls and ladle soup over the top. Enjoy!

My Notes

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