Creamy Tortilla Soup Recipe
User Reviews
5.0
6 reviews
Excellent
Creamy Tortilla Soup Recipe
Report
This creamy, easy tortilla soup recipe is a great recipe for the winter season. Mexican-inspired and loaded with flavor. Bonus! It only takes 40 minutes to make.
Share:
Ingredients
- 2 tbsp olive oil
- 1 medium red onion finely diced
- 3 cloves garlic minced
- 1 bunch green onion
- 1 medium green pepper diced
- 1- 398 ml can white kidney beans
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp ancho chili powder
- ½ tsp cumin
- ½ tsp red pepper flakes
- 1 tbsp Better Than Bouillon Vegetable Stock Paste
- 4 cups water
- ½ cup heavy cream
- 1- 199 ml can or ¾ cup corn
Toppings:
- Mexican crema
- fresh salsa Verde
- fresh cilantro
- tortilla chips
Instructions
- For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-low heat before adding your diced red onion. Sweat this out for around 5 minutes. Stir often to avoid burning. Add the garlic to the pot and cook for 2 – 3 minutes to soften and become fragrant.
- Prepare the green onion, cutting them into small pieces, separating the whites from the greens. Dice the green pepper into small pieces and add it to the pot, along with the green onion whites.
- Cook for 3 – 5 minutes to allow the green pepper to soften.
- Drain & rinse the white beans and add it to the pot. Stir and cook briefly.
- Add ALL of the spices to the pot, cooking for 5-6 minutes. The longer you cook it, the stronger the spices will become.
- Add the bouillon paste and water, and bring to a rolling boil.
- At this time, add the corn and cream, and continue to boil on medium-high heat to reduce for 8 – 10 minutes.
Adjust seasoning if desired.
- Serve immediately with Mexican crema, salsa Verde, the green onion greens, fresh cilantro, and tortilla chips.
Notes
- Serve the soup with grated cheddar cheese for extra flare!
- Serve the soup with grated cheddar cheese for extra flare!
- Replace heavy cream with your favourite vegan options.
- Replace heavy cream with your favourite vegan options.
- Swap white kidney beans for any of your choosing!
- Swap white kidney beans for any of your choosing!
- Add your favourite Mexican spices, even make it extra spicy if you can handle the heat!
- Add your favourite Mexican spices, even make it extra spicy if you can handle the heat!
- Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.
- Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.
Nutrition Information
Show Details
Serving
4
Calories
162kcal
(8%)
Carbohydrates
20.1g
(7%)
Protein
5.5g
(11%)
Fat
13.6g
(21%)
Saturated Fat
4.6g
(23%)
Polyunsaturated Fat
1.2g
Trans Fat
0.2g
Cholesterol
17mg
(6%)
Sodium
459.2mg
(19%)
Fiber
4.5g
(18%)
Sugar
4.9g
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 162kcal | 8% |
| Carbohydrates | 20.1g | 7% |
| Protein | 5.5g | 11% |
| Fat | 13.6g | 21% |
| Saturated Fat | 4.6g | 23% |
| Polyunsaturated Fat | 1.2g | 7% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 459.2mg | 19% |
| Fiber | 4.5g | 18% |
| Sugar | 4.9g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Slow Cooker Black Bean Tortilla Soup
American, Canadian, Vegetarian, Vegan, gluten-free
4.8
(90 reviews)
Oven Baked French Toast Recipe (w/ Brown Butter Caramel + Creamy Eggnog Sauce)
International, Vegan
5.0
(21 reviews)
