Savory Tortilla Soup

This hearty Savory Tortilla Soup delivers a deep, smoky flavor profile thanks to the use of ancho chilies and toasted cumin. The base is built on a velvety tomato puree and savory stock, creating a comforting warmth that is perfect for chilly evenings. Crunchy fried tortilla strips add essential texture, contrasting beautifully with the soft broth. Garnished with fresh lime juice and herbs, this dish balances heat, acidity, and earthiness. It is an ideal meal for weeknight dinners or casual gatherings, offering a satisfying vegan option that feels indulgent yet simple to prepare.

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 508.5

Dietary: Vegan, Vegetarian

Description

This hearty Savory Tortilla Soup delivers a deep, smoky flavor profile thanks to the use of ancho chilies and toasted cumin. The base is built on a velvety tomato puree and savory stock, creating a comforting warmth that is perfect for chilly evenings. Crunchy fried tortilla strips add essential texture, contrasting beautifully with the soft broth. Garnished with fresh lime juice and herbs, this dish balances heat, acidity, and earthiness. It is an ideal meal for weeknight dinners or casual gatherings, offering a satisfying vegan option that feels indulgent yet simple to prepare.

Ingredients

2 Dried Ancho chilies; -OR-
1 tablespoon Ancho chili powder
2 tablespoon Canola oil
6 Corn Tortillas
1 medium Onion; chopped
4 cloves Garlic; minced
8 cups Vegetable stock
2 cups Tomato puree
1 tablespoon Cumin powder
1 teaspoon Oregano
3/4 teaspoon Salt
2 limes ; juiced

Directions

1
Heat 1 tablespoon of canola oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2
Stir in the minced garlic, cumin powder, oregano, and salt. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
3
Add the tomato puree and vegetable stock to the pot. Stir well to combine with the aromatics.
4
If using dried ancho chilies, steep them in the hot liquid for 10 minutes, then remove and discard. If using ancho chili powder, stir it directly into the broth now.
5
Bring the soup to a simmer and cook uncovered for 15 minutes to allow the flavors to meld and the soup to thicken slightly.
6
While the soup simmers, cut the corn tortillas into thin strips. Heat the remaining 1 tablespoon of canola oil in a skillet over medium-high heat.
7
Fry the tortilla strips in batches until golden and crispy. Drain on paper towels and season lightly with salt.
8
Ladle the hot soup into bowls. Top generously with the crispy tortilla strips and a squeeze of fresh lime juice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 508.5kcal

% Daily Value *
Total Fat 23.5g37%
Saturated Fat 4.1g21%
Cholesterol 51.0mg17%
Sodium 1591.5mg67%
Total Carbohydrate 45.1g16%
Dietary Fiber 4.3g18%
Sugars 0.9g
Protein 22.8g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a deeper flavor, you can toast the cumin and oregano in a dry pan before adding them to the soup.

If you prefer a smoother texture, blend the soup base with an immersion blender before serving, then add the tortilla strips on top.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep tortilla strips separate until serving to maintain crispness.

You can substitute vegetable stock with chicken stock if you are not adhering to a vegan diet.

Keywords: american, ancho, comfort food, cumin, garlic, lime, onion, oregano, smoky, soup, tomato, tortilla, vegan, warm

Read it online: https://www.chefs-mate.com/recipe/savory-tortilla-soup/