Tortilla Soup
A vibrant, customizable Mexican-inspired broth soup anchored by crispy tortillas and a flavorful base, with swappable proteins, vegetables, and garnishes to suit any preference.
Ingredients
Method
Cut tortillas into thin strips (about 1/4 inch wide). Heat 1 tbsp olive oil in a large skillet over medium-high heat and fry tortilla strips in batches until golden and crispy, about 3–4 minutes per batch. Transfer to paper towels and set aside.
In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add diced onion and cook until softened, about 4 minutes.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add tomato paste and cumin, stirring to coat the aromatics, about 1 minute.
Pour in vegetable broth and bring to a simmer. Add your chosen vegetables and protein (if using). Simmer for 12–15 minutes until vegetables are tender.
Stir in lime juice and season with salt and black pepper to taste.
Ladle soup into bowls and top with crispy tortilla strips, fresh cilantro, avocado slices, queso fresco, and lime wedges. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →