Easy Mexican Tomato-Lime Tortilla Soup Recipe

Name: Easy Mexican Tomato-Lime Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 container Chicken Stock (32 Oz.); 1 can Crushed Tomatoes, 28 Oz; 1 can Tomato Paste, 6 Oz; 4 cloves Garlic; 1/2 cups Red Bell Pepper, Roughly Chopped; 1 whole Onion (large) Peeled And Roughly Chopped; 1/2 cups Green Bell Pepper, Roughly Chopped; 1/3 cups Fresh Lime Juice; 2 Tablespoons Extra Virgin Olive Oil; 1-1/2 teaspoon Cumin; 1 Tablespoon Fresh Chopped Cilantro; 1 leaf Bay Leaf; 2 slices Corn Tortillas; 1/2 cups Sliced Green Onions; 6 teaspoons Reduced- Fat Sour Cream (1 Tsp. To Top Each Bowl); 2 teaspoons Kosher Salt

Servings: persons

1 container Chicken Stock (32 Oz.)
1 can Crushed Tomatoes, 28 Oz
1 can Tomato Paste, 6 Oz
4 cloves Garlic
1/2 cups Red Bell Pepper, Roughly Chopped
1 whole Onion (large) Peeled And Roughly Chopped
1/2 cups Green Bell Pepper, Roughly Chopped
1/3 cups Fresh Lime Juice
2 Tablespoons Extra Virgin Olive Oil
1-1/2 teaspoon Cumin
1 Tablespoon Fresh Chopped Cilantro
1 leaf Bay Leaf
2 slices Corn Tortillas
1/2 cups Sliced Green Onions
6 teaspoons Reduced- Fat Sour Cream (1 Tsp. To Top Each Bowl)
2 teaspoons Kosher Salt

1
The first thing I did was dice up the onions, peppers, garlic and cilantro. Don't worry about chopping it perfectly because you'll throw everything in the blender later. In a medium-sized pot, I sauteed the veggies in olive oil until they became tender, and added the cumin. Next, I added the chicken stock and crushed tomato and tomato paste. Lastly, I added the bay leaf and lime juice. I let this simmer over medium heat for about 8-10 minutes. Add salt to taste.
2
While the soup was simmering, I lined a small cookie sheet with foil. I then took the corn tortillas and with a pastry brush, brushed them with canola oil. I cut them into slices and lined them on the cookie sheet. I baked until nice and golden brown on a 400 degree oven.
3
Next I added the soup and all of the veggies into the blender and mixed on high speed until the soup was nice and silky. Be sure you remove the bay leaf before doing this. Blend really well so you have a really smooth soup. Pour in a bowl. Add a dollop of sour cream, and top with the scallions and tortilla strips.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 container Chicken Stock (32 Oz.), 1 can Crushed Tomatoes, 28 Oz, 1 can Tomato Paste, 6 Oz, 4 cloves Garlic, and more.

Yes, Easy Mexican Tomato-Lime Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Mexican Tomato-Lime Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions