Spanish Fiesta Soup Recipe

Name: Spanish Fiesta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6 inch) corn tortillas; 3 garlic cloves, minced; 1 Spanish onion, chopped; 1 tablespoon vegetable oil; 4 plum tomatoes, peeled and chopped; 2 (32 ounce) containers chicken broth; 2 tablespoons chopped fresh cilantro; 2 bay leaves; 2 tablespoons Old Bay Seasoning; 1 ½ teaspoons ground cumin; 1 teaspoon chili powder; ¼ teaspoon salt; ¼ teaspoon pepper; shredded cooked chicken; shredded sharp cheddar cheese; chopped avocado

Servings: persons

6 (6 inch) corn tortillas
3 garlic cloves, minced
1 Spanish onion, chopped
1 tablespoon vegetable oil
4 plum tomatoes, peeled and chopped
2 (32 ounce) containers chicken broth
2 tablespoons chopped fresh cilantro
2 bay leaves
2 tablespoons Old Bay Seasoning
1 ½ teaspoons ground cumin
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
shredded cooked chicken
shredded sharp cheddar cheese
chopped avocado

1
Cut the tortillas into 1/2-inch strips; place strips on an ungreased baking sheet.
2
Bake in a 350 degree oven for 10 minutes or until crisp; transfer to a wire rack to cool.
3
Saute the garlic and onion in hot oil in a large pot over medium-high heat until tender.
4
Add 2/3 of the tortilla strips, tomato, and the next 6 ingredients; bring to a boil.
5
Lower the heat and simmer, stirring occasionally, for 30 minutes.
6
Remove and throw away the bay leaves; cool soup slightly.
7
Process the soup in batches in either a blender or a food processor until smooth.
8
Return soup to the saucepan and cook over medium heat, stirring frequently, until well heated.
9
Stir in salt and pepper (add to taste).
10
Serve soup in individual bowls with desired toppings and the remaining tortilla strips.

393

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 6 (6 inch) corn tortillas, 3 garlic cloves, minced, 1 Spanish onion, chopped, 1 tablespoon vegetable oil, and more.

Yes, Spanish Fiesta 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!

Spanish Fiesta Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions