Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups chicken broth or 7 cups vegetable broth; 1 medium onion, rough chopped; 3 carrots, sliced; 12 bell pepper, chopped; 1 potato, cubed; 6 ounces tomato paste; 1 bay leaf; 2 garlic cloves, minced; 1 teaspoon dried cilantro; salt; pepper; 1 zucchini, cubed; 1 tomatoes, cubed; 1 cup jack cheese; 1 avocado, sliced; 2 tablespoons oil; 3 corn tortillas

Servings: persons

7 cups chicken broth or 7 cups vegetable broth
1 medium onion, rough chopped
3 carrots, sliced
12 bell pepper, chopped
1 potato, cubed
6 ounces tomato paste
1 bay leaf
2 garlic cloves, minced
1 teaspoon dried cilantro
salt
pepper
1 zucchini, cubed
1 tomatoes, cubed
1 cup jack cheese
1 avocado, sliced
2 tablespoons oil
3 corn tortillas

1
In a large stock pot heat Broth, onion, carrots, bell pepper, potato, tomato paste, bay leaf, garlic, dried cilantro, salt and pepper.
2
Bring to a boil, reduce heat and simmer 20 minutes.
3
Add zucchini and tomato to pot and simmer another 15 minutes.
4
Remove bay leaf, reduce heat and add jack cheese.
5
Slice tortillas into 1/4 inch strips and fry in oil.
6
Garnish with jack cheese, avocado slices and tortilla strips.

1180

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 7 cups chicken broth or 7 cups vegetable broth, 1 medium onion, rough chopped, 3 carrots, sliced, 12 bell pepper, chopped, and more.

Yes, 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.

Tortilla Soup

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