Tomato Tortilla Soup

Tomato Tortilla Soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 medium onion, coarsely chopped
  • 1 teaspoon crushed red pepper flakes
  • 4 cups chicken broth
  • 1 28 ounce can peeled tomatoes, coarsely chopped, and their juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • 7 6-inch corn tortillas, torn into small pieces
  • 2 tablespoons chopped cilantro (optional)


In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.

Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.

In a blender, puree the soup in batches. Garnish with cilantro and serve.