Tested till perfect Mexican Tortilla Soup
Mexican Tortilla Soup
Photography by Jeff Coulson/TC Media

Mexican Tortilla Soup

The light tomato broth in this soup is utterly delicious as is, but it really comes to life with the addition of creamy avocado, fragrant fresh cilantro, and crunchy radish slices and tortilla strips. Corn tortillas give this dish authentic Mexican flavour, but flour tortillas will work just as well if you have them on hand.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 22 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings


  • 4 tsp 4tspolive oil
  • 1 1oniononions, diced
  • 3 3cloves garlic, minced
  • 1 1jalapeno pepperjalapeno peppers, halved, seeded and thinly sliced
  • 3/4 tsp 3/4tspeach ground cumin and dried oregano
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tspground coriander
  • 1/2 tsp 1/2tsppepper
  • 4 cups 4cupsdiced tomatoes, (about 4 large)
  • 2 cups 2cupsvegetable broth
  • 2 2corn tortillas, (about 6 inches/15 cm diameter)


  • 1 1avocadoavocados, pitted, peeled and cubed
  • 2 2radishradishes, quartered and thinly sliced
  • 2 tbsp 2tbspchopped fresh cilantro
  • 4 4lime wedges
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In large Dutch oven, heat 1 tbsp of the oil over medium heat; cook onion, garlic and jalapeño pepper, stirring occasionally, until softened, about 4 minutes. Add cumin, oregano, salt, coriander and pepper; cook, stirring, for 1 minute. Stir in tomatoes, 4 cups water and broth; bring to boil. Reduce heat and simmer for 20 minutes.

Meanwhile, halve tortillas; cut crosswise into 1/2-inch (1 cm) thick strips. Toss with remaining oil. Bake on rimmed baking sheet in 425 F (220 C) oven, turning once, until crisp and golden, 6 to 8 minutes.

Garnish: Ladle soup into bowls; top with avocado, radishes, cilantro and tortilla strips. Serve with lime wedges.

Nutritional Information per serving: about

cal 202 pro 5g total fat 13g sat. fat 2g
carb 23g dietary fibre 7g sugar 8g chol 2mg
sodium 838mg potassium 784mg


calcium 6 iron 11 vit A 18 vit C 55
folate 30
This recipe is featured on Week 4 menu for 31 Quick and Easy Budget Meals
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