20-Minute Tortilla Soup 20-Minute Tortilla Soup

Author: Canadian Living

Dorothy's husband, Peter, loves Tex-Mex flavours, so he garnishes his soup with chopped avocado, shredded Cheddar cheese and a dash of hot pepper sauce.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2004



In large saucepan or Dutch oven, heat oil over medium heat; fry onion, garlic, zucchini, chili powder, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add stock, tomatoes and beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks. Reheat to serve.)

Meanwhile, cut tortilla in half; cut crosswise into thin strips. In large skillet, toast tortilla strips over medium-low heat, stirring often, until crisp and golden, about 8 minutes. (Make-ahead: Let cool; store in airtight container for up to 1 week.)

Ladle into bowls. Garnish with tortilla strips and coriander.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 902 mg
  • Protein 7 g
  • Calories 165.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 27 g


  • Iron 18.0
  • Folate 30.0
  • Calcium 7.0
  • Vitamin A 11.0
  • Vitamin C 38.0
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20-Minute Tortilla Soup