Forktionary

Tortilla Corn Soup Recipe

Tired of chicken-filled soups? This vibrant Tortilla Corn Soup is a game-changer! Hearty, flavorful, and incredibly adaptable, this recipe lets you customize it to your liking. Easily add your favorite veggies like zucchini or black beans for extra nutrition and texture. Perfect for a cozy weeknight meal or a fun weekend gathering, this soup is sure to become a new family favorite! Get ready for a taste explosion!

Prep Time 15 mins
Cook Time 45 mins
Calories 361.5 kcal
Protein 24g
Rating 3.3 (3 Reviews)
Tortilla Corn Soup 34

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tortilla Corn Soup

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 1 cup white rice
  • 1 teaspoon ground cumin, plus additional for sprinkling
  • 4 cups vegetable broth
  • 1 cup salsa, plus additional for serving
  • 2 chipotle chiles in adobo, chopped, plus 1 tablespoon adobo sauce
  • 1.5 cups corn (fresh, frozen, or canned, drained)
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • 1 tablespoon fresh lime juice
  • 4 corn tortillas
  • cooking spray, as needed
  • chili powder, for sprinkling
  • crema, for serving
  • 1 avocado, sliced or diced, for serving
  • queso fresco, crumbled, for serving (optional)
  • chopped tomato, for serving (optional)
  • hot sauce, for serving

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Tortilla Corn Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Tortilla Corn Soup

  1. Preheat oven to 425°F (220°C).
  2. Heat butter and olive oil in a large pot over medium-high heat. Add onion and bell pepper; cook until softened, about 5 minutes.
  3. Stir in rice and cumin; cook for 1 minute more.
  4. Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
  5. Stir in 1 cup salsa, chipotle peppers, and corn. Simmer for another 10 minutes.
  6. Stir in lime juice and cilantro.
  7. While the soup simmers, prepare the tortilla chips: Spray 4 corn tortillas lightly with cooking spray. Sprinkle with chili powder and cumin. Cut into strips and bake for 10 minutes, or until crispy.
  8. Ladle soup into bowls. Top with tortilla strips, crema, avocado, salsa, and hot sauce, to taste.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

36g

Fat

16g

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Vegetarian Proteins The Americas American Mexican Healthy Vegetarian Gluten Free Summer Recipes Fall Recipes Game Day Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Soups Stews Rice Vegetables Mexican Kosher Dietary Pasta Rice And Grains Corn Peppers