Easy Tortilla Soup

This is tortilla soup stripped to its essentials. No long-simmered chicken stock, no charred chiles, no toasted spice blend. Just a quick blender of tomatoes, onion, garlic, and green pepper poured into broth and finished with crispy tortilla strips and a sprinkle of cheese.

Baking the tortilla strips instead of frying them is what makes this an easy weeknight soup rather than a project. Eight minutes in a 325F (160C) oven and you get crisp, slightly nutty strips with no oil and no mess. They stay crunchy on top of the soup longer than fried strips would, too.

Pureeing the tomatoes, onion, garlic, and green pepper before adding them to the broth is the move that gives the soup its body. The vegetables disappear into a smooth orange-red base that thickens the broth and concentrates the flavor. Chunky vegetables in this kind of soup feel like a salsa someone forgot to strain.

Fresh cilantro is the bright finishing note that elevates this from generic tomato soup to clearly Mexican-leaning. Stir it in just before serving so the leaves stay green and aromatic.

Pro Tips

• Use ripe in-season tomatoes when possible, or substitute one 14-ounce can of fire-roasted tomatoes for deeper flavor in winter.
• Brush the tortilla strips lightly with oil and a pinch of salt before baking for extra crunch and seasoning.
• Half the strips go INTO the soup at the end. They soften slightly and thicken the broth. Reserve the other half for crispy garnish.
• Add a squeeze of fresh lime juice just before serving. The acid lifts everything.

Variations

• Add 1 cup of shredded cooked chicken for a heartier meal-in-a-bowl.
• Stir in a chopped chipotle in adobo for smoky heat.
• Top with diced avocado, pickled jalapenos, and a dollop of sour cream for the full Mexican restaurant experience.