Tortilla Chip Soup

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Tortilla Chip Soup

Yield: 4

Tortilla Chip Soup

This is an easy dish that can easily double up to feed a crowd.


1 regular yellow onion (chopped)

1 clove garlic (pressed)

1 regular orange bell pepper (chopped)

1 4 oz can green chilies (diced)

2 ½ cups vegetable broth (low sodium)

1 cup corn (frozen)

½ cup cilantro (chopped)

1 package(s) corn tortillas (Ezekiel)

1 15 oz can black beans (drained and rinsed)

1 5.5 oz can tomato paste

½ tsp chili powder

½ tsp basil

¼ tsp dulse

¼ tsp black pepper


  1. Pre-heat oven to 350 and gather your stuff.
  2. Place the corn tortillas directly on the baking rack for about 18 min (pay attention baking times will vary). Bake until they are crispy but not burnt. When done, set aside to cool.
  3. While chips are cooking, measure and prepare all ingredients.
  4. In a large sauce pan over medium heat, sauté the onion and garlic until onions are translucent (oil is not required).
  5. Add the chilies and bell pepper to the pan and sauté for 3 min.
  6. Add the vegetable broth, corn, cilantro, beans, chili powder, basil, dulse, pepper, and tomato paste.
  7. Stir, bring to boil. Cover and simmer for 15-20 min.
  8. Crumble 1 baked corn tortilla in the bottom of each bowl and serve soup over chips. Serve with side salad and extra chips.

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