Best 6 Tomato And Tortilla Chip Soup Recipes

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Indulge in a culinary journey with our delectable Tomato and Tortilla Chip Soup, a harmonious blend of zesty tomatoes, crisp tortilla chips, and a symphony of aromatic spices. This savory soup is not only a taste bud tantalizer but also a feast for the eyes, boasting vibrant hues that will brighten up your table. With variations ranging from a traditional Mexican-inspired delight to a creamy and cheesy extravaganza, our collection of recipes caters to diverse palates and dietary preferences. Embark on this culinary adventure and discover the perfect recipe to warm your soul and satisfy your cravings.

Here are our top 6 tried and tested recipes!

TOMATO TORTELLINI SOUP



Tomato Tortellini Soup image

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Steps:

  • Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.

TORTILLA TOMATO SOUP



Tortilla Tomato Soup image

This smooth soup is big on flavor! Low fat, low carbs, but you would never know it! Can substitute vegetable stock to make it vegetarian.

Provided by Vicki in CT

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 medium tomatoes, chopped
1/2 medium onion, chopped
4 corn tortillas, quartered
1 jalapeno, sliced
1/4-1/2 cup cilantro, chopped
6 cups chicken stock
salt and pepper

Steps:

  • Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
  • Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
  • Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
  • Pour back in pan and reheat.
  • Serve with crispy tortilla strips, sliced avacado, grated cheese.

Nutrition Facts : Calories 180.3, Fat 8, SaturatedFat 1.5, Cholesterol 7.2, Sodium 355.3, Carbohydrate 19.8, Fiber 2.2, Sugar 6.6, Protein 7.8

TORTILLA SOUP



Tortilla Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups low-sodium chicken broth
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (from about 2 limes)
About a dozen corn tortilla chips, broken a bit
Lime wedges, optional

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
  • Pull the saucepan from the heat and stir in the tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges if using.

Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams

TOMATO AND TORTILLA CHIP SOUP



TOMATO AND TORTILLA CHIP SOUP image

Categories     Soup/Stew     Vegetable     Simmer

Yield 6 servings

Number Of Ingredients 11

2 Tbs olive oil
2 lg onions chopped (about 4 cups)
3 cups chopped celery
8 lg garlic cloves, chopped (about 2 1/2 tbls)
2 tbl chopped seeded jalapeno chilis
2 tbls ground cumin
6 cups or moe of chicken stock or canned low salt chicken broth
1 15 oz can tomato sauce
1 1/2 cups chopped fresh cilantro
4 cups tortilla chips
lime wedges

Steps:

  • Heat oil in heavy large pot over medium high heat. Add onions and celery; saute until onions are tender and golden, about 15 minutes. Add garlic and jalapenos and saute 2 minutes. Add cumin and saute 1 minute. Add 6 cups chicken stock, tomato sauce and 1 cup cilantro; simmer 20 minutes. Stir in chips; simmer until chips are very soft, about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return to pot. Bring to simmer. Add more broth to thin soup if desired. Season with salt and pepper. Sprinkle with 1/2 cup cilantro; serve with lime.

TOMATO-TORTILLA SOUP



Tomato-Tortilla Soup image

Provided by Ellie Krieger

Categories     main-dish

Time 53m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 13

2 (6-inch) corn tortillas
1 tablespoon plus 1 teaspoon canola oil
1/4 teaspoon salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
4 cups low-sodium chicken broth
2 (14.5-ounce) cans no salt added diced tomatoes. with juice
1/4 cup fresh lime juice
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
  • Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
  • Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

CREAMY TOMATO TORTILLA SOUP



Creamy Tomato Tortilla Soup image

This recipe is from "Eating Well" magazine, February/March 2006. This is an excellent variation to regular tomato soup. Delicious!

Provided by SouthernBell2627

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7

2 (14 1/2 ounce) cans diced tomatoes and green chilies, do not drain
1 (15 ounce) can navy beans, do not drain
1/2 cup milk
3/4 teaspoon sea salt or 3/4 teaspoon salt, to taste
1/8 teaspoon black pepper (to taste)
2 tablespoons fresh parsley or 2 tablespoons fresh cilantro, minced
2 cups tortilla chips or 2 cups corn tortilla strips

Steps:

  • Place beans and tomatoes in a blender and puree until creamy.
  • Pour into a medium saucepan, add sea salt and milk.
  • Increase heat to medium, stirring frequently and bring to an almost boil.
  • Reduce the flame to low and simmer 5 minutes.
  • Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.

Nutrition Facts : Calories 160, Fat 1.6, SaturatedFat 0.6, Cholesterol 3.4, Sodium 1222.4, Carbohydrate 29.4, Fiber 9, Sugar 0.3, Protein 9

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your soup will be. If you don't have ripe tomatoes on hand, you can roast them in the oven to bring out their sweetness.
  • Don't overcook the vegetables: The vegetables should be tender but still have a bit of a bite to them. Overcooking them will make them mushy and bland.
  • Season to taste: Be sure to taste the soup throughout the cooking process and adjust the seasonings as needed. You may want to add more chili powder, cumin, or salt and pepper to taste.
  • Serve with your favorite toppings: Some popular toppings for tomato and tortilla chip soup include sour cream, avocado, shredded cheese, and chopped cilantro. You can also serve it with a side of tortilla chips for dipping.

Conclusion:

Tomato and tortilla chip soup is a delicious, easy-to-make soup that is perfect for a quick and easy meal. It's also a great way to use up leftover tomatoes and tortilla chips. With its simple ingredients and bold flavors, this soup is sure to become a family favorite.

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