10-Minute Tortilla Soup

This soup is so easy and so delicious. We’re talking restaurant quality. I loved that it used the random veggies kickin’ around my fridge and that it comes together really fast–no copious amounts of veggie dicing.

10-Minute Tortilla Soup
Prep time
Cook time
Total time
10-Minute Tortilla Soup
Recipe type: Soup
Cuisine: Mexican
  • 3 cups low sodium chicken or vegetable broth
  • 1 Roma tomato, halved
  • 1 carrot, halved
  • 1 stalk celery, halved
  • 1 thin slice of an onion, peeled
  • 1 garlic clove, peeled
  • 1 thin slice red bell pepper
  • ½ avocado, peeled, pitted (optional)
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 tsp taco seasoning
  • dash cumin
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 can chunk chicken breast, drained, rinsed, and broken up (optional)
  • 1 cup corn
  1. Combine ingredients through cumin into a blender or food processor and blend until smooth.
  2. Pour mixture into saucepan and add black beans, chicken if using, and the corn to the soup and heat through.
  3. Serve with crushed tortilla chips on top.

3 Responses to “10-Minute Tortilla Soup”

  1. Basya says:

    I tried this recipe and it was pretty good. My 8 year old liked it. We have no tortillas and neither do any of our stores, so I served it with whole wheat crackers and that was yummy.

    I have one question. What do you mean by “one thin slice” for the onion and bell pepper? Do you mean one thinly sliced onion (and bell pepper), or do you mean to put a one slice from the onion in the soup?

    Thank you.

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