Total Time
Prep 15 mins
Cook 25 mins

I absolutely love tortilla soup and I've realized more is not always necessary. This is amazing and there never seems to be leftovers.

Ingredients Nutrition


  1. In a large microwaveable dish heat 2 cups of water till boiling and add bouillon cubes, stir to dissolve them.
  2. In a large pot sauté vegetable oil, chopped small white onion and minced garlic together.
  3. Add remaining ingredients to include the bouillon.
  4. Cover and bring to a boil.
  5. You may add additional vegetables at this time if you chose to add 30 minutes to the cooking time.
  6. <<<<To serve>>>>.
  7. I love the taste of tortilla strips so I layer the bottom of each bowl and then pour soup in and top with tortilla strips, cheese, avocado, and plenty of cilantro.
Most Helpful

5 5

This was very good. I am giving it five stars because the only reasons I made changes were for personal taste (I like it spicier, for example, but that's quite easy to change with adding spicy V8 until it is hot enough for me; I like my tortilla soup creamy so I used a stick blender once the canned tomatoes were added). I am vegetarian and only had access to "Not-Beef" and "Not-Chicken" bouillon cubes, so I used those instead of Knorr. Being vegetarian, I left out the chicken. <br/><br/>As for garnishes, I fried up strips of store bought corn tortillas. I also cut pasilla chiles into one inch cubes and fried those for 3-4 seconds and crumbled into the soup. Cheddar cheese, as well.I think that garnishes are very important for this soup and I am not sure that I would eat the soup without the tortillas, but as it's tortilla soup, I don't know why I would bother making it if I didn't have the tortillas.