It was a dark and stormy day yesterday in Los Angeles and it was perfect for making a big pot of soup!  I hadn’t made tortilla soup in ages and had a sudden craving, so voila, tortilla soup for all 🙂  The bright flavors in this soup are sure to warm anyone in chilly weather!  This recipe is a result of a lot of trial and error and is super easy to adjust.  To make this a meaty version add in some shredded roasted chicken at the end.

Tortilla Soup

Serves 6

What you’ll need:

1 medium onion, halved and sliced

4 cloves garlic, chopped

1 jalapeno, diced (I take the seeds and ribs out of mine)

1 tbsp. cumin

1 28oz. can of diced tomatoes

4 cups water (more if necessary)

2 vegetable bouillon cubes

1 tsp. chili powder

1 ear of corn, kernels removed

1 14oz. can of black beans, rinsed and drained

1/2 lime, juiced

salt and pepper to taste


diced avocado

green onions, chopped

tortilla chips, crushed or tortillas, sliced and baked to crisps

What you’ll do:

In a large stock pot on medium heat, saute the onions, garlic, jalapeno, and cumin in a little olive oil.  When the onions are soft, add in the tomatoes, water, bouillon cubes, and chili powder.  Bring to a boil and reduce heat to a simmer.  Let simmer for about 10 minutes.  Add in the corn and beans and let simmer again for about 5 minutes.  Add in the lime juice and season to taste.  Serve warm with the garnishes of your choice.


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