Tortilla soup

Skip Davis


This is a VERY filling soup. A flavorful blend of Good-For-You veggies. Roasted and Broiled to perfection. If you make your own broth, you control the Sodium as well. Feel free to adjust quantities to suit your families preferences. This is NOT rocket science!!

pinch tips: How to Slice & Mince Vegetables Like a Pro



6 soup bowls


15 Min


25 Min


1 large
white onion,quartered
1-1/2 lb
grape tomatoes,halved
2 clove
1/2 lb
yellow summer squash,sliced
8 c
reduced sodium chicken broth, homemade if possible (use vegetable broth for vegetarian)
1 tsp
adobo sauce from canned chipotles
1 large
1/2 c
cilantro sprigs
3 to 4 medium
yellow corn tortillas (6") sliced and crisped
1 medium
carrot,sliced (optional)
1 stick
celery ,sliced (optional)
1 pkg
taco seasoning mix (optional)
4 oz
shredded cheese (cook's choice)

Directions Step-By-Step

BROIL onion and 1 pound of the tomatoes on foil-lined baking sheet 5" from heat, turning, until slightly charred, about 5 minutes. Coarsely chop in food processor with garlic. Like garlic? Use a bulb. Love garlic? Go nuts!
ADD tomato-garlic mixture, squash, broth, adobo sauce, and remaining tomatoes to pot. Simmer 20 minutes.
SERVE in bowls topped with avocado and cilantro. To preserve crispness of tortilla strips: Top soup with them as it is served.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tag: Quick & Easy