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Spicy Tomato Tortilla Soup with Avocado

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2–3 roma tomatoes, chopped (or 1 can diced tomatoes)
  • 1–2 chipotle peppers in adobo sauce, minced (adjust to taste)
  • 4 cups vegetable broth (or chicken broth)
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tbsp fresh cilantro, chopped
  • For the Tortilla Strips:
  • 4 corn tortillas, cut into thin strips
  • 2 tbsp vegetable oil
  • Pinch of salt
  • Toppings (Optional but Recommended):
  • 1 ripe avocado, diced or sliced
  • Crumbled queso fresco or grated cheese
  • Sour cream or Greek yogurt
  • Fresh cilantro leaves
  • Lime wedges for serving

Instructions
 

  • Step 1: Prepare the tortilla strips : Preheat your oven to 375°F (190°C). Toss the tortilla strips with oil and a pinch of salt. Spread evenly on a baking sheet and bake for 8–10 minutes, flipping halfway, until golden and crisp. (Alternatively, you can fry them in a skillet with a small amount of oil until crispy.)
  • Step 2: Sauté the aromatics : Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  • Step 3: Add tomatoes and spices : Stir in the chopped tomatoes and cook until they start breaking down, about 5 minutes. Add chipotle peppers, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine and let the mixture cook for another 2–3 minutes to deepen the flavor.
  • Step 4: Add broth and simmer : Pour in the vegetable broth. Bring the mixture to a boil. Reduce heat to low and let it simmer for 15–20 minutes to allow the flavors to meld together.
  • Step 5: Blend (optional) : For a smooth soup, use an immersion blender to puree the soup until creamy. For a more rustic texture, leave it slightly chunky.
  • Step 6: Finish the soup : Stir in lime juice and chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime as needed.
  • Step 7: Serve : Ladle the hot soup into bowls. Top with crispy tortilla strips, diced avocado, cheese, and a dollop of sour cream. Garnish with extra cilantro and lime wedges.