Tortilla Soup

Grains, Vegetable, Main, Mediterranean, Plant-Forward, Vegetarian

Yield: 100 Servings

One 3/4-cup serving provides:

Vegetable: 3/4 cup

Grain: 1/2 cup

Ingredients

32 each Corn tortillas, .9 ounce each  

1/2 cup Oil, olive or canola 

3 qt 1/2 cup Onions, yellow, chopped 

3/4 cup Garlic, minced 

3 tbsp Cumin, ground 

1/2 cup Chili powder 

1/2 cup  Oregano, dried  

4 gal  Vegetable Stock 

1 gal 1 qt 2 1/2 cups Tomatoes, canned, crushed 

3 qt 1/2 cup Zucchini, chopped 

2 qt 1/4 cup  Corn kernels, thawed if frozen, drained if canned 

2 qt 1/2 cup  Sweet potatoes, peeled, cubed, thawed if frozen  

2 qt  Carrots, sliced, fresh or frozen 

1 qt 1/4 cups  Black beans , canned, rinsed and drained before measuring 

1 qt 3 1/2 cups  Green bell pepper, fresh or frozen and thawed, chopped 

1 qt 3 cups Celery, sliced 

1 qt 1 1/4 cups  Salsa, fresh or canned 

20 each Corn tortillas, cut into strips, toasted (for garnish), .9 ounce each 

1 qt 1/2 cup Cheddar cheese, reduced fat, shredded optional 

Method

  1. Preheat the oven to 300 degrees F. Place the tortillas on a baking sheet and bake until they are very dry and lightly toasted, about 15 minutes. Crush the tortillas and reserve. 

  2. Heat the oil in a soup pot over medium heat. Add the onions and garlic and cook, stirring frequently, until very tender, about 10 minutes. 

  3. Add the cumin, chili, oregano, and the crushed tortillas. Stir well to combine. 

  4. Add the stock or water and the tomatoes. Bring the soup to a simmer and cook, partially covered, until very flavorful, about 25 minutes. Remove the pot from the heat and let the broth cool. When the soup has cooled, puree it using an immersion blender, a food processor, or blender. (This tomato-tortilla broth may be cooled and stored at this point.) 

  5. Return the tomato-tortilla broth to simmer and add the vegetables. Simmer until all of the ingredients are very hot and tender, about 20 minutes. (See Recipe notes for additional vegetable suggestions.)

  6. Stir the salsa into the soup. Serve with a 6-oz ladle. Top each serving of soup with some of the toasted corn tortilla strips and cheddar cheese if desired.

Recipe Notes:

Other optional vegetables to include: 

  • Cubed or diced yellow squash 

  • Sliced green beans, fresh, canned, or frozen 

  • Diced green chiles (these should be drained and rinsed) 

  • Leafy greens, chopped or cut into strips 

  • Pumpkin or hard squash cubes 

  • Diced or sliced avocado 

Source: Jeremy West, Greeley-Evans Weld County School District 6