Tortilla Soup Recipe

Simple to make, this tasty soup can be on the supper table in about 30 minutes, and you can add a little kick to it by topping servings with hot peppers.

Winter 2019

Total Hands-On Time: 32 min

Cook Time: 32 min

Yield: Yields 8 servings


This simple, meatless soup will warm and spice up your winter with mexican spice, and crunchy tortilla chips.


  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 teaspoons ground cumin
  • 1 quart home-canned chicken broth or 2 cans (14 ounces each)
  • 1 quart home-canned stewed tomatoes or 2 cans (14-1/2 ounces each), chopped to desired coarseness
  • 1/2 cup coarsely chopped cilantro
  • 8 ounces provolone or other cheese, shredded, optional
  • Sour cream and hot peppers, optional
  • Tortilla chips


  1. In a large saucepan, cook garlic in butter for 2 minutes. Add cumin, and cook for another minute. Add broth and tomatoes, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
  2. Remove from heat, and stir in cilantro.
  3. Top individual bowls with shredded cheese, sour cream, and sliced hot peppers, if desired, and serve with tortilla chips.

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