A zesty corn and salsa based tortilla soup that is not only packed with flavor, but can be on the dinner table in under an hour.
Corn and Salsa Tortilla Soup
Once you know the basics of making tortilla soup, it’s all too easy to make at home — even on a busy Monday night.
This corn and salsa version of tortilla soup relies on fresh ingredients and pantry staples coming together (in one pot) for a delicious meal.
While this soup is vegetarian, you can easily add shredded chicken to make this a heartier meal.
Related: 15-Minute Mexican Chicken Soup
Tortilla Soup Ingredients
You can find the full recipe below, but here’s what you can expect ingredients wise…
Pasilla or Poblano Chiles – easily found in the fresh produce department
Corn Tortillas – yellow or white corn tortillas work well
Olive oil – avocado oil, peanut or coconut oil also work – I prefer these over and vegetable or seed oils
Ground Cumin – flavor booster
Fresh Garlic – flavor booster
Vegetable Broth – can also use chicken broth if you don’t mind not being vegetarian
Fresh or Frozen Corn – you do not need to thaw the frozen corn
Red Onion – adds color and flavor
Fire-Roasted Tomatoes – adds so much flavor
Optional garnishes: avocado, sour cream, lime and cilantro
GET THE FULL (PRINTABLE) CORN and SALSA TORTILLA SOUP RECIPE BELOW. ENJOY!
Why Make This Tortilla Soup?
1. It’s fairly fast for homemade. With a little assistance from the grocery store, this soup is ready in under an hour. If you’re wanting to add chicken, start with an already prepared rotisserie chicken. The juicy meat is easily shredded to bulk up this soup.
2. Smart shortcuts. A can of fire-roasted diced tomatoes gives that smoky flavor, which really beefs this soup flavor up, while keeping the ingredient list short (no need to pull out every spice in the cabinet).
How Do I Serve Chicken Tortilla Soup?
Lots of available options on how to garnish this soup!
- diced avocado
- shredded sharp cheddar cheese
- lime wedges
- fresh cilantro
- sour cream
Regardless of whether you pick one or all, prepare them while the soup is coming to a boil, so as soon as it’s ready, you can dig in.
Easily stored in the refrigerator for up to three days and reheated gently on the stove before serving.
The corn tortillas will break down a bit and make the soup thicker.
I don’t recommend freezing this soup.
What to Serve With Tortilla Soup
- Hot Corn Dip
- Homemade Corn Tortillas
- Agave Margarita
- Easy Baked Taco Dip
- Mexican Salad
- Chipotle Beef Tostadas
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Corn and Salsa Tortilla Soup
- 3 pasilla or poblano chiles
- 6 corn tortillas, halved and then cut crosswise into 1/2" thick strips
- 3 tbsps cooking oil (olive, avocado), divided
- 1 tsp ground cumin
- 6 ears fresh corn, kernels cut from the cob, or twenty ounces of frozen corn kernels
- 1 red onion, chopped
- 3 cloves garlic, crushed
- 4 cups vegetable broth
- 1 (14.5 oz) can fire-roasted diced or crushed tomatoes
- optional garnishes: avocado, lime, cilantro, sour cream
- There are a couple of ways to blister your chiles. 1. Preheat the broiler. Cover a baking sheet with aluminum foil and dust with nonstick cooking spray. Broil the chiles until blackened, about 10 minutes. Transfer to a bowl, cover and let cool (about 15 minutes). Once cooled, the skin will easily peel off. Slice the chile down the middle to remove the seeds and chop into bite size pieces. 2. If you have a gas stove you can blister all sides of the chiles right over the flame until done and following the same bowl method above to remove the skin.
- Preheat oven to 400 degrees F. Halve tortillas then cut crosswise into 1/2-inch-thick strips. On a baking sheet, toss the tortilla strips with 1 Tablespoon oil and cumin. Bake until golden, about 10 minutes. Season immediately with salt.
- In a large deep skillet or Dutch oven, heat the remaining 2 Tablespoons of oil on medium-high heat. Add corn and cook until browned at the edges, 10 to 12 minutes. Add red onion and garlic, season with salt and pepper and cook until onion is softened, about 5 minutes. Stir in vegetable broth, fire-roasted tomatoes and diced chiles. Bring to a boil and turn off. Season to your liking with salt and pepper.
- Divide tortilla strips among soup bowls and ladle soup on top. Top each bowl with chopped avocado, squeezes of lime, cilantro and a dollop of sour cream. All garnishes are optional and you can also add anything you choose.
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