Tortilla Soup is a hearty meal that will keep you warm this winter. Top it with your favorite tortilla chips and taco toppings for a bowl of soup you’ll really crave!

Tortilla soup in a white mug, topped with cheese and sour cream

I’ve decided that now that Christmas is over, I am ready for Spring. However, Ohio is not cooperating in the least. While I don’t mind the cold weather, it’s the gray skies that really get to me.

I actually have one of those daylight light therapy lamps in my Amazon cart and after the past few days, I’m about to hit the checkout button and give it a whirl.

Have you ever used one? If so, I’d love to hear your thoughts!

I’d also love to hear about your favorite easy weeknight dinners as I’m trying to branch out a bit for our weekly meal plans.

Ingredients for tortilla soup in a Dutch oven, ready to be simmered

EASY TORTILLA SOUP

Easy is the name of the game these days. I have to accept that I’m simply in a season of life where easy dinners are the only dinners I have much interest in making.

When the weather is cold, soup is an obvious go-to choice. Toss everything into a pot, let it simmer, eat it up.

Pretty easy, right? Whether it’s Sausage and Lentil Soup, Lasagna Soup, Bacon Corn Chowder, or Stuffed Pepper Soup, it’s a bowl of easy comfort and I’m all about that right now.

Shredded chicken being added to a pot of tortilla soup

Lately, we’ve been really into Tortilla Soup. This version is loaded with potatoes, corn, black beans, and green chiles, and gets loads of flavor from a can of enchilada sauce and handful of spices.

I like to pick up a rotisserie chicken at the store and shred the meat to use in my Tortilla Soup, but a few cups of any shredded chicken you have on hand would work just fine.

Even though this soup simmers on the stove for a couple of hours, there is very little prep involved. It’s really a pretty hands-off recipe! You can even simmer it in a slow cooker on low if you prefer that route.

Ladle stirring a pot of tortilla soup

HOW TO SERVE TORTILLA SOUP

Everyone in my family likes their Tortilla Soup served up a little differently.

Of course we all love adding some tortilla chips, but some of us like sour cream and shredded cheese while others like their soup with hot sauce and lots of fresh cilantro.

Close up view of a mug of tortilla soup topped with cheese, sour cream and avocado

Other toppings ideas include diced avocado, slices of fresh or pickled jalapeños, and lime wedges.

If you make this soup for a crowd, put out a variety of toppings in little bowls and let everyone choose what they like!

Ladle scooping a serving of tortilla soup out of a soup pot

IS TORTILLA SOUP GLUTEN FREE?

Soups like this one are great because they can absolutely be made gluten-free if needed.

Two white mugs filled with tortilla soup and topped with cheese, avocado, sour cream and cilantro

Because my Tortilla Soup is not thickened with flour or anything wheat-based, just make sure that all of your ingredients – such as the enchilada sauce and hot sauce – are gluten free. That’ll ensure the soup is safe for those on gluten-free diets.

And of course make sure to use gluten-free tortilla chips for topping the soup! This is, after all, Tortilla Soup.

Spoon in a white mug of tortilla soup topped with cheese and sour cream
Tortilla Soup

Tortilla Soup

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Tortilla Soup is a hearty meal that will keep you warm this winter. Top it with your favorite tortilla chips and taco toppings for a bowl of soup you’ll really crave!

Ingredients

  • 1 (15 ounce) can whole peeled tomatoes-blended until smooth
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chiles
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • red pepper flakes (to taste)
  • hot sauce (to taste)
  • 1 (10 ounce) package frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 russet potatoes, peeled and cubed
  • 1 rotisserie chicken, de-boned and shredded

Optional Ingredients for Toppings

  • shredded cheese
  • sour cream
  • tortilla chips
  • avocado
  • fresh cilantro

Instructions

  1. Blend tomatoes in a blender or food processor until smooth.
  2. Pour tomatoes, enchilada sauce, onion, green chiles, and garlic into a large pot. Add water and chicken broth and season with cumin, chili powder, salt, pepper, pepper flakes, hot sauce and bay leaf. Stir in corn.
  3. Cover and cook on medium/low heat for about an hour, stirring occasionally.
  4. Add potatoes and black beans to the pot along with the shredded chicken.
  5. Continue cooking for another hour.
  6. Top with cheese, sour cream and tortilla chips or serve with a crusty baguette!

Notes

If you are not a fan of spicy foods, leave out the hot sauce and red pepper flakes.

Adapted from allrecipes.

Nutrition Information
Yield 6
Amount Per Serving Calories 317 Total Fat 12g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 7g Cholesterol 55mg Sodium 851mg Carbohydrates 34g Net Carbohydrates 0g Fiber 8g Sugar 5g Sugar Alcohols 0g Protein 22g

Photography updates by Smells Like Home

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