Texas Style Tortilla Soup
A hearty Texas-style tortilla soup with rich tomato flavors, savory broth, and melted cheese, perfect for comfort food lovers or casual gatherings.
Ingredients
- 1 medium onion, chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 2 Tbsp. vegetable oil
- 1 (28 oz.) can whole tomatoes ⓘ
- 1 (10 1/2 oz.) can condensed beef broth ⓘ
- 1 (10 1/2 oz.) can condensed chicken broth ⓘ
- 1 (10 1/2 oz.) can condensed tomato soup ⓘ
- 1 c. water ⓘ
- 1/2 c. Pace picante sauce ⓘ
- 2 tsp. Worcestershire sauce ⓘ
- 1 tsp. ground cumin ⓘ
- 1 tsp. chili powder ⓘ
- 1/2 c. (2 oz.) shredded Cheddar cheese ⓘ
- 4 corn tortillas, cut into 1/2-inch wedges ⓘ
Instructions
- Cook onion and garlic in oil in a Dutch oven until onion is tender, but not brown.
- Drain well.
- Drain and coarsely chop tomatoes, reserving juice.
- Add tomatoes and juice to the Dutch oven along with remaining ingredients except tortillas and cheese.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 1 hour.
- Add tortillas and continue simmering for 10 minutes.
- Ladle into soup bowls and sprinkle with shredded Cheddar cheese.
Tips & Substitutions
For a richer flavor, consider using homemade broth instead of condensed versions. You can also substitute black beans for some of the broth for added protein and texture. If you prefer a spicier soup, add diced jalapeños or a dash of cayenne pepper. To enhance the freshness, garnish with chopped cilantro or avocado before serving.
Serving Suggestions
Serve the tortilla soup hot, garnished with shredded Cheddar cheese and crispy tortilla wedges. For a complete meal, pair it with a side of Mexican rice or a fresh salad. It also goes well with a dollop of sour cream or guacamole on top. This soup pairs beautifully with Chile Chicken Burritos for a satisfying dinner.
Storage & Reheating
Store leftover tortilla soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. If the soup thickens, add a little water or broth to reach your desired consistency. It also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Style Tortilla Soup contains roughly 644 calories, with 22g protein, 60g carbohydrates, and 40g fat. It is an excellent source of iron (126% of the Daily Value), vitamin A (87% of the Daily Value), and protein (43% of the Daily Value). Note that it is relatively high in sodium, at 2535mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just follow the recipe until the point of adding the tortillas, then refrigerate. When ready to serve, reheat and add the tortillas just before serving to keep them crispy.
Is there a vegetarian version of this tortilla soup?
Absolutely! You can easily make a vegetarian version by substituting vegetable broth for the beef and chicken broths, and using a can of black beans for added protein. The rest of the ingredients remain the same, providing a delicious meatless option.
What can I add for extra toppings?
For extra toppings, consider adding sliced jalapeños, diced avocado, or a sprinkle of fresh lime juice. You could also include sour cream or Greek yogurt for creaminess. Chopped green onions or fresh cilantro can elevate the presentation and flavor as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).