Lightened Up Tortilla Soup

Lightened Up Tortilla Soup

For those of you on the east coast getting slammed with snow, I have the perfect recipe to warm you up! This lightened up tortilla soup encompasses everything I love about Mexican cuisine, without the calorie bomb toppings that often make this soup unhealthy. It’s spicy, it’s zesty and it tastes particularly delicious when it’s cold outside. With green chili’s, fire roasted corn, red pepper, sweet onion, crushed tomatoes, jalapeno, black beans, cumin, cilantro and lime, this soup is absolutely bursting with flavor. It can be made as is, or you could add in fully cooked shredded chicken to make it more of a hearty meal. This soup takes about an hour from start to finish, so if you have the time, give this recipe a try!

Lightened Up Tortilla Soup
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

Lightened Up Tortilla Soup
  • 2 Tbsp. olive oil
  • 3 large cloves garlic; minced
  • 1 (28 oz) can crushed tomatoes
  • 1 jalapeño; seeded and thinly sliced
  • 1 red pepper; seeded and chopped
  • 1 small sweet onion; finely chopped
  • 1 can green chili peppers
  • 1 can black beans; drained and rinsed
  • 2 cups frozen corn (I used the fire roasted variety, but regular corn works as well); thawed
  • 60 oz. low sodium vegetable broth
  • 2 tsp. hot sauce (I used Tapatio); optional
  • 3 Tbsp + 1 tsp. ground cumin
  • 1 tsp. paprika
  • 3 tsp. chili powder
  • 1 tsp. ground coriander
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • 1 lime; juiced
  • ½ cup fresh cilantro; chopped + extra for topping
  • ½ cup green onions; thinly sliced + extra for topping
  • ***Optional:***
  • Avocado for topping
  • cheese for topping (use a dairy free brand is wanting to keep this lactose free)

  1. Heat the oil in a large pot over medium heat.
  2. Stir in the peppers, onion, garlic and cumin, and cook for 5 minutes, or until vegetables are tender.
  3. Mix in the crushed tomatoes and chile peppers. Pour in the broth, and season with salt, pepper, paprika, coriander and cayenne pepper. Add in the juice of 1 lime and stir to mix.
  4. Bring soup to a boil, reduce heat to low, and simmer 30 minutes.
  5. Place your corn out to thaw and rinse your black beans thoroughly.
  6. After 30 minutes, add in your corn, black beans, cilantro, green onions and hot sauce (optional), and cook for another 5 minutes.
  7. Remove soup from heat and let cool for about 10 minutes before serving.
  8. Top with crushed tortilla chips, extra cilantro, green onion, etc.

This soup saves extremely well in the fridge, and tastes even better the next day, so if you want to make this soup in advance, you can definitely do so.


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