Tortilla Soup

Prep Time: 15 minutes

Cook Time: 45minutes

Total Time: 1 hour




1 tablespoon cooking oil, of preference

3 clove garlic, minced

1 small white onion, diced

2 tablespoons cilantro stems (chopped)

4 green onions (chopped)

1 medium carrot (diced)

1 can (14 1/2 ounces) tomatoes 

1 can (4 ounces) green chiles 

½ cup black beans 

½ cup corn 

⅛ teaspoon dried oregano

⅛ teaspoon cumin

⅛ teaspoon chili powder

5 cups stock

4 corn tortillas(torn in small pieces)

1/2 teaspoon black pepper 

 kosher salt to taste

2 tablespoons lime juice 

1/2 cup vegetable oil (more or less as needed for frying)

5 corn tortillas (cut into ribbons about 1/2-inch wide or so)

8 oz Mishias 7.5 cheese 

fresh cilantro, for garnish


  1. In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until the onions start to become translucent.
  2. Add cilantro stems, green onions and carrots saute 3-5 mins over medium heat.
  3. Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
  4. Add broth, stir and bring to a simmer.
  5. Add torn tortilla pieces and cheese to allow to heat through.
  6. With an immersion blender , puree soup to desired consistency, add lime juice, salt and pepper.
  7. When the soup is almost ready, heat about 1 inch of vegetable oil in a deep saucepan to approximately 360 F.
  8. Cook tortilla strips in batches until crispy–just a few seconds for each batch. Transfer to a paper towel lined plate Season with salt