Tomato Tortilla Soup
This Tomato Tortilla Soup is a quick and easy dish that is not just gluten-free but vegetarian, too. It’s full of flavor and is wonderful served for lunch with some chips and guacamole on the side. It’s almost like tortilla soup and tomato soup got together and decided to have a lunch date – I think you’ll want to be invited to this date.
The beauty about this soup is that it’s a great way to use up leftover tortilla chips, which you might have to worry about soon if you’re having a Super Bowl party. I can’t be the only one who buys too many chips and ends up with leftovers, right? For this recipe, I used Xochitl tortilla chips.
Top this soup with fresh cilantro, sour cream, lime wedges and more chips to really complete the meal.
Get more gluten-free soup recipes.
Gluten-Free Tomato Tortilla Soup
- 2 tablespoons olive oil
- 1 medium white or yellow onion , diced
- 1 large jalapeño pepper , seeded, deveined, and diced
- Kosher or fine sea salt
- 2 cloves garlic , chopped
- 1 teaspoon ground cumin
- Black pepper
- 4 cups gluten-free vegetable broth
- 1 (28-ounce) can whole plum tomatoes, undrained
- ½ (12-ounce) bag Xochitl corn chips, about 4-5 cups
- Juice of 1 large lime
- Cilantro, sour cream, lime wedges, and more chips for serving (optional)
- Heat the oil over medium-high heat in a large pot. Add the onion, jalapeño, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic, cumin, and ½ teaspoon pepper. Cook, stirring for 30 seconds. Add the vegetable broth and tomatoes (along with their juices) and bring to a boil. Reduce heat and simmer for 10 minutes, breaking up the tomatoes with a potato masher or back of a spoon.
- Add the tortilla chips and lime juice and simmer for another 2-3 minutes or until the chips are very soft.
- Working in batches, blend the soup until smooth. Taste and add more salt and pepper, if desired.
- Serve with chopped cilantro, sour cream, lime wedges, and more chips, if desired.