Flour Tortilla Soup with Chili Tortilla Strips

I don’t know why but ever since trying to be as plant based as possible, I crave Mexican food. Tacos, beans and rice, enchiladas, tortilla soup, quesadillas, nachos, etc. I want it all the time. Mexican always sounds good and at least once a week I’ll have SOMETHING that’s Mexican. It might have to do with my being in Texas and we have an array of Tex-Mex and some authentic Mexican food right in our backyard, but I’ve talked to others and they feel the same way. Mexican food and flavors are something I don’t think I could live without.


Now, tortilla soup is one of the few more brothy soups I really like and crave. But since corn is an issue for me, I’ll make my own and use flour tortillas instead. And one of my favorite ways to eat it is with a whole half of an avocado at the bottom and you spoon out pieces of the avocado with the soup. One of the first times I had avocado was at a restaurant and that’s how they served their chicken tortilla soup. Since then that’s the only way I want my tortilla soup. With a whole half of an avocado, spices galore, and a mess of cilantro and lime juice on top.

Flour Tortilla Soup

  • Servings: 6 servings
  • Print


  • 4 large roma tomatoes
  • 1 medium onion, halved, and peeled
  • 1 New Mexico chili, sliced and seeds removed
  • 1 red bell pepper, halved, and seeded
  • 3 cloves garlic, whole, NOT peeled
  • 2 flour tortillas
  • 6 cups vegetable broth, or water with “chicken” bouillon dissolved
  • 1 tbsp cumin
  • ADDED PROTEIN (Optional)
  • Plant-Based: 1 1/2 c or 1 15oz can garbanzo beans, rinsed
  • Omnivore: 1 large chicken breast, cooked and shredded
  • small amount of vegetable oil
  • 10 flour tortillas, cut into strips
  • sea salt
  • chili powder
  • cumin
  • Fresh Chili Tortilla Strips
  • cilantro
  • limes
  • avocado
  • vegan cheese, if desired


  1. FOR SOUP: In a large skillet, take the tomatoes, onion, chili, and red bell pepper and char the vegetables. After about 2-3 minutes, add in the garlic with the peel – you don’t want to take the peel off because when garlic is burned it becomes bitter. We just want it infused with the flavor so we need the skin to protect it. Use tongs to flip and move the vegetables so they are charred on all sides. About 10 minutes.
  2. Take off the skillet, turn off heat. Peel the garlic and add all charred vegetables to a blender. Add in 2 cups broth and 2 flour tortillas cup into strips. Blend until smooth.
  3. Pour into large pot and add in the other 4 cups of broth and cumin. Bring to a boil, reduce to simmer, and let simmer for about 20 minutes.
  4. OPTIONAL: If you want to add in garbanzo beans or chicken, you can now while it is simmering. If you are doing a shared recipe divide the soup in two pots – one having the garbanzo beans, the other with the chicken, and let them simmer with the soup for the 20 minutes.
  5. FOR CHILI TORTILLA STRIPS: Preheat oven to 350 degrees F. Take a cookie sheet and lightly coat with vegetable oil. Lay the flour tortillas on top and sprinkle with salt, chili powder, and cumin. Bake until crispy, about 5 minutes. Repeat if not all tortilla strips are done. Set aside to serve.
  6. To serve, I add 1/2 of an avocado in the middle of my bowl, spoon the soup on top of the avocado, and on top of the soup add cilantro, lime juice, and a small handful of tortilla strips.
  7. Enjoy!


3 thoughts on “Flour Tortilla Soup with Chili Tortilla Strips

  1. Long Player Kitchen Ⓥ says:

    It is probably the easiest cuisine to make plant based, plus a lot of Mexican cooking contains rice and beans which is a complete protein. Our body craves what it needs. I could not imagine eating a plant based diet and not liking Mexican food. That would suck!! haha

    Liked by 1 person

    • The Shared Skillet says:

      It’s the type of food I crave the most. Whenever I’m looking for something to eat I usually just say “eh… rice and beans will do!” or when we don’t know what we want for dinner, tacos are always on the menu or veggie fajitas. And don’t get me started on avocado/guacamole!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s