Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Toppings
Method
Preparation
- 1
- 2
Add Garlic and Bell Pepper
Stir in the minced garlic and chopped red bell pepper. Cook for an additional 3-4 minutes until the bell pepper softens.
- 3
Combine Tomatoes and Broth
Add the canned diced tomatoes (with juices) and vegetable broth to the pot. Stir to combine.
- 4
Season the Soup
Add ground cumin, chili powder, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 15 minutes.
- 5
Add Tortilla Strips
In the last 5 minutes of cooking, add the tortilla strips to the soup and allow them to soften.
Toppings
- 6
Prepare Toppings
While the soup is simmering, prepare the toppings. Dice the avocado, crumble the feta cheese, chop the cilantro, and cut the lime into wedges.
- 7
Serve the Soup
Ladle the hot tortilla soup into bowls. Top each serving with diced avocado, crumbled feta, a dollop of sour cream, and chopped cilantro. Serve with lime wedges on the side.
