Crispy tortilla strips and creamy avocado play off a rich, fragrant broth in this tortilla soup recipe.A squeeze of fresh lime juice takes it over the top! Jump to recipe Tortilla soup is one of my favorite foods.Not just one of my favorite soups (though of course it is), but one of my favorite foods in general.

I love how the rich, flavorful broth contrasts with toppings like crunchy tortilla strips and creamy avocado.Now that the temperatures are cooling off for the season, you can bet that I’ll have this tortilla soup recipe on repeat.Tortilla soup (or sopa de tortilla or sopa Azteca) is thought to have originated in central Mexico, though you can find regional variations throughout Mexico and the US today.I can’t claim that this vegetarian recipe is entirely authentic, especially since most traditional tortilla soups are made with chicken broth and sometimes shredded chicken breast.

Still, this twist is delicious – hearty, warming, and full of bold flavor.At this time of year, I can’t get enough of it.I hope you love it too! Tortilla Soup Recipe IngredientsHere’s what you’ll need to make this vegetarian tortilla soup recipe:Tortillas, of course! Corn tortillas only, please! You’ll blend one into the broth to thicken and flavor the soup and crisp up the rest to use as a topping.

Dried chiles – A pasilla chile would be most traditional.However, I have better luck finding Guajillo and ancho chiles at my grocery store, so I’m calling for them h

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