Photo of Chilled Tortilla Soup by WW

Chilled Tortilla Soup

PersonalPoints™ per serving
Total Time
37 min
25 min
12 min
Toasted tortilla strips add crunch to this classic Mexican soup.


Corn tortilla(s)

2 medium, halved and cut into 1/4-inch strips

Uncooked onion(s)

1 medium, diced

Chili powder

1 tbsp(s)

Cumin seeds

1 tsp(s)

Mixed-vegetable juice

46 oz, spicy, chilled

Red wine vinegar

2 tbsp(s)


  1. Preheat oven to 400ºF. Spread tortilla strips on a nonstick baking sheet and bake until crisp, about 10 to 12 minutes. Set aside to cool.
  2. Meanwhile, coat a nonstick skillet with cooking spray. Add onion and cook over low heat until soft, about 5 minutes, adding a little water if onion sticks. Stir in chili powder and cumin; cook 1 minute more.
  3. Transfer onions to a large bowl and stir in vegetable juice and vinegar. Ladle soup into 4 bowls and serve with tortilla strips. Yields 2 cups per serving. (Note: Create your own version of this soup by adding cooked, cubed chicken breasts, diced cucumbers, cilantro or fat-free sour cream. Just remember to calculate the extra-POINTS.)