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Photo of Sopa de tortilla (tortilla soup) by WW

Sopa de tortilla (tortilla soup)

Total Time
40 min
20 min
20 min
Tortillas are so versatile, yet often under-used in Australian cooking. Boost your foodie cred with this earthy Mexican soup.


Corn tortilla

2 small, (2x23g)

Oil spray

2 x 3 second spray(s)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

Canned diced tomatoes

400 g

Vegetable stock

1½ cup(s), (375ml)

Canned black beans, rinsed, drained

1 400g can

Canned corn kernels, rinsed and drained

400 g, (1x400g can)

Lime juice

2 tbs


½ medium, chopped

Extra light sour cream

¼ cup(s)

Fresh coriander

2 tbs, chopped


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large baking tray with oil. Cut each tortilla into 12 wedges and arrange on prepared tray in a single layer. Lightly spray with oil and bake, turning once, for 5 minutes or until golden and crisp. Set aside to cool.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and chilli and cook, stirring, for 30 seconds or until fragrant. Stir in tomatoes, stock, beans and corn and bring to the boil. Reduce heat and simmer, partially covered, for 10 minutes.
  3. Stir juice into soup and season with salt and freshly ground black pepper. Serve soup topped with tortilla chips, avocado, sour cream and coriander.


TIP: The tortilla chips can be made a day ahead and stored in an airtight container. The soup can be stored in an airtight container in the refrigerator for up to 4 days or label, date and freeze in individual portion-sized containers for up to 2 months.