Photo of Chilled tortilla soup by WW

Chilled tortilla soup

Total Time
27 min
15 min
12 min
Toasted tortilla strips add crunch to this classic Mexican soup. The vegetable juice gives it plenty of kick but if you’d like a little more heat, lightly toss the tortilla strips with some chili powder before baking. Make sure you use a good quality red wine vinegar—it adds brightness and depth of flavor for a well-balanced tasting soup. You can also dress up the finished soup with diced cucumbers, cilantro, chopped tomatoes, or avocado right before serving. Or make it more of a quick, one-dish meal by adding cooked, cubed chicken breasts or some canned pinto or black beans.


Cooking spray

1 spray(s)

Corn tortilla

2 tortilla(s), medium, halved and cut into 1/4-inch strips


1 medium, diced

Chili powder

1 Tbsp

Ground cumin

1 tsp

Mixed-vegetable juice

46 oz, spicy, chilled

Red wine vinegar

2 Tbsp


  1. Preheat oven to 400°F. 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 about 2 cups of soup per serving.