Mexican tortilla soup

Total Time
46 min
15 min
31 min
Zesty chorizo sausage—flavored with garlic, chili powder, and paprika—is a staple in both Spanish and Mexican cuisine, and it’s the star of this easy tortilla soup recipe that takes just 15 minutes of prep time. If you can’t find chorizo in your supermarket, use hot Italian turkey sausage, remove the casing, and break up the sausage with a wooden spoon while browning it. To save time, use 1 1/2 cups broken-up baked tortilla chips in place of the homemade tortilla strips. You can add more heat to this dish by incorporate a hotter pepper variety, like serrano or habañero, in place of or in addition to the jalapeño.



6 oz, casings removed, sausage sliced into 1⁄4-inch slices

Red onion

1 large, halved lengthwise, then sliced crosswise

Green bell pepper

1 medium, seeded and chopped


2 clove(s), minced

Jalapeño pepper

1 medium, seeded and chopped (wear gloves to prevent irritation)

Reduced sodium chicken broth

5 cup(s)

Frozen corn

16 oz, baby white variety


2 medium, chopped

Corn tortilla

3 tortilla(s), medium


¼ cup(s), or parsley, chopped

Fresh lime juice

2 Tbsp


  1. Heat a nonstick Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, 6–8 minutes. Add the onion, bell pepper, garlic, and jalapeño pepper. Cook, stirring frequently, until the vegetables are softened, about 7 minutes.
  2. Stir in the broth, corn, and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 10 minutes.
  3. Meanwhile, spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add 1 tortilla and cook until golden and crisped, about 45 seconds on each side. Repeat with the 2 remaining tortillas. Cut each tortilla in half, then crosswise into strips; set aside.
  4. Stir the cilantro and lime juice into the soup. Serve with the tortilla strips. Yields 11⁄3 cups soup and 1⁄6 of tortilla strips per serving.