Corn Tortilla Soup with Roasted Vegetables and Lime

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A comforting Salvadoran-inspired broth rich with roasted vegetables and crispy tortilla strips, brightened with fresh lime and cilantro. This Latin American-inspired soup recipe, ready in about 55 minutes, pairs corn tortillas, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, cut into 1/2-inch strips corn tortillas
• 3 tbsp, divided vegetable oil
• 1 large, quartered yellow onion
• 2 medium, peeled and cut into chunks carrots
• 3, smashed garlic cloves
• 6 cups chicken or vegetable broth
• 1 cup, canned diced tomatoes
• 1 tsp ground cumin
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large quartered yellow onion, 2 chopped carrots, and 3 smashed garlic cloves with 1 tbsp vegetable oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until vegetables are caramelized.
2. Step 2: Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 4 medium corn tortillas cut into 1/2-inch strips and fry, stirring often, for 3-4 minutes until crispy and golden. Drain on paper towels and set aside.
3. Step 3: Transfer roasted vegetables to a large pot, add 6 cups chicken or vegetable broth, 1 cup diced tomatoes, 1 tsp ground cumin, and remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes to meld flavors.
4. Step 4: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro just before serving.
5. Step 5: Ladle soup into bowls and garnish generously with crispy tortilla strips. Serve hot.